| 摘要 |
PURPOSE: A method for manufacturing a lactobacillus fermented food is provided in which a multiple process including extraction is not necessary, a pure lactobacillus fermented beverage is provided in which addition of sugar is not necessary after fermenting lactobacillus manufactured by the above method, and a lactobacillus fermented food is provided as a byproduct manufactured by the above method. CONSTITUTION: In a method for manufacturing a lactobacillus fermented food using plants, the method for manufacturing the lactobacillus fermented food comprises the steps of adding saccharide and lactobacillus growth supplementary agent to water; adding plants; adding lactobacillus of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, or a mixture thereof as a starter; fermenting the product at a temperature of 15 to 35 deg.C; and separating a fermentation solution of the above step from a byproduct plant solid. The lactobacillus fermented food has sourness and acidity by carrying out mixed fermentation on one or more strains of lactobacillus of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, or a mixture thereof after adding saccharide, lactobacillus growth supplementary agent and plants to water. The lactobacillus fermented food contains diet fiber by carrying out mixed fermentation on one or more strains of lactobacillus of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, or a mixture thereof after adding saccharide, lactobacillus growth supplementary agent and plants to water.
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