Title:
PRODUCTION OF FERMENTED FOOD USING SWEET POTATO AND SOYBEAN AS RAW MATERIALS
Document Type and Number:
Japanese Patent JP3191106
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To prepare a fermented food having an excellent taste and an excellent flavor by using sweet potatoes which contain saccharides as a main component and scarcely contains proteins.
SOLUTION: This method for producing a malt comprises using sweet potatoes and soybeans as raw materials. By the method, the malt having a strong enzymatic force and containing a delicious ingredient comprising a large amount of amino acids produced from the protein of soybeans is produced. The malt has a new characteristic which makes it possible to adjust the enzymatic force and the content of the delicious ingredient at the step for producing the malt in response to the characteristics of a fermented food to be produced. The method enables the development of new fermented foods to which the functions of the sweet potatoes are added.
Inventors:
Yoshimura Kozo
Kazunori Takamine
Hiroyuki Kamezawa
Kaori Shimono
Maseda Harusaku
Kazunori Takamine
Hiroyuki Kamezawa
Kaori Shimono
Maseda Harusaku
Application Number:
JP22786599A
Publication Date:
July 23, 2001
Filing Date:
July 06, 1999
Export Citation:
Assignee:
Kagoshima prefecture
International Classes:
A23L11/20; A23L11/00; A23L19/10; A23L23/00; A23L27/50; A23L27/60; C12N1/14; (IPC1-7): A23L1/202; A23L1/20; A23L1/214; C12N1/14
Domestic Patent References:
| JP6113800A |
Other References:
【文献】特許180510(JP,C2)
【文献】特許176813(JP,C2)
【文献】特許38209(JP,C1)
【文献】特許172522(JP,C1)
【文献】特公43339(大正11年)(JP,B1 T)
【文献】特許176813(JP,C2)
【文献】特許38209(JP,C1)
【文献】特許172522(JP,C1)
【文献】特公43339(大正11年)(JP,B1 T)
Attorney, Agent or Firm:
399021921 Junichi Kiyoto