A FERMENTATIVE DRINK THAT CONTAINS THE SOUP PREPARED WITH FERMENTED SOYBEANS AND A ROOT OF CURCUMA LONGA LINN, AND THE METHOD OF IT

摘要

PURPOSE: Fermentative beverage containing curcuma longa linn and fermented soybeans is provided to improve antioxidation effects of the fermented soybeans, and to reduce the specific smell of the fermented soybeans without additives. CONSTITUTION: A manufacturing method of fermentative beverage containing curcuma longa linn and fermented soybeans includes the following steps: washing sorted soybeans; swelling the washed soybeans in water over 2.5-3.5 times than the volume of the soybeans for 4 ~ 8 hours; boiling the swelled soybeans and the waster for 4 ~ 6 hours; fermenting the soybeans in a fermenting container at a temperature of 35-45C and humidity of 70-80% for 35 ~ 45 hours; pulverizing the fermented soybeans 40-50 weight% and milk 50-60 weight%; and agitating pulverized materials 88-92 weight% and a mixture in which curcuma longa linn powder, olive oil and the milk is mixed with a ratio of 3:2:5 respectively.