JP2008228654A - Fermented food doubling as culture medium, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented food doubling as a culture medium for solving such problems that in the production of health food using soybeans, a large amount of waste (bean curd lees) is produced to remove each kind of functional materials (such as isoflavone) remaining in bean curd lees, and there causes a problem that produced waste leads to environmental pollution. <P>SOLUTION: This fermented food doubling as the culture medium is obtained by adding lactic acid bacteria to a liquid soybean malt culture medium for lactic acid bacterium followed by culturing. The liquid soybean malt culture medium is obtained by adding sugar source such as unrefined brown sugar and vitamin and mineral source of rice bran essence to liquid soybean malt which is obtained by adding water to pulverized soybeans with husks followed by stirring and high pressure sterilizing, inoculating sterilized seed malt to the product, and aseptically and aerobically culturing the product to decompose soybean protein to peptide and amino acid. A method for producing the fermented food is also provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  This invention relates to a method for producing a fermented food for medium and medium using a liquid soybean meal medium for lactic acid bacteria and a fermented food for medium and medium using a liquid soybean meal medium for lactic acid bacteria.

  There are several foods that can be expected to improve health by fermentation with useful microorganisms such as lactic acid bacteria, but many of them are classified as traditional foods. Typical examples include miso, soy sauce, natto, yogurt and the like. On the other hand, in recent years, some new fermented foods mainly for health promotion have been developed in the field of so-called health foods. Many of these are inoculated with microorganisms such as lactic acid bacteria and yeast in a culture medium using soy milk, defatted soy protein, soybean meal, milk or the like as a nitrogen source.

  Miso, soy sauce, natto and the like, which are fermented foods using koji molds, are originally foods and not developed for the purpose of health, and therefore have their respective drawbacks from the viewpoint of health foods. Miso and soy sauce contain a large amount of salt, so they cannot be eaten in large quantities, and the possibility of salt-induced hypertension cannot be denied. While natto has been reported to have an antithrombotic effect of nattokinase produced by Bacillus natto, many users dislike its unique flavor.

  In addition, yogurt, which is a fermented food made from lactic acid bacteria, grows in a medium that uses only milk as a raw material, and the types of lactic acid bacteria that can be fermented and metabolized are limited, so the types of functionality that yogurt as a product has are naturally limited. There was a problem.

  In order to solve the problems of these traditional fermented foods, various types of new fermented foods have been developed with a focus on the pursuit of functionality as a health food. In particular, since the functionality of soybeans has been strongly recognized in recent years, many attempts have been reported to use soybeans or soybean-derived proteins as a nitrogen source for these fermented foods. For example, Japanese Patent Application Laid-Open No. 2003-335695 (Prior Art 1) has a description of an invention that imparts functionality by emulsifying soybeans and inoculating them with lactic acid bacteria or yeast.

  Japanese Patent Application Laid-Open No. 11-221017 (Prior Art 2) and Japanese Patent Application Laid-Open No. 2003-26582 (Prior Art 3) describe a method for producing a health food using a hot water extract of soybean or defatted soybean as a nitrogen source. There is a description.

Furthermore, WO95 / 16362 international publication (prior art 4) and WO99 / 10473 international publication (prior art 5) disclose a process for decomposing soybean with koji mold to improve the above-mentioned drawbacks.
JP2003-335695A (Prior Art 1) Japanese Patent Laid-Open No. 11-221017 (Prior Art 2) JP 2003-26582 A (Prior Art 3) WO95 / 16362 International Publication (Prior Art 4) WO99 / 10473 International Publication (Prior Art 5)

  However, according to the manufacturing method of the prior art 1, various functional substances (such as isoflavones) remaining in the waste (okara) are also removed by emulsifying soybeans, and further, the generated waste is contaminated with the environment. There was a problem that led to

  Moreover, the manufacturing method of the prior art 2 and the prior art 3 is essentially the same as the manufacturing method using soymilk. And in these manufacturing methods, since decomposition | disassembly of soybean protein is aimed at by heating, decomposition | disassembly efficiency is low, Therefore, lactic acid bacteria etc. will be inoculated in the culture medium in which many soybean protein exists. Since the proteolytic enzymes of lactic acid bacteria are never strong, many of these soy proteins remain intact. The causative agent of soy allergy that occurs frequently when ingesting soy, that is, soy allergen, is considered to be a protein in the vicinity of 30 kDa, so the remaining undegraded soy protein means the possibility of the presence of soy allergen. Therefore, there is a problem that those who are sensitive to soybean allergen cannot eat them.

