COMPOSITION FOR ACCELERATING FERMENTATION OF SOYBEAN MILK, AND METHOD FOR MANUFACTURING FERMENTED PRODUCT OF SOYBEAN MILK

摘要

PROBLEM TO BE SOLVED: To provide a composition for accelerating fermentation of soybean milk, from which a fermented product of soybean milk excellent in the flavor and texture, having a preferable viscosity different from conventional fermented products of soybean milk, in particular, can be manufactured.SOLUTION: A composition for accelerating fermentation of soybean milk comprises at least one saccharide selected from monosaccharide and lactose, whey protein, and indigestible dextrin. The composition for accelerating fermentation of soybean milk comprises a mixture of 0.5 to 2.5 parts by weight of indigestible dextrin and 100 parts by weight of soybean milk. A method for manufacturing fermented products of soybean milk comprises fermenting the mixture of the composition for accelerating fermentation of soybean milk and soybean milk with lactic acid bacteria having productivity of extracellular viscous polysaccharide.SELECTED DRAWING: None