Method of producing vegetarian lactic acid and non-alcoholic beverages with koji-saccharified high-sugar syrup
AssigneeTaiwan Tobacco & Liquor Corporation
InventorsTseng-Hsing Wang, Hao-Sheng Lin, Tzann-Feng Lin
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Abstract
This invention relates to a method for producing a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method comprises producing koji; producing koji-saccharified high-sugar syrup from the koji; adding soybean protein to the koji-saccharified syrup; sterilizing, inoculating and fermenting the resulting koji-saccharified syrup and soybean protein mixture to obtain a vegetarian lactic acid beverage. The beverage obtained has unique flavor and excellent health-promoting effects. The present invention also relates to the use of said koji-saccharified syrup as a sweetening agent for non-alcoholic beverages.
Claims6
A method for producing a vegetarian lactic acid beverage, which comprises the steps of:
- inoculating steamed rice with edible mold to form koji, mixing the koji with water to effect a saccharification and the separating the liquid syrup from the solid residue to obtain a 15-30° Brix koji-saccharified high-sugar syrup;
- mixing the koji-saccharified high-sugar syrup with soybean protein and sterilizing the syrup and protein mixture;
- and
- adding lactic acid bacteria to ferment the sterilized mixture;
- optionally adding oligsaccharides, additional 15-30° Brix koji-saccharified high-sugar syrup, food stabilizing agents or essences for flavoring.
Dependencies are inferred from the claim text.