Title:
METHOD FOR MANUFACTURING LACTOBACILLUS FERMENTED PRODUCT USING SOYBEAN FLOUR
Document Type and Number:
Japanese Patent JP2017153458
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a lactobacillus fermented product derived from soybean flour with excellent flavor and texture.SOLUTION: There is provided a method for manufacturing a lactobacillus fermented product including: (i) performing heating treatment to whole soybeans in two steps at 100 to less than 115°C for 5 to 10 minutes and then at 115 to 130°C for 1 to 10 minutes; (ii) pulverizing the heated soybean to manufacture soybean flour; (iii) dispersing and dissolving the soybean flour into hot water to obtain soybean flour-dispersed solution; (iv) performing protease treatment to the soybean flour-dispersed solution at product temperature of 70 to 100°C for within 30 minutes; (v) homogenizing the soybean flour-dispersed solution to which protease treatment is performed; and (vi) fermenting the homogenized soybean flour-dispersed solution by lactobacillus.SELECTED DRAWING: None
Inventors:
UCHIDA HIDENOBU
OKADA KO
OKADA KO
Application Number:
JP2016042588A
Publication Date:
September 07, 2017
Filing Date:
March 04, 2016
Export Citation:
Assignee:
FUJICCO CO LTD
International Classes:
A23C11/10; A23L11/00
Attorney, Agent or Firm:
Mitsuo Tanaka
Hiroshi Yamazaki
Kenji Tomita
Manami Sasakura
Hiroshi Yamazaki
Kenji Tomita
Manami Sasakura
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