| abstract |
PROBLEM TO BE SOLVED: To apply a technique for obtaining yeast from soybeans for which a patent application has already been filed, to make the alcohol content less than 1%. A new soybean fermented brewing liquid and a method for producing a food applying the same are provided. SOLUTION: To achieve the object, the present invention uses a soybean for which patent application has been filed as a raw material, and a lactic acid fermentation broth in the middle of soy fermentation brewing, which suppresses the alcohol content to 1% or less by growth fermentation of lactic acid bacteria. This is a method for producing a fermented soybean fermented liquid and a food using the same. |