MANUFACTURING METHOD OF FUNCTIONAL SOYBEAN COMPRISING SOLUBLE DIETARY FIBER

摘要

PURPOSE: A producing method of fermented soybean paste containing edible dietary fibers is provided to improve the reduction function of blood cholesterol of the fermented soybean paste using whole grain and seaweed. CONSTITUTION: A producing method of fermented soybean paste containing edible dietary fibers comprises the following steps: separately crushing whole grains and seaweed into the size smaller than 30 meshes, and mixing the crushed ingredients; inserting the mixture into a twin-screw extruder, and adding water before extrude-molding the mixture for 20-25 seconds; adding 0.1-0.3% of seed koji for fermented food into the extrude-molded mixture, and producing koji at 33-37 deg C for 42-46 hours using the mixture; mixing 100 parts of koji by weight, 150-200 parts of steamed soybeans by weight, 50-60 parts of edible salt by weight, and 200-250 parts of purified water; and inserting the mixture into an aging tank for aging at 20-25 deg C for 3-6 months.