Soy milk fermented substance
US11684072B2 · kind B2 · utility
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Key dates
| Filing date | Apr 2, 2014 |
| Grant date | Jun 27, 2023 |
| Priority date | — |
| Expiry date | Apr 2, 2034 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2400/249
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A soy milk fermented substance is provided. The soy milk fermented substance has a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.