  Moreover, in the manufacturing method and food of the prior art 4 and the prior art 5, soybean and koji mold are not sterilized, and the koji making process is not aseptic. There were difficulties in terms of control. Moreover, since the nitrogen source is extracted by adding water to solid koji, there is a problem that the decomposition efficiency of soy protein into amino acids and peptides is never high.

  In order to solve the above-mentioned problem, water is added to powdered peeled soybeans, stirred and autoclaved, inoculated with sterilized seed meal, and aseptically and aerobically cultured until soybean protein is converted to peptides and amino acids. Fermented medium soy fermentation characterized by adding lactic acid bacteria to a liquid soybean meal medium for lactic acid bacteria, which is obtained by adding sugar sources such as brown sugar and vitamins and mineral sources such as rice bran extract to the decomposed liquid soybean meal. Suggest food.

  In addition, liquid soybean meal in which soybean protein is decomposed into peptides and amino acids by inoculating sterilized seed meal into powdered soybeans with water added, stirred and sterilized under high pressure, and aseptically and aerobically cultured After adding one kind of lactic acid bacteria strain and one kind of yeast as a set to a plurality of liquid soybean meal medium for lactic acid bacteria, which is added with sugar sources such as brown sugar and vitamins and mineral sources such as rice bran extract The present invention also proposes a medium and fermented food characterized by mixing a plurality of sets of culture broths and then drying them into a powder.

  Furthermore, water is added to the powdered soy soybeans, stirred and autoclaved, then inoculated with sterilized seed meal and cultured aseptically and aerobically to break down the soy protein into peptides and amino acids. A first step of producing a liquid soybean meal, and then a second process of producing a liquid soybean meal medium for lactic acid bacteria by adding a sugar source such as brown sugar and vitamins and mineral sources such as rice bran extract to the produced liquid soybean meal. Next, a method for producing a fermented food that is also used as a culture medium is proposed, which has a third step of culturing lactic acid bacteria that are cultivated by adding lactic acid bacteria to a liquid soybean meal medium for lactic acid bacteria.

  The present invention has various effects as described below. That is, in the present invention, a functional substance derived from peeled soybean as a medium raw material, nutrients in a liquid soybean meal medium for lactic acid bacteria added with a sugar source and vitamin minerals, and a lactic acid bacteria cultivated in a liquid soybean meal medium for lactic acid bacteria It is possible to ingest all three types of functional substances and various vitamins and minerals, which are functional substances possessed by the body and yeast cells, and functional substances newly produced in the culture medium by lactic acid bacteria and yeasts. Therefore, as a result, prevention of various lifestyle-related diseases can be expected, and at the same time, the safety at the time of food intake of a person having soybean allergy can be enhanced by the decomposition of soybean allergen. It is described as a list item below.

  (1) By using whole peeled whole soybeans in the culture medium for lactic acid bacteria, when the lactic acid bacteria are ingested, it is possible to ingest 100% of the functional substances possessed by soybeans without waste, and the sugar source of brown sugar used in the medium, It has the effect of being able to ingest all the vitamins, mineral sources, various peptides, and amino acids of rice bran as food and making it a highly nutritious fermented food. At the same time, the whole peeled soybeans are used as the lactic acid bacteria culture medium, so the soybean hulls and soybean meal are not used as waste in the manufacturing process. There is an ecological effect.

  (2) By converting the whole soybeans into liquid soybeans, it becomes possible to decompose soy protein into amino acids overwhelmingly higher than solid soybeans. As a result, functions such as lactic acid bacteria that use this as a nitrogen source The growth of sex microorganisms was extremely good. Therefore, since the residual amount of undegraded soy protein, which is a soy allergen, is much smaller than before, there is an effect that even those who are sensitive to soy allergen can take in the nutrients of soy.

  (3) Assembling the liquid soybean meal aseptically eliminates contamination of germs, and as a result, it becomes possible to culture only microorganisms having true functionality.

  (4) A sugar medium such as brown sugar, vitamins such as rice bran, and mineral sources are added to the resulting liquid soybean meal and sterilized to provide a medium in which many types of lactic acid bacteria can grow.

  (5) Further, in the invention according to claim 2, by co-cultivating one kind of yeast to one kind of lactic acid bacteria strain and individually co-culturing in the above medium, it becomes possible to grow even lactic acid bacteria that cannot assimilate sucrose. It was.

