FERMENTED SOYBEAN MILK IN WHICH ISOFLAVONES ARE TOTALLY HYDROLYZED AND PRODUCTION THEREOF

摘要

PURPOSE: A functional fermented soybean milk product in which isoflavone glycosides contained in soybean milk are totally converted into an aglycone form such as genistein or daidzein is provided. A method for production thereof is also provided. The product is removed from the characteristic beany flavor of soybean and excellent in intestinal absorption. CONSTITUTION: A fermented soybean milk product having high functionality is prepared by fermenting soybean for 18hr in a culture medium containing cysteine using Bifidobacterium sp. Int-57 as a starter of lactic acid bacteria at a pH of 5 to 7 and a temperature of 30 to 40deg.C to decompose α-D-galactosyl-oligosaccharide causing abdominal distention of soybean milk. The product contains isoflavone aglycones having high physiological activity.