JP4061510B2 - Soybean fermented food and production method thereof - Google Patents

Description

  The present invention relates to a fermented soybean food and a method for producing the same.

  Soybean is rich in protein with amino acid composition similar to animal protein, as is called field meat, and more than 50% of oil (lipid) acts to lower cholesterol in the blood. It is known that it is effective in preventing adult diseases, particularly hypertension, and also contains lecithin as its nutrient, and acts on brain cells to be effective against blur.

  Soybeans also contain vitamins such as vitamin E, a component that prevents oxidation in the body, such as vitamin B1, vitamin B2, and vitamin K, as well as calcium, potassium, and dietary fiber as nutrients. . Therefore, the intake is useful for preventing aging, recovering from fatigue, preventing constipation, and the like.

  Furthermore, isoflavones contained in soybeans have a mild female hormone-like action and are effective for menopause and osteoporosis, and oligosaccharides contained in soybeans improve the intestinal environment as a nutrient source for intestinal bacteria. In addition, it has been reported that the intake of soybeans can improve chronic physical weakness, fatigue, fatigue, palpitation and the like.

  As described above, soybean has a high nutritional value and contains various components that are effective for the living body, so since ancient times, for example, soy sauce, miso, natto, soy milk, tofu, processed tofu products (thick fried, fried In recent years, various desserts such as yoghurt-like foods fermented with soy milk have been proposed (see Patent Documents 1, 2 and 3).

  However, all of the proposed soymilk fermented foods have a soy-specific astringent taste, bean odor, blue odor and the like, and cannot have the original flavor of dairy products such as yogurt. There is a bias in the nature, and there is still room for improvement in this regard. In addition, the soymilk used as the raw material for fermented soymilk is separated and removed in the production process, and there is room for improvement in the loss of nutrients separated and removed as this okara.

Furthermore, conventionally, in foods made from soybeans such as soy milk, soybeans are used after molting, and soy germs that are by-produced during the molting (scientifically referred to as “hypocotyls”, In the present specification, a large amount of fine-grained mass mainly composed of “germ” is conventionally discarded. However, the soybean germ contains a high concentration of soybean saponin that can be expected to have various functions such as anticholesterol, antilipidemia, antioxidant, and liver damage-improving ability, in addition to the isoflavone. Therefore, if the germ can be reused in processed soybean foods, these active ingredients or food resources can be effectively used, and environmental pollution due to industrial wastewater can be prevented or reduced. However, soybean germ has a unique strong bitterness and astringency that is difficult to remove by a process such as cooking, and has a drawback that it cannot be used as a food material unless these are removed.
JP-A-77-147898 Japanese Patent Laid-Open No. 8-131090 Japanese Patent No.2652757 Huka et al., Japan. J. Breed, Vol.41, p.507, 1991 Journal of the Japanese Society for Agricultural Chemistry, Vol. 59, No. 10, page 1071, 1985; Journal of the Japan Food Industry Association, Vol. 31, No. 11, page 751, 1984

  An object of the present invention is to provide a soybean fermented food that effectively utilizes soybean germ. Another object of the present invention is to provide a fermented soybean food that has an excellent texture and flavor and that can be deliciously ingested with the nutrients of soybean (whole) and soybean germ.

  Furthermore, the objective of this invention is providing the technique which manufactures the said soybean fermented food easily and simply.

As a result of intensive studies, the present inventors have found that the above object can be achieved by the invention described in the following item 1-5, and have completed the present invention based on this finding.
Item 1. A fermented soybean germ food characterized by causing lactic acid bacteria to act on a homogenized solution containing at least one soybean germ selected from the group consisting of soybean germ derived from lipoxygenase-deficient soybean and heat-treated soybean germ. Production method.
Item 2. Item 2. The method for producing fermented soybean germ food according to Item 1, wherein homogenization is further performed after lactic acid fermentation.
Item 3. Item 3. The method according to Item 1 or 2, wherein the lactic acid bacterium is a mixture of Lactobacillus helveticus and Streptococcus thermophilus.
Item 4. Item 4. The method according to Item 3, wherein the mixing weight ratio of Lactobacillus helveticus to Streptococcus thermophilus is the former 1: the latter 0.1-10.
Item 5. The soybean germ fermented food obtained by the method in any one of claim | item 1-4.

