Patents on Mango

Patent Information : 1020060105719
« Click to go back
Title : METHOD OF MANUFACTURING FERMENTED SOYBEAN DRINK WITHOUT ACID FLAVOR AND OFF TASTE USING PEAR JUICE
Author : IM, KYUNG MO
Field belongs to : Food Industry
Abstract : PURPOSE: A method of manufacturing a fermented soybean drink containing pear juice by fermenting legumes with Bacillus subtilis and then mixing with pear juice is provided. Thee drink has excellent palatability without acid flavor and off-taste.CONSTITUTION: Legumes such as soy beans or kidney beans are fermented with Bacillus subtilis BAE06(KCTC 18121P) and added with 3 to 5 times their weight of water. Then 100 parts by weight of fermented soybean water is mixed with 5 to 7 parts by weight of pear juice with 11 to 15 Brix and aged for 1 to 5hr to
Copyright © 2026 National Mango Database, All rights reserved.
$sql="SELECT * FROM $table WHERE primer_code LIKE '%$search%' or forward_sequence LIKE '%$search%' or reverse_sequence LIKE '%$search%' or product_size LIKE '%$search%' or ssr_motif LIKE '%$search%' or length_of_motif LIKE '%$search%' ";