RED GINSENG-FUSED CHENGGUKJANG COMPOSITION AND ANTIDIABETIC FOOD USING THE SAME

摘要

PURPOSE: A fermented soybean composition containing red ginseng extract, and anti-diabetic food using the same are provided to prevent and improve diabete mellitus, dyslipidemia, cardiovascular disease, and diabetic complications. CONSTITUTION: A method for preparing a fermented soybean composition comprises the following steps of: steaming raw ginseng for 2.5-4.5 hours and drying with hot wind; sorting out lateral roots and roasting them at the temperature of 165-215°C for 15-30 minutes; concentrating the roasted lateral roots or making them powder; steaming soybeans, adding the 2-10wt% ginseng concentrate or ginseng powder, and inoculating Bacillu subtilis N2, and fermenting them to obtain fermented red ginseng and soybeans; drying the fermented red ginseng and soybeans and making them powder; adding 0.01-0.003% protease to the fermented powder and hydrolyzing for 30-90 minutes; and inactivating the protease and freeze-drying the hydrolysate.