MANUFACTURING METHOD OF FUNCTIONAL CHUNGGUKJANG USING PHELLINUS LINTEUS MYCELLIUM

From the paper

Abstract

Provided is a method for functional cheonggukjang(thick soybean paste) to remove the specific unpleasant odor of cheonggukjang by using Phellinus linteus mycelium. The method comprises the steps of soaking unpolished rice in water for 18-20 hours, sterilizing it and controlling the water content at 121 deg.C to prepare a substrate whose water content is 65-75 %, inoculating 7.5 % Phellinus linteus mycelium to the substrate, culturing it at 30 deg.C (60-70 %) for 15-20 days, freeze-drying the cultured one, and pulverizing the obtained one to prepare the unpolished rice Phellinus linteus mycelium powder washing and soaking soy beans in water for 18-20 hours, sterilizing it at 121 deg.C for 60 min, lowering the temperature to 50-60 deg.C to prepare a substrate, inoculating the Bacillus mycelium to the prepared substrate and culturing it for 1-2 days to prepare cheonggukjang and coating the cheonggukjang with the unpolished rice Phellinus linteus mycelium powder and freeze-drying it.