| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a delicious yeast fermented product for suppressing, as much as possible, ingestion of glucide (starch), in order to prevent obesity, diabetic, and hyperlipemia. <P>SOLUTION: A method for producing the nonglucidic yeast fermented product includes forming a raw material composition which has as essential ingredients, at least bran or soybean protein, gluten and milk component, using a thickening binding material; yeast-fermenting the product to adjust nonglucidic dough; and baking or dry solidifying the product. The milk component, preferably, contains glucose and galactose which are obtained by enzyme decomposing milk sugar. Furthermore, the milk component is to be cow milk or skimmed milk, and is, preferably, added to the raw material composition, after enzyme treating milk sugar in the milk component. <P>COPYRIGHT: (C)2009,JPO&INPIT |
