Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
METHOD FOR PRODUCING FERMENTED SOY MILK PRODUCT AND FERMENTED SOY MILK PRODUCT OBTAINED THEREBY
Document Type and Number:
WIPO Patent Application WO/2016/152590
Kind Code:
A1
Abstract:
A fermented soy milk product having a high viscosity and stringiness is produced by enzymatically treating soy milk with a neutral protease and then fermenting the same with the use of a lactic acid bacterium that produces a stringy exopolysaccharide. Namely, provided are: a method for producing a fermented soy milk product wherein fermentation by a lactic acid bacterium that produces an exopolysaccharide is promoted so that a fermented soy milk product having a high viscosity and stringiness and exhibiting a characteristic texture can be well produced; and a fermented soy milk product produced by the aforesaid method.

Inventors:
UCHIDA Hidenobu (13-4,Minatojima-Nakamachi 6-chome,Chuo-ku,Kobe-sh, Hyogo 58, 〒6508558, JP)
OZAKI Kaoru (13-4,Minatojima-Nakamachi 6-chome,Chuo-ku,Kobe-sh, Hyogo 58, 〒6508558, JP)
TODA Toshiya (13-4,Minatojima-Nakamachi 6-chome,Chuo-ku,Kobe-sh, Hyogo 58, 〒6508558, JP)
Application Number:
JP2016/057848
Publication Date:
September 29, 2016
Filing Date:
March 11, 2016
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
FUJICCO CO.,LTD. (13-4, Minatojima-Nakamachi 6-chomeChuo-ku,Kobe-sh, Hyogo 58, 〒6508558, JP)
International Classes:
A23C11/10; A23L11/20
Domestic Patent References:
2013-10-10
Foreign References:
CN101283772B2012-04-11
JP2004261174A2004-09-24
JPH07147898A1995-06-13
JPS5035364A1975-04-04
Other References:
KANEKO DAISUKE ET AL.: "Reduction of the Off- Flavor Volatile Generated by the Yogurt Starter Culture Including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in Soymilk", J. AGRIC. FOOD CHEM., vol. 62, 2014, pages 1628 - 1663, XP055219599
CHIEN HSIANG-LIN ET AL.: "Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria", FOOD MICROBIOLOGY, vol. 23, 2006, pages 772 - 778, XP024904367
WAGAR, L.E. ET AL.: "Immunomodulatory Properties of Fermented Soy and Dairy Milks Prepared with Lactic Acid Bacteria", JOURNAL OF FOOD SCIENCE, vol. 74, no. 8, 2009, pages M423 - M430, XP055318149
Attorney, Agent or Firm:
SAITOH Yukihiko et al. (City Corp. Minamimorimachi 802, 2-7 Minamimorimachi 2-chome, Kita-ku, Osaka-sh, Osaka 54, 〒5300054, JP)
Download PDF: