CHUNG GUK JANG MANUFACTURING METHOD AND CHUNG GUK JANG CONTAINED FERMENTED-REDGINGSEN-POWDER WHICH HAVE BIO-TRANSFORMED-SAPONIN FOR HI RATE BODY ABSORPTION

摘要

A processed cheonggukjang food coated with fermented red ginseng powder, and its preparation method are provided to enhance the shelf life and quality of cheonggukjang by using defatted chocolate as a thermostable edible binder. A processed cheonggukjang food coated with fermented red ginseng powder is prepared by the steps of: (i) producing cheonggukjang from soybeans and Bacillus subtilis, and drying it to make grains of cheonggukjang; (ii) making fermented red ginseng powder to supplement the cheonggukjang; (iii) making defatted chocolate as a thermostable edible binder; and (iv) coating the grains of cheonggukjang with the fermented red ginseng powder by using the defatted chocolate as a binder. The step (iv) further comprises repeatedly coating the grains of cheonggukjang with defatted chocolate to form an outer coating layer.