Method of producing vegetarian lactic acid and non-alcoholic beverages with koji-saccharified high-sugar syrup
US6641852B2 · kind B2 · utility
1Cited by
1References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 15, 2001 |
| Grant date | Nov 4, 2003 |
| Priority date | — |
| Expiry date | Nov 15, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L11/65
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
This invention relates to a method for producing a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method comprises producing koji; producing koji-saccharified high-sugar syrup from the koji; adding soybean protein to the koji-saccharified syrup; sterilizing, inoculating and fermenting the resulting koji-saccharified syrup and soybean protein mixture to obtain a vegetarian lactic acid beverage. The beverage obtained has unique flavor and excellent health-promoting effects. The present invention also relates to the use of said koji-saccharified syrup as a sweetening agent for non-alcoholic beverages.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.