FIELD: food industry.
SUBSTANCE: inventions group relates to dairy industry. The method involves the following stages: soya bean milk mixing with tapioca syrup at quantity ratio of syrup to milk being 3% - 7% volume per volume, the mixture maintenance (in a rest state at a temperature of 39°C - 44°C from 4 to 10 hours with at least one strain bacteria chosen from the group consisting of Streptococcus thermophilus DSM 16591 strain or Streptococcus thermophilus DSM 16593 strain or Streptococcus thermophilus DSM 17843 strain. Before mixing soya bean milk may be preliminarily heated from 30 to 70°C during 1 - 30 minutes. Tapioca syrup containing soya bean milk is fermented with one strain bacteria chosen from the group consisting of Streptococcus thermophilus DSM 16591 strain or Streptococcus thermophilus DSM 16593 strain Streptococcus thermophilus DSM 17843 strain. Fermented soya bean milk is produced by the said method. Soya bean milk based food product and one or several components chosen from the following group: vitamins, oligoelements, salt, emulsifiers and/or sweeteners/enhancers of taste and flavour.
EFFECT: high efficient reduction of unfavourable organoleptic properties of soya bean milk till their complete elimination.
5 cl, 2 tbl, 1 ex
