| 摘要 |
PURPOSE: A producing method of a soymilk fermented drink composition is provided to prevent the unpleasant flavor of conventional soymilk fermented liquid, and to improve nutrition. CONSTITUTION: A soymilk fermented drink composition contains 20-40wt% of soymilk fermented liquid, 1-10wt% of liquid fructose or sugar, 0.05-0.2wt% of fermented 6-year-old red ginseng concentrate, 0.01-0.1wt% of fructo-oligosaccharide, 0.01-0.1wt% of edible fibers obtained from chicory, and the balance of purified water. The soymilk fermented liquid is obtained by inoculating freeze-dried complex starter into soymilk in a concentration of 1 × 10^8 cfu/ml, and culturing the mixture for 6-12 hours at 35-45°C. The soymilk is obtained by the following steps: washing a mixture of red beans and Rhynchosia volubilis in a weight ratio of 3-4:7-6, and soaking the mixture in purified water for 6-10 hours at 15-25°C; and mixing 100 parts by weight of the water-soaked mixture and 800-1,500 parts by weight of purified water for crushing, filtering the crushed mixture with a cotton cloth, and decompress-sterilizing the filtrate for 10-15 minutes at 110-120°C. The complex starter includes Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, and Streptococcus thermophilus.
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