PURPOSE: A method of manufacturing bean-curd green tea cookies using pan-firing bean-curd powder and pan-firing green tea powder is provided to preserve for long time at room temperature. CONSTITUTION: A method of manufacturing bean-curd green tea cookies using pan-firing bean-curd powder and pan-firing green tea powder comprises the following steps: making water content as 5% or less by placing raw bean bean-curd separated from soy milk into a pan-firing dryer and processing for 10-30 minutes； mixing pan-firing bean-curd powder with green tea powder are and crushing by using a 200 meshes sieve； mixing and stirring 200 parts by weight of mixed powder and 100 parts by weight of weak flour； mixing 100 parts by weight of sugar, 80 parts by weight of eggs, 50 parts by weight of butter, 2 parts by weight of refining salt, and 1 part by weight of baking powder with mixed powder and making the same as cream； mixing and stirring while adding milk to powdered material and cream material； resting the stirred dough at 4-10 deg. Celsius for 20-50 minutes； and cutting the rested dough into a predetermined size and placing the same into a 150-200 deg. Celsius of oven in which a parchment paper is placed and plasticizing for 20-50 minutes. The pan-firing device maintains 70-130 deg. Celsius and rotates with the number of 50-100 rpm. [Reference numerals] (AA) Step of drying bean-curd； (BB) Step of mixing bean-curd powder with green tea leaves； (CC) Step of grinding bean-curd and green tea leaves； (DD) Step of manufacturing cream； (EE) Step of mixing raw materials； (FF) Step of manufacturing cookies본 발명은 덖음 콩 비지 분말에 덖음 녹차 분말을 더한 쿠키의 제조 방법에 관한 것으로 더욱 상세하게는 대두의 비지를 주재료로 한 이지역의 주 생산물인 덖음 녹차 분말과 불용성 탄수화물인 식이섬유가 다량 함유된 건조된 덖음 콩비지 분말을 혼합하여 현대인의 입맛에 어울리는 새로운 맛의 쿠키로서의 효과를 갖는 콩비지 녹차 쿠키 제조방법에 관한 것이다.이를 실현하기 위하여 본 발명은 두부의 제조 공정중 콩의 정선, 세척후의 불림 과 마쇄 과정을 통해 두유와 분리된 생콩비지를 덖음,건조기를 통하여 50-100rpm, 70-130℃에서 덖음,건조시키는 단계와 녹차 분말과 함께 투입하여 교반하는 단계를 특징으로 하여 타 쿠키보다 콩 비지와 녹차의 기능성을 부각시킨, 콩 비지에 다량 함유된 식이섬유의
