| 摘要 |
A preparation method of Cheonggukjang is provided to increase shelf life, and to enrich nutrition by using a functional ingredient such as Acanthopanax sessiliflorum Seeman extract or Acanthopanax senticosus extract. A Cheonggukjang composition comprises 65~75wt% of fermented soybean powder, 10~20wt% of barley powder, and 10~20wt% of malt, wherein the fermented soybean powder is made by using the ingredient selected from soybean, black bean, and Rhynchosia Nulubilis. The composition further comprises 4~7wt% of a functional ingredient selected from Acanthopanax sessiliflorum Seeman extract, Acanthopanax senticosus extract, Kalopanax pictus extract, Hovenia dulcis Thunb. extract, and the fruit extract of a Chinese matrimony vine. A method for preparing the Cheonggukjang composition comprises the steps of; (i) steaming soybeans, and fermenting them for 4~5 days while keeping them warm at 40~45°C; (ii) drying the fermented soybeans for the water content to be less than 5%, and powdering them; (iii) boiling malt down for 5~6hr by adjusting the intensity of the fire to strong, medium, and faint; and (iv) mixing barley powder and the malt obtained from the step(iii) to the fermented soybean powder obtained from the step(ii), and then aging and fermenting the mixture. |
