INDUSTRY-ACADEMIC COOPERATION FOUNDATION; YONSEI UNIVERSITY
发明人:
YOON, SUN,CHOI, HYE JUNG,최혜정,KIM, JEONG HO,김정호
申请号：
KR1020110030353
公开号：
KR1020120111701A
申请日:
2011.04.01
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Functional soy yogurt using kimchi lactic acid bacteria, and a producing method thereof are provided to add hydrophilic fibers to the soy yogurt for offering a treating effect of the constipation.CONSTITUTION: A producing method of functional soy yogurt using kimchi lactic acid bacteria comprises the following steps: injecting the kimchi lactic acid bacteria to soymilk, and fermenting the mixture at 10-30 deg. C and adding hydrophilic fibers to the obtained soy yogurt. The kimchi lactic acid bacteria is Weissella kimchii HO22(KCTC 18205P). The hydrophilic fibers are selected from resistant starch, rice bran dietary fibers, psyllium husk powder, or roasted barley powder.COPYRIGHT KIPO 2013[Reference numerals] (AA) Mucin(ug/colon)본 발명은 김치유산균을 접종하여 발효시킨 다음, 친수성 섬유질을 첨가하여 변비 개선용 대두 요구르트를 제조하는 방법에 관한 것이다. 본 발명에 따른 변비 개선용 대두 요구르트는 변비 예방 및 치료 효과가 있으며, 장기적으로 대장 질환을 예방하는 효과가 있다.
