MANUFACTURING METHOD OF FERMENTED SOYBEAN CONTAINING RED GINSENG AND FERMENTED SOYBEAN BY USING THE SAME

摘要

Disclosed is a method for preparing fermented soybean food (Chunggukjang) to which a red ginseng is used for preparing and fermented soybean food to enhance palatability and functional properties and fermented soybean food prepared therefrom. To this end, provided is a method for preparing Chunggukjang, comprising: a hot-steaming step of boiling a bean soaked in water in vapor at 100-150 deg. C for 2-5 hours; a mixing step of mixing a red ginseng and a bonnet bellflower with the hot-steamed bean to form a mixture; and a fermentation step of inoculating a fermentation strain to the mixture to ferment the same. In addition, provided is a plain bread including 1-10 wt% of rice bran powder for food prepared by the method. Therefore, the method therefor according to the present invention is capable of mitigating a Chunggukjang distinctive odor, and increasing contents of a bioactive substance and an antioxidant, contained in Chunggukjang.