TWI355902B - Fermented soybean milk containing palatinose - Google Patents

Description

Therefore, the invention is related to the following: [Technical Field] The present invention relates to a fermented yeast having an excellent flavor. [Prior Art] In recent years, people have come out for healthy foods. Especially...: Concerns about Kang, various functionalities U π Especially the soymilk with ugly raw materials, because of its high-quality protein, as a high-protein, functional food has attracted attention. However, because the saponin is included in the original syrup contained in the sap, the original scent of the scent is inconspicuous, and the application of the Rtm is inconvenient. To improve the unpleasant flavor of the bean 丄 丈 丄 丄 丄 丄 、 、 、 丄 丄 丄 丄 丄 丄 丄 丄 丄 整 整 整 整 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎 黎Selled in the market. Regarding techniques such as the production of sourdough soy milk, it is known that the technique is to produce a step chlorine to be treated by special treatment or to use a specific combination of various lactic acid bacteria 'Bifidobacterium bacillus, and the flavor of the pulp is improved (for example, refer to Patent Document U 9). ). However, although these techniques are sufficient to prevent the above-mentioned barley flavor in the process of fermenting the bean paddle, the effect is not very satisfactory, and the fermentation product is still produced. Acetic acid, odor. In addition, the above-mentioned blue warm taste is combined with the lactic acid material and the acetic acid _ produced stagnation odor to produce lactic acid unique "unpleasant odor (bean odor, astringency, etc.) or unpleasant taste" (hereinafter: "unpleasant odor") . In addition, the acetic acid odor of the scent of the scent makes the above-mentioned blue warm taste more enhanced. x, the fermented soymilk is the same; the axe is light, "Axe new sour milk is not as good as the ugly polydamine in the original product." It has a rich taste or delicious tofu flavored sour milk-like food. 5 315404 (revised edition) 1355902 Therefore, the method of suppressing the unpleasant smell of sourdough soymilk is to seal the fermented pulp to an oxygen permeability of 100 ml/m2/24hi7 atm (25 // m, 25 ° C, 50 %RH) The container of the following materials is used to suppress the odor of soybeans generated during storage (for example, refer to Patent Document 10). However, this method is ultimately aimed at suppressing the odor of the original green scent of soybeans, and therefore it is impossible to suppress the unique rich taste and unpleasant odor of the soy milk. The prior art information relating to the invention of the present application is as follows. Patent Document 2 Patent Document 3 Patent Document 4 203 to 204, Patent Document 5, Special Document, Document 1, Special Open No. 61-141840 (P. 223-224), JP-A-62-205735 (pp. 181_183) JP-A-63-7743 (p. 250) JP-A-59-227241 (p. 201 and Table _π and Table-III) JP-A-2-167044 (pp. 256-258, p. Table 1 and Table 2) Patent Document 6 JP-A-5-184320 (P. 3 to 6, Tables 1 to 4) Patent Documents 7 to 4, and Patent Documents 8 Patent Documents 9 to 4) Patent Literature 10 and 2) JP-A-6-276979 (Pages 2 to 6, Table 1 JP-A-8-66161 (Pages 3 to 4, Table 1) JP-A-10-201416 (Pages 3 to 6) Table 1 Japanese Laid-Open Patent Publication No. Hei No. 1-75688 (pages 3 to 5, Table 1 [Summary of the Invention] 6 315404 (Revised Edition) 1355902 The sense of light is not fully reflected. On the contrary, if it exceeds 37% by weight, the following occurs. If the bala sugar is added to the soy milk before the fermentation, the osmotic pressure is too high, and the fermentation cannot be fully carried out. If the tartarose is added to the soybean milk after the fermentation, due to The low solubility of the ruthenium sugar causes the palatinose to crystallize from the product. In the fermented soybean milk of the present invention, the palatinose or the palatinose can be used alone in combination with other sweeteners, for example, sucrose. , saccharides such as heterologous sugar, glucose, fructose, trehalose, lactose, xylose; sorbitol, xylitol, butyltetraol, reduced lactose, reduced palatinose (registered trademark: parachinitto), reducing saccharene, Reducing sugar alcohols such as maltose; Aspartame, Sucralose, AceSuflame potassium, Aiitame, Stevia, licorice sweetness Glycyrrhizin and other high-intensity sweeteners. It is preferably used in combination with sucrose. At this time, the proportion of the balsam in the added sweetener is not particularly limited, and the sweetness of the sweetener added is added. The galaose may be optionally used in an amount of from 10% to 100%, preferably from 20% to 1%/0. Various juices are added to the soy milk of the present invention to obtain a better flavor. Add mandarin orange, banana, strawberry, peach and other juices, or use them in combination One or more of the above, the amount of the juice added is not particularly limited, and is preferably from 1% by weight to 60% by weight, and is preferably from 1% by weight to 40% by weight from the viewpoint of the function of the fermented soymilk. Degrees: Various flavoring agents are added to the fermented soymilk of the present invention to obtain a better flavor of the yeast. For example, adding a yogurt buttermilk system, a berry system, an orange orange system, a perilla seed system , citrus (genus), apple, mint 10 315404 (revision) period after the fermentation stage 'will add bala sugar to the pour soy milk: to = mix the base containing galaxose syrup solution It is also possible to add a flavoring agent or a juice, or to add a sweetener to adjust the sweetness. The palatinose can be added directly to the bean