The present invention relates to a method for controlling the content of functional components in pickled soybeans and pickling solutions, and specifically, in the present invention, a change in the content or a ratio of functional components such as a phenolic compound, vitamin E, fatty acid, isoflavone, carbohydrate, and the like was confirmed, so that the information can be usefully used in the production or research of soybean-based foods beneficial to a human body.
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