  (6) Similarly, in the invention according to claim 2, after culturing, the culture medium containing the culture solution is dried and solidified and then finely powdered to give a sense of incongruity as a fermented food containing dietary fiber such as soybean skin that is not decomposed. It became possible to take without. And since the liquid soybean meal medium itself for lactic acid bacteria is eaten as fermented food, there is a specific effect that no waste is produced in the process of producing fermented food.

  A method for producing a fermented food for medium and medium using a liquid soybean meal medium for lactic acid bacteria and a fermented food for medium and medium using a liquid soybean meal medium for lactic acid bacteria will be described.

  Initially, the manufacturing method of the culture medium combined fermented food of this Embodiment is demonstrated. The manufacturing process of the liquid soybean meal which is a 1st process is demonstrated. Soybeans are used after being collected and washed and dried. Peeled whole soybeans are pulverized, 10 times the amount of peeled whole soybeans is added to this, placed in a container, stirred and autoclaved under conditions where the contents are maintained at 115 ° C. for 20 minutes. The amount of soy and water added is not limited to 1:10, and if the content is sufficiently sterilized and the water concentration is in a range where lactic acid bacteria can sufficiently grow, it can be determined appropriately for the convenience of the manufacturer. good. The sterilization conditions are not limited to the content temperature of 115 ° C. for 20 minutes, and any sterilization method may be used as long as the content is not contaminated by the contaminating microorganisms derived from the content. In this case, it is needless to say that the lactic acid bacteria can grow later and the final product can be eaten by humans.

  After cooling, aseptically inoculate commercially available koji molds that have been sterilized by passage at least twice with an antibiotic-added malt agar medium, etc., and cultured aerobically at 30 ° C. Any koji mold may be used, but those for soy sauce and miso are preferred in terms of the proteolytic enzyme titer.

  The culture method may be any method as long as the bacterium can be aseptically and aerobically propagated, such as a shaking culture method or an air blowing method. If necessary, aseptically collect a small amount of sputum sample, measure the amount of amino acid, and terminate the culture when the soy protein reaches the expected amount of amino acid. After completion of the culture at 30 ° C., the reaction is further performed overnight at 40 ° C. to 45 ° C. to promote further degradation by the enzyme. The koji obtained in this way is called liquid soybean koji.

  Fig. 1 shows the changes in soy protein (expressed as turbidity at 650 nm of soybean powder aqueous solution) and the increase in amino acids (expressed as absorbance at 570 nm after ninhydrin reaction) as a change over time when liquid soybean meal was produced. It is a graph. The graph shown in FIG. 1 will be described. Fig. 1 shows liquid soybean made by inoculating 300 ml of 5% soy flour aqueous solution at 121 ° C for 20 minutes under high-pressure sterilization, and then inoculating 1 platinum ear of Marufuku sprout MC-01 for soy sauce brewing from Nippon Brewing Engineering Co. It is a graph which shows the variation | change_quantity of the amino acid density | concentration and protein density | concentration for every culture | cultivation day which culture | cultivated anther. The soy flour aqueous solution was shake-cultured at 30 ° C. and 120 reciprocations per minute. The change in the amount of amino acid was measured as the absorbance at 570 nm after the ninhydrin reaction, and the amount of soy protein was measured as the turbidity at 650 nm in the soy flour aqueous solution. Absorbance and turbidity measurement were performed using Ultraspec 2000 manufactured by Pharmacia Biotech.

  FIG. 2 shows a comparison of daily changes in the amount of amino acids between the liquid soybean meal and the solid soybean meal described above every second day of culture. The graph of FIG. 2 will be described. As the liquid soybean cake, 300 ml of 5% soybean powder aqueous solution similar to that shown in FIG. 1 was used, and after high-pressure sterilization, shaking culture was performed at 30 ° C. and 120 reciprocations per minute. The solid soybean meal was produced by inoculating koji mold on steamed soybeans and stationary culture at 30 ° C. In the production of solid koji, the inoculum of koji mold per soybean weight was set equal to that of liquid koji. The liquid soybean cake and solid soybean cake thus obtained were sampled every two days of culture and dried to a constant weight in a dryer. The graph shows the change in the amount of amino acids in the equal dry weight of both as absorbance at 570 nm after the ninhydrin reaction.

The liquid soybean meal thus obtained has the following advantages.