soy milk in the form of crystals or syrup. a醑 When adding balain to the fermented pulp, the dissolution of the bala sugar is low, so it is better to add it in the state of syrup. In Example 7 and = below, the palatinose was added in the state of syrup. The fermented bean of the present invention is a soaking odor of soy milk which is reduced in soy taste and light and fresh in taste. In Examples 7 and 8 below, a syrup & containing galantose and sucrose was added to the fermented soymilk base. At this time, it is necessary to prepare a high-concentration syrup liquid using a practically prepared sugar-decomposing liquid of Handu, which can obtain the effect of this month, and add a sugar-polysaccharide solution containing palatinose to the lyophilized soybean milk base. In the meantime, although the reason for obtaining the effects of the present invention is not known, it is considered that the effect of the present invention is obtained by the taste characteristics and hiding power of the palatinose. In the following Examples 1 to 6, barramin or palatinose and sucrose were added to the soymilk before fermentation. In addition, when adding balain or palatinose and sucrose to the soymilk before fermentation, it is not clear why the effect of the present invention is obtained, but it is considered that not only the taste characteristics and hiding power of the palatinose, but also The influence involved in the fermentation of the pull sugar changed the taste of the soy milk. That is, adding balain to the soymilk before sowing, the osmotic pressure of the soymilk changes. 'The 'metabolism of sugar is different depending on the type of sugar, and only when adding 12 315404 (revision)) Subtraction, will (4) different _ state, the results of the experimental sample containing the parabens compared to the comparison sample containing only the recommended sugar, the light feeling is particularly obvious. The fermented soybean milk of the present invention may also be a product of a pure acid buttermilk type, a flavored sour milk type, a fruit sour milk type, a sweet type or the like. Moreover, the fermented bean granule of the present invention may be a pure acid road milk type, a soft acid milk type, a drinking acid milk type, a solid (hard) acid buttermilk type, a frozen acid buttermilk type, or the like. product. Further, after the completion of the fermentation, the sterilized soymilk may be sterilized by the fermentation of the soy milk and the syrup to prepare a product containing the dead type. Hereinafter, the present invention will be described in detail with reference to a target example. The invention is not limited by the embodiments. The percentage (%) in the examples means weight/weight % unless otherwise stated. The flavor of the examples was evaluated as follows. First, the panelist (paneier) thinks that the comparison sample is very light, in the middle of the evaluation of -2 -3 and -1, _丨: I feel that the comparative sample is light, 〇. The comparison sample is equivalent to the experimental sample. The lightness, 丨: I feel that the experimental sample has a light taste, 2: between the middle of i and 3, 3: I think that the experimental sample is very light in 7 stages, and the average of all the group discussions is obtained. Too second, if the average value is between _3 and _丨, the comparison sample has a light taste when χ. If the average value is from i to 〇5, the sample with △ is equivalent to the lightness, if the average value When 〇5 to 丨5, the experiment was evaluated by ◦13 315404 (Revised Edition) 1355902 The sample had a light taste. If the average value was 15 or more, the experimental sample was evaluated as very light with ◎. Reproducible Example 1 (solidified soymilk type soymilk added with bala sugar before fermentation) Compare samples 1 to 5 with 3% of soy milk (made by Chemifa Co., Ltd., soybean solids of 8% or more) 5%, 7%, 1%, and 15% sucrose to prepare a solid acid buttermilk-type yeast soy milk. The manufacturing methods of Comparative Samples 1 to 5 are as follows. The amount of sucrose shown in Table 1 was separately added to the soybean milk, and heated to boiling to dissolve the sucrose. The soybean milk was transferred to a fermentation tank, and after cooling to 43 ° C, lg acid road milk fungus was added to 500 ml of soybean milk (manufactured by Synergistic Emulsion Co., Ltd., containing Lactobacillus delbrueckii subsp. bulgaricus). And Streptococcus thermophilus, which is mixed into a uniform state. After stirring, the soybean milk was placed in a 43 ° C incubator and fermented until ρΗ4·7. Experimental samples 1 to 5 were added, and 3%, 5%, and 7% were added based on the sweetness of sucrose in the soybean milk. 1〇%, and 15% sweetness measure of palatinose (refer to Table 1) 'The solid acid buttermilk type yeast soy milk is prepared. The manufacturing method of the experimental sample 丨 to 5 is as follows. The amount of palatinose (trade name: crystalline bala glucosamine-1C, manufactured by New Mitsui Sugar Co., Ltd.) shown in Table 1 was separately added to the soybean milk, and heated to boiling to dissolve the palatinose. The soymilk was transferred to a yeast container and fermented in the same manner as the comparative sample. The flavor evaluation was carried out as follows, and a paneler 7 was evaluated in association with the comparative samples 1 to 5 in which the sweetness of the added sweetener was the same, and the experimental samples 1 to 5. And, until the experiment, all kinds of 14 315404 (corrected version) are stored in the refrigerator N ' results are shown in Table 2. Beans comparison sample comparison sample 2 ^ plus sweetness conversion (%)) My%, the amount of sucrose added (〇 / 〇)

