PROBLEM TO BE SOLVED: To provide a fermented soybean milk food product of high-viscosity creamy texture using soybean milk which is the residual after pulling up dried bean curd, and a method for producing the food product.SOLUTION: There are provided a fermented soybean milk food product that is obtained by recovering soybean milk which is the residual after pulling up dried bean curd, inoculating lactic acid bacteria into soybean milk containing the recovered soybean milk to ferment and make fermented soybean milk, and removing water component (whey) of a weight ratio 50% or more from the fermented soybean milk, and a method for producing the food product. According to the present invention, a fermented soybean milk food product having unprecedented smooth and high-viscosity creamy texture and high added-value, which contains no cholesterol, contains much functional component such as soybean isoflavone, and furthermore contains lactic acid bacteria which regulate the intestinal environment and necessary for maintaining health, can be provided. Furthermore, by producing the fermented soybean milk food product from waste soybean milk which is the residual after pulling up dried bean curd, production cost of the dried bean curd and the fermented soybean milk food product can be reduced and an amount of waste matter can be reduced.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】湯葉を引き上げた後に残った豆乳を使って、高い粘度のクリーム状の食感の発酵豆乳食品および製造方法を提供する。【解決手段】湯葉を引き上げた後に残った豆乳を回収し、この回収された豆乳を含んだ豆乳に乳酸菌を接種して発酵させて発酵豆乳を生成し、この発酵豆乳から重量比50%以上の水分(ホエー)を除去して得られる発酵豆乳食品およびこの製造方法を提供する。本発明によれば、コレステロールを含まず、大豆イソフラボン等の機能性成分を多く含み、さらに腸内環境を整えて健康維持に欠かせない乳酸菌を含む今までにない滑らかで高い粘度を有するクリーム状の食感で高付加価値の発酵豆乳食品を提供することができる。さらに、この発酵豆乳食品を湯葉引き上げ後に残った廃豆乳から製造することで、湯葉および上記発酵豆乳食品の製造コストを低減すると共に、廃棄物の量を低減することができる。【選択図】なし
