JP4461246B2 - 豆類の発酵副産物素材とそれを用いた食品 - Google Patents
豆類の発酵副産物素材とそれを用いた食品 Download PDFInfo
- Publication number
- JP4461246B2 JP4461246B2 JP2004004046A JP2004004046A JP4461246B2 JP 4461246 B2 JP4461246 B2 JP 4461246B2 JP 2004004046 A JP2004004046 A JP 2004004046A JP 2004004046 A JP2004004046 A JP 2004004046A JP 4461246 B2 JP4461246 B2 JP 4461246B2
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- Japan
- Prior art keywords
- products
- fermented
- product
- beans
- added
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- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
一般的に、豆類副産物中に残存する澱粉質、粗繊維質等の多糖類を適度に分解し、乳酸発酵させれば保存性及び嗜好性が向上すると共に、菓子類や肉類加工食品の製造上悪い影響を与えると考えられる多糖類が減少し、これらの特性が改善することが期待される。乳酸発酵は、ラクトバチルス属あるいはストレプトコッカス属などの乳酸菌で行うのが一般的である。
Claims (3)
- 豆類の処理過程で出る副産物を、アミロマイセス・ルキシーにより発酵させたことを特徴とする豆類の発酵副産物素材。
- 豆類からの副産物が大豆、小豆からの副産物であることを特徴とする請求項1記載の豆類の発酵副産物素材。
- 請求項1又は2記載の豆類の発酵副産物素材を含有することを特徴とする菓子類、肉類加工食品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004004046A JP4461246B2 (ja) | 2004-01-09 | 2004-01-09 | 豆類の発酵副産物素材とそれを用いた食品 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004004046A JP4461246B2 (ja) | 2004-01-09 | 2004-01-09 | 豆類の発酵副産物素材とそれを用いた食品 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005192515A JP2005192515A (ja) | 2005-07-21 |
JP4461246B2 true JP4461246B2 (ja) | 2010-05-12 |
Family
ID=34818766
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2004004046A Expired - Fee Related JP4461246B2 (ja) | 2004-01-09 | 2004-01-09 | 豆類の発酵副産物素材とそれを用いた食品 |
Country Status (1)
Country | Link |
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JP (1) | JP4461246B2 (ja) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4593673B2 (ja) * | 2008-12-27 | 2010-12-08 | 久子 山本 | 青大豆ドーナツの製造方法 |
JP5097735B2 (ja) * | 2009-03-24 | 2012-12-12 | キユーピー株式会社 | ケーキ |
CN103497898B (zh) * | 2013-09-17 | 2014-10-15 | 北京农学院 | 一种淀粉霉新菌株及其应用 |
CN114711390A (zh) * | 2022-04-24 | 2022-07-08 | 金菜地食品股份有限公司 | 一种以发酵豆渣作为辅料制作风味烤肠的工艺 |
-
2004
- 2004-01-09 JP JP2004004046A patent/JP4461246B2/ja not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
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JP2005192515A (ja) | 2005-07-21 |
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