  The soybean fermented food of the present invention contains soybean germ or nutrients contained in this soybean and soybean without substantial loss. Moreover, among these nutrients, particularly proteins and saccharides have been decomposed or modified so as to be excellent in digestion and absorption by lactic acid fermentation. In addition, the food of the present invention is a yogurt-like fresh and flavorful food by the production of lactic acid and the production of aroma components by the lactic acid fermentation. Furthermore, the fermented soybean food of the present invention has a sensory excellent texture and flavor due to the low molecular weight fatty acid derived from fermented soybean, and is very tasty and delicious.

  Hereinafter, the production method of the present invention fermented soybean food will be described in detail.

(1) Lipoxygenase-deficient molting soybean It is important that the molting soybean that can be used as a raw material in the production of the soybean fermented food of the present invention is lipoxygenase-deficient raw soybean. The lipoxygenase-deficient soybean is soybean (for example, variety: Fukuyutaka) deficient in lipoxygenase by a breeding method or the like. Normal raw soybean contains three types of lipoxygenases (L-1, L-2, L-3), which are enzymes that oxidize unsaturated fatty acids. If raw soybeans are crushed, the soybean tissue is destroyed and free fatty acids present in the tissue are released, and lipoxygenase acts on this to produce n-hexanal, the main component of green soybean odor, to produce a soybean product. Gives a unique astringency, bean odor, blue odor, etc. This enzyme can be inactivated by heat treatment (for example, 85-135 ° C., 30 seconds to 20 minutes), but the enzyme present in soybean is difficult to completely inactivate by heat treatment of soybean. . In addition, the heat treatment causes soy protein denaturation, decomposition and the like, and has a serious adverse effect on the quality of soybean as a food material. Since lipoxygenase-deficient soybean is not due to such heat treatment, there is no risk of denaturation or decomposition of soybean protein according to its use. Soybeans deficient in all three types of lipoxygenase can be obtained, for example, by the method of Haka et al. (Japan. J. Breed, Vol. 41, p. 507, 1991) and are commercially available. In addition, partially-deficient soybeans in which some of the above three enzymes are deleted are also known (for example, Journal of the Japanese Society for Agricultural Chemistry, Vol. 59, No. 10, page 1071, 1985; Japan Food Industry Association) Magazine, Vol. 31, No. 11, p. 751, 1984, etc.).

  In the present invention, the lipoxygenase-deficient molting soybeans are obtained by molting (peeling) the lipoxygenase-deficient raw soybeans using a suitable molting machine, an auxiliary molting machine, etc. into half-divided soybeans according to a conventional method. Crushing) to obtain a coarsely crushed material, which is further processed into a homogenized solution by homomixing and homogenizing. This peeling and crushing are carried out by ordinary means, for example, using friction, impact, and shear. The crushed soybean soy flour is commercially available as soy flour, and commercially available soy flour can also be used in the present invention.

  The lipoxygenase-deficient raw soybean is not limited to its variety, and various types can be used. The raw soybean is preliminarily processed in accordance with a general method to remove cracked beans, crushed beans, worm-eaten beans, other seeds, foreign matters, etc., and to remove soil dust adhering to the surface of the soybeans. Cleaning treatment such as water washing can be performed.

(2) Soy Germ The soybean germ used as a raw material in the production of the soybean fermented food of the present invention is about 10-20% (weight%, the same shall apply hereinafter) produced as a by-product in the normal soybean molting process and half-crushing process. It may be a seed coat embryo mixture containing about 40 to 70% of germ obtained by sieving from the mixture, and further purified by specific gravity separation or the like. It may contain 90-97% germ. Such highly purified soybean germ (powder) is commercially available per se, and such a commercial product can also be advantageously used in the present invention.

  As the soybean germ, those derived from various types of soybeans can be used as they are for producing the soybean fermented food of the present invention. However, soybean germs not derived from lipoxygenase-deficient soybeans generally have specific bitterness and astringency, depending on their varieties, and the bitterness may remain even after lactic acid fermentation according to the present invention. Therefore, when such soybean germ is used, it is preferably used in the present invention after it is made non-brominated in the same manner as in the usual heat treatment of soybean. This heat treatment can be carried out, for example, by laminating soybean germ on a belt-like transport means and passing it through a humid heat atmosphere at a temperature of 100 ° C. or less, preferably about 60-95 ° C. under normal pressure. . The soybean germ used in the present invention is particularly preferably soybean germ derived from the aforementioned lipoxygenase-deficient soybean.

