Recipe and production method for stirred soy milk yogurt (made from black soybeans).

Abstract

OCR 09WP 16 / 12 / 2568 This invention describes the recipe for stirred soy milk yogurt made from black soybeans. It contains black soybean milk, sugar, stabilizer, and emulsifier. (Emulsifier) ​​and lactic acid bacteria (LAB) starter cultures are prepared using various methods. The production process is as follows: Soak black-skinned soybeans in warm water. After the specified time, add clean water and blend. Blend thoroughly with a hot blender and strain to obtain black soybean milk. Add sugar and a stabilizer. Stir the stabilizer and emulsifier until dissolved and homogeneous, then heat the mixture. To sterilize, then mix thoroughly using a homogenizer and let it cool. Add the lactic acid bacteria (LAB) starter culture, stir well, and begin fermentation. After fermentation is complete, the mixture is blended until it becomes a homogenized mass. The result is stirred soy milk yogurt made from black soybeans, which is then packaged and... Store at a temperature of 8-10 degrees Celsius. This applies to the stirred soy milk yogurt product made from black soybeans. Stirred yogurt is a plant-based yogurt that does not contain animal milk, making it suitable for consumers. For groups who cannot consume animal milk, the resulting yogurt product has a good aroma and taste. An alternative for health-conscious individuals who want to consume plant-based and dairy-free foods.

Claims

OCR 09WP 16 / 12 / 2568 1. The recipe for stirred soy milk yogurt (made from black soybeans) includes: Soy milk made from black soybeans contains 91-94 percent black soybeans by weight. Sugar (5-8 percent by weight) Stabilizer 0.2 - 0.4 percent by weight. Emulsifier 0.3 - 0.5 percent by weight. Lactic acid-producing bacterial starter culture (Lactic Acid Bacteria: LAB) 0.02 - 1 percent by weight 2. The formula for producing stirred soy milk yogurt under claim 1, which states: Stabilizers can be selected from pectin, gelatin, and starch. Modified starch, either individually or in a mixture.

3. The formula for producing stirred soy milk yogurt under claim 1, which states: Emulsifiers can be selected from guar gum, alginate, and carrageenan. (Carrageenan), xanthan gum, either individually or in combination.

4. The formula for producing stirred soy milk yogurt under claim 1, which states: Lactic acid bacteria (LAB) starter cultures can be selected from Streptococcus. Streptococcus thermophilus or Lactobacillus bulgaricus (bulgaricus), either individually or in combination.

5. The formula for producing stirred soy milk yogurt under claim 1, which states: It can be further enhanced with coloring agents or fragrances, either individually or in combination.

6. Production process of stirred soy milk yogurt (as per patent). Any one of the following (1-5) involves the following steps: A. Prepare black soy milk by soaking black soybeans in warm water at a temperature of 60-90°C. At degrees Celsius for 16-20 hours. After the time is up, add clean water in an amount 6-9 times the original volume. Take the initial weight of the black-skinned soybeans and blend them finely using a hot blender at 100 degrees Celsius. The mixture is then filtered, and the liquid portion is used for further processing, resulting in black soybean milk. B. Add granulated sugar, stabilizer, and emulsifier. Add the mixture to the black soybean milk obtained from step A and stir until dissolved and homogeneous. C. Heat the liquid mixture obtained from step B to sterilize it at a temperature of 75-100 degrees Celsius. Heat at Celsius for 2-5 minutes, then mix thoroughly using a homogenizer. (Homogenizer) d. Allow the liquid mixture obtained from step c to cool down by letting it sit at a temperature of 30-37 degrees Celsius. Celsius, or use water or ice cooling until the mixture reaches a temperature of 35-40 degrees Celsius. Celsius J. Add a starter culture of lactic acid bacteria (LAB) to... Stir the liquid mixture obtained from step d until well combined. F. Pour all the liquid mixture obtained from step E into the fermentation container. For fermentation, the container must be scalded or sterilized with hot water first. Seal the container tightly and proceed with fermentation at a specific temperature. 40-45 degrees Celsius for 6-12 hours. B. Once the fermentation period is complete, mix the yogurt obtained from step F with the other ingredients until it is a smooth consistency. A homogenizer operating at 18,000 - 25,000 revolutions per minute and a temperature of 20 - 25 degrees Celsius. Stirring at Celsius degrees for 1-2 minutes results in stirred soy milk yogurt. C. Pack the yogurt obtained from step B into containers and store at a temperature of 8-10°C. Celsius degrees Celsius throughout the period from packaging to consumer.

7. The process for producing stirred soy milk yogurt according to claim 6. Which may include the addition of coloring agents or fragrances, either individually or in combination. Add it to the yogurt obtained from step f before putting it into the homogenizer.