PREPARATION OF FERMENTED SOYA MILK

PURPOSE:To produce a fermented soya milk pleasant to the palate and to produce a drink using the curd of the milk. CONSTITUTION:A fermented soya milk is prepared by subjecting a soya milk to lactic acid fermentation under the action of at least one kind of enzyme selected from a neutral protease, a...

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Bibliographische Detailangaben
Hauptverfasser:	NAKAJIMA HIROMASA, IZUMI KENJIRO, MATSUNAGA KAZUNARI, KAMEDA WATARU
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:	PURPOSE:To produce a fermented soya milk pleasant to the palate and to produce a drink using the curd of the milk. CONSTITUTION:A fermented soya milk is prepared by subjecting a soya milk to lactic acid fermentation under the action of at least one kind of enzyme selected from a neutral protease, a carboxypeptidase having optimum activity in neutral region and a leucine amino peptidase and suppressing the enzymatic action by the lowering of pH according to the progress of fermentation until the decomposition degree of the protein reaches 0.01-10.00/g-soya milk in terms of the increment of the extinction of a 4% trichloroacetic acid soluble fraction at 280nm wavelength. The produced soya milk has low bitter taste and causes little precipitation of soya protein in the state of drink.