Soy Milk Preparation by the Enzyme Treatment of Lotus Leaf Powder

摘要

The present invention relates to soya milk and a method of producing the same, and more particularly, to soya milk containing a lotus leaf to improve an antioxidative activity, an antibacterial activity, a suspension stability and storage stability and to provide a distinctive green color and a flavor of the lotus leaf, thereby improving customer preference and marketability and a method of producing the same. According to the present invention the soya bean contains enzymatic lysate of lotus leaf of 0.1 to 5 parts by weight with respect to soya milk of 100 parts by weight. The method includes steps of: grinding a raw lotus leaf and resolving the same with catabolic enzyme; producing a powder of enzymatic lysate of lotus leaf; heating immersed soya bean with additional water; wet grinding a composition of the heated soya bean and producing soya milk liquid; mixing the soya milk liquid and powdered enzymatic lysate of lotus leaf and homogenizing the same; and pasteurizing.