发明名称 |
MANUFACTURING METHOD OF FUNCTIONAL FOOD INCREASING EFFECT AND CONVENIENCE USING MUSHROOM CHUNGGUKJANG |
摘要 |
A method for manufacturing functional food using a mushroom-Cheonggukjang powder is provided to obtain the functional food which is free of a characteristic smell of Cheonggukjang, offers a fresh taste of a yogurt beverage, and is capable of being easily eaten by everybody. A method for manufacturing functional food having increased functionality and improved convenience using mushroom and Cheonggukjang includes the steps of: (P1) subjecting soybeans to selection-washing-immersion-steaming-inoculation-fermentation(1-2 days) to make Cheonggukjang, and freeze-drying and grinding the Cheonggukjang to obtain Cheonggukjang powder; (P2) culturing mycelia of Phellinus linteus on brown rice, freeze-drying and grinding the cultured material to obtain mycelia powder of Phellinus linteus; (P3) mixing the Cheonggukjang powder with the mycelia powder of Phellinus linteus to obtain Phellinus linteus-Cheonggukjang powder; culturing lactobacilli to prepare a yogurt beverage; and (P4,P5) mixing the Phellinus linteus-Cheonggukjang powder with the yogurt beverage, and freeze-drying the mixture to prepare a product.
|
申请公布号 |
KR20070103995(A) |
申请公布日期 |
2007.10.25 |
申请号 |
KR20060036005 |
申请日期 |
2006.04.21 |
申请人 |
F.E.N BIOTECH CO., LTD.;JEONG, JAE HYEON;CHO, JU HYUN |
发明人 |
JEONG, JAE HYEON;CHO, JU HYUN;JUNG, DONG HYUN |
分类号 |
A23L1/30;A23C9/12;A23C9/13;A23L1/202 |
主分类号 |
A23L1/30 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|