FUNCTIONAL COLLOURED CHUNGKOOKJANG AND PROCESS FOR PRODUCTION THEREOF

摘要

A method for preparing colored cheonggukjang (thick soybean paste), and the colored cheonggukjang prepared by the method are provided to remove the specific smell of cheonggukjang and to improve the appearance such as color. A method for colored cheonggukjang comprises the steps of preparing raw cheonggukjang by using Bacillus subtilis HS-25 (KACC 91221P); preparing a colored plant dried powder prepared by freeze-drying colored plant, a colored plant dried powder prepared by heat-treating and freeze-drying colored plant, or a colored plant dried powder prepared by adding colored plant in soybean milk or milk, fermenting it with using an oligosaccharide as a carbon source, and freeze-drying colored plant; and spraying the prepared colored plant dried powder to the raw cheonggukjang to coat the surface of raw cheonggukjang and drying it.