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Title:
METHOD FOR PREPARING PLANT-BASED LACTOBACILLUS-FERMENTED ALMOND MILK
Document Type and Number:
WIPO Patent Application WO/2023/149754
Kind Code:
A1
Abstract:
The present invention relates to a method for preparing plant-based Lactobacillus-fermented almond milk, and a problem to be solved is to prepare plant-based Lactobacillus-fermented almond milk, wherein, in the fermentation process of plant-based almond milk, unlike fermented cow's milk, mixed Lactobacillus strains are blended to realize a rich aroma compound of cheese, the initial growth rapidly controls the fermentation process to realize a rich taste, and taste and nutrients are enriched by using metabolites thereof. As an example, disclosed is a method for preparing plant-based Lactobacillus-fermented almond milk, the method comprising: an almond milk protein enrichment step of adding almond protein to almond milk; an almond milk synbiotics mixing step of mixing synbiotics with the protein-enriched almond milk provided through the almond milk protein enrichment step; an almond milk Lactobacillus primary fermentation step of performing primary fermentation by inoculating plant-based mixed Lactobacillus strains into the synbiotics almond milk provided through the almond milk synbiotics mixing step; and an almond milk secondary fermentation step of performing secondary fermentation by adding a plant-based almond fermentation starter to the primary-fermented synbiotics almond milk provided through the almond milk Lactobacillus primary fermentation step.

Inventors:
PARK YONG KUK (KR)
YANG GEUN SEO (KR)
Application Number:
PCT/KR2023/001603
Publication Date:
August 10, 2023
Filing Date:
February 03, 2023
Export Citation:
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Assignee:
ARMORED FRESH INC (KR)
International Classes:
A23C11/10; A23C11/06; A23J3/14; A23L2/38; A23L25/00
Foreign References:
KR20130085216A2013-07-29
KR20100027639A2010-03-11
KR20210051134A2021-05-10
JP2001503605A2001-03-21
JP2006238882A2006-09-14
Attorney, Agent or Firm:
MAJOR PATENT AND LAW FIRM (KR)
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