| 摘要 |
Functional fermented soybeans(Cheonggukjang) having increased antioxidant activity obtained by soaking soybeans in a herbal solution, inoculating with liquid culture of Bacillus licheniformis and then culturing are provided to improve flavors and the function of preventing aging, cancer, hypertension and cardiovascular disease. Soybeans are soaked in an herbal solution for 18 to 20hr, heated at 115deg.C for 40min, inoculated with 0.5% liquid culture of Bacillus licheniformis(KCCM 80023) and fermented at 40deg.C for 36hr. The herbal solution contains water and herbal extract of red ginseng, mugwort, pine needles, Ganoderma lucidum, pomegranate fruit, Angelica root, ginseng and Phellinus linteus in a weight ratio of 100:3 to 5. |
