FERMENTED SOY MILK USING KIMCHI LACTOBACILLS AND METHOD THEREOF

摘要

PURPOSE: Soy yogurt using kimchi lactic acid bacteria, and a producing method thereof are provided to reduce the sour and bitter taste of the yogurt, and to improve the moisturizing capacity of the yogurt. CONSTITUTION: A producing method of soy yogurt using kimchi lactic acid bacteria comprises the following steps: injecting the kimchi lactic acid bacteria to soymilk, and fermenting the mixture at 10-20 deg. C; and stopping the fermentation when the pH of the mixture reaches 5-6. The kimchi lactic acid bacteria are Weissella kimchii HO22(KCTC 18205P). [Reference numerals] (AA) Alcohol smell; (BB) Astringent taste; (CC) Raw bean smell; (DD) Coating the inside of the mouth; (EE) Corn smell; (FF) Bitter taste; (GG) Sour smell; (HH) Sour taste; (II) Carbonated taste