Sample name Table 2 Comparison of flavor evaluation results of Example 1 Comparison of sample 1 and test sample ◎ Comparison of sample 2 and test sample 2 ◎ Comparison of sample 3 with test sample 3 ◎ Comparison of sample 4 with test sample 4 ◎ Comparison of Comparative Sample 5 with Test Sample 5 ◎ - As shown in Table 2, the experimental samples 1 to 5 were evaluated as having a lighter sensation as compared with the comparative samples 1 to 5. Also, according to the panel's opinion, the experimental samples 1 to 5 all reduced the unique green taste of soybeans and improved the fresh sour taste. 15 315404 (revised edition) • (six 4 m h before fermenting Λ compare sample 1 solid sour milk with soy milk) soy milk. 1 to 5 of the same solid acid buttermilk type fermentation test sample as in Example 1 6 - recommended sugar - half but 1 〇, for the comparative example 1 to sample 1 to 5 milk type pour bean Beans t " The degree is replaced by the addition of palatinose to form a solid acid path (see Table 3). The flavor evaluation was evaluated in the following manner by adding 7 to the group of the same sweetness of the sweetener. And, b is compared to samples 1 to 5 and experimental sample 6 in the refrigerator. The results are shown in Table 4. , before the experiment, save each sample in it.. Add the sweet taste of the yeast bean. (庶糖换) Add the amount of the bala sugar (%) Add the amount of the sugar (〇/〇) Compare the sample comparison sample 2 Compare sample comparison sample 4 compare ϋ test sample 6

Sample name Test sample 7 1 Test Test § Test sample 1 〇 315404 (revision) 16 1355902 Table 4 Example 2 flavor evaluation

Comparing the comparison of the sample with the test I, the comparison of the test 1〇~ As shown in Table 4, the experimental samples 6 to 10 are compared with the comparison sample 丨 to 5, and the evaluation is lighter... According to the group's opinion, the experiment Sample 10 reduces the unique green scent of soybeans, and improves the fresh acid 0 复 1 1 (10) Fermented soy milk with solid acid colostrum added with palatinose before fermentation) Li 襞 Comparative samples 1 to 5 are the same as in Example 1. The solid acid acid emulsion type acid fermentation test samples 11 to 15 are oblique painful y ^ ^ von corresponding to the comparison sample of sample 1 1 to 5 milk type 'ΓΓΓ two with the addition of bala gold sugar to form a solid acid road Ugly paste. (Refer to Table 5) 〇Funity S parity is based on the following method: 4, 彳 group 7 pairs of the same sweetness of the added bamboo 铋 ~ 11 to 15 eight 4 羡 this 1 to 5 and 5 evaluations of the corresponding experimental samples. And stored in the refrigerator. The results are shown in Table 6. (1) Keep samples for each sample 315404 (revision) 17 Table 5 Example 3 of vinegar yeast beans Add sweet itch

