| 摘要 |
PURPOSE:To obtain the subject food having excellent taste and flavor and suppressed unpleasant odor and taste by adjusting the pH of soybean whey to a specific level, sterilizing the whey. inoculating lactobacillus and yeast to the whey and culturing the microorganisms. CONSTITUTION:The objective food useful as a drink, seasoning, etc., can be prepared by adjusting the pH of soybean whey to 5-8 (preferably 7-8) optionally adding a sugar to the whey, sterilizing the whey, inoculating lactobacillus, inoculating a yeast when the pH reaches to 5-6 and culturing the microorganisms in the whey. |
