Title:
A manufacturing method of the fermentation dairy products which use fat soybean flour sterile [all the] as materials
Document Type and Number:
Japanese Patent JP6140516
Kind Code:
B2
Abstract:
A production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.
Inventors:
Hiroshi Harada
Akinori Hiramatsu
Akinori Hiramatsu
Application Number:
JP2013092482A
Publication Date:
May 31, 2017
Filing Date:
April 25, 2013
Export Citation:
Assignee:
Pelican Co., Ltd.
International Classes:
A23L11/00; A23C9/133; A23C11/10; A23C20/02
Domestic Patent References:
| JP1128759A | ||||
| JP52156962A | ||||
| JP2011135832A | ||||
| JP2009136158A |
Foreign References:
| WO2004060079A1 |
Attorney, Agent or Firm:
Shinsuke Ishihara
Shoji Ishihara
Shoji Ishihara
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