Fermented soybean food for preventing and alleviating fatty liver

• Main Authors: PARK, JI YOUNG, CHOI, YONG HWAN, CHO, KYE MAN, LEE, BYONG WON, LEE, YU YOUNG, KANG, SANG SOO, HWANG, CHUNG EUN, KIM, SUN LIM, HAM, HYEON MI, LEE, DONG HOON
• Format: Patent
• Language: English; Korean
• Published: 10.05.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention provides fermented soybean food for preventing or alleviating fatty liver, which is fermented by Lactobacillus plantarum strains. The fermented soybean food has an excellent fatty liver treatment effect, and can be processed to various forms including soymilk, tofu, textured vegetable protein, soybean snack, soybean cookie, fermented drinks, and other processed products (pills, granules, powder), and thereby is highly applicable as health functional food for fatty liver alleviation. 본 발명에서는 락토바실러스 플란타륨 균주로 발효된 지방간 예방 또는 완화용 콩 발효식품 및 이의 제조방법이 제공된다. 본 발명에 따른 콩 발효식품은 지방간 개선 효과가 탁월하며, 두유, 두부, 콩고기, 콩스낵, 콩과자, 발효 음료, 기타 가공품(환, 과립, 분말)의 다양한 형태로 가공될 수 있어서 지방간 개선용 건강기능성 식품으로서 활용도가 높다.