VEGETABLE MILK FERMENTED FOOD PRODUCT, AND METHOD FOR MANUFACTURING SAME

Title:

VEGETABLE MILK FERMENTED FOOD PRODUCT, AND METHOD FOR MANUFACTURING SAME

Document Type and Number:

WIPO Patent Application WO/2021/193891

Kind Code:

A1

Abstract:

The purpose of the present invention is to provide a vegetable milk fermented food product having a creamy mouthfeel and having the same smoothness as yogurt, the vegetable milk fermented food product being such that it is possible to user EPS-producing bacteria of a wider variety of types irrespective of whether said bacteria have α-galactosidase activity.　A method for manufacturing a vegetable milk fermented food product by inoculating a vegetable-milk-containing fermented raw material with lactic acid bacteria and prompting lactic acid fermentation to occur, wherein the method for manufacturing a vegetable milk fermented food product is characterized in comprising: A) a decomposition step in which α-galactosidase is caused to act on vegetable milk to which a saccharide including galactose bonded by an α-glycoside bond has been added as a constituent sugar, or on vegetable milk containing said saccharide, and the saccharide is hydrolyzed; and B) a fermentation step, performed after or simultaneously with the decomposition step, in which the hydrolyzed saccharide is fermented by lactic acid bacteria having extracellular-polysaccharide-producing capabilities.

Inventors:

YANAGISAWA MASANOBU (JP)
IKENAGA NAOYA (JP)

Application Number:

PCT/JP2021/012766

Publication Date:

September 30, 2021

Filing Date:

March 26, 2021

Export Citation:

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Assignee:

FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)

International Classes:

A23L11/00; A23L11/65

Domestic Patent References:

WO2008003782A1

2008-01-10

Foreign References:

JP2001346521A	2001-12-18
CN104222299A	2014-12-24
JPS61139354A	1986-06-26
JP2007014303A	2007-01-25

Other References: