소미노 :: 회사홈페이지

유산균 발효 식품 연구개발 및 생산 전문 회사, ODM 제안, 입점 및 제휴 문의

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R&D

From the production to the quality,
We have technology and infra for all processess

Research Activities and Intellectual Property

Somino Company R&D Center studies ways to produce lactobacillus and food products that can deliver the optimal functionality and flavors.
Based on foundational research and customer needs, the R&D Center is working to supply the optimal products to Somino customers.
It possesses multiple know-hows and original technologies in the field. The R&D Center, providing the foundation for Somino products,
optimizes lactobacillus culture technology that can be applied to our products through establishing research infrastructure,
training researchers, and executing independent and government projects.

  • Method of producing natural amino acid
    fermentation solution using soybean
    lactobacillus fermentation

  • Method of producing bean yogurt
    using fermented black garlic

  • Method of producing bean yogurt
    using fermented red ginseng

  • Method of producing
    lactobacillus-fermented grain meal
    using red ginseng powder

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.

STEP 01

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.

STEP 02

Heating and Culture

To enable beneficial lactobacillus to grow in the optimal environment, we heat-sterilize the beans before putting the lactobacillus under culture.

STEP 03

Fermentation

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.

STEP 04

Cooling

The fermented lactobacillus culture medium is rapidly cooled to retain lactobacillus activity under the optimal conditions.

STEP 05

Mixing

The cooled culture medium is mixed with auxiliary ingredients to fit the features of products such as yogurt, powder, and beverage.

STEP 06

Packaging

The mixed products are packaged into their respective containers such as bottles and pouches.

STEP 07

Delivery

The packaged products are individually packed to be delivered.

Quality Management

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.

Quality Management

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 Beverage
    (Non-Sterile)

    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)