| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing new fermented soybean which can be readily taken on a daily basis, and enables even a person who is weak in and/or has allergy to dairy products to take lactobacillus having disease germ-inhibiting activity on a daily basis, in view of the fact that the person who is weak in and/or has allergy to dairy products can not take yoghurt on a daily basis while the yoghurt, containing lactobacillus having function to inhibit disease germs such as Helicobacter pylori involved in development of gastric/duodenal ulcer, is generally used as health food: and to provide a method for preparing the new fermented soybean and/or food and drink thereof. <P>SOLUTION: The new fermented soybean includes genus Lactobacillus lactic acid bacterium inhibiting disease germs such as Helicobacter pylori and bacillus natto. In production of the new fermented soybean and the food and drink thereof, the fermented soybean and the food and drink thereof contain lactic acid bacteria belonging to the group of Lactobacillus acidophilus not spoiling characteristics of fermented soybean, such as stringiness, flavor and taste inherent in the fermented soybean. <P>COPYRIGHT: (C)2012,JPO&INPIT |
