| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for reusing as a food soy pulp which is conventionally wasted at a large amount as food waste, and to provide a method for producing a fermented food with high nutritional value, such as the soy pulp, through addition of excellent palate feeling and flavor while preventing deterioration of the soy pulp to become a material. <P>SOLUTION: This method for producing the fermented food comprises using Geotrichum fungus as a fermentation starter. It is possible to prevent deterioration of the soy pulp to become a food material by using antifungal which Geotrichum fungus has, and to improve palate feeling and flavor of the food material such as the soy pulp by adding to the food material chitin/chitosan-containing polysaccharide derived from Geotrichum fungus followed by adding fruit-like flavor. Furthermore, functional food with better palate feeling and high nutritional value can be provided by symbiosis fermentation with Aspergillus oryzae. <P>COPYRIGHT: (C)2007,JPO&INPIT |
