WHOLE SOYMILK HAVING IMPROVED PALATABILITY AND PHYSIOLOGICAL ACTIVITY BY LACTIC ACID FERMENTATION AND MANUFACTURING METHOD THEREOF

摘要

The present invention relates to whole soymilk having improved palatability and physiological activity by lactic acid fermentation and to a manufacturing method thereof, and more particularly, the method comprises the following steps: manufacturing whole soymilk using a soybean micropowder; manufacturing lactic acid bacteria fermented whole soymilk by adding fruit vegetable to the whole soymilk and inoculation culturing the lactic acid bacteria. As a result of comparing and evaluating the number of lactic acid bacteria, antioxidant activity, and sensory testing of the whole soymilk, the fruit vegetable is added to the whole soymilk manufactured by using the soybean micropowder and the lactic acid bacteria is fermented to improve the value of the soymilk in nutritional, functional, quality and preference aspects, and to enable people of all ages and both sexes to ingest the soymilk without resistance, while having an excellent effect of utilizing the prepared whole soymilk as tofu, mayonnaise, cheese, yogurt and ice cream.;COPYRIGHT KIPO 2017