Title:
SOY MILK FERMENTED SUBSTANCE
Document Type and Number:
WIPO Patent Application WO/2014/163123
Kind Code:
A1
Abstract:
[Problem] The present invention provides a soy milk fermented substance having the same flavor and smooth properties as yogurt obtained through the lactic fermentation of milk without performing a processing treatment such as an enzyme treatment or an extraction treatment on soy milk used as a raw material, and without adding a raw material such as a sugar source, even when only streptococcus thermophilus and lactobacillus delbrueckii
subsp. bulgaricus are used as a lactic acid-mixed starter when a fermented substance for which soy milk is used as a raw material is produced. [Solution]A soy milk fermented substance obtained using a lactic acid-mixed starter including streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus. The streptococcus thermophilus is capable of accumulating 0.4 g/L or more of lactose in a fermented substance when inoculated into soy milk and cultivated. The lactobacillus delbrueckii subsp. bulgaricus is capable of accumulating 0.4 g/L or more of D-lactic acid in a fermented substance when inoculated into soy milk and cultivated.
Inventors:
KANEKO DAISUKE (JP)
AOYAMA KENJI (JP)
WIM ENGELS (NL)
ARNO WEGKAMP (NL)
FEDDE KINGMA (NL)
AOYAMA KENJI (JP)
WIM ENGELS (NL)
ARNO WEGKAMP (NL)
FEDDE KINGMA (NL)
Application Number:
PCT/JP2014/059786
Publication Date:
October 09, 2014
Filing Date:
April 02, 2014
Export Citation:
Assignee:
KIKKOMAN CORP (JP)
International Classes:
A23L11/00; A23C11/10; A23C9/13
Foreign References:
| JP2011167190A | 2011-09-01 | |||
| JPS637743A | 1988-01-13 | |||
| JPH05184320A | 1993-07-27 | |||
| JPH10201415A | 1998-08-04 | |||
| JP2011167190A | 2011-09-01 | |||
| JPH07147898A | 1995-06-13 |
Other References:
CHUMCHUERE S. ET AL.: "Selection of starter cultures for the fermentation of soya milk", FOOD MICROBIOL., vol. 16, no. 2, 1999, pages 129 - 37, XP002260488
TRINDADE C.S.F. ET AL.: "Development and sensory evaluation of soy milk based yoghurt", ARCH. LATINOAM.NUTR., vol. 51, no. 1, 2001, pages 100 - 4, XP055287604
HAO P. ET AL.: "Complete sequencing and pan- genomic analysis of Lactobacillus delbrueckii subsp. bulgaricus reveal its genetic basis for industrial yogurt production", PLOS ONE, vol. 6, no. 1, 2011, pages E15964, XP055287606
GERMOND J.E. ET AL.: "Evolution of the bacterial species Lactobacillus delbrueckii: a partial genomic study with reflections on prokaryotic species concept", MOL.BIOL.EVOL., vol. 20, no. 1, 2003, pages 93 - 104, XP055287609
TERZAGHI; SANDINE, APPL. MICROBIOL., vol. 29, 1975, pages 807 - 813
TRINDADE C.S.F. ET AL.: "Development and sensory evaluation of soy milk based yoghurt", ARCH. LATINOAM.NUTR., vol. 51, no. 1, 2001, pages 100 - 4, XP055287604
HAO P. ET AL.: "Complete sequencing and pan- genomic analysis of Lactobacillus delbrueckii subsp. bulgaricus reveal its genetic basis for industrial yogurt production", PLOS ONE, vol. 6, no. 1, 2011, pages E15964, XP055287606
GERMOND J.E. ET AL.: "Evolution of the bacterial species Lactobacillus delbrueckii: a partial genomic study with reflections on prokaryotic species concept", MOL.BIOL.EVOL., vol. 20, no. 1, 2003, pages 93 - 104, XP055287609
TERZAGHI; SANDINE, APPL. MICROBIOL., vol. 29, 1975, pages 807 - 813
Attorney, Agent or Firm:
YOSHINAGA TAKAHIRO (JP)
Takashi Yoshinaga size (JP)
Takashi Yoshinaga size (JP)
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