The manufacturing method of the Chungkookjang which remove the off-flavor and the browning reaction by adding of the Ginseang

摘要

The invention relates to soybean production during fermentation by mixing soybean and carrot rich in physiologically active substances and excellent nutritional and Soybean peculiar unpleasant odor, and that the functional Soybean, and a method of producing inhibit browning development of the store. The present invention prevents the leakage of various kinds of water-soluble nutrients that might be lost in a process called immersed for a long time the beans By lowering increase in bath temperature was heated to put the raw material soybeans for choice and washed with water to boiling water in the water, beans and with fermented at higher temperatures after capital increase by the addition of ginseng nutritional ingredients such as soybean distinctive objectionable by odor removing to enhance the acceptability easy dietary fiber, essential amino acid contained in the beans and ginseng by raw ingested is possible, of course, we to prepare a functional Soybean can be directly ingested useful to the body various physiologically active substances, enzymes, napdugyun and lactic acid and the like. In addition, the functional Soybean thus produced has a feature that can prevent the quality reduction due to browning that occurs during storage and shelf-life by inhibiting the browning phenomenon occurring by the reaction of the various materials produced by the fermentation and sukjeong process.