Table 6 flavor evaluation of Example 3

------ Results——————— ί ◎ ~~~~~ t —— \ ◎— X Λ — The sour taste is shown in Table 6. The experimental sample U|l5 is compared with the comparative sample... The sense of light increases. Also, according to the panel's opinion, the experimental samples 11 to 15 reduce the unique green scent of soybeans, and improve the freshness according to the evaluation results of the escape tables 2, 4 and 6, the sugar-parts or 3154 〇 4 (corrected Edition) 18 U55902 Soymilk dissolves the bala sugar by heating to boiling. The beans are transferred to a fermenting vessel and fermented in the same manner as the comparative sample. 180 g of each soymilk that has been fermented, 220 g of water (trade name: unicorn alkali ionized water, Linlin Beverage Co., Ltd.) was placed in a mixer and stirred to a good average state. At this time, 'adding the sweetness in the experimental sample 19 (sucrose conversion: 15% xl8〇g/(18〇g + 22〇g)=6 75) is equivalent to the added sweetness of the experimental samples μ to U, in the experimental sample. Adding the sugars from 16 to 18 (refer to Table 7) 〇', and the materials (4) are carried out as follows. The comparison of the sweetness of the sweetened glutinous rice before the sour yeast is the same as the comparison sample 6 to 9 and The corresponding experimental samples U to 19 were evaluated separately. And, .., keep the samples in the refrigerator until the ear test. The results are shown in Table 8. f 7 Example 4^ Drinking sour milk type lyophilized soy milk Adding sweetness before fermentation (based on sucrose sweetness) Adding amount of bala sugar before fermenting (% by weight of soy milk) f Before fermentation Cane meal addition (% by weight of soy milk) Sucrose addition + addition after fermentation (% by weight of beverage) Comparison sample 6 Comparison sample 7 Comparison sample 8 Comparison sample 9 Test sample 16 Test sample 17 Test sample 18 Test sample 19

Sample name 315404 (revision) 20 1355902 Table 8 Results of Example 4 Comparison of sample 6 and test sample 16 ◎ Comparison of sample 7 and test sample 17 Comparison of sample 8 and test sample ◎ 8 ◎ Comparison sample 9 Comparison with Test Sample 19 ◎ As shown in Table 9, 'Experimental samples 16 to 19 were compared with Comparative Samples 6 to 9 and 5 'S parity was increased for their lightness. Also, according to the panel's opinion, the experimental samples 16 to 19 reduced the unique green taste of soybeans and improved the fresh sour taste. Real shaving _Example 5_ (drinking acid-milk type vinegar-derived soy milk) Comparative samples 6 to 9 were similar to the drinking sugar-type buttermilk-type yeast soymilk of Example 4. Experimental samples 20 to 23 are the comparative sugars of Comparative Samples 6 to 9 corresponding to Example 4 - the semi-sweetness is replaced by the addition of palatinose, _, after adding water, and then adding the recommended sugar to make the sweetness and comparison The sample is the same, forming a drinking sour milk type soy milk. (Refer to Table 9). The wind 啄 evaluation according to the addition of sweet 咗%L Μ μ + a ... factory, sister / stone will add sweetness 甜 sweetness before the fermentation to 23 respectively, ❻, ❻ compare samples 6 to 9 and experimental samples 2 The main d knife does not enter the evaluation. And, inside the refrigerator. The results are shown in the table. Experiment, cut each sample storage side 315404 (revised edition) 21 1355902 Table 9 Example 5 of the drinking acid road milk type fermented soy milk sample name Bajia ί added with %) pre-sugar; 2 amount of IG leaven Gold (Ϊ- heavy 之 之 蔗 蔗 , , , , , , 之前 之前 之前 之前 之前 之前 之前 ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti ti Add 5 ounces of sugar (weight of oblique drink. / 〇)

