THE MANUFACTURING METHOD OF FERMENTED SOYBEAN(CHEONGUKJANG) CONTAINING GINSENG

摘要

PURPOSE: A method for manufacturing fermented soybeans containing ginseng is provided to obtain functional components and to extremely eliminating original flavor of the fermented soybeans by inoculating Bacillus subtilis inoculums against boiled and ripened bean and fresh ginseng powder and mixing the mixture with a red ginseng distillate. CONSTITUTION: A method for manufacturing fermented soybeans containing ginseng comprises the following steps: boiling and ripening beans in vapor of 100-150°C for 2-5 hours; pulverizing fresh ginseng which is 5-6 years old; mixing the boiled and ripened beans with the pulverized fresh ginseng; steaming the mixture in the vapor of 100-150°C for 1-2 hours; inoculating Bacillus subtilis inoculums against the mixture and fermenting the mixture at 40-50°C for 50-70 hours; and mixing the fermented mixture and a ginseng distillate in a weight ratio of 1:0.06-0.1, respectively and aging the mixture at 18-25°C for 6-10 hours.