FERMENTED HERBS OF SOY YOGURT FERMENTED BY KIMCHI LACTIC ACID BACTERIA AND PRODUCTION METHOD

摘要

Soy yogurt fermented by a kimchi lactic acid bacteria is provided to offer pleasure of food for an old and feeble person for a long term and to improve physical constitution of consumer. Soy yogurt fermented by a kimchi lactic acid bacteria comprises the following steps of: mixing and cultivating the kimchi lactic acid bacteria of vegetability including leuconostoc kimchii, leuconostoc citreum, leuconostoc mesenteroides, leuconostoc gasicomi tatum, leuconostoc lactis, lactobacillus plantarum and lactobacillus sakei; mixing and cultivating an animal milk lactobacillus including lactobacillus acidophilus, bifidobacterium longum, streptococcus thermophilus and lactobacillus bulgaricus; adding mixed culture liquid of the kimchi lactic acid group in soymilk at 20-40°C and fermenting the soymilk; and adding mixed culture liquid of the milk lactobacillus at 20-40°C and ripening the soymilk.