PUSAN NATIONAL UNIVERSITY INDUSTRY-UNIVERSITY COOPERATION FOUNDATION
发明人:
PARK, KUN YOUNG,박건영,KIM, JI YOUNG,김지영,KWON, BYUNG SUK,권병석
申请号：
KR1020110078777
公开号：
KR1020130016691A
申请日:
2011.08.08
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of fermented soy milk and the use thereof are provided to solve a troublesome procedure by adding powdered fast-fermented bean paste to soy milk and at the same time improve the nutritive and preference components.CONSTITUTION: A manufacturing method of fermented soy milk includes a step for inoculating soy milk by Bacillus subtilis as a first inoculation and a step for inoculating the soy milk by Lactobacillus plantarum as the second inoculation. A manufacturing method of fermented soy milk includes an additional step for fermenting soy milk until the pH of the soy milk becomes 5.0 after the first inoculation by Bacillus subtilis. Fermented soy milk is manufactured by 0.5%(w/w) Bacillus subtilis and 0.5%(w/w) Lactobacillus plantarum in order for the number of final bacteria cultivated in the soy milk becomes 10^8 per 1g.COPYRIGHT KIPO 2013[Reference numerals] (a) 1% Bacillus subtilis of soy milk(10^8/whole) or 1% Lactobacillus plantarum of soy milk(10^8/whole) (AA) Soy milk + glucose(1%) (b) 0.5% Bacillus subtilis of soy milk(10^8/whole) (BB) Heat treatment at 121°C for 15 minutes (CC) Fermentation in a shaking water bath at 37°C to pH 5.0 (DD) 0.5% Lactobasillus plantarum of soy milk(10^8/whole) (EE) Fermentation in the shaking water bath at 37°C to pH 4.5 (FF) Fermented soy milk본 발명에서는 바실러스 섭틸리스 및 락토바실러스 플란타럼 둘다에 의해 발효되어 인체에 유익한 유효성분을 보다 많이 함유하는 동시에 기호도를 향상시킨 것을 특징으로 하는 발효두유 및 그의 제조방법을 제공하고, 상기 발효두유의 항비만 및 항염증 용도도 또한 제공한다.
