KR920011383A - Soy yogurt and its manufacturing method - Google Patents

Soy yogurt and its manufacturing method Download PDF

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Publication number
KR920011383A
KR920011383A KR1019900019684A KR900019684A KR920011383A KR 920011383 A KR920011383 A KR 920011383A KR 1019900019684 A KR1019900019684 A KR 1019900019684A KR 900019684 A KR900019684 A KR 900019684A KR 920011383 A KR920011383 A KR 920011383A
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KR
South Korea
Prior art keywords
soybean
yogurt
manufacturing
soybeans
soy yogurt
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KR1019900019684A
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Korean (ko)
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정광용
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정광용
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Priority to KR1019900019684A priority Critical patent/KR920011383A/en
Publication of KR920011383A publication Critical patent/KR920011383A/en

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Abstract

내용 없음No content

Description

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.
KR1019900019684A 1990-12-01 1990-12-01 Soy yogurt and its manufacturing method KR920011383A (en)

Priority Applications (1)

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KR1019900019684A KR920011383A (en) 1990-12-01 1990-12-01 Soy yogurt and its manufacturing method

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Application Number Priority Date Filing Date Title
KR1019900019684A KR920011383A (en) 1990-12-01 1990-12-01 Soy yogurt and its manufacturing method

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KR920011383A true KR920011383A (en) 1992-07-24

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KR1019900019684A KR920011383A (en) 1990-12-01 1990-12-01 Soy yogurt and its manufacturing method

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180060767A (en) 2016-11-29 2018-06-07 경남대학교 산학협력단 Novel Lactobacillus sakei CH1 and fermented food using the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180060767A (en) 2016-11-29 2018-06-07 경남대학교 산학협력단 Novel Lactobacillus sakei CH1 and fermented food using the same

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