| 摘要 |
PROBLEM TO BE SOLVED: To provide lactic acid fermented soy milk which is effectively ameliorated of the undesirable flavor possessed by ordinary soy milk by subjecting the soy milk to lactic acid fermentation by a combination of specific lactic acid bacteria in order to improve the flavor of the soy milk. SOLUTION: This lactic acid fermented soy milk contains Bifidobacterium lactic acid bacteria and >=2 kinds selected from three kinds of lactic acid bacteria among Lactobacillus acidophilus, Lactobacillus casei and streptococcus thermophilus. This process for producing the lactic acid fermented soy milk consists in fermenting the soy milk by using the Bifidobacterium lactic acid bacteria and >=2 kinds selected from three kinds of lactic acid bacteria among the Lactobacillus acidophilus, the Lactobacillus casei and the streptococcus thermophilus. |
