| abstract |
The present invention is immersed in water and soaked in soybean Bacillus subtilis ( Bacillus subtilis ) and Bacillus rickenformis ( Bacillus) licheniformis ) After inoculating the mixed strain of SCD121067 strain (KCCM 11054P), fermentation at 34 ~ 36 ℃ for 34-38 hours, the fermentation of the fermentation at 4-6 ℃ for 22-26 hours (cheonggukjang) It relates to a production method of the Chungkukjang red pepper paste comprising the step of preparing a powder and the cheongukjang red pepper paste that the unpleasant odor produced by the method is reduced.n n n Cheonggukjang red pepper paste prepared with the selected fermentation conditions of the present invention showed protease activity, amino nitrogen content and high thrombi solubility and was also excellent sensory.n n n n Bacillus subtilis, Hussook, Cheonggukjang, Aspergillus duck, Cheonggukjang red pepper paste |