KIM, JEONG HOON,김정훈,KIM, MI JUNG,김미정,JOE, HYUN CHAN,조현찬
申请号：
KR1020120148712
公开号：
KR1020130079173A
申请日:
2012.12.18
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A producing method of a soymilk fermented drink composition is provided to prevent the unpleasant flavor of conventional soymilk fermented liquid, and to improve nutrition.CONSTITUTION: A soymilk fermented drink composition contains 20-40wt% of soymilk fermented liquid, 1-10wt% of liquid fructose or sugar, 0.05-0.2wt% of fermented 6-year-old red ginseng concentrate, 0.01-0.1wt% of fructo-oligosaccharide, 0.01-0.1wt% of edible fibers obtained from chicory, and the balance of purified water. The soymilk fermented liquid is obtained by inoculating freeze-dried complex starter into soymilk in a concentration of 1 × 10^8 cfu/ml, and culturing the mixture for 6-12 hours at 35-45°C. The soymilk is obtained by the following steps: washing a mixture of red beans and Rhynchosia volubilis in a weight ratio of 3-4:7-6, and soaking the mixture in purified water for 6-10 hours at 15-25°C and mixing 100 parts by weight of the water-soaked mixture and 800-1,500 parts by weight of purified water for crushing, filtering the crushed mixture with a cotton cloth, and decompress-sterilizing the filtrate for 10-15 minutes at 110-120°C. The complex starter includes Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, and Streptococcus thermophilus.COPYRIGHT KIPO 2013본 발명은 팥과 서목태를 이용한 두유 발효 음료 조성물 및 이를 이용한 두유 발효 음료 제조 방법에 관한 것이다. 보다 상세하게는 팥과 서목태로부터 만들어진 두유 발효액을 제조하고 이에 비피도박테리움 락티스(Bifidobacteriumlactis), 락토바실러스 아시도필루스(Lactobacillusacidophilus), 락토바실러스 델브루키 아종 불가리쿠스(Lactobacillusdelbrueckiisubsp. Bulgaricus) 및 스트렙토코쿠스 서모필루스(Streptococcus thermophilus)를 포함하는 동결 건조된 복합스타터를 이용하여 발효시킨 두유 발효 음료 조성물을 제조하고, 이를 사용하여 제조된 두유 발효 음료에 관한 것이다.
