IMMUNOPOTENTIATOR, ANTIULCER AGENT AND PROCESSED FOODS COMPRISING FERMENTED SOYBEAN PRODUCT AND PROCESS FOR PRODUCING FERMENTED SOYBEAN PRODUCT

摘要

It is intended to provide a lactic acid-fermented product of soybean which has a strong immunopotentiation effect and a favorable taste and a process for producing the same. This lactic acid-fermented product is produced by fermenting soybean or a processed product thereof through coculture of lactic acid bacteria with a yeast. As the lactic acid bacteria, use is at least made of Enterococcus faecalis which is a coccus optionally combined with other cocci, bacilli or bifidobacteria. As the yeast, use is made of Saccharomyces cerevisiae and/or Saccharomyces rosei. The fermented soybean is produced by fermented soy milk by using the above microorganisms to give a fermented liquid product. Next, this liquid product is neutralized with a calcium compound and then dried to give a powdery fermented product.