Soy milk fermented substance
AssigneeKikkoman Corporation
InventorsDaisuke Kaneko, Kenji Aoyama, Engels Wim, Wegkamp Arno, Kingma Fedde
Life of this patent
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Abstract
A soy milk fermented substance is provided. The soy milk fermented substance has 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.
Claims10
A method for producing a fermented soy milk substance, the method comprising:
- (a) selecting a Streptococcus thermophilus strain capable of accumulating 0.4 g/L or more of fructose in the fermented substance when inoculated and cultured in a culture medium consisting essentially of unadjusted pure soy milk for a time of 4 to 24 hours at a temperature of 30 to 45° C.;
- (b) selecting a Lactobacillus delbrueckii subsp. bulgaricus strain capable of accumulating 0.4 g/L or more of D-lactic acid in the fermented substance when inoculated and cultured with the strain selected under step (a) in a culture medium consisting essentially of unadjusted pure soy milk for a time of 4 to 24 hours at a temperature of 30 to 45° C., wherein said Lactobacillus delbrueckii subsp. bulgaricus strain is not capable of fermenting sucrose;
- (c) inoculating a combination of the strains under (a) and (b) in unadjusted pure soy milk, without adding a sugar source,
- and
- (d) carrying out fermentation to obtain a fermented soy milk product having a D-lactic acid content of 0.4 g/L or more;
- wherein fermentation is carried out for 4 to 24 hours at a temperature of 30 to 45° C.;
- and
- wherein the Streptococcus thermophilus strain is inoculated at a concentration from 1×105 to 1×107 cfu/ml and the Lactobacillus delbrueckii subsp. bulgaricus strain is inoculated at a concentration of 1×103 to 1×105 cfu/ml.
A method for producing a fermented soy milk substance, the method comprising:
- (a) selecting a Streptococcus thermophilus strain capable of accumulating 0.4 g/L or more of fructose in the fermented substance when inoculated and cultured in a culture medium consisting essentially of soy milk not produced from a powdered soy milk for a time of 4 to 24 hours at a temperature of 30 to 45° C.;
- (b) selecting a Lactobacillus delbrueckii subsp. bulgaricus strain capable of accumulating 0.4 g/L or more of D-lactic acid in the fermented substance when inoculated and cultured with the strain selected under step (a) in a culture medium consisting essentially of soy milk not produced from a powdered soy milk for a time of 4 to 24 hours at a temperature of 30 to 45° C., wherein said Lactobacillus delbrueckii subsp. bulgaricus strain is not capable of fermenting sucrose;
- (c) inoculating a combination of the strains under (a) and (b) in soy milk not produced from a powdered soy milk without adding a sugar source,
- and
- (d) carrying out fermentation to obtain a fermented soy milk product having a D-lactic acid content of 0.4 g/L or more;
- wherein fermentation is carried out for 4 to 24 hours at a temperature of 30 to 45° C.;
- and
- wherein the Streptococcus thermophilus strain is inoculated at a concentration from 1×105 to 1×107 cfu/ml and the Lactobacillus delbrueckii subsp. bulgaricus strain is inoculated at a concentration of 1×103 to 1×105 cfu/ml.
Dependencies are inferred from the claim text.