From the production to the quality,
We have technology and infra for all processess
Somino Fermentation Process
Somino’s production facilities are designed for small quantity batch production and optimized for automation, hygiene management, and freshness maintenance.
Somino products are 100% made in-house, from ingredient selection to processing. Going beyond simply mixing and heating the ingredients,
somino ferments them using lactobacillus to create products that take time to make.
Ingredient Selection and Pre-Processing
Somino directly purchases fresh whole beans, which are then washed and processed in its production facilities to maintain the freshness of the ingredients.
Heating and Culture
To enable beneficial lactobacillus to grow in the optimal environment, we heat-sterilize the beans before putting the lactobacillus under culture.
So that lactobacillus brings up the original flavors and nutrients of the ingredients, we conduct fermentation under the optimal conditions. This is the most important process in our production process, as it requires much time and effort to get the temperature, time, and bacillus management right.
The fermented lactobacillus culture medium is rapidly cooled to retain lactobacillus activity under the optimal conditions.
The cooled culture medium is mixed with auxiliary ingredients to fit the features of products such as yogurt, powder, and beverage.
The mixed products are packaged into their respective containers such as bottles and pouches.
The packaged products are individually packed to be delivered.
Somino thoroughly selects ingredient suppliers through methods such as production certification, pesticide residue test,
and other safety tests. In addition our facilities are equipped to produce and cool pre-processed soy milk solution,
inoculate lactobacillus, as well as ferment, extract, agitate, dry, pulverize, and refrigerate the ingredients and products.
Product test reports
Product test reports filed every time products are finished.
Beverage Line Tests
Sensory test, visual test, sweetness measurement, pH measurement, acidity measurement, weight measurement, labeling inspection, expiration date inspection, color inspection
Powder Line Tests
Sensory test, foreign object test, weight measurement, leak test, expiration date inspection, color inspection (beginning in late April)
Somino has an in-house test standards Only the products that are within the allowed ranges can pass the tests to be delivered.
Microorganism tests(Food safety tests)
Microorganism tests (food safety tests)
The following tests are conducted for different food product types.
Lactobacillus count, E.coli count (currently tested weekly, to be changed to semimonthly)
Lactobacillus Beverage (Sterile), Mixed Beverage
Regular germs, E.coli (tested semimonthly for 4 samples right after production is completed (2 samples each from constant-temperature oven [35℃] and 2 regular specimens [cultured for 24 hours])—original solution is tested 3 times
rocess Product Test
Completed samples from CCP-1B and CCP-2B are collected for microorganism testing
(general terms, E.coli: semimonthly)
- E.coli testing for completed powder products
- Swab kits are used to collect samples from 1 item among worker hands, aprons, or cooking utensils and microorganism testing is conducted (monthly)