THE METHOD OF MANUFACTURING HEALTH FUNCIONAL FOOD FOR IMPROVING DIGESTION-ABSORPTION AND PREFERENCE BY USING BEANS FERMENTATION POWDER

摘要

In order to solve the above problems, a method to manufacture a functional health food having improved digestive absorption and palatability using a cheonggukjang (fermented soybeans) powder according to the present invention is technically characterized by comprising the steps of: fermenting soybeans, Pleuropterus multflorus, Gastrodia elata, white atractylis, and Angelica gigas Nakai to prepare a cheonggukjang powder; and mixing the cheonggukjang powder prepared by the above step with a red ginseng concentrate powder, red ginseng, and/or fresh ginseng and then making the mixture into a powder, a capsule, or a pill. In addition, the method according to the present invention is technically characterized by comprising the steps of: fermenting soybeans, red ginseng, and/or fresh ginseng, Pleuropterus multflorus, Gastrodia elata, white atractylis, and Angelica gigas Nakai to prepare a cheonggukjang powder; and mixing the cheonggukjang powder prepared by the above steps with a red ginseng concentrate powder, red ginseng, and/or fresh ginseng and then making the mixture into a powder, a capsule, or a pill.