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US 2026/0144269 A1Published application
Method for manufacturing soy yogurt with significantly improved taste and texture
AssigneeHaneulbit Foods Inc.
InventorHyeong Gwang JEON
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Abstract
The present invention relates to a method for preparing soymilk yogurt with significantly improved taste and texture, comprising the steps of: (a) washing and soaking soybeans; (b) grinding the soybeans using a colloid mill to produce soymilk; (c) sterilizing the soymilk at 125 to 135° C. for 8 to 12 seconds; (d) concentrating the soymilk to 22 to 26 Brix; and (e) inoculating the concentrated soymilk with a lactic acid bacteria complex and fermenting the same.
Claims10
A method for producing soymilk yogurt, comprising the steps of:
- (a) washing and soaking soybeans;
- (b) grinding the soaked soybeans using a colloid mill to prepare soymilk;
- (c) sterilizing the soymilk at 125 to 135° C. for 8 to 12 seconds;
- (d) concentrating the soymilk to 22 to 26 brix;
- and
- (e) inoculating the concentrated soymilk with a lactic acid bacteria complex and fermenting it.
3 more elements
Dependencies are inferred from the claim text.