Title:
CONCENTRATED SOYBEAN MILK FERMENTED FOOD AND DRINK, AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2018068267
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide lactic acid fermented food and drink reduced in grassy smell and astringency even having soybean milk as the raw material, and having flavor similar to that of yogurt and lactobacillus beverage derived from a milk component.SOLUTION: Lactic acid fermented food and drink is produced by lactic-fermenting a fermentation raw material containing concentrated soybean milk by lactic acid bacteria of the lactobacillus brevis group. The fermentation raw material may contain further saccharide. The saccharide may contain monosaccharide. The fermentation raw material may contain further lactic acid. A ratio of the lactic acid bacteria of the lactobacillus brevis group is about 0.01-5 pt(s).wt. to 100 pts.wt. of the concentrated soybean milk. A ratio of a soybean solid content of the concentrated soybean milk is about 14-23 wt.%. The concentrated soybean milk may be concentrated soybean milk obtained by vacuum evaporative concentration. A ratio of the saccharide is about 1-30 pt(s). wt. to 100 pts.wt. of the concentrated soybean milk. A ratio of the lactic acid is about 0.01-1 pt.wt. to 100 pts.wt. of the concentrated soybean milk.SELECTED DRAWING: None
Inventors:
NAKAJIMA KOSAKU
FUJIMURA MASAKI
IZUMIDA YOKO
FUJIMURA MASAKI
IZUMIDA YOKO
Application Number:
JP2016216735A
Publication Date:
May 10, 2018
Filing Date:
November 04, 2016
Export Citation:
Assignee:
WAKO SHOKUHIN CO LTD
International Classes:
A23C11/10; A23L11/00
Domestic Patent References:
| JP2004215529A | 2004-08-05 |
Other References:
食品成分表２０１４資料編, JPN6018029651, 10 February 2014 (2014-02-10), pages 108 - 109, ISSN: 0003851263
Attorney, Agent or Firm:
Mitsuo Kata
Hiroshi Sanaka
Hiroshi Sanaka