Method for producing fermented milk product using sterile full-fat soybean powder as starting material and fermented milk product

A method, comprising:

• providing sterile dehulled soybeans having a bacterial count of 300 cells/g or less by at least completely removing contaminated soybean hulls;
• producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing the sterile dehulled soybeans;
• adding water to the sterile full fat soy flour to form a hydrated powdered soy juice mixture, followed by sterilizing the hydrated powdered soy juice mixture by heating to form a hydrated powdered soy juice, the hydrated powdered soy juice comprising the sterile full fat soy flour at a solid concentration from 10 to 25 weight percentage relative to the hydrated powdered soy juice mixture;
• cooling the hydrated powdered soy juice to 30° C. to 37° C. after sterilizing the hydrated powdered soy juice;
• homogenizing the hydrated powdered soy juice to form a homogenized hydrated powdered soy juice;
• adding a lactic acid bacterium to the homogenized hydrated powdered soy juice, followed by fermentation to form fermented soy milk, wherein a medium for lactic acid bacterium starter comprises the homogenized hydrated powdered soy juice, the fermented soy milk having a lactic degree of 0.5% to 1.0%;
• and
• producing yogurt, the yogurt comprising at least said fermented soy milk.

A method, comprising:

• providing sterile dehulled soybeans having a bacterial count of 300 cells/g or less by at least completely removing contaminated soybean hulls;
• producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing the sterile dehulled soybeans;
• adding water to the sterile full fat soy flour to form a hydrated powdered soy juice mixture, followed by sterilizing the hydrated powdered soy juice mixture by heating to form a hydrated powdered soy juice, the hydrated powdered soy juice comprising the sterile full fat soy flour at a solid concentration from 10 to 25 weight percentage relative to the hydrated powdered soy juice mixture;
• cooling the hydrated powdered soy juice to 30° C. to 37° C. after sterilizing the hydrated powdered soy juice;
• homogenizing the hydrated powdered soy juice to form a homogenized hydrated powdered soy juice;
• adding a lactic acid bacterium to the homogenized hydrated powdered soy juice, followed by fermentation to form fermented soy milk, wherein a medium for lactic acid bacterium starter comprises the homogenized hydrated powdered soy juice, the fermented soy milk having a lactic degree of 0.5% to 1.0%;
• and
• producing cheese, the cheese comprising said fermented soy milk.