SOYBEAN PASTE AND CHONGKUKJANG(FERMENTED SOYBEAN PASTE) COMPOSITION USING BACILLUS NATTO AND MEDICINAL HERBS AND METHOD FOR MANUFACTURING THEREOF HERBS
PURPOSE: A soybean paste and Chongkukjang(fermented soybean paste) using bacillus natto and medicinal herbs is the fermented bean food which is edible without adding spices and whose preference is improved by utilizing bacillus natto. CONSTITUTION: A Chongkukjang(fermented soybean paste) using bacillus natto and medicinal herbs is prepared by: soaking soybeans in water for 15-20 hours; steaming for 2 hours; injecting 2% bacillus natto in culture medium; cultivating at 38-40°C for 15-20 hours and 80% relative humidity; and keeping in cold storage of 0-3°C for 6 hours. The soybean paste is produced by mixing bacillus natto, herb fermented soybean, mashed garlic, refined salt in the ratio of 60 : 30 : 5 : 5, and agitating with mixer for 30 minutes, and maturing for 2 days. The herb fermented soybean paste is made by mixing fermented soybean by bacillus natto, steamed soybean, yeast seed fermented by aspergillus oryzae, mixture powder of herbs, and salt in the ratio of 30 : 40 : 17 : 3 : 10, maturing at 3
