The research team of the institute found a method to manufacture the bean milk as the bean sour milk on the basis of a unique principle differing from the old methods whose process was complex and production cost was high.

The method is a completely new one which directly inoculates and ferments lactobacilli in the high temperature in which miscellaneous bacteria can not grow.

This bean sour milk not only has fresh taste and flavor but also helps digestion. And its nutritive value nearly doubles that of the bean milk.

In particular, as useful elements including various vitamins come into being during the ferment, bean sour milk has a nutritive value equivalent to the cow milk without adding expensive vitamins.

The technology enables local foodstuff factories without the pressure sterilizer and cold-storage facilities to produce bean sour milk. It is appreciated by many units which have introduced the technology to production.