A METHOD FOR PREPARATION OF FUNCTIONAL CHUNGGUKJANG BAR USING FERMENTED SOYBEAN BY BACILLUS SUBTILIS

摘要

A method of manufacturing functional confectionery is provided to produce functional confectionery having excellent functionality without the odor of fermented soybeans by mixing live fermented soybeans which are fermented with Bacillus subtilis, oat meal, processed barley, sunflower seed, pumpkin seed, grape and dried fruit flesh. To make titled functional confectionery, 20 to 50% by weight of freeze-dried fermented material is mixed with 40 to 60% by weight of one or more materials selected from oat meal, processed barley, sunflower seed, pumpkin seed, grape and dried fruit flesh and 10 to 30% by weight of corn syrup. The freeze-dried fermented material is obtained by mixing 100 parts by weight of soybeans or black beans, 5 to 20 parts by weight of defatted soybean powder and 1 to 5 parts by weight of chlorella, green tea, mugwort or mulberry leaf powder, inoculating 100 parts by weight of the mixture with 0.2 to 5 parts by weight of Bacillus subtilis, fermenting it at 30 to 50deg.C for 10 to 30hr and freeze-drying the fermented soybeans.