Production of nutritive food

Abstract

Abstract PURPOSE:To produce health food reduced in characteristic odor caused by a protein raw material and excellent in nutrition, by subjecting a protein material which is a raw material to fermentation treatment using a fermented milk derived yeast. CONSTITUTION:A protein raw material such as defatted soybean, casein or ground fish meat is subjected to fermentation treatment with an edible yeast, e.g. belonging to the genus Torulopsis or Candida separated from a fermented milk. Then as necessary a nutritional food such as glucose, lipid, mineral or vitamin is blended to the fermentation-treated protein raw material and the blend is formed into desired shape.

Inventors

• 👤 Ryoji Kageyama
• 👤 Tsuguaki Nishitani
• 👤 Kimie Tamaoki
• 👤 Kiyoshi Tatsumi
• 👤 Masanori Nakaoka

Bibliographic Details