Method of manufacturing fermented solution contained natural amino acid using soybean lactic acid bacteria fermentation

摘要

The present invention relates to a method of preparing a natural amino acid fermentation broth using soybean lactic acid bacteria fermentation, comprising: (a) washing fresh beans with purified water, washing them within 30 minutes to prevent leakage of water-soluble nutrients, and then drying them. Wow; (b) pulverizing the dried green beans to have a particle diameter of 80 to 170 μm using a grinder to prepare fresh soybean powder; (c) boiling and sterilizing a soymilk solution obtained by mixing 30 to 50 parts by weight of raw soybean powder with respect to 100 parts by weight of water at 90 to 120°C for 40 to 90 minutes; (d) cooling the soybean milk to 40 to 45°C, adding 2.3 to 4.0 parts by weight of proteolytic enzyme to 100 parts by weight of the soy milk, and allowing it to stand for 6 to 24 hours to prepare an enzyme fermentation broth; (e) preparing a fermented product by inoculating 3 to 10 parts by weight of lactic acid bacteria with respect to 100 parts by weight of the enzyme fermentation broth and allowing it to stand for 2 to 5 days; (f) The fermented product is composed of the step of extracting only the liquid fermentation broth excluding the solids through gravity extraction, and thus there is an effect that a natural amino acid fermentation broth having a high amino acid content can be mass-produced using all the ingredients of soybeans.