Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 정광용filedCritical정광용
Priority to KR1019900019684ApriorityCriticalpatent/KR920011383A/en
Publication of KR920011383ApublicationCriticalpatent/KR920011383A/en
콩요쿠르트 및 그제조방법Soy yogurt and its manufacturing method
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (4)
요쿠르트에 있어서, 콩으로 얻어진 콩물에 유산균을 배양시켜 제조된 것을 특징으로 하는 콩요쿠르트.The yogurt, characterized in that the soy yogurt produced by culturing the lactic acid bacteria in soybean water obtained as soybean.요쿠르트 제조방법에 있어서, 콩으로 얻어진 무균상태의 콩물에 유산균을 적량넣고 예정된 온도에서 예정된 시간동안 배양시켜 콩요쿠르트를 제조하는 것을 특징으로 하는 콩요쿠르트 제조방법.In the yogurt manufacturing method, soybean yogurt manufacturing method characterized by producing a soy yogurt by adding a suitable amount of lactic acid bacteria in a sterile soybean water obtained as soybeans and incubating for a predetermined time at a predetermined temperature.제2항에 있어서, 상기 콩물은 콩을 염산에 넣고 콩을 용해시킨 다음, 수산화나트륨에서 완전히 중화시켜서 얻어지는 것을 특징으로 하는 콩요쿠르트 제조방법.The method of claim 2, wherein the soybean water is obtained by putting soybean in hydrochloric acid, dissolving the soybean, and then completely neutralizing it in sodium hydroxide.제2항에 있어서, 상기 콩물은 콩을 삶아서 파쇄하거나 또는 콩을 파쇄한후 삶아서 얻는 것을 포함하는 것을 특징으로 하는 콩요쿠르트 제조방법.The method of claim 2, wherein the soybean water is obtained by boiling soybeans or crushing soybeans.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019900019684A1990-12-011990-12-01
Soy yogurt and its manufacturing method
KR920011383A
(en)