CHEONGGUKJANG (FAST-FERMENTED SOYBEAN PASTE) FERMENTED BEVERAGE AND METHOD FOR MANUFACTURING SAME

摘要

The present invention relates to a cheonggukjang (fast-fermented soybean paste) fermented beverage and a method for manufacturing the same wherein the cheonggukjang fermented beverage has improved taste and smell unique to cheonggukjang, can be drunk by consumers without resistance in an easy manner, and has increased GABA content. The method for manufacturing cheonggukjang fermented beverage comprises the following steps: a) manufacturing cheonggukjang by inoculating steamed soybeans with Bacillus subtilis and fermenting the steamed soybeans; b) manufacturing cheonggukjang powder by drying and grinding the cheonggukjang obtained in step a); c) manufacturing cheonggukjang mixed liquid by mixing the cheonggukjang powder, obtained in step b), with distilled water; d) sterilizing the cheonggukjang mixed liquid obtained in step c); e) inoculating the cheonggukjang mixed liquid, obtained in step d), with lactic acid bacteria and fermenting the cheonggukjang mixed liquid; f) obtaining cheonggukjang fermented liquid by filtrating the cheonggukjang mixed liquid fermented in step e); and g) manufacturing the cheonggukjang fermented beverage by mixing the cheonggukjang fermented liquid, obtained in step f), with a bellflower root extract, a pear extract, a flavoring, liquid fructose, sugar, citric acid, and water.;COPYRIGHT KIPO 2017