PREPARATION OF YOGURT CONTAINING FERMENTED SOYBEANS HAVING REDUCED ODOR OF FERMENTED SOYBEANS AND EXCELLENT DIGESTIVE AND INTESTINAL REGULATION ACTION BY MIXING FERMENTED SOYBEANS, YOGURT AND ADDITIVE

摘要

PURPOSE: A method of producing yogurt containing fermented soybeans by mixing fermented soybeans and yogurt and adding with an additive is provided. The yogurt is reduced in the odor of fermented soybeans and has excellent digestive and intestinal regulation action by synergistic action of fermented soybeans and yogurt. CONSTITUTION: A soybean is soaked in purified water, steamed and fermented at 38 to 42deg.C for 30 to 35deg.C to give raw fermented soybeans, which are freeze dried, ground and mixed with yogurt. The yogurt containing fermented soybeans contains raw fermented soybeans and yogurt in a weight ratio of 1:9 to 1.5:8.5 and can be added with at least one additive selected from the group consisting of sugar, honey, syrup, fruits and edible pigments having fruit flavors.