Title:
PRODUCTION METHOD OF SOY MILK FERMENTATION PRODUCT
Document Type and Number:
Japanese Patent JP2023000173
Kind Code:
A
Abstract:
To provide a production method of a soy milk fermentation product having richness, refreshment, and an excellent fermented milk flavor.SOLUTION: Lactic acid fermentation with a lactic acid bacterium is carried out in presence of a soy milk, preferably an unformulated soy milk, and malted rice, preferably malted rice retaining a protease activity, to produce a soy milk fermentation product. Aspergillus oryzae, Aspergillus luchuensis, etc. can be used as aspergillus. One or more of Lactococcus lactis, Streptococcus thermophilus, Lactobacillus derbrueckii, Leuconostoc lactis, etc. can be used as the lactic acid bacterium.SELECTED DRAWING: None
Inventors:
TOKUNAGA SATOSHI
SERIZAWA AKIRA
SERIZAWA AKIRA
Application Number:
JP2021100834A
Publication Date:
January 04, 2023
Filing Date:
June 17, 2021
Export Citation:
Assignee:
TSUKISHIMA FOODS IND CO LTD
International Classes:
A23L11/00; A23C11/10; A23L11/65
Attorney, Agent or Firm:
Hiroki Masaki
Teppei Hirota
Yusaku Tokai
Horiuchi Makoto
Masako Yamauchi
Shuichi Sonomoto
Maki Shinoda
Jin Watanabe
Teppei Hirota
Yusaku Tokai
Horiuchi Makoto
Masako Yamauchi
Shuichi Sonomoto
Maki Shinoda
Jin Watanabe