(3) Homogenized liquid In producing the soybean fermented food of the present invention, the lipoxygenase-deficient molted soybean and soybean germ are mixed in powder (when both are obtained as powder) or pulverized and mixed together. Thereafter, the resulting mixture is homogenized according to a conventional method to prepare a homogenized solution. The pulverization process can follow a conventional method. More specifically, a method of wet pulverizing using a suitable crusher such as a colloid mill after soaking the raw soybeans and soybean germs as water can be mentioned. The obtained pulverized product usually has a particle size of about 10-150 μm, preferably about 10-30 μm.

  The mixing ratio of both can be determined as appropriate. In general, it can be selected from a range of about 0.2-1 parts by weight, preferably about 0.4-0.8 parts by weight of soybean germ per 1 part by weight of molted soybean. That is, it is determined that soybean germ is contained in the mixture in an amount of about 17-50% by weight, preferably about 28-45% by weight. The amount of water in the homogenized liquid is not particularly limited on the assumption that an o / w emulsion is obtained, but it is usually appropriate to be in the range of about 70 to 90% by weight. In the present invention, in order to prepare the homogenization liquid more smoothly, a heating condition of about 60 ° C. can be employed. In the homogenized liquid thus prepared, it is usually preferable that the emulsified particles have an average particle diameter of about 10 μm.

  In the homogenized liquid, various additives (for example, sugars such as sugar and glucose; for example, fruit juice and fruit juice extract) for preparing the taste and flavor of the present fermented soybean food obtained by subsequent fermentation of the homogenized liquid A seasoning such as glutamic acid; a natural and synthetic flavor such as vanilla extract; a surfactant such as sugar ester or a monoglyceride sorbitan fatty acid ester; a sour agent such as citric acid; and a pectin, for example. At least one stabilizer such as a stabilizer for improving the stability of a homogenizing solution such as carrageenan or gum arabic can be appropriately blended. The additives such as saccharides can be added and blended in the emulsion obtained after the lactic acid fermentation as well as the homogenized liquid before the lactic acid fermentation.

  The blending amount of each additive can be appropriately determined by those skilled in the art depending on the obtained soybean fermented food of the present invention. For example, the seasoning is suitably selected from the amount blended in the food of the present invention by about 0.1 to 10% by weight. Appropriate amounts are selected so that about 0.05-1% by weight of the perfume, about 0.1-1% by weight of the surfactant, and about 0.01-0.5% by weight of the sour agent are included in the food of the present invention. It is. In addition, stabilizers can be used in an amount usually used (about 1% by weight or less).

(4) Lactic acid fermentation The fermented soybean food of the present invention is fermented by allowing lactic acid bacteria to act on the homogenized solution containing the lipoxygenase-deficient molted soybean and soybean germ described in (3) above, or further thereafter It is obtained by homogenizing the fermentation product.

  The lactic acid bacteria used for this lactic acid fermentation may be various lactic acid bacteria conventionally known to be used in the production of yogurt and lactic acid fermented beverages. In particular, in the present invention, the lactic acid bacterium is preferably a mixed bacterium of Lactobacillus helveticus and Streptococuus salivarius thermophilus. As each of these bacteria, for example, Lactobacillus helveticus B-1 and Streptococuus salivarius thermophilus 510 of the Japan Milk Products Technology Association can be used. Each of these bacteria may be immobilized on an appropriate carrier. In the case of using a mixed bacterium, the mixing ratio of each bacterium is preferably selected from, for example, a ratio of 0.1-10 parts by weight of Streptococcus salivarius thermophilus to 1 part by weight of Lactobacillus helveticus.

  For lactic acid fermentation, the homogenized solution prepared in (3) above is fed with nutrient sources such as fermentation-promoting substances for good growth of lactic acid bacteria, if necessary, such as glucose, starch, sucrose, lactose, dextrin, sorbitol, fructose. After adding a carbon source such as yeast extract, nitrogen sources such as peptone, vitamins, minerals, etc., heat sterilization (about 100-130 ° C, 15-60 minutes), add a certain amount of lactic acid bacteria to the resulting liquid Inoculated. The addition amount of the fermentation accelerating substance can be determined as appropriate, and is not particularly different from that in the case of lactic acid fermentation using a normal lactic acid bacterium.

The amount of lactic acid bacteria inoculated is such that 1 cc of homogenized solution contains about 1 × 10 ⁶ or more, preferably about 1 × 10 ⁷ lactic acid bacteria (the total amount when two types of lactic acid bacteria are used). Usually, it is appropriate that the concentration of the lactic acid bacteria solution in the homogenized solution is selected from about 1 to 20% by weight.

