A method for preparing fermented soymilk having improved good sensory property and Lipid lowering ability by Bacillus subtilis and Corni fructus, and fermented soymilk for prevention atherosclerosis obtained from this method

摘要

The present invention relates to a method for producing fermented soy milk with improved functionality and lipid lowering ability using Bacillus subtilis and Corni fructus , and to fermented soy milk for preventing atherosclerosis obtained therefrom. Fermented soy milk may be used as a health functional food that prevents arteriosclerosis due to plasma lipid lowering, liver lipid lowering, and arterial lipid suppression effect.;Fermented soy milk, functional, lipid lowering, plasma lipid, liver lipid, lipid deposition