| 摘要 |
PURPOSE:To easily obtain the titled food such as snack cake having excellent taste, flavor and nutrient value, by adding water to defatted soybean to a specific water-content, fermenting the soybean using microbial strain or yeast of Rhizopus genus without sterilizing the soybean and using the fermented product as a raw material of the objective food. CONSTITUTION:A fermentation raw material composed mainly of defatted soybean is adjusted to a water-content of 20-31% by the addition of water. The material is inoculated with seed microorganism containing microbial strain of Rhizopus genus [e.g. Rhizopus oligosporus (IFO 8631)] and/or yeast without sterilizing the material. The fermented defatted soybean produced by this process is used as a raw material of the objective food. |
