Abstract: The present invention relates to a bubbled foamy drink which is provided by applying a bubbling engineering process to various functional foods, particularly, fermented foods supplied using various fermentation techniques, that have functions to control the activation of bioregulatory functions in view of biological defense and physical rhythm control and preventive medicine in lives, including humans. The bubble drink is produced by applying a cold bubbling process to bioavailable food materials, based on bubbling engineering technology, to design and manipulate formation reactions of foam in a creative and easy manner.

Abstract: The present invention relates to a bubbled foamy drink which is provided by applying a bubbling engineering process to various functional foods, particularly, fermented foods supplied using various fermentation techniques, that have functions to control the activation of bioregulatory functions in view of biological defense and physical rhythm control and preventive medicine in lives, including humans. The bubble drink is produced by applying a cold bubbling process to bioavailable food materials, based on bubbling engineering technology, to design and manipulate formation reactions of foam in a creative and easy manner.

Abstract: A bubble drink as a health food, which is produced by imparting a catalytic function for gas escaping to an adsorptive fine food powder to allow the fine food powder to be dispersed in a colloidal solution reverse vessel, and reacting the dispersion with a gas-saturated solution to generate foam (a bubbling engineering process), whereby the food is converted into foam having a three-state composite structure of gas, liquid and solid states suitable to be ingested within a digestive system.