METHOD OF MANUFACTURING HERBAL CHUNGKUGJANG WITH INCREASED EFFECT ON LOWERING THE BLOOD GLUCOSE CONTENT

摘要

PURPOSE: A method of manufacturing herbal fermented soybeans(Chungkugjang) is provided to improve effects for reducing blood sugar levels by efficiently fermenting soybeans by dipping the soybeans in herbal liquid. CONSTITUTION: A method of manufacturing herbal fermented soybeans(Chungkugjang) includes the following steps: filtering Atractylodis Rhizoma, Lycii Radicis Cortex, Anemarrhenae Rhizoma, Gastrodiae Rhizoma, Trigonella foenum-graecum and Astragalus membranaceus after steaming and aging components with water; steaming soybean after dipping the soybean in Chinese medicine hydrothermal extract for 12 ~ 16 hours; fermenting germ liquid by cultivating Bacillus subtilis, Bacillus licheniformis and Bacillus firmus for 16 ~ 24 hours in 36~45C; and processing the herbal fermented soybeans into powder, pills and beverages types.