MANUFACTURING METHOD OF FUNCTIONAL FOOD INCREASING EFFECT AND CONVENIENCE USING MUSHROOM CHUNGGUKJANG

From the paper

Abstract

A method for manufacturing functional food using a mushroom-Cheonggukjang powder is provided to obtain the functional food which is free of a characteristic smell of Cheonggukjang, offers a fresh taste of a yogurt beverage, and is capable of being easily eaten by everybody. A method for manufacturing functional food having increased functionality and improved convenience using mushroom and Cheonggukjang includes the steps of: (P1) subjecting soybeans to selection-washing-immersion-steaming-inoculation-fermentation(1-2 days) to make Cheonggukjang, and freeze-drying and grinding the Cheonggukjang to obtain Cheonggukjang powder (P2) culturing mycelia of Phellinus linteus on brown rice, freeze-drying and grinding the cultured material to obtain mycelia powder of Phellinus linteus (P3) mixing the Cheonggukjang powder with the mycelia powder of Phellinus linteus to obtain Phellinus linteus-Cheonggukjang powder culturing lactobacilli to prepare a yogurt beverage and (P4,P5) mixing the Phellinus linteus-Cheonggukjang powder with the yogurt beverage, and freeze-drying the mixture to prepare a product.