Title:
METHOD FOR MANUFACTURING SOYBEAN WHEY FERMENTED SEASONING
Document Type and Number:
WIPO Patent Application WO/2022/210451
Kind Code:
A1
Abstract:
The present invention addresses the problem of effectively utilizing, and providing new uses as food for, "soybean whey", i.e., a by-product of "soybeans" that are an effective solution for solving the social problems of "shortage of food resource", "environment" and the like. A method for manufacturing a soybean whey fermented seasoning, characterized by adding a proteolytic enzyme and/or a rice malt to heat-concentrated soybean whey having a dry solid weight of 5 wt% or more, and performing yeast fermentation.
Inventors:
KANNO NANAMI (JP)
KANAUCHI MAKOTO (JP)
SATO TAKUMI (JP)
TSUBOI SHIGEO (JP)
YOSHIDA YASUHIKO (JP)
ASHIDA SHIGERU (JP)
KANAUCHI MAKOTO (JP)
SATO TAKUMI (JP)
TSUBOI SHIGEO (JP)
YOSHIDA YASUHIKO (JP)
ASHIDA SHIGERU (JP)
Application Number:
PCT/JP2022/014764
Publication Date:
October 06, 2022
Filing Date:
March 28, 2022
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
MIYAGI UNIV (JP)
MIYAGI UNIV (JP)
International Classes:
A23L27/24; A23L11/00
Foreign References:
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| JP2007105020A | 2007-04-26 | |||
| JP2008290957A | 2008-12-04 | |||
| CN109757703A | 2019-05-17 | |||
| JP2004313170A | 2004-11-11 | |||
| JPH0343053A | 1991-02-25 | |||
| JPS5530827B2 | 1980-08-13 | |||
| CN107794171A | 2018-03-13 | |||
| CN108497187A | 2018-09-07 | |||
| JP2006265139A | 2006-10-05 | |||
| CN109007476A | 2018-12-18 | |||
| CN105432799A | 2016-03-30 |
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