MANUFACTURE METHOD OF FUNCTIONAL SOYBEAN PASTE USING OYSTER

摘要

The present invention relates to a method for preparing Korean fermented condiments using an oyster. The present invention allows to add an oyster with an improved function of relieving hangover, liver protection activity, and anti-wrinkle efficiency to Korean fermented condiments, whereby it is possible to prepare Korean fermented condiments having a greatly improved functionality compared to an unique raw material and various functionalities. Also, soybean paste manufactured by the present invention allows to add a flavor of oyster thereto, thereby increasing taste and favor of the condiments and doubling the functional activities of the condiments.