| 摘要 |
This invention discloses a method for preparing a lactic acid fermented soy proteinaceous food ingredient having reduced levels of those oligosaccharides that lead to abdominal discomfort due to gas production when ingested by a mammal, compared to the levels present in crude soy materials. The method employs a source of glycosidase activity that is effective to hydrolyze the oligosaccharides to a fermentable saccharide; and a lactic fermentation to provide the ingredient. The invention additionally discloses a process for preparing a food product containing the lactic acid fermented soy proteinaceous food ingredient. Examples of food products which may be provided include process cheeses, cottage cheese, cream cheeses, yogurts, puddings, pastas, meat products, meat substitutes, tofu, cereals, and beverages. |