  (A) By using peeled whole soybean, 100% of soybean isoflavone contained in the germ part can be used without waste. (B) Soybean peel can be used as dietary fiber. (C) No waste like okara at the time of soymilk production. (D) By degrading soy protein into peptides and amino acids by proteolytic enzymes produced by Aspergillus oryzae, the form of nitride that can be used by lactic acid bacteria increases, and at the same time, the efficiency of soy protein utilization is improved even for those who have eaten. Get better. In recent years, attention has been focused on the functionality of amino acids and peptides. In addition, soy allergens, which are considered a type of soy protein, are also degraded.

  FIG. 3 is a graph in which the amount of amino acid that increases with time is represented by glutamic acid, and the amount of glutamic acid is recorded as a change for each culture day. With reference to FIG. Inoculate 300 ml of 10% soy flour aqueous solution with a koji mold and collect samples over time, leave at 45 ° C overnight and digest, then autoclave at 121 ° C for 20 minutes, then centrifuge at 1500 rpm for 10 minutes to collect supernatant Then, the amount of glutamic acid was measured with an L-glutamic acid measurement kit (manufactured by Yamasa Shoyu Co., Ltd.) according to the instructions attached to the kit.

  FIG. 4 is an electrophoretogram showing that soy protein including a protein around 30 kDa (arrow in the figure) disappears over time. The electrophoretic diagram of FIG. 4 shows the protein degradation process and the disappearance of allergens in the vicinity of 30 kDa depending on the number of culture days of liquid soybean meal inoculated with gonococcus in 300 ml of 10% soybean powder aqueous solution. The electrophoresis in FIG. 4 was performed using AE-6530P manufactured by Ato Co., Ltd. according to the instructions in the attached manual. Gel is a company e. It was a pagel, the molecular weight marker was EzStandard of the company, and the company Coomasie blue was used for staining.

Table 1 is a table showing amino acid amounts and isoflavone amounts in one liquid soybean meal used in the embodiment of the present invention. The table shows the types of amino acids and the amount of amino acids (mg / 100 ml) at the end of the culture, the types of isoflavones and the amounts of isoflavones in liquid soybean meal inoculated with gonococcus in 300 ml of 10% aqueous soybean powder (Μg / dry weight 1 g) is described. The amount of amino acid and isoflavone was measured under the following conditions using a liquid chromatograph LC-VP manufactured by Shimadzu Corporation. In the amino acid measurement, liquid soybean meal was subjected to hexane treatment and 30% trichloroacetic acid treatment for degreasing and deproteinization. The isoflavone was prepared by dissolving liquid soybean meal in 70% ethanol after drying under reduced pressure, and then shaking and extracting it at 200 reciprocations for 24 hours and filtering it at 0.2 μm.

The amino acid measurement conditions were as follows using an amino acid analysis system manufactured by Shimadzu Corporation.
Column: Sim-pack Amino-Na
Flow rate: 0.2 ml / min
Column temperature: 60 ° C
Mobile phase A solution: 0.2 N sodium citrate solution pH 3.2
Mobile phase B solution: 0.6N sodium citrate + 0.2M boric acid solution pH10
Mobile phase C solution: 0.2 M sodium hydroxide solution Reaction solution: orthophthalaldehyde reaction solution A → B programmed gradient elution Detection: Fluorescence detection

The isoflavone measurement conditions are as follows.
Column: Shim-pack VP-ODS 4.6 × 250 mm
Column temperature: 40 ° C
Flow rate: 1.3 ml / min
Mobile phase A solution Acetic acid: acetonitrile: DW = 1: 150: 849 (V / V)
Mobile phase B acetic acid: acetonitrile: DW = 1: 350: 649 (V / V)
Gradient elution from A to B for 45 minutes Detection: Absorbance at 254 nm

  Next, the second step of manufacturing a liquid soybean meal medium for lactic acid bacteria by adding brown sugar and vitamins as sugar sources and rice bran extract as a mineral source to liquid soybean meal will be described. 10% brown sugar, 2.5% rice bran extract and 1% calcium carbonate are added to the liquid soybean meal produced in the first step, and the contents are maintained at 115 ° C for 20 minutes. Sterilize under high pressure. The medium thus produced is referred to as a liquid soybean meal medium for lactic acid bacteria. Such a liquid soybean meal medium for lactic acid bacteria has the following advantages.

