Christoph Hendrik Beckmann,Michel Mellema,Cornelis van Vliet,Franciscus Johannes H M Jansen
申请号：
US13646805
公开号：
US20130273204A1
申请日:
2012.10.08
申请国别(地区):
US
年份:
2013
代理人:
摘要：
The present invention relates to a method of preparing a fermented soy-based product, said method comprising:a. providing an aqueous liquid containing 0.5-10 wt. % of soy protein；b. pasteurizing or sterilizing the aqueous liquid；c. inoculating the pasteurized or sterilised liquid with a lactic acid bacterium containing starter culture；d. fermenting the inoculated aqueous liquid by incubation at a temperature in the range of 15-48° C. for 0.5-24 hours to obtain a fermented product；wherein phytase is incorporated in the aqueous liquid followed by pasteurization of said aqueous liquid in step b. or wherein phytase is added to the pasteurized or sterilized liquid no later than 10 minutes before termination of fermentation step d, said phytase being incorporated in the pasteurized or sterilized liquid in an amount of not more than 11 FTU per gram of soy protein； and wherein fermentation step d. is terminated by pasteurization, cooling or pH-adjustment.
