PRODUCTION OF FERMENTED SOYBEAN MILK AND FERMENTED SOYBEAN MILK

摘要

PROBLEM TO BE SOLVED: To obtain fermented soybean milk free from odor of soybean, excellent in flavor, taste and shelf life, and suitable as beverage which meets all tastes and is rich in nourishment by subjecting specific fermented soybean milk to inactivation treatment of microorganism and treatment for removing an alcohol and carbon dioxide. ;SOLUTION: Fermented soybean milk obtained by carrying out alcohol fermentation and lactic acid fermentation of soybean milk to which sugars, preferably in an amount of 1 wt.% (based on solid content of soybean milk) is added or soybean milk to which sugars are not added by using lactobacillus such as Lactobacillus helveticus (preferably, added in an amount of 0.5-3.0%) and yeasts such as Saccharomyces cerevisiae, is subjected to inactivation of the microorganism and removing treatment of the alcohol and carbon dioxide to provide the objective fermented soybean milk. Furthermore, it is preferable to subject the fermented soybean milk to inactivation treatment of microorganism by heating and then subjecting the treated soybean milk to removing treatment of alcohol and carbon dioxide by reduced pressure.;COPYRIGHT: (C)1999,JPO