Method of manufacturing fermented solution contained natural amino acid using soybean lactic acid bacteria fermentation

摘要

The present invention relates to a method of manufacturing a fermented solution of natural amino acid by using soybean lactobacillus fermentation. The method comprises: step (a) of washing impurities from raw beans using purified water, but drying the beans after washing within 30 minutes to prevent water-soluble nutrients from leaking; step (b) of making raw bean powder by grinding the dried beans into particles, of which size is 80-170 μm, through a grinder; a step (c) of boiling and sterilizing soymilk liquid, made by mixing 100 parts by weight of water with 30-50 parts by weight of the raw bean powder, at 90-120°C for 40-90 minutes; a step (d) of making a fermented enzyme solution by cooling the soymilk liquid at 40-45°C and then adding 2.3-4.0 parts by weight of proteolysis enzymes to 100 parts by weight of the soymilk liquid and leaving the mixture alone for 6-24 hours; a step (e) of making a fermented matter by engrafting 3-10 parts by weight of lactobacillus onto 100 parts by weight of the fermented enzyme solution and leaving the engrafted matter unattended for 2-5 days; and a step (f) of extracting only the liquefied fermented solution excluding solid matter through the gravitational extraction of the fermented matter. As such, the present invention is capable of manufacturing a large amount of fermented solution of natural amino acid with a high amino acid content by using the whole component of beans.