| 摘要 |
The present invention relates to health functional fermented soybean paste using medicinal herbs and a method for producing the same and, more specifically, to fermented soybean paste with improved health functionality which facilitates taking active ingredients in medicinal herbs by adding the medicinal herbs including Pueraria thunbergiana, Smilax china L., Epimedium koreanum, Kalopanax pictus (Thunb.) Nakai, Sasa borealis (Hack.) Makino, Morus alba L., and Lindera obtusiloba, and to a method for the soybean paste comprising: a step for putting the medicinal herbs in 100°C boiling water and steaming with soybeans; a step for preparing soybean paste containing the medicinal herb by putting dried fermented soybean lumps in a crock and adding solar salt dissolved in water boiled with the medicinal herbs, and then maturing the mixture; and a step for measuring general components, salinity, acidity, content of amino nitrogen, and pH of the fermented soybean paste containing medicinal herbs, analyzing nutritive components including minerals, and conducting and evaluating a consumer organoleptic test. The soybean paste has a higher content of nutritive components compared to the existing fermented soybean paste and also keels the characteristic flavor and scent, and has an excellent effect on improving health functionality including the prevention of cancer by pharmaceutical effects of the medicinal herbs. |
