| 摘要 |
A method of making fermented soy products such as fermented soybean paste(toenjang), red pepper paste(kochujang), fermented soybeans(cheongkukjang), etc. using functional food raw materials such as ginseng, Glycyrrhizae Radix, Lycii Fructus, Zizyphi Fructus and the like is provided. The fermented soy products are rich in nutrients and has efficacy of medicinal herbs. Functional food raw materials are finely ground and mixed with fermented soy products containing fermented soybean paste, red pepper paste, fermented soybeans, etc. The functional food raw material contain ginseng, Glycyrrhizae Radix, Lycii Fructus, Zizyphi Fructus, Auricularia auricula, Atractylodis Rhizoma Alba, Crataegi Fructus and agar. The extract of functional food raw materials can be added to spice material for kimchi when preparing kimchi using red pepper paste. |
