METHOD FOR PRODUCING OF GINSENG-TOENJANG

摘要

It is added to the ginseng containing the acidic polysaccharide to maximize the enzyme activity during fermentation to initiate a method for producing ginseng paste with improved functionality by addition of an additional ginseng extract after aging. And a method of producing ginseng soybean paste according to the invention and after cleaning washing soybeans immersing while contained in the container 10 ~ 15 hours, put the dipped beans to the reactor step of offering for a boiling water 2 h 150 ℃, offering and the step of crushing the beans to the crusher, the method comprising mixing the ginseng powder of 3-5% to the crushed beans, and a step of mixing stations of 2-3% in the mixing crushed beans and the mixed crushed beans and a step of fermentation 1-2 months in a single step of molding into a rectangular shape Meju and, a molded Meju 3-5 days air dry and, maintaining 25 ℃ before and after the temperature of the holder status, crushing the fermented Meju agglomerated after, for 2-3 days; and dry clean shredded Meju with salt water having a concentration of 18-20% to dry and clean the sunshine 1 at a ratio of 1.2 into a dock, the steps and, the fermentation Meju leavening 1 months remove crushing back into the dock 1-2 months And then in consideration of the inter-stage and, with the addition of salt per ginseng extract in the soybean fermentation and ripening, a step of shipping, the small packaging.