The invention is to be, more particularly, to a cookie manufacturing barley to characterized in that the addition of powdered fermented product, the barley fermented product is GABA production capacity of the barley according to the cookie and a manufacturing method thereof using a barley fermented product functionality by fermentation using a lactic acid bacterium starter, will include a anti-stress effect due to GABA on the cookie and a method using a barley fermented product that may contribute to health promotions ingestion. Cookies and a method using the present inventors barley fermented product to achieve the same purpose as above, relative to 100 parts by weight of our flour, chalbori powder 190-210 parts by weight of butter 120 to 140 parts by weight, 110 to 130 per vein parts by weight of egg mixing to prepare a paste of water 90 to 110 parts by weight of almond 70 to 80 parts by weight of baking powder and 2 to 3 parts by weight of refined salt 0.5-1 parts by weight of barley fermented product 6-7 parts by weight Further comprising: after forming the dough with water to a certain size, 12 ~ 15 minutes at a temperature of 180 ~ 190 ℃ baked cookies prepared Further comprising: packing After cooling the cookie to 15 ~ 25 ℃ And including, The barley fermented product is based on 100 parts by weight of water, MSG 0.5 ~ 1.5 parts by weight of wheat flour 15 - 25 wt a back 100 and in 130 ℃, 1.2 ~ 1.8 Pressure 10-20 minutes sterile mixing including parts of 40 to after cooling to 45 ℃, functional lactic acid bacteria starter on the GABA production capacity of Enterococcus passive help MMD-11 (Enterococcus (w / a faecium MMD-11) 0.05 ~ 0.1 % v) and then inoculated and fermented at 25 to 35 ℃ 70 ~ 74 hours, with a 11,000 ~ 13,000rpm 10 ~ 30 bungan centrifuged after freeze-drying the resulting fermentation broth It characterized in that the prepared powdered over.본 발명은 보리가루발효물을 이용한 쿠키 및 이의 제조방법에 관한 것으로, 보다 상세하게는 쿠키 제조 시 보리가루발효물을 첨가하는 것을 특징으로 하는데, 상기 보리가루발효물은 보리가루를 가
