Method for producing fermented milk product using sterile full-fat soybean powder as starting material and fermented milk product

    公开(公告)号:US10925292B2

    公开(公告)日:2021-02-23

    申请号:US14377952

    申请日:2013-11-21

    申请人: PELICAN CO., LTD.

    摘要: A production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.

    METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT
    2.
    发明申请
    METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT 审中-公开
    用全脂肪大豆粉作为起始材料和发酵奶制品生产发酵乳制品的方法

    公开(公告)号:US20150037461A1

    公开(公告)日:2015-02-05

    申请号:US14377952

    申请日:2013-11-21

    申请人: PELICAN CO., LTD.

    IPC分类号: A23C11/10 A23C20/02 A23L2/38

    摘要: Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.

    摘要翻译: 本发明提供一种以可食用的全脂肪大豆粉为原料的食用发酵乳制品的生产方法,所述无菌全脂大豆粉具有非常高的营养价值,并且具有显着改善的味道评价,包括风味和光滑质地,以及发酵乳制品 由该方法生产。 发酵乳制品的生产方法包括以下步骤:通过粉碎制备的细菌计数为300个细胞/克或更小的无菌脱壳大豆来制造粒度为100-1,000目的无菌全脂大豆粉,通过 使用将整个大豆分成子叶,细菌和外壳的方法; 向无菌全脂大豆粉中加入水以制备粉末状大豆汁,然后通过加热灭菌粉末状大豆汁; 使粉末状大豆汁匀浆以制备匀质化的粉末状大豆汁; 并向均匀化的粉末状大豆汁中加入乳酸菌,然后发酵制备发酵乳。