| 摘要 |
The present invention relates to functional soybean paste including apples, fresh ginseng, and red ginseng and a method for manufacturing the same. The method for manufacturing the soybean paste includes a soybean paste manufacturing process of adding one or all of apple powder, obtained by drying apples, and ginseng powder, obtained by drying ginseng, and salt into a fermented soybean block and aging the fermented soybean block at room temperature (in a cool place) for 2-4 months. The soybean paste includes 5-25 wt% of one or all of the apple powder, obtained by drying apples, and the ginseng powder, obtained by drying ginseng, 60-75 wt% of the fermented soybean block, and 10-20 wt% of salt. Residual ginseng, apples, and fresh ginseng, which have inferior merchantability and are left after a first process for manufacturing juice and wine, are used to manufacture the functional soybean paste. Therefore, users can obtain an effect of preventing lifestyle diseases (chronic metabolic diseases) such as diabetes and hyperlipidemia as the users can eat the functional soybean paste as a fermented food product in everyday life, and the functional soybean paste can be a product with a high added-value. |
