Method of producing lactic-acid fermented soy milk

Claim 2

A process for producing yogurt-like food said process comprising fermenting soy milk under the following conditions using Streptococus sojalactis: washing soybeans and thereafter immersing them into water at a temperature in the range of 14° to 20° C. for 16 to 20 hours, pulverizing the soybeans while adding water in the amount of about 5 to 8 times the quantity of the soybeans and subsequently heating and filtering the pulverized soybean material to obtain soy milk; adjusting the solid portions of the soy milk to 5 to 10%, and sterilizing the soy milk at a temperature in the range of 110° C. to 120° C. for 15 to 60 minutes; then cooling the soy milk to 30° C. to 40° C., followed by innoculating purely cultivated Streptococcus sojalactis bacterium in the amount of 4 to 6% and filling the innoculated soy milk into a container; and fermenting the resulting product, after being filled, for 5 to 8 hours at a temperature in the range of 35° to 40° C., after fermentation, cooling the product to 2° to 10° C., and obtaining yogurt-like food.

Claim 3

The process for producing yogurt-like food of claim 1, further comprising the addition of at least one flavoring choosen from the group consisting of, a sweetener in the amount of 6 to 9%, a sterilized and neutralized juice in an amount of 15 to 20%, and spices.

Claim 4

A process for producing liquid-like lactic acid soy milk drinks said process comprising fermenting soy milk under the following conditions using Streptococus sojalactis: washing soybeans as a raw material and thereafter immersing them into water at a temperature in the range of 14° to 20° C. for 16 to 20 hours; pulverizing the soybeans while adding water in the amount of about 5 to 8 times the quantity of the soybeans and subsequently heating and filtering the pulverized soybean material to obtain soy milk; adjusting the solid portions of the soy milk to 4 to 6%, and sterilizing the soy milk at a temperature in the range of 110° C. to 120° C. for 15 to 60 minutes introducing the sterilized soy milk to a cultivating tank and cooling it to 35° to 40° C., inoculating purely cultivated Streptococus sojalactis bacterium of 4 to 6% and fermenting it for 5 to 8 hours at 35° to 40°; after fermentation, adding pectin as a stabilizer, homogenizing the material under a pressure of 50 to 150 kg/cm 2 by a homogenizer, and cooling it to 2° to 10° C. to obtain liquid-like lactic acid soy milk drinks.

Claim 5

A process for producing liquid-like lactic acid soy milk drinks said process comprising fermenting soy milk under the following conditions using Streptococus sojalactis: washing soybeans as a raw material and thereafter immersing them into water at a temperature in the range of 14° to 20° C. for 16 to 20 hours; pulverizing the soybeans while adding water in the amount of about 5 to 8 times the quantity of the soybeans and subsequently heating and filtering the pulverized soybean material to obtain soy milk; adjusting the solid portions of the soy milk to 4 to 6%, and sterilizing the soy milk at a temperature in the range of 110° C. to 120° C. for 15 to 60 minutes introducing the sterilized soy milk to a cultivating tank and cooling it to 35° to 40° C., inoculating purely cultivated Streptococus sojalactis bacterium of 4 to 6% and fermenting it for 5 to 8 hours at 35° to 40°; after fermentation, adding pectin as a stabilizer, homogenizing the material under a pressure of 50 to 150 kg/cm 2 by a homogenizer, and cooling it to 2° to 10° C. to obtain liquid-like lactic acid soy milk drinks.

Claim 6

The process for producing soy milk drinks of claim 3, further comprising the addition of at least one flavoring choosen from the group consisting of, a sweetener in the amount of 6 to 9%., a sterilized and neutralized juice in an amount of 15 to 20%, and spices.