Patent ID: 8075932

Claim:
A method of manufacturing yeast fermented foods, comprising: a) preparing a starting cooking composition containing at least 1) one main powder selected from bran powder and soy bean protein powder, 2) gluten powder for binding the main powder and 3) a milk or milk ingredient powder containing milk sugar, wherein the milk or milk ingredient is decomposed into a compound containing a glucose and galactose by a catabolic enzyme comprising β (beta)-glucosidase, and 4) an agent for increasing viscosity of composition; b) mixing the starting cooking composition with yeast or dry yeast powder and water to get a wet dough composition and subjecting the dough composition to a fermentation condition, whereby the yeast fermentation is carried out with glucose and galactose obtained by the decomposition of milk sugar in the milk or milk ingredient; and c) baking or dry-solidifying the fermented dough composition after shaping it in a proper shape.