Title:
【発明の名称】乳酸菌培養液を含有する豆腐及びその製造方法並びに乳酸菌を含有する飲料及びその製造方法
Document Type and Number:
Japanese Patent JP2003516738
Kind Code:
A
Abstract:
The present invention relates to a method for preparing bean curd using lactic acid bacteria culture, and to a lactic acid beverage, and to a method 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 bacteria culture to the bean soup, and the bean curd prepared according to the method, and a method for preparing a 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.
Inventors:
Gajin Jung
John-N Kim
Philomena-H. Kim
Choi Won Ryu
Hong-Wei Han
John-N Kim
Philomena-H. Kim
Choi Won Ryu
Hong-Wei Han
Application Number:
JP2001544512A
Publication Date:
May 20, 2003
Filing Date:
December 14, 2000
Export Citation:
Assignee:
John N Kim
International Classes:
A23L2/38; A23C11/10; A23C20/02; A23L2/52; A23L2/84; A23L11/00; (IPC1-7): A23L1/20; A23L2/38; A23L2/52; A23L2/84
Attorney, Agent or Firm:
Masatake Shiga (7 outside)