MANUFACTURING METHOD OF GANGJEONG CONTAINING DRIED FERMENTED SOYBEANS

摘要

A method for preparing a cheonggukjang (thick soybean paste) gangjeong (a kind of cookie-like food made from rice, sesame or bean mixed with glutinous rice jelly) is provided to allow the nutrient of cheonggukjang to be taken in simply by removing the specific smell and taste of cheonggukjang. A method for preparing a cheonggukjang gangjeong comprises the steps of preparing cheonggukjang; drying the prepared cheonggukjang; and mixing 30-60 wt% of the dried cheonggukjang, 10-50 wt% of sesame, 10-30 wt% of any one selected from honey and oligosaccharide, and 10-30 wt% of any one selected from polydextrose and sugar alcohol. Preferably 10-30 wt% of sesame and 10-30 wt% of walnut are added further instead of 10-50 wt% of sesame.