发明名称 |
FERMENTED SOYBEAN AND METHOD FOR MANUFACTURING FERMENTED SOYBEAN |
摘要 |
The present invention provides a method for manufacturing fermented soybean that contains a high level of γ-aminobutyric acid and isoflavone agylcone and that is readily edible with little bitterness. The present inventors devised a manufacturing method capable of manufacturing fermented soybean that contains a high level of γ-aminobutyric acid and isoflavone agylcone and that has little bitterness by using an aerobic solid culture that uses at least two species of microorganisms belonging to the Rhizopus genus, and by furthermore shifting the incubation temperature. |
申请公布号 |
WO2017038793(A1) |
申请公布日期 |
2017.03.09 |
申请号 |
WO2016JP75270 |
申请日期 |
2016.08.30 |
申请人 |
IKEDA FOOD RESEARCH CO., LTD. |
发明人 |
KAMEDA, Tsuyoshi;AOKI, Hideyuki;SATO, Fumi;MIYAJIMA, Aya |
分类号 |
A23L11/00;A23L11/20;C12P7/22;C12P7/26;C12P7/42;C12P13/00;C12P13/06;C12P13/08 |
主分类号 |
A23L11/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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