THE COMPOSITION AND MANUFACTURING METHOD FOR CHUNGKUKJANG USING GERMINATED SOYBEANSS ODOR-FREE

摘要

The present invention relates to a method for preparing a fast-fermented bean paste product by using germinated beans. More specifically, the method for preparing a fast-fermented bean paste product by using germinated beans includes the steps of: sorting and washing only high-quality soybeans after removing the peels and impurities on the soybeans; soaking the washed soybeans in clean water for 6-10 hours at 20-30°C; dewatering the soaked soybeans on a mesh tray and spraying water to the same after every two hours at 20-30°C; spraying water at 10-15°C after the sprouts of the soybeans come out at the height of 0.5-10 mm in order to lower the temperature and suppress germination; adding 0.3-0.7 parts by weight of flavor enhancement additives to 100 parts by weight of the germinated soybeans with the sprouts of 0.5-10 mm; expanding the soybeans mixed with the additives in a steamer for 20-40 minutes at the temperature of 110-130°C; inoculating the expanding soybeans with Bacillus subtilis; fermenting the soybeans inoculated with Bacillus subtilis at 40-55°C for 30-40 hours; mixing the fermented soybeans with functional additives including the seaweed calcium, mugwort extract, and sea salt and aging the mixture for 12-24 hours at 0-10°C; and molding and packing the aged soybeans in a predetermined amount after grinding the same.