Fermented soybean milk containing palatinose

It is intended to provide fermented soybean milk in which not only the greenish smell due to soybean or soybean milk but also unpleasant taste, fermentation smell, harsh taste and acetic acid smell generating in the course of the lactic acid fermentation and acetic acid fermentation of soybean milk...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	TEZUKA YUMIKO,NAGAI YUKIE
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	It is intended to provide fermented soybean milk in which not only the greenish smell due to soybean or soybean milk but also unpleasant taste, fermentation smell, harsh taste and acetic acid smell generating in the course of the lactic acid fermentation and acetic acid fermentation of soybean milk are relieved. It is intended to provide fermented soybean milk in which the thick texture characteristic to processed soybean products is reduced. It is intended to provide fermented soybean milk having a light and refreshing taste. By using palatinose, it becomes possible to produce fermented soybean milk having reduced thick texture of soybean and a light and refreshing taste. Moreover, the unpleasant smell of fermented soybean milk, which cannot be relieved even by using various taste-improving agents, etc., can be relieved thereby.