KR-20260064494-A - Traditional Cheonggukjang with improved flavor and its manufacturing method

Abstract

This specification relates to Cheonggukjang with improved unique aroma, which reduces aversion to consumption and enhances palatability, and a method for manufacturing the same. Cheonggukjang according to one embodiment of the present invention is characterized by having almost no strong odor, and significantly reducing aversion to raw consumption caused by off-flavors or unpleasant fermented odors when eaten.

Inventors

• 오기성

Assignees

• 주식회사 인건

Dates

Publication Date

20260507

Application Date

20250818

Claims (1)

1. 1) Step of washing the beans; 2) A step of soaking soybeans in seawater for 15 to 24 hours; 3) A step of heating and steaming the soaked beans; 4) A step of inoculating steamed soybeans with a mixed starter culture comprising lactic acid bacteria Lactobacillus plantarum and Lactobacillus acidophilus mixed in a weight ratio of 2:1 at a concentration of 1 x 10⁵ CFU per 1g of soybeans, followed by primary fermentation at 28 to 33℃ for 20 to 28 hours; 5) a step of washing the fermented product from the first fermentation step to remove lactic acid bacteria, inoculating 1 x 10⁶ CFU of Bacillus subtilis per 1 g of soybean, and fermenting at 38 to 48°C for 24 to 120 hours to perform a second fermentation; and 6) A step of cooling the fermented product from the second fermentation step to 0 to 4°C for 10 to 12 hours to inhibit fermentation and stabilize it; Includes, The above seawater is, a) a step of mixing and stirring seawater and loess powder, then allowing it to settle for 24 to 36 hours to separate the clear water in the upper layer as primary earthenware water; and b) a step of preparing seawater Jijangsu by precipitating oak charcoal, maifan stone, and zeolite in the above primary Jijangsu for 3 to 5 days; characterized by being prepared by a method for preparing seawater Jijangsu, comprising: Method for manufacturing Cheonggukjang with improved aroma.

Description

Traditional Cheonggukjang with improved flavor and its manufacturing method This specification relates to Cheonggukjang with improved unique aroma, which reduces aversion to consumption and enhances palatability, and a method for manufacturing the same. Fermented soybean products, which are rich in a balanced mix of nutrients including protein, carbohydrates, and fats, have been a favorite food since the Three Kingdoms period. In particular, they are abundant in high-quality protein, so they were utilized as a source of protein in the past when meat consumption was low. Korean Cheonggukjang, made by fermenting soft-boiled soybeans in a hot environment to promote the growth of Bacillus subtilis, is a nutritious and easily digestible food. As a representative fermented food made from soybeans, Cheonggukjang is a traditional paste that has been widely consumed to this day alongside soy sauce, doenjang, and gochujang. It contains more soybean protein and fat than doenjang and has a higher digestion and absorption rate. Furthermore, powerful digestive enzymes such as amylase and protease are produced during the fermentation process; while the digestion rate of boiled soybeans is around 50–70%, Cheonggukjang reaches 90–92%, making it easily digested and absorbed, and thus serving as a digestive aid. Meanwhile, Cheonggukjang is also rich in calcium and vitamins. Calcium, which is generally known to be poorly absorbed by the body, must be consumed with high-quality plant-based protein for efficient absorption. Since Cheonggukjang contains a large amount of plant-based protein, eating it allows for the efficient intake of a significant amount of calcium. Furthermore, vitamin K is required for calcium to be absorbed into the bones, and the Bacillus subtilis bacteria in Cheonggukjang produce various forms of vitamin K during fermentation, thereby aiding in the absorption of calcium into the bones. The iron and vitamin B12 found in Cheonggukjang are also known to be highly beneficial in treating anemia caused by conditions such as gastric ulcers and duodenal ulcers, particularly for pregnant women. Cheonggukjang is a traditional Korean food recognized for its nutritional and economic efficiency in consuming soybeans; however, it is gradually disappearing from our dinner tables due to the Westernization of dietary habits. Preference for it decreases with younger age groups, leading to a decline in the consumption of such fermented soybean products among adolescents. In particular, the fermentation process generates volatile substances such as isovaleric acid, NH3, organic acids, fatty acids, and diacetyl, resulting in an unpleasant odor known as a fermented smell. Consequently, it is preferred only by consumers accustomed to its unique flavor, failing to secure a broad consumer base. Furthermore, as it is limited to serving as a raw ingredient and in fermented soybean dishes, it faces the problem of not being able to offer a variety of flavors. Therefore, the reality is that Cheonggukjang produced by traditional methods has been used almost exclusively for cooking rather than for immediate consumption as a raw food. However, unlike Japanese Natto, which is mainly consumed raw, we aimed to develop a traditional Cheonggukjang that can replace Japanese Natto by enabling the consumption of traditional Cheonggukjang, which has superior efficacy, as a raw food. The terms used in this specification have been selected based on currently widely used general terms whenever possible, taking into account their functions in the present invention; however, these terms may vary depending on the intent of those skilled in the art, case law, or the emergence of new technologies. Additionally, in specific cases, terms have been arbitrarily selected by the applicant, and in such cases, their meanings will be described in detail in the relevant description of the invention. Therefore, terms used in this specification should be defined not merely by their names, but based on their meanings and the overall content of the present invention. Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which this invention pertains. Terms generally understood should be interpreted as having the same meaning as they have in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this invention. Numerical ranges include the numerical values defined in the present invention. All maximum numerical limits given throughout this specification include all lower numerical limits as clearly written. All minimum numerical limits given throughout this specification include all higher numerical limits as clearly written. All numerical limits given throughout this specification will include all better numerical ranges within a wider numerical range, as clearly written. As used