  (A) Since the protein is sufficiently decomposed by the koji mold, a great variety of lactic acid bacteria can use it as a nitrogen source. (B) Since brown sugar is used as a sugar source, it is rich not only in sugar but also in various vitamins and minerals. (C) Since rice bran is used as a vitamin source, it contains a large amount of functional substances such as gamma oryzanol in addition to various vitamins, and the growth of lactic acid bacteria is extremely good. (D) Since calcium carbonate is used as a pH adjuster, it is safe even if it is ingested, and at the same time, it can supplement calcium that is apt to be deficient in Japanese.

  Next, the inoculation of lactic acid bacteria into the liquid soybean meal medium for lactic acid bacteria, or the inoculation of lactic acid bacteria and yeast, and culture thereof, which is the third step, will be described. A plurality of liquid soybean meal media for lactic acid bacteria produced in the second step are prepared and aseptically inoculated with a plurality of different lactic acid strains having various functionalities and a plurality of different yeasts. One type of lactic acid bacteria or one type of lactic acid bacteria and one type of yeast are inoculated per liquid soybean meal medium for lactic acid bacteria, and each is cultivated stationary. Since the culture temperature and the culture time differ depending on the lactic acid bacteria strain, they may be appropriately determined. After completion of the culture, various culture solutions are combined and mixed to produce one culture solution or a plurality of culture solutions.

  FIG. 5 is a graph showing the daily change in the number of bacteria by symbiotic culture of Lactobacillus rhamnosus IFO-12521 and Saccharomyces cerevisiae AHU-3035. Cultivation of Lactobacillus rhamnosus IFO-12521 and Saccharomyces cerevisiae AHU-3035 was performed at 30 ° C. using a liquid soybean meal medium for lactic acid bacteria, and samples were collected over time to count the number of bacteria. In this method, the collected sample was diluted with sterile PBS (−), inoculated on BL agar medium (Nissui Pharmaceutical Co., Ltd.), cultured at 30 ° C. for 48 hours, the number of colonies produced was counted, and viable bacteria in 1 ml. It was a number.

  FIG. 6 is a graph showing the daily change in the amount of DL-lactic acid (mg / 100 ml) in a liquid soybean koji culture for lactic acid bacteria by co-cultivation with Lactobacillus rhamnosus IFO-12521 and Saccharomyces cerevisiae AHU-3035. is there. As shown in FIG. 6, the amount of DL-lactic acid increased rapidly on the second day after culturing. Both strains were cultured at 30 ° C. after inoculation on a liquid soybean meal medium for lactic acid bacteria. Samples were collected daily, and after sterilization under high pressure, the amount of lactic acid was measured with a liquid chromatograph. The measuring method used liquid chromatograph LC-VP (made by Shimadzu Corporation), and followed the organic acid analysis system recommended by the company. Incidentally, Lactobacillus rhamnosus IFO-12521 strain does not assimilate sucrose. The symbiotic culture of lactic acid bacteria and yeast has at least the following advantages.

  (A) Since brown sugar is used as a sugar source, the main sugar type is sucrose. Depending on the type of lactic acid bacteria, this cannot be assimilated, but when these bacteria are cultured with yeast, yeast produces invertase and degrades sucrose to glucose (glucose), so that all lactic acid bacteria can grow. . (B) Functional substances produced by yeasts such as reduced glutathione can be expected.

  In addition, there are the following reasons that individual lactic acid bacteria are not mixed and cultured at the same time, but are cultured independently and finally mixed.

(A) The most commonly observed phenomenon when different types of lactic acid bacteria are simultaneously inoculated on the same medium is competitive growth, and examples of complementary growth and symbiosis are rare. (B) Even if the inoculum survives symbiotically, there is a possibility that a substance having unique functionality produced by each strain may be consumed by other bacteria or changed to another substance. Exists.

  Therefore, even if various selection tests are performed with difficulty and excellent strains are selected, there is a high possibility that the results obtained in the selection tests cannot be fully exhibited when these are cultured at the same time. Therefore, even in the case of the symbiotic culture with yeast described above, if the functional substance is consumed by the yeast, the lactic acid bacteria may be cultured alone.

  Next, the fourth step of culturing and mixing lactic acid bacteria and yeast and then drying and solidifying the culture solution of the liquid soybean meal medium for lactic acid bacteria to form a fine powder to produce a fermented food will be described.

  After completion of the culture, the mixed culture is solidified by, for example, a freeze-drying method or the like. At this time, when it is difficult to dry and solidify by organic acids such as lactic acid accumulated in the culture solution by lactic acid bacteria, an appropriate amount of calcium agent, yeast cells, dextrin, etc. may be added. After solidification, it is pulverized by a crusher. Micronization has the following advantages.

