NEWS effect of vitamin c containing soybean and functional foods using fermented soybean preparation

摘要

The invention boil sheds that, more specifically, develop the effect post by using a freeze-dried soybean with soybean fermentation material and the functional material the odor is significantly reduced is mixed, odor relates to a method for producing a functional Soybean Vitamin effect post C not only to eat, easily accessible even improve our traditional food culture, young people have been recognized as soybean, the odor of vitamin C-containing fermented soybean relates to a method for producing yeast news.; The present invention To this end, after soaking the beans in water and sprayed in the boiling process, gasiohgapi rhizome (根莖) a quantity washed boiled and then, Bacillus sub-blocks bus (bacillus subtils) with a soybean after seed inoculation, the fermentation under sterile balhyosil functional materials consisting completes a first process step and, after freeze-vacuum for 24 hours at minus 40 ℃ allow the enzyme bacteria alive drying, and secondary processing step of processing into a powder by the grinding process, each individual other component aging contains a water-soluble vitamin C and glucosamine, cocoa, chlorella, vegetable cream, other cereals (natural food additive) tertiary completion are filled packing a mixture of such a disposable pouch.; If you are in the present invention, it is characterized by about functional foods made so everyone can eat easily without reluctance ages.