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    SOY MILK FERMENTED SUBSTANCE
    34.
    发明公开
    SOY MILK FERMENTED SUBSTANCE 审中-公开
    用豆浆发酵泡物质

    公开(公告)号：EP2992765A4

    公开(公告)日：2016-11-23

    申请号：EP14779754

    申请日：2014-04-02

    申请人： KIKKOMAN CORP

    发明人： KANEKO DAISUKE ,  AOYAMA KENJI ,  WIM ENGELS ,  ARNO WEGKAMP ,  FEDDE KINGMA

    IPC分类号： A23C11/10 ,  A23L11/00 ,  A23C9/123 ,  A23C9/127 ,  C12P7/56

    CPC分类号： A23C9/127 ,  A23C11/106 ,  A23Y2220/29 ,  A23Y2240/75 ,  C12P7/56

    摘要： [Problem to Be Solved] A present invention provides a soy milk fermented substance with a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material. [Means for Solving the Problem] The problem is solved by a soy milk fermented substance obtained by using a lactic acid bacteria mixture starter including: Streptococcus thermophilus which is capable of accumulating 0.4 g/L or more of fructose in the fermented substance when inoculated and cultured in soy milk; and Lactobacillus debrueckii subsp. bulgaricus which is capable of accumulating 0.4 g/L of D-lactic acid in the fermented substance when inoculated and cultured in soy milk.