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Bean curd containing lactic acid fermenting bacteria culture fluid and method for preparing same, and beverage containing lactic acid fermenting bacteria and method for preparing same

A technology of lactic acid fermentation and bacterial culture, which is applied to the preparation of beverages containing lactic acid fermentation bacteria and the preparation of such beverages, preparation of beverages containing lactic acid, and the field of beverages, which can solve the problems of high preparation costs

Inactive Publication Date: 2003-04-16
郑佳镇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with this method, lactic acid is fermented and accumulated in soybeans to prepare tofu containing lactic acid, and this method has a disadvantage in that the preparation is expensive because it uses expensive daily products such as milk and soybeans as raw materials

Method used

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  • Bean curd containing lactic acid fermenting bacteria culture fluid and method for preparing same, and beverage containing lactic acid fermenting bacteria and method for preparing same
  • Bean curd containing lactic acid fermenting bacteria culture fluid and method for preparing same, and beverage containing lactic acid fermenting bacteria and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-7

[0049] Weigh 50 grams of cabbage, 60 grams of garlic, 100 grams of pears, 40 grams of immature peppers, 65 grams of pineapples, 10 grams of potatoes and 75 grams of radishes, and put them into 360ml bottles. Mix 100 grams of salt, 40 grams of sugar and water to make a mixture of salt and sugar with a volume of 4 liters. 330, 337, 301, 347, 337, 290 and 284 ml of the mixture were added to each bottle respectively. The bottle was left at room temperature for 3 days.

[0050] The pH of the culture supernatant prepared according to Examples 1-7 was 3.5.

preparation example 1-7

[0054] The tofu of each preparatory example was prepared by adding 3 ml of soy milk (samyook soy milk) to 2 ml of each of the culture supernatants prepared in Examples 1-7.

preparation example 8

[0056] Tofu was prepared by adding 3 ml of soy milk (samyook soy milk) to 2 ml of vinegar (double strength apple cider vinegar from Otugi Food).

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Abstract

The present invention relates to a method for preparing bean curd using lactic acid fermenting bacteria culture fluid and lactic acid beverage and methods for preparing the same. Specifically, the present invention provides a method for preparing bean curd containing lactic acid by preparing bean soup using soybeans, cooling the bean soup and adding lactic acid fermenting bacteria culture fluid to the bean soup and the bean curd prepared according to the method, and a method for preparing lactic acid beverage by adding syrup or fruit juice to the bean soup remaining after preparing the bean curd and the lactic acid beverage prepared according to the method.

Description

technical field [0001] The present invention relates to a method for preparing tofu containing culture supernatant of lactic acid fermenting bacteria and the bean curd prepared by the method, as well as a beverage containing lactic acid fermenting bacteria and a method for preparing the beverage. In particular, the present invention also relates to a method for preparing lactic acid-containing tofu by adding lactic acid fermentation bacterial culture supernatant to soybean milk, and the tofu prepared by the above-mentioned method, and a method of using the remaining soybean milk for preparing tofu A method of preparing a beverage containing lactic acid, and a beverage prepared as described above. Background technique [0002] The protein extracted from beans can be changed from soluble protein to insoluble protein by concentrating with salt; and these insoluble proteins can be made into tofu, which Orientals like after being compressed. Additionally, positive health effects...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23C11/10A23C20/02A23L2/52A23L2/84A23L11/00
CPCA23C20/025A23C11/106A23L11/45A23L11/50A23L11/65A23L11/07A23L2/382A23L2/02A23V2250/042A23V2250/022A23V2300/00
Inventor 郑佳镇约翰·N·金费罗米那·H·金柳在源韩弘毅
Owner 郑佳镇
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