CHUNGKOOKJANG COMPRISING HIGH CONTAINING VISCOSSUBSTANCES AND PROCESS FOR PREPARATION THEREOF

摘要

Cheonggukjang(fermented soybeans) with a high content of viscous substance and a preparing method thereof are provided to show biological activities and various properties using cyclodextrin and Bacillus sp. A method for preparing Cheonggukjang(fermented soybeans) with a high content of viscous substance comprises the following steps of: dipping soy beans in water for 20-30 hours; dehydrating the soy beans and steaming at 110~130‹C for 10-20 minutes; adding cyclodextrin; and inoculating 0.1-3wt% of Bacillus starter culture to the soy beans and solid-fermenting them. The content of the cyclodextrin is 1-3wt% on a gross weight basis of soy beans. The concentration of the cyclodextrin is 30-40%. The solid fermentation is performed at 37~45‹C for 20-35 hours. The content of the viscous substance of the Cheonggukjang is 2.6wt% or more.