SOY MILK FERMENTED SUBSTANCE

• Main Authors: ARNO WEGKAMP, FEDDE KINGMA, WIM ENGELS, KANEKO DAISUKE, AOYAMA KENJI
• Format: Patent
• Language: English; Korean
• Published: 10.12.2015
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

본 발명의 과제는, 두유를 원료로 하는 발효물을 제조할 때에, 스트렙토코커스·서모필러스(Streptococcus thermophilus)와 락토바실러스·델브루키·서브스피시스·불가리쿠스(Lactobacillus delbrueckii subsp. bulgaricus)만을 유산균 혼합 스타터로 하는 경우라도, 원료인 두유에 효소 처리나 추출 처리 등의 가공 처리를 실시하지 않고, 또한 당원 등의 원료를 첨가하는 일 없이, 우유를 유산 발효한 요구르트와 동등한 풍미나 매끄러운 물성을 갖는 두유 발효물을 제공하는 것이다. 두유에 접종하고 배양한 때에, 발효물 중에 0.4g/L 이상의 프럭토스를 축적 가능한 스트렙토코커스·서모필러스와, 두유에 접종하여 배양한 때에, 발효물 중에 0.4g/L 이상의 D-락트산을 축적 가능한 락토바실러스·델브루키·서브스피시스·불가리쿠스를 포함하는 유산균 혼합 스타터를 사용하여 얻어진 두유 발효물에 의해 해결한다. [Problem to Be Solved] A present invention provides a soy milk fermented substance with 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. [Means for Solving the Problem] The problem is solved by a soy milk fermented substance obtained by using a lactic acid bacteria mixture starter including: Streptococcus thermophilus which is capable of accumulating 0.4 g/L or more of fructose in the fermented substance when inoculated and cultured in soy milk; and Lactobacillus debrueckii subsp. bulgaricus which is capable of accumulating 0.4 g/L of D-lactic acid in the fermented substance when inoculated and cultured in soy milk.