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

PURPOSE: 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 are provided to supress plasma lipid lowering, liver lipid lowering, and lipid deposition. CONSTITUTION: Bacillus subtilis and Corni Fructus are inserted into a soybean milk to make glucose content 1% in comparison with whole weight. The soybean milk is cultivated under 121-150C for 15 minutes. Bacillus subtilis culture solution is added to the cultivated soybean milk to make the concentration of the Bacillus subtilis 7-8 logCFU/ml, and then the soybean milk is fermented under 37-40C to has pH pH 5.50.2.