Title:
METHOD FOR PREPARING PLANT-BASED SOY YOGURT AND METHOD FOR PREPARING SOY QUARK CHEESE BY USING SOY YOGURT
Document Type and Number:
WIPO Patent Application WO/2023/163384
Kind Code:
A1
Abstract:
The present invention relates to a method for preparing plant-based soy yogurt and a method for preparing soy quark cheese by using soy yogurt, and, more specifically, to: an improved method for preparing plant-based soy yogurt, the method using beans, which are plant-based and are producible anywhere globally, so as to make healthy yogurt without a beany flavor, and preventing by-products generated during preparation from being discarded and allowing whole amounts to be collected so as to be converted into edible or drinkable health foods, and thus disposal expenses are reduced and reprocessing into foods containing various nutrients is possible; and a method for preparing soy quark cheese by using soy yogurt.
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Inventors:
KIM JONG HEON (KR)
Application Number:
PCT/KR2023/001087
Publication Date:
August 31, 2023
Filing Date:
January 25, 2023
Export Citation:
Assignee:
KIM JONG HEON (KR)
International Classes:
A23C11/10; A23C1/00; A23C20/00; A23L11/50; A23L11/65; A23L19/00; A23L25/00; A23L33/105; A23L33/115
Foreign References:
| KR20220000429A | 2022-01-04 | |||
| KR101885886B1 | 2018-08-06 | |||
| KR20050012198A | 2005-01-31 | |||
| JPH08242797A | 1996-09-24 | |||
| KR101022797B1 | 2011-03-17 |
Attorney, Agent or Firm:
YOO, Sang Moo (KR)
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