RECIPE FOR FUNCTIONAL KOREAN-STYLE SOYBEAN KOJI

摘要

The present invention relates to a manufacturing method of a functional soybean lump which is capable of applying in a mass production and rapid process by maintaining a traditional taste and flavor of the soybean lump and more specifically, to a manufacturing method of a functional soybean lump which comprises by mixing with each 25% of Artemisia annua, Hijikia fusiforme, Hippophae rhamnoides leaves, Prunus humilis Bunge leaves, after dipping cleaned soybeans for 7-12 hours; inserting 3-10 parts by weight of previously mentioned materials to 100 parts by weight of water; boiling soybeans in the brewed water for 1-3 hours and mixing 1-10 parts by weight of Artemisia annua powder, Hijikia fusiforme powder, Hippophae rhamnoides leaves powder, Prunus humilis Bunge leaves powder in the 100 parts by weight of the soybeans; shaping the pulverized soybeans in a mold after pulverizing the soybeans; drying for 1-2 days in the dryer at 35-40C; fermenting for 15-25 days in the fermentation cellar at 25-30C by covering and laying straws. By making a doenjang with the soybeans, plentiful nutrition, anticancer and antioxidant functions are increased by maintaining the traditional flavor of the doenjang, and maintaining constant taste every year. [Reference numerals] (AA) Start; (BB) A step of boiling down Artemisia annua, Hijikia fusiforme, Hippophae rhamnoides leaves, Prunus humilis Bunge leaves; (CC) A step of dipping after cleaning; (DD) A step of boiling soybeans; (EE) A step of mixing and pulverizing powder, soybeans; (FF) A step of shaping; (GG) A step of drying; (HH) A step of maturing; (II) End