A METHOD FOR PREPARATION OF FUNCTIONAL FOOD USING FERMENTED MATERIALS OF RESIDUE IN THE PREPARATION OF BEAN CURD BY BACILLUS SUBTILIS AND FOOD PREPARED BY USING THE SAME METHOD

摘要

The present invention relates to a method for producing a functional food using non-cheongukjang by Bacillus subtilis, and to a functional food produced using the same. The present invention adds skim soybean fine powder to the busy and selectively adds green tea, mulberry leaves or chlorella. After adding the Bacillus subtilis ( Bacillus subtilis ) to prepare a non-jicheongjang, and by using the non-cheongjangguk to produce foods such as cookies, bread and so on, the sensory taste is excellent without the peculiar smell of Cheonggukjang and green tea, mulberry leaves and It has an excellent effect of providing functional foods that add the functionality of chlorella.;B., Bacillus subtilis, Cheonggukjang fermentation, Bacillus subtilis, Cookie, Bread