FERMENTED SOYBEANS(CHEONGGUKJANG) USING HERICIUM ERINACEUS AND MANUFACTURING PROCESS OF THE SAME

摘要

In the present invention, the soybean is called roe deer mushroom extract during the production of the chungkukjang, by adding the roe deer mushroom powder during fermentation and application process, the taste and nutrition of the chungkuk jang is preserved intact, but the unpleasant smell peculiar to the chungkukjang The present invention discloses a Cheonggukjang using a roe deer mushroom and a method of manufacturing the same, so that the nutrients useful to the human body contained in the roe deer mushroom can be added in a large amount.;Cheonggukjang using the roe deer mushroom according to the present invention is poured into the container containing soybean (大 豆) three to five times the amount of roe deer mushroom extract corresponding to the amount of soybeans, called for 20 to 30 hours, so called soybean 110 ~ 125 ℃ After boiled for 6-10 hours at, it was taken out, cooled down to 40-50 ° C. with a extract of the roe deer mushroom extract in a cooling room, and then the fermented fungus was added 800: 3 to the weight of the fermented bacteria to the cooled boiled beans. Was added to the boiled soybeans inoculated with fermented bacteria and added to and mixed with the powder of roe deer mushroom powder so that the ratio of the roe deer mushroom was 60-1000: 1 to 3 to the weight. After fermentation for 30 hours, the fermented Cheonggukjang was freeze-dried, and then the content of the Roe-Dung Mushroom powder was 40 ~ 60: 1 ~ 3 by weight to the frozen / dried Cheonggukjang. It is prepared by adding and mixing the powder.;Cheonggukjang, roe deer mushroom extract, roe deer mushroom powder, fermented