Title:
PRODUCTION METHOD OF SOY BEAN WHEY FERMENTED SEASONING
Document Type and Number:
Japanese Patent JP2022153916
Kind Code:
A
Abstract:
To provide a new application for efficiently utilizing soybean whey which is a byproduct of soybean, utilization of the byproduct of soybean being an effective solution of social problem related to shortage of food resource and related to an environment.SOLUTION: There is provided a production method of soybean whey fermented seasoning in which, protein degrading enzyme and/or malted rice is added to soybean whey which is heated and condensed whose mass in dry solid content is 5 mass% or greater, then the mixture of the soybean whey and protein degrading enzyme and/or malted rice, is subjected to yeast fermentation.SELECTED DRAWING: None
Inventors:
KANNO NANAMI
KANEUCHI MAKOTO
SATO TAKUMI
TSUBOI SHIGEO
YOSHIDA YASUHIKO
ASHIDA SHIGERU
KANEUCHI MAKOTO
SATO TAKUMI
TSUBOI SHIGEO
YOSHIDA YASUHIKO
ASHIDA SHIGERU
Application Number:
JP2021056690A
Publication Date:
October 13, 2022
Filing Date:
March 30, 2021
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC
MIYAGI UNIV
MIYAGI UNIV
International Classes:
A23L27/24; A23L11/00