PROBLEM TO BE SOLVED: To provide a composition for accelerating fermentation of soybean milk, from which a fermented product of soybean milk excellent in the flavor and texture, having a preferable viscosity different from conventional fermented products of soybean milk, in particular, can be manufactured.SOLUTION: A composition for accelerating fermentation of soybean milk comprises at least one saccharide selected from monosaccharide and lactose, whey protein, and indigestible dextrin. The composition for accelerating fermentation of soybean milk comprises a mixture of 0.5 to 2.5 parts by weight of indigestible dextrin and 100 parts by weight of soybean milk. A method for manufacturing fermented products of soybean milk comprises fermenting the mixture of the composition for accelerating fermentation of soybean milk and soybean milk with lactic acid bacteria having productivity of extracellular viscous polysaccharide.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】風味や食感に優れ、特に従来の豆乳発酵物にない好ましい粘性を有する豆乳発酵物を製造するための豆乳発酵促進組成物の提供。【解決手段】単糖およびラクトースから選択される1種以上の糖類、乳清タンパク、および難消化性デキストリンを含む、豆乳発酵促進組成物。豆乳100重量部に対し難消化性デキストリンが0.5~2.5重量部になる量で豆乳と混合される豆乳発酵促進組成物。豆乳発酵促進組成物および豆乳の混合物を、菌体外粘性多糖産生能を有する乳酸菌により発酵させることを特徴とする豆乳発酵物の製造方法。【選択図】なし