Table 10 Results of Example 5 Comparison of Samples 6 ^ Comparison of Test Samples 2〇 Comparison of Samples 7 Comparison of Test Samples 21 Comparison of Samples 8 Samples of Samples 22 are shown in Table 10 'Experimental Samples 20 to 23 and Comparative Samples 6 to Compare And Lu, the evaluation is increased in lightness. Also, according to the panel's opinion, the samples 20 to 23 all reduced the unique green taste of soybeans and improved the new sour taste. -^Li (drinking sour-milk-type yeast soymilk) Comparing samples 6 to 9 and drinking water soymilk type 酦22 315404 (revision) 1355902 Soymilk sample 2 4 to 2 7 is corresponding to Example 4 Compare the samples of samples 6 to 9 with a sugar of 30 /. The sweetness is replaced by the addition of palatinose. After the fermentation, water is added and then the sugar is added until the added sweetness is the same as that of the comparative sample to form a drinking sour milk type soy milk. (Refer to Table 11). * Ο ^ ^ price is as follows, the special group 7 is added to the comparison sample 6 to 9 and the experimental sample 24 before the fermentation.

i box: = evaluation ° and each sample was stored in the ice phase until the experiment. The results are shown in Table 12. T ^ 11 implementation of milky yeast soy milk sample name sweetness (according to sucrose

Addition of bala sugar before vinegar (the amount of sucrose added before soymilk fermentation) (% by weight of soy milk) The amount of sucrose added after fermentation (% by weight of beverage) __ 5.0 4.5 7.0 ----- - 3.6 10.0 2.3 15.0 — 0.0 3.5 4.5 4.9 3.6 7.0_ 2.3 —1Q,5-ZI 0.0 315404 (Revised) 23 Table 12 Results of Example 6

The experimental samples 24 to 27 and the comparative samples 6 to 9 were evaluated as having a light sensation. In addition, according to the opinion of the group, the overall 纟27's overall reduction of the unique warmth of soybeans and improved fresh sourness. 1 m As a result, one part of the sugar can be made into a light flavor. The stomach is replaced by the balsam sugar according to the evaluation of the above Tables 8, 10 and 12 or all of the corresponding sweetness. Real Green - Example U Addition of syrup sour milk type soy milk soy milk) Compare samples 1〇 to 12 to add 6〇% sucrose syrup and water to the yeast soymilk base, and prepare the final concentration of sucrose to 5%. 1〇% and Μ% of the acid-cold-type prion bean. The manufacturing method of the fermented soybean milk is as follows. In 500 ml of soymilk, it is advisable to add lg acid buttermilk inoculum (manufactured by Synergistic Dairy Co., Ltd., containing Lactobacillus delbrueckii subsp. and Streptococcus thermophilus) to soy milk (Jiwen Food Chemifa) The company manufactures soybeans with a solid content of 8% or more. After stirring, the soybean milk was placed in a 43 ° C incubator and fermented until the yeast soymilk base was obtained. 24 315404 (Revised) Ϊ355902 The manufacturing method for comparing samples 10 to 12 is as follows. Add 60% sucrose sugar to a slurry. 13 shown pour yeast 麒 Kirin Beverage Co., Ltd.), stirred into a uniform shape: Name: unicorn alkali ionized water, experimental samples 28 to 30 are lyophilized beans and 42.25% paraquat sugar syrup (Bala Ginkgo:: : Contains 17.75% of the sugar „ u (the contribution rate of the sweetness of the bala sugar is 50%). The water is converted into the soymilk type soymilk with the final concentration of the sugar and sugar in the conversion of sugar and sugar. The production methods of samples 28 to 3 are as follows. The amount of fermented soymilk shown in Table 13 is added with 17 75% sucrose and 42.25% palladium sugar respectively (trade name: crystalline bala syrup _ic, New Mitsui Sugar Co., Ltd. The syrup and water (product name: 麒 碱 离子 离子 麒 麒 麒 麒 麒 饮料 , , , , , , , , , , , , 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味The same comparative samples 10 to 12 were evaluated separately from the corresponding experimental samples 28 to 30. Further, each sample was stored in the refrigerator until the experiment. The results are shown in Table 14. 25 315404 (Revised) 1355902 Table 1 3 Examples 7 of the yeast soy milk sample name added sweetness (Based on sucrose sweetness conversion (%)) The amount of fermented soy milk (% of the sample) The amount of water added (% of the sample) The amount of syrup added with 17.75% sucrose and 42.25% of palatinose ( % of sample) 60% sucrose syrup addition (% of sample) Comparison sample 10 5 80.2 11.5 _ 8.3 Comparative sample 11 10 60.3 23.0 — 16.7 Comparative sample 12 15 40.5 34.5 — 25.0 Sample test sample 28 5 80.2 5.7 14.1 _ Test sample 29 10 60.3 11.5 28.2 - Sample sample 30 15 40.5 17.2 42.3 _ Table 14 Comparison of flavor evaluation results of Example 7 Comparison of sample 10 with test sample Δ Δ Comparison of sample 11 with test sample 29 〇 Compare sample 12 Comparison with test sample 30 ◎ As shown in Table 14, the experimental samples 28 to 30 were evaluated as having a lighter sensation as compared with the comparative samples 10 to 12. In particular, the sweetness was higher than 15% in terms of sucrose. In terms of scope, the difference was significant. In addition, according to the group's opinion, the experimental samples 28 to 30 reduced the unique green odor of soybean and improved the fresh sour taste. Example 8 (acid buttermilk type added with syrup after brewing and fermenting)酦Fermented Soy Milk) Compare Samples 10 to 12 with the same acid buttermilk type lyophilized beans as in Example 7 26 315404 (Revised Edition) 1355902 Table 16 Comparison of flavor evaluation results of Example 8 Comparison of sample 10 and test sample 3 △ ◎ Comparison Sample 11 and Test Sample 32 - Comparing Sample 12 with Test Sample 33 - --- As shown in Table 16, the experimental samples 31 to 33 were evaluated as having a lighter feeling in comparison with the comparative samples 10 to 12. In particular, the degree of sweetness is sucrose in terms of H)% or higher, and the difference is significant... according to the panel. The thought of the group, the experimental sample 3丨 to 33, the overall reduction of soybean-specific blue warmth ‘improved the fresh sour taste. According to the results of the above table and 16 evaluation, some or all of the corresponding sweetness of sucrose is replaced by palatinose, which can be made into light-flavored yeast soy milk. Producing Bara Gum can not only produce soybean flavor It reduces the lightness, the freshness of the yeast, and the unpleasant odor of the fermented soymilk that cannot be suppressed by using various taste modifiers. Therefore, the present invention has industrial applicability. , 315404 (revised edition) 28

