| abstract |
The present invention relates to a method for producing whole soybean milk with high content of active isoflavone, and more specifically, fermented with lactic acid bacteria having high beta-glucosidase activity extracted from kimchi during the production of whole soybean milk, which is made from whole soybeans. The present invention relates to a method of increasing the activity of isoflavones contained in soybean oil.n n n According to the present invention, it is possible to convert isoflavone glycosides in soy milk into isoflavone non-glycosides with high physiological activity, and by using the bactericidal action of lactic acid bacteria contained in kimchi to kill rot and harmful bacteria, improve the shelf life of soy milk and improve health. Soymilk that is beneficial to the production can be prepared. |