METHOD FOR PRODUCING CHEONGGUKJANG COOKIE WITH HIGH CONTENT OF ISOFLAVONE AND REDUCED OFF-FLAVOR ADDING GERMINATED CHEONGGUKJANG POWDER AND BAMBOO SALT

摘要

PURPOSE: A producing method of fermented soybeans cookies is provided to secure the excellent functionality of fermented soybeans, and to reduce the unique smell of the fermented soybeans using bamboo salt. CONSTITUTION: A producing method of fermented soybeans cookies comprises the following steps: dipping soybeans in water for 10~14hours at 24~26deg C, and germinating at 24~26deg C; steaming the germinated soybeans at 120~122deg C for 15~25minutes; sterilizing the steamed soybeans, and injecting strains obtained from fermented soybeans into the steamed soybeans; fermenting the mixture for 46~50hours at 40~44deg C, and aging for 22~26hours to obtain germinated fermented soybeans; and mixing soft flour, germinated fermented soybeans powder, butter, shortenings, sugar, bamboo salt, egg powder, water, and vanilla flavor to bake the cookies.