(A) In order to use peeled whole soybeans, a problem occurs in the texture as it is. This can be solved by pulverizing. (B) Although there is no report on the functionality of the mycelium of Neisseria gonorrhoeae, it is also possible that the finely powdered mycelium is absorbed from the small intestine Peyer's patch etc., and as a result, the immune system may be activated. .

  Next, the culture medium combined fermented food manufactured by the manufacturing method of the culture medium combined fermented food mentioned above is demonstrated.

  One embodiment of the present invention is a fermented food for medium and medium, which is sterilized and aerobically cultivated by inoculating sterilized seed buds into powdered soybeans with water added, stirred and autoclaved. A fermented food for both medium and culture that is obtained by adding lactic acid bacteria to a liquid soybean meal medium for lactic acid bacteria, which is obtained by adding sugar sources such as brown sugar and vitamins and mineral sources such as rice bran extract to liquid soybean meal obtained by decomposing soybean protein into peptides and amino acids. It is.

  More specifically, powdered peeled soybeans are mixed with water, stirred and autoclaved, inoculated with sterilized seed meal, and cultured aseptically and aerobically to break down soybean protein into peptides and amino acids. A single lactic acid bacterium strain and a single yeast are added to each of the liquid soybean meal medium prepared by adding sugar sources such as brown sugar, vitamins and mineral sources such as rice bran extract, and calcium carbonate to liquid soybean meal. It is a fermented food that also serves as a medium after adding and culturing as a set, mixing a plurality of sets or all the culture broths, drying the culture broth, and pulverizing it.

  It may be used as it is as a food, or may be added to various foods. In particular, it can be used as a health food and dietary supplement.

The graph which shows the daily change of the protein amount which decreases as a result of the decomposition | disassembly by a gonococcus and the amount of amino acids which increase in one liquid soybean meal used for embodiment of this invention The graph which shows the comparison of the daily change of the amino acid amount of one liquid soybean meal used for embodiment of this invention and the conventional solid soybean meal The graph which shows the daily change of the amount of glutamic acid which increases as a result of decomposition | disassembly by a gonococcus in one liquid soybean meal used for embodiment of this invention Electrophoretic diagram showing the disappearance process of soybean protein in one liquid soybean meal used in the embodiment of the present invention The graph which shows the daily change of the number of bacteria of the Lactobacillus rhamnosus IFO-12521 and Saccharomyces cerevisiae AHU-3035 which co-cultured using the liquid soybean meal medium for lactic acid bacteria used for embodiment of this invention The graph which shows the daily change of DL-lactic acid amount of Lactobacillus rhamnosas IFO-12521 and Saccharomyces cerevisiae AHU-3035 which co-cultured using the liquid soybean meal medium for lactic acid bacteria used for embodiment of this invention

Claims (3)

Into the liquid soybean meal where water is added to powdered peeled soybeans, stirred and autoclaved, inoculated with sterilized seed meal and aseptically and aerobically cultured to break down soybean protein into peptides and amino acids. A fermented food for medium and culture characterized by adding a lactic acid bacterium to a liquid soybean koji medium for lactic acid bacteria and adding a sugar source such as brown sugar and a vitamin and mineral source such as rice bran extract, and cultivating the food. Into the liquid soybean meal where water is added to powdered peeled soybeans, stirred and autoclaved, inoculated with sterilized seed meal and aseptically and aerobically cultured to break down soybean protein into peptides and amino acids. After culturing by adding one kind of lactic acid bacteria strain and one kind of yeast as a set to a plurality of liquid soybean meal medium for lactic acid bacteria, which is made by adding sugar sources such as brown sugar and vitamins and mineral sources such as rice bran extract, A culture medium combined fermented food product characterized by mixing a set of culture broths and drying them into powder. Water is added to powdered peeled soybeans, stirred and autoclaved, then sterilized with seed sterilized and cultured aseptically and aerobically to break down soy protein into peptides and amino acids to give liquid soybeans The first step of producing koji, the second step of producing a liquid soybean koji medium for lactic acid bacteria, which is obtained by adding sugar sources such as brown sugar and vitamins and mineral sources such as rice koji extract to the produced liquid soybean koji. A method for producing a fermented food that also serves as a medium, comprising a third step of culturing lactic acid bacteria that are cultivated by adding lactic acid bacteria to a liquid soybean meal medium for lactic acid bacteria.