The กปดนี้ provides a process for manufacturing a เอเอ, comprising a fermentation step in which a ซับสเตรตการหมัก containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with บีบี
[0007] The present inventors have found that it is possible to ferment and solidify a ซับสเตรตการหมัก containing soy milk, even when using บีบี, by adjusting the concentration of malic acid and free amino acids in the ซับสเตรตการหมัก. According to the invention, therefore, it is possible to produce a เอเอ using บีบี. As used herein, the term "solidification" includes the concepts of "gelation" and "solation", and the term "solid" includes the concepts of "gel" and "sol".
[0008] The malic acid and free amino acid concentrations may be
adjusted so as to satisfy the relationships represented by inequality (1),
inequality (2) and inequality (3). This can further minimize formation of air bubbles, water dissociation or cracks and splitting, resulting from excessive fermentation.