| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a lactic acid fermented soybean milk excellent in functionalities by using a new lactobacillus capable of effectively improving problems such that since the conventional lactobacillus has an insufficient fermentation capacity of the soybean milk, the obtained fermented soybean milk is not sensuously excellent. <P>SOLUTION: The production of the lactic acid fermented soybean milk, sensuously excellent and having functionalities is performed by using soybean milk or prepared soybean milk as a raw material, adding Lactobacillus plantarum HOKKAIDO isolated from pickles as a starter and fermenting. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