Claims (1)

¥告本|利年[〇月千s修正本^ Patent application No. 93100509 (October 4, 1999) Pick up, apply for patent scope: 1. A kind of fermented soymilk' is characterized before the soymilk fermentation stage or In the fermentation, add 1 to 37% by weight of the final product to the soymilk, or add 1 to 37% by weight of the final product to the lyophilized soy milk. 2. For example, in the first paragraph of the patent application, the yeast bean wrinkle is prepared by fermenting soy milk with lactic acid bacteria. 3. For example, the lactic acid soymilk of claim 2, wherein 'the aforementioned lactic acid bacteria _ are Lactobacillus bacteria, Streptococcus bacteria, Lactococcus bacteria, Leuconostoc a bacterial or at least one of Enterococcus bacteria. 4. The fermented soymilk according to item 3 of the patent application, wherein the lactic acid bacteria are Lactobacillus casei, Lactobacillus paracasei, Lactobacillus platarum, acidophilus Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactococcus lactics, Leuconostoc lactics Or at least one of Enterococcus faecalis, wherein the vinegar soymilk further contains at least one of a juice or a scent, as described in any one of claims 1 to 4. . 6. A method for improving the flavor of soy milk, characterized by the method for producing soy milk by fermenting soymilk 29 315404, the patent application No. 93100509 (October 4, 1999), in soymilk Before the fermentation stage or in the fermentation, add 1 to 37% by weight of the final product to the soy milk and grow to pH 4.5 to 4.9, or add 1 to 37 weight of the final product to the soy milk. % of the bala sugar. 7. The method for improving the flavor of the fermented soymilk according to the sixth aspect of the patent application, wherein the above-mentioned fermented soymilk is prepared by fermenting soybean milk with lactic acid bacteria. 8. The method for improving the flavor of the yoghurt bean in the seventh paragraph of the patent application, wherein the lactic acid bacteria are Lactobacillus bacteria, Streptococcus bacteria, and Lactococcus bacteria white. At least one of a bacterium of the genus Leuconostoc or an bacterium of the genus Enterococcus. 9. The method for improving the flavor of the fermented soymilk according to claim 8 wherein the lactic acid bacteria are Lactobacillus casei, Lactobacillus paracasei, Lactobacillus platarum, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactococcus lactics, Leuconostoc At least one of lactics) or Enterococcus faecalis. 10. The method for improving the flavor of the yeast bean according to any one of claims 6 to 9, wherein the fermented soymilk further comprises at least one of a juice or a flavor. 30 315404 revision