  Lactic acid fermentation can usually be carried out by aeration stirring at a temperature of about 25-45 ° C. and about 5-48 hours. Lactic acid fermentation is preferably carried out until the pH of the fermented liquid is usually lowered to about 5 or less and the lactic acid acidity is about 0.3%. After fermentation, it is preferable to adjust the final pH to 4.5 or lower using, for example, citric acid, etc., whereby a fermented soybean product having an excellent flavor of the present invention can be obtained.

(5) The soybean fermented food of the present invention can be obtained by lactic acid fermentation of the present fermented soybean food or higher. This product has a card-like form and can be used for food as a yogurt-like or pudding-like food as it is.

The present invention also provides a beverage-type fermented soybean food obtained by further homogenizing the card-like product obtained as described above. This homogenization can be carried out using a general emulsifier (homogenizer). Specifically, the homogeneous structure formation, for example using a Gaulin (GAULIN) manufactured by a high pressure homogenizer (LAB40), about 200-1000kgf / cm ^2, preferably about 300-800kgf / cm ² condition, or Sanwa A homogenizer manufactured by Kikai Kogyo Co., Ltd. (product number: HA × 4571, H20-A2, etc.) can be used under conditions of 150 kg / cm ² or more. By this homogenization, a fermented soy beverage having an excellent texture, particularly smoothness, can be obtained. In this homogenization, it is necessary to dilute appropriately as necessary, add organic acids for pH adjustment, and produce beverages such as sugars, fruit juices, thickeners, surfactants, and fragrances. Various additives that are usually used can be added as appropriate. Specific examples of preferable additives and the amount thereof added (% by weight based on the weight of the carded fermented product) include, for example, glucose 8% (% by weight, the same applies hereinafter), sugar 8%, dextrin 8%, citric acid 0.1%, glycerin Mention may be made of 0.2% fatty acid esters and 0.1% fragrances.

  The soy fermented beverage of the present invention thus obtained can be appropriately sterilized or sterilized according to a conventional method (for example, sterilized at 85 ° C. for 5 minutes) and then aseptically filled into a suitable container to obtain a product. it can. In addition to being excellent in the texture and flavor of smooth throat, the product has a uniform cloudy emulsion state (pH: about 4.5, viscosity: about 10 cp (according to B-type viscometer), average of emulsified particles Particle size: about 5 μm, emulsification stability: almost no precipitation is generated in a centrifuge (3000 rpm / 1 minute), and it has excellent quality.

(6) Present invention Soy germ fermented food The present invention also provides a soy germ fermented food and a method for producing the same. The soy germ fermented food of the present invention described above, except that it uses a homogenized liquid containing at least one soybean germ selected from the group consisting of soybean germ derived from lipoxygenase-deficient soybean and heat-treated soybean germ. It can be produced in the same way as food. In other words, in the production of the soybean fermented food of the present invention, the soybean of the present invention can be obtained by utilizing lipoxygenase-deficient soybean germ and / or heat-treated soybean germ as soybean germ without using lipoxygenase-deficient molting soybean. An embryo fermented food can be obtained.

  The obtained soy germ fermented food of the present invention (card-like form and beverage form) is similar to the present invention soy-fermented food (card-like form and beverage form), and does not have the blue odor of soybeans, and the occurrence of graininess and precipitation in the texture. In addition, it is very excellent in taste and flavor. Moreover, this product has a smooth texture, high nutritional value, good digestibility, and excellent storage stability. In particular, this soy germ fermented food contains soy germ as a main ingredient, so it contains a high concentration of nutrients derived from soy germ, especially isoflavones and soy saponins. It is thought to be useful for the prevention and improvement of osteoporosis and liver dysfunction.

Examples are given below to illustrate the present invention in more detail.
Example 1 Preparation of the present fermented soybean food (card)
(1) Preparation of moulted soybeans Soybeans that have been filtered to remove impurities such as pebbles and other seeds (lipoxygenase-deficient soybean, variety: Ichihime, Agricultural and Forestry Registration Number: Daizu Norin 103, Naming Registration Date: Heisei August 21, 2008, old strain name: Kyushu 111) was used.

  The soy was moulted as follows. That is, the selected soybean was heated at a temperature of 90 ° C. for 0.5-5 minutes until it became easy to peel and break easily.

