Drink and sauce produced by using fermenting soybean food

Abstract

The invention provides a drink and a sauce having rich nutrients and multiple health-care functions, which are prepared by leaching fermented soybeans with added vinegar (wine, fruit juice, water or tear), deep processing and adding raw sugar and other auxiliaries containing rich nutrients and bioactivators. Soybeans undergo germination, fermentation and other extremely complex biochemical processes to form hundreds of nutrients and activators with the nutrients of the soybeans. A large number of Chinese and foreign documents prove that the substances have health care functions such as human body free radical clearing, arteries hardening prevention, immunity improvement, cancer resistance, blood fat and cholesterol reduction, blood pressure reduction, blood sugar reduction, bowel loosening for relieving constipation, intestinal microecology improvement, beneficial bacteria propagation and bacterium resistance and suppression. The invention aims to solve a technical problem that the nutrients were not fully used by Chinese people in the past 2,000 due to high salinity (such as that of lobster sauce, soybean paste, preserved bean curd and soy sauce) and disagreeable flavor (such as that of natto and tempe). The invention provides a novel drink and a novel sauce which contain nutrients and bioactivators of fermenting soybeans, are edible and contribute to absorption. Till now, no records of the uses of the soybean food have been found in Chinese and foreign documents. The drink and the sauce fill the gap of health care products in China, are expected to contribute to the promotion of the health care cause in China.

Description

Technical field: [0001] beverages, condiments Background technique: [0002] Bean fermented food has a history of nearly two thousand years in my country, and fermented soya bean has been recorded in "Historical Records". [0003] After beans are fermented by microorganisms, they are rich in nutrients. Among them, many active substances with health benefits have been discovered and confirmed one after another along with the development and progress of science. For example, tempeh fibrinolytic enzyme, similar to nattokinase, has a thrombolytic effect and is a very promising antithrombotic drug or health food for preventing thrombosis; another example is furanone in soy sauce and soybean paste, which has antioxidant and anticancer effects. Soybean peptides have the effect of lowering blood pressure and anti-oxidation; the peptides in fermented bean curd can lower blood pressure and cholesterol, etc., but because the salt content of this kind of food is too high (salt content...

AI Technical Summary

Problems solved by technology

[0007] However, in our country, soybean fermented food may have too much salt (such as tempeh, bean paste, fermented bean curd, soy sauce), and the consumption is limited, so it cannot play a role in health care; although natto and tempeh do not contain salt, they are not suitable for the taste of Chinese people. , and it needs to be stored and sold in a frozen state, so it is difficult to popularize and play a role in health care

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