A fermentation soy milk drink and its manufacturing process

Title:

A fermentation soy milk drink and its manufacturing process

Document Type and Number:

Japanese Patent JP6263385

Kind Code:

B2

Abstract:

PROBLEM TO BE SOLVED: To provide a fermented soybean milk beverage with good taste and weak sourness and a production method thereof.SOLUTION: This invention provides a production method of a fermented soybean milk beverage wherein plant-derived lactic acid bacterium belonging to Pediococcus pentosaceus are used to ferment soybean milk with or without the addition of sugar, the soybean milk beverage not coagulated and having high pH of 6-7, no sourness, and 1×10CFU/ml or more of the viable cell count of plant-derived lactic acid bacterium.

Inventors:

Hisako Yasui

Application Number:

JP2013271226A

Publication Date:

January 17, 2018

Filing Date:

December 27, 2013

Export Citation:

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Assignee:

Kiso Town

International Classes:

A23C11/10; A23L11/00; A23L11/20

Domestic Patent References:

JP10210947A
JP2012050392A
JP2009195251A
JP2012196191A
JP2010124720A
JP2007070249A
JP2007308419A
JP1013958A

Other References:

日本食品科学工学会誌,2013年10月31日,Vol.60,pp.480-489
Japanese Journal of Lactic Acid Bacteria,2010年,Vol.21,pp.42-49
Biosci. Biotechnol. Biochem.,2010年,Vol.74,pp.329-335
日本農業新聞,2011年 9月21日,p.41,G-search[online][2017年11月17日検索]
朝日新聞,2011年 8月 9日,東京地方版/長野,p.27,G-search[online][2017年11月17日検索]
日本食糧新聞,2010年 8月12日,G-search[online][2017年11月17日検索]

Attorney, Agent or Firm:

Alga Patent Office, a patent business corporation
Toshio Takano
Toshio Nakajima
Masaki Murata
Hiroto Yamamoto

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