INDUSTRY-ACADEMIC COOPERATION FOUNDATION; YONSEI UNIVERSITY
发明人:
YOON, SUN,CHOI, HYE JUNG,최혜정,KIM, JEONG HO,김정호
申请号：
KR1020110030339
公开号：
KR1020120111695A
申请日:
2011.04.01
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Soy yogurt using kimchi lactic acid bacteria, and a producing method thereof are provided to reduce the sour and bitter taste of the yogurt, and to improve the moisturizing capacity of the yogurt.CONSTITUTION: A producing method of soy yogurt using kimchi lactic acid bacteria comprises the following steps: injecting the kimchi lactic acid bacteria to soymilk, and fermenting the mixture at 10-20 deg. C and stopping the fermentation when the pH of the mixture reaches 5-6. The kimchi lactic acid bacteria are Weissella kimchii HO22(KCTC 18205P).COPYRIGHT KIPO 2013[Reference numerals] (AA) Alcohol smell (BB) Astringent taste (CC) Raw bean smell (DD) Coating the inside of the mouth (EE) Corn smell (FF) Bitter taste (GG) Sour smell (HH) Sour taste (II) Carbonated taste본 발명은 두유에 김치유산균을 접종하여 10 내지 20℃에서 발효시켜 대두 요구르트를 제조하는 방법에 관한 것이다. 본 발명에 따른 대두 요구르트는 특정 온도에서 발효시킴으로써 신맛과 쓴맛이 적고 점도와 보습력이 좋은 대두 요구르트를 제공하는 효과가 있다.