  Using a molting machine and an auxiliary molting machine (using a sorting molting system manufactured by Harada Sangyo Co., Ltd.), the skin was peeled and divided into halves to obtain molted soybeans.

(2) Preparation of soybean germ As soybean germ, lipoxygenase-deficient soybean germ powder (particle size: 150 μm) was used.

(3) Preparation of the fermented soybean food of the present invention After immersing a predetermined amount of the molted soybean of (1) and soybean germ of (2) in water for 6 hours, use a colloid mill (made by Tokushu Kika Kogyo Co., Ltd.) Crush at rev / min. The crushed material was mixed with other additives according to the following formulation, the mixture was heated at 60 ° C, and then once using a homogenizer (homogenizer manufactured by Sanwa Kikai Kogyo Co., Ltd.) at 150 kg / cm ^2. Pass and homogenize.
<Raw material formulation>
Molten soybean 5 parts by weight Soybean germ 2 parts by weight Sugar 5 parts by weight Glucose 5 parts by weight
HM pectin 0.3 part by weight Citric acid 0.2 part by weight Fragrance 0.1 part by weight Water 82.4 part by weight Total 100 parts by weight The HM pectin manufactured by Sanki Co., Ltd. was used.

The resulting homogenized liquid (w / o emulsion, average particle size 5 μm) was used as a starter with Lactobacillus helveticus (Japan Milky Technology Association, Lactobacillus helveticus B-1) and Streptococcus salivaius thermophilus (Japan). Add a 1: 1 (weight ratio) mixture with the Milk Industry Technical Association, Streptococuus salivarius thermophilus 510) (10% by weight of the raw material homogenized liquid volume, number of bacteria: approx. 1 × 10 ⁷ ) After adjusting the pH to 4.5 with acid, the mixture was filled into a suitable container and cultured in the container at 38 ° C. for 10 hours to obtain a carded form of the fermented soybean food of the present invention.
Example 2 Preparation of Soybean Fermented Food (Card) of the Present Invention In place of the lipoxygenase-deficient soybean germ powder used in Example 1, soybean germ powder (soy germ powder derived from Vinton, USA) was used. In the same manner, a carded form of the present invention fermented soybean food was obtained.
Test example 1
The sensory test was performed on the quality of each of the present invention fermented soybean foods obtained in Examples 1 and 2 as follows. That is, the taste, aroma (including soybean odor), refreshing yogurt-like flavor and comprehensive evaluation of the food sample according to the present invention were evaluated by the following five-step test by 10 panelists selected at random. .

5: Excellent
4: good
3: Normal
2: bad
1: Very bad In addition, in the above sensory test, the following comparative samples were evaluated simultaneously.
Comparative sample 1
In Example 1, a curd-like soybean fermented food prepared in the same manner using ordinary soybean (vinton, USA) instead of molted soybean (lipoxygenase deficient).

  The results of the sensory test are shown in Table 1.

From the results shown in Table 1, it was confirmed that the soy fermented food of the present invention has no soy odor and a good quality having a refreshing yogurt-like flavor.
Example 3 Preparation of Fermented Soybean Food (Beverage Form) of the Present Invention Using a soybean germ powder derived from lipoxygenase-deficient molting soybean shown in (1) of Example 1 and lipoxygenase-deficient soybean shown in (2) of Example 1, In the same manner as in Example 1, a homogenized liquid having the following raw material formulation was prepared.
<Raw material formulation>
Moulted soybean 2 parts by weight Soybean germ 2 parts by weight Sugar 5 parts by weight Glucose 5 parts by weight
HM pectin 0.3 parts by weight Citric acid 0.2 parts by weight Fragrance 0.1 parts by weight Water 85.4 parts by weight Total 100 parts by weight The homogenized liquid (w / o emulsion, average particle size 5 μm) was used as a starter with Lactobacillus helveticas (Foundation) Added a 1: 1 (weight ratio) mixture of the Japan Milk Technology Association, Lactobacillus helveticus B-1) and Streptococcus salivarius thermophilus (Japan Milk Technology Association, Streptococuus salivarius thermophilus 510) 10% by weight, the number of bacteria: about 1 × 10 ⁷ ), and after culturing at 38 ° C. for 10 hours, the resulting curd is 150 kg / kg using an emulsifier (manufactured by Sanwa Kikai Kogyo Co., Ltd., homogenizer). Homogenized under conditions of cm ² and single pass.

