MANUFACTURING METHOD FOR CHUNGKUKJANG USING GERMINATED SOYBEANS

摘要

A method for preparing cheonggukjang (thick soybean paste) using sprouted soybean, and the cheonggukjang prepared by the method are provided to increase the content of GABA (gamma-amino butyric acid) and isoflavone. A method for preparing cheonggukjang using sprouted soybean comprises the steps of putting the washed bean in a container for sprouting, and sprouting the bean; steaming the sprouted bean; and inoculating Aspergillus oryzae to Bacillus natto, inoculating the culture medium containing the two kinds of strains to the steamed bean, inducing the proliferation of Aspergillus oryzae to ferment it firstly, and inducing the proliferation of Bacillus natto to ferment it secondly.