FERMENTED SOYBEAN BEVERAGE CONCENTRATE AND PRODUCTION METHOD THEREOF

Title:

FERMENTED SOYBEAN BEVERAGE CONCENTRATE AND PRODUCTION METHOD THEREOF

Document Type and Number:

WIPO Patent Application WO/2021/187159

Kind Code:

A1

Abstract:

The present invention provides a fermented soybean beverage concentrate and a novel method for producing the same. This production method of a fermented soybean beverage concentrate comprises: a fermentation step for adding a microorganism to a soybean beverage and fermenting the soybean beverage; an increment step for mixing the fermented soybean beverage obtained in the fermentation step with the soybean beverage to increase the amount, thereby giving a mixture having a pH value less than 6.0; and a concentration step for concentrating solids from the mixture obtained in the increment step.

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Inventors:

AOYAMA KENJI (JP)

Application Number:

PCT/JP2021/008650

Publication Date:

September 23, 2021

Filing Date:

March 05, 2021

Export Citation:

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Assignee:

KIKKOMAN CORP (JP)

International Classes:

A23L11/00; A23L11/60

Foreign References:

JPS60237938A	1985-11-26
JP2017086039A	2017-05-25
JP2018068267A	2018-05-10
JP2020045455A	2020-03-26

Other References:

"Bergey's Manual of Systematic Bacteriology", vol. 3, 2009, article "classification of the genus Lactobacillus"
ZHENG J ET AL., INT J SYST EVOL MICROBIOL, vol. 70, no. 4, April 2020 (2020-04-01), pages 2782 - 2858
See also references of EP 4122328A4

Attorney, Agent or Firm:

INABA, Yoshiyuki et al. (JP)

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