	US 12,458,047 B2
	Vegetable milk fermented food product, and method for manufacturing same
Masanobu Yanagisawa, Sakai (JP); and Naoya Ikenaga, Wakayama (JP)
Assigned to FUJI OIL CO., LTD., Osaka (JP)
Appl. No. 17/913,230
Filed by FUJI OIL HOLDINGS INC., Osaka (JP)
PCT Filed Mar. 26, 2021, PCT No. PCT/JP2021/012766 § 371(c)(1), (2) Date Sep. 21, 2022, PCT Pub. No. WO2021/193891, PCT Pub. Date Sep. 30, 2021.
Claims priority of application No. 2020-055397 (JP), filed on Mar. 26, 2020.
Prior Publication US 2023/0337705 A1, Oct. 26, 2023
Int. Cl. A23L 11/50 (2021.01); A23L 11/65 (2025.01); A23L 29/30 (2016.01)

CPC A23L 11/50 (2021.01) [A23L 11/65 (2021.01); A23L 29/30 (2016.08)]

15 Claims

1. A method for producing a fermented plant-based milk food comprising inoculating a lactic acid bacterium into a fermentation raw material containing a plant-based milk and subjecting the plant-based milk to lactic acid fermentation,

the method comprising:

(A) a decomposition step comprising adding a sugar containing galactose bound with an α-glycosidic bond as a constituent sugar to a plant-based milk and hydrolyzing the sugar in the plant-based milk by activating a α-galactosidase on the plant-based milk to obtain a hydrolyzed plant-based milk; and

(B) a fermentation step comprising fermenting the hydrolyzed plant-based milk with a lactic acid bacterium having extracellular polysaccharide-producing ability after the decomposition step or together with the decomposition step.