Method for producing low fat soymilk lactic acid fermentation product

摘要

Problem to be solved: to provide a beverage and food with low fat soy milk lactic acid fermentation products, which are rich in taste, taste, and lack of texture, taste, and lack of mouth, and smooth and soluble.A method for producing low fat soymilk lactic acid fermentation products characterized by adding lactic lees to low fat soymilk of 2.5 wt% or less and lactic fermentation.A method for producing said low fat soymilk lactic acid fermentation product before and after lactic acid fermentation and for pressurizing homogenization after lactic fermentation.A method for producing the low fat soymilk lactic acid fermentation product in which lactic liquor is added to low fat soymilk having a lipid content of 2.5% by weight or less and subjected to the pressure homogenization process.Low fat soymilk lactic acid fermentation products, beverages and foods.Effective use of "soybeans" and "sakekasu" as food material of vegetable, and to provide new materials for food use, contribute to the solution of social problems such as "food shortage" and "environment".No selection