TH146994A - Method for producing fermented dairy products using aseptic whole-fat soybean powder as a substrate and fermented dairy products. - Google Patents

Abstract

The DC60 (01/10/57) provided is a Production Method for the use of edible fermented dairy products as raw materials. Sterile Full Fat Soy Flour Which has a very high nutritional value and has a Clearly improved including the taste And smooth texture And fermented milk products produced by this method Manufacturing methods for fermented dairy products include the process of producing fatty soybean flour. Sterile whole grain size with grain size from 100 to 1,000 mesh by grinding the prepared sterile peeled soybeans. To obtain bacterial counts of 300 cells / g or less by means of separating whole soybeans into cotyledons and bark; Water is added to sterile full fat soybean flour to prepare soybean powder followed by sterilization of powdered soybean juice by heating. Homogynice Soybean Powder To prepare homogenized soybean juice; And add lactic acid bacteria to the powdered soybean juice that It was homogenized, followed by fermentation to prepare the fermented milk. Provided is a manufacturing method for using edible fermented dairy products as raw materials. Sterile Full Fat Soy Flour Which has a very high nutritional value and has a Clearly improved including the taste And smooth texture And fermented milk products produced by this method Manufacturing methods for fermented dairy products include the process of producing fatty soybean flour. Sterile fully sterile in size from 100 to 1,000 mesh by grinding the prepared sterile peeled soybeans. To obtain bacterial counts of 300 cells / g or less by means of separating whole soybeans into cotyledons and bark; Water is added to sterile full fat soybean flour to prepare soybean powder followed by sterilization of powdered soybean juice by heating. Homogynice Soybean Powder To prepare the homogenized soybean juice; and add lactic acid bacteria to the powdered soybean juice that It was homogenized, followed by fermentation to prepare the fermented milk.

Claims (1)

: DC60 (01/10/57) provided is a manufacturing method for the use of edible fermented dairy products as raw materials. Sterile Full Fat Soy Flour Which has a very high nutritional value and has a Clearly improved including the taste And smooth texture And fermented milk products produced by this method Production methods for fermented dairy products include the process of producing fatty soybean flour. Sterile whole grain size with grain size from 100 to 1,000 mesh by grinding prepared sterile peeled soybeans. To obtain bacterial counts of 300 cells / g or less by means of separating whole soybeans into cotyledons and bark; Water is added to sterile full fat soybean flour to prepare soybean powder followed by sterilization of powdered soybean juice by heating. Homogynice Soybean Juice Powder To prepare homogenized soybean juice; And add lactic acid bacteria to the powdered soybean juice that It was homogenized, followed by fermentation to prepare the fermented milk. Provided is a manufacturing method for using edible fermented dairy products as raw materials. Sterile Full Fat Soy Flour Which has a very high nutritional value and has a Clearly improved including the taste And smooth texture And fermented milk products produced by this method Production methods for fermented dairy products include the process of producing fatty soybean flour. Sterile fully sterile in size from 100 to 1,000 mesh by grinding the prepared sterile peeled soybeans. To obtain bacterial counts of 300 cells / g or less by separating whole soybean into cotyledons and bark; Water is added to sterile full fat soybean flour to prepare soybean powder followed by sterilization of powdered soybean juice by heating. Homogynice Soybean Juice Powder To prepare the homogenized soybean juice; and add lactic acid bacteria to the powdered soybean juice that It was homogenized followed by fermentation to prepare the fermented milk. (Section One) which will appear on the advertisement page: 1.Production method for fermented dairy products using full fat soybean flour Sterile as a raw material incorporated by the process of: Producing sterile full fat soybean flour with grain sizes of 100 to 1,000 mesh by grinding the prepared sterile shellless soybeans to contain 300 bacterial cells. / g or less by Using the method of separating whole soybeans into cotyledons and peels & n tags: