Title:
豆乳発酵物及びその製造方法
Document Type and Number:
Japanese Patent JP5732003
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing a soy milk fermentation product with sufficiently reduced soy milk odor and excellent flavor.SOLUTION: A method for producing a soy milk fermentation product includes: an enzyme treatment step of hydrolyzing soy milk using a peptide bond hydrolase; an enzyme deactivation step of deactivating the peptide bond hydrolase to obtain a fermentation substrate; and a fermentation step of fermenting the fermentation substrate with lactic acid bacteria belonging to Lactobacillus brevis.
Inventors:
Norihiko Tsuchimoto
Nakakita Hoichi
Nakakita Hoichi
Application Number:
JP2012086401A
Publication Date:
June 10, 2015
Filing Date:
April 05, 2012
Export Citation:
Assignee:
Sapporo Breweries Ltd.
International Classes:
A23C11/10; A23L11/00
Domestic Patent References:
| JP2003284520A | ||||
| JP2012036158A | ||||
| JP2004215529A | ||||
| JP2004016215A | ||||
| JP48001188B1 | ||||
| JP2008220301A |
Foreign References:
| WO2006135089A1 |
Other References:
鈴木秀之、林田果乃子,乳酸菌による豆乳の大豆臭除去法の開発,大豆たん白質研究,2009年,Vol. 12, No. 30,p. 75-77
Korean J. Food Sci. Technol., (1989), Vol. 21, No. 3, p. 379-386
Korean J. Food Sci. Technol., (1989), Vol. 21, No. 3, p. 379-386
Attorney, Agent or Firm:
Yoshiki Hasegawa
Yoshinori Shimizu
Toshiaki Sakanishi
Yoshinori Shimizu
Toshiaki Sakanishi
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