| 摘要 |
PURPOSE:To produce a fermented soya milk pleasant to the palate and to produce a drink using the curd of the milk. CONSTITUTION:A fermented soya milk is prepared by subjecting a soya milk to lactic acid fermentation under the action of at least one kind of enzyme selected from a neutral protease, a carboxypeptidase having optimum activity in neutral region and a leucine amino peptidase and suppressing the enzymatic action by the lowering of pH according to the progress of fermentation until the decomposition degree of the protein reaches 0.01-10.00/g-soya milk in terms of the increment of the extinction of a 4% trichloroacetic acid soluble fraction at 280nm wavelength. The produced soya milk has low bitter taste and causes little precipitation of soya protein in the state of drink. |