  Thereafter, the pH was adjusted to 4.0 with an organic acid (citric acid), filled in a suitable container, and sterilized at 85 ° C. for 5 minutes to obtain a soy fermented food of the present invention in a beverage form.

  The obtained soybean fermented food of the present invention has a pH of 4.0, a viscosity of 10 cp / 20 ° C., an average particle size of 10 μm, a taste and a yogurt flavor with a good balance between sourness and sweetness, and has initial properties of 6 months or more. It was kept stable.

Test example 2
The quality of the present invention fermented soybean food (beverage) obtained in Example 3 was tested according to the sensory test.

  As a result, it was confirmed that, like the fermented soy food of the present invention obtained in Example 1, this product had no soy odor and a good quality with a refreshing yogurt-like flavor.

Example 4
(1) Preparation of Fermented Soy Germ Food of the Present Invention The lipoxygenase-deficient soybean germ powder described in Example 1 (2) was crushed at 3000 rpm using a homomixer (made by Tokushu Kika Kogyo Co., Ltd.). In the obtained crushed material, other additives were mixed according to the following formulation, the mixture was heated at 60 ° C., and then homogenizer (homogenizer manufactured by Sanwa Kikai Kogyo Co., Ltd.) was used for 150 kg / cm ² , one pass. Homogenized under conditions.
<Raw ingredients>
Soybean germ 4 parts by weight Sugar 5 parts by weight Glucose 5 parts by weight
HM pectin 0.3 parts by weight Citric acid 0.2 parts by weight Fragrance 0.1 parts by weight Water 85.4 parts by weight Total amount 100 parts by weight The resulting homogenized solution (w / o emulsion, average particle size 10 μm) was used as a starter with Lactobacillus helveticus (Foundation) Added a 1: 1 (weight ratio) mixture of the Japan Milk Technology Association, Lactobacillus helveticus B-1) and Streptococcus salivarius thermophilus (Japan Milk Technology Association, Streptococuus salivarius thermophilus 510) 10% by weight, number of bacteria: approx. 1 × 10 ⁷ ), adjusted to pH 4.5 with organic acid (citric acid), filled into a suitable container, and cultured at 38 ° C. for 10 hours in the container Thus, a soy germ fermented food of the present invention in card form was obtained.

In addition, this soybean germ fermented food (card) is homogenized using an emulsifier (manufactured by Sanwa Kikai Kogyo Co., Ltd., homogenizer) at 150 kg / cm ^{2 under} a single pass condition, and then with an organic acid (citric acid). The pH was adjusted to 4, filled in a suitable container, and sterilized at 85 ° C. for 5 minutes to obtain a soy germ fermented food of the present invention in a beverage form.

Example 5
In Example 4, instead of lipoxygenase-deficient soybean germ powder, soybean germ powder (soy germ powder derived from vinton, USA) was heat-treated (80 ° C., 1 minute), and the same manner was used. The present invention fermented soybean germ food was obtained.

The soy fermented food and soy germ fermented food of the present invention have the following advantages and are very effective as a new yogurt-like food.
No soybean odor (blue odor)
Along with the nutrition derived from soybeans, it also contains abundant nutrients derived from soybean germs based on the use of soybean germs that have been discarded conventionally,
There is a yogurt-like refreshing flavor,
It has a unique odor that makes it easy to ingest soybeans that are not preferred by children and women despite being excellent in nutritional components.
Helping the nation's nutrition as a new taste soy food that could not be tasted with traditional soybean processed foods such as boiled beans, natto, and kinako
In particular, the soybean germ food of the present invention is only used as a raw material for tea and the like, and it is easy to ingest a large amount of isoflavone that could not be ingested in a large amount by a normal meal.

Claims (5)

  A fermented soybean germ food characterized by causing lactic acid bacteria to act on a homogenized solution containing at least one soybean germ selected from the group consisting of soybean germ derived from lipoxygenase-deficient soybean and heat-treated soybean germ. Production method.   The method for producing a fermented soybean germ food according to claim 1, further comprising homogenization after lactic acid fermentation.   The method according to claim 1 or 2, wherein the lactic acid bacterium is a mixture of Lactobacillus helveticus and Streptococcus thermophilus.   The method according to claim 3, wherein the mixing weight ratio of Lactobacillus helveticus to Streptococcus thermophilus is the former 1: the latter 0.1-10.   A soybean germ fermented food obtained by the method according to claim 1.