FUNCTIONAL FOOD COMPOSITION INCLUDING FERMENTED BEANS AND BACILLUS AND PRODUCTION THEREOF TO MINIMIZE DESTRUCTION OF COMPONENTS LABILE TO HEAT AND LOSS OF BACILLUS

摘要

PURPOSE: A method of making a functional food composition by mixing fermented beans and Bacillus is provided. It minimizes the destruction of components labile to heat and loss of Bacillus and provides various functionalities to beans. CONSTITUTION: To make the functional food composition, soybeans are soaked in water for 12hr until wrinkles on the surface of soybeans are removed, steamed at 121deg.C for 30min or more in a steamer and then heated until it is sufficiently softened. Thereafter, it is naturally cooled, fermented in Bacillus subtilis GSK 3580(KFCC-11293), freeze dried at -10 to -35deg.C and then ground. The fermented soybean powder can be mixed with chlorella and then encapsulated.