KR100899286B1 - A method to make fermented soybeans using deep-ocean water - Google Patents

Abstract

The present invention relates to a method of making a cheonggukjang (淸 麴 醬), more specifically soaked soybeans in deep sea water of 200m or less deep water for 1-2 days, poured water and boiled boiled soybean fermented to make the cheonggukjang It is about a method.

To this end, the present invention, by removing the contaminants and foreign substances adhering to the surface of the soybeans by the water flow in the washing machine to the selected soybeans, soaking the beans (mineral) depth 200m Soak in salt and various minerals in deep sea water for 1 ~ 2 days, and then put it in a pot or shiru and inoculate it with cooked steam until fully cooked at 100 ℃. Raffinose, Sucrose, Trehalose, or Nonreducing Sugar Alcohol Malitol, Xylitol, Nonreducing Disaccharide 0.5 to 3 wt% of additives containing one or two or more of Xylitol, Sorbitol, Sorbitol, Erythitol, Lactitol, and Mannitol Injecting into the range The mixture is mixed well and mixed well. The temperature is 35-45 ° C. and the humidity is fermented in a fermentation chamber of 80-90% for 18-20 hours to make Cheonggukjang.

Soybean, deep sea water, fermentation, minerals, Cheonggukjang, Nonreducing disaccharide, Nonreducing sugar alcohol

Description

A method to make fermented soybeans using deep-ocean water}

The present invention relates to a method of making Cheonggukjang, and more specifically, to remove contaminants and foreign substances adhering to the surface in a washing machine, and soaking in saline deep water of 200 m or less for 1 to 2 days And soaked in various mineral components, and put in a pot or shiru boiled until the cooked enough at 100 ℃ boiled beans to the basket and drained soybeans (납) bacteria Raffinose, Sucrose, Trehalose, or Nonreducing Sugar Alcohol Maltitol, which is inoculated and nonreducing disaccharide. Xylitol, sorbitol, sorbitol, erythritol, lactitol, mannitol, or a mixture of two or more kinds of additives (添加劑) from 0.5 to 0.5 3wt% It relates to a method of fermenting the mixture into the range and evenly mixed to make the Cheonggukjang.

The origin of Cheonggukjang dates back to the period of Goguryeo, so our ancestors who drove horses in Manchu province, the land of ancient Koguryeo and Bohae about 1,400 years ago, boiled soybeans under the saddle and ate at a time. It is said that the origin of the fermentation of soybeans boiled by -40 ℃) is the origin of Cheonggukjang, or Mun Moo-wang, king of Silla in 30 AD, General Seol In-gwi of the Tang Dynasty, Woongjin Dokdo The protest sent to prevent the installation of the word "Woongjin road blocked the salty ground." There is a theory that this salty (mixed boiled soybeans with soybean yeast soaked in salted water and then fermented and dried) is now called Cheonggukjang. .

The name "Chunkukjang" first appeared in the forest economy (山林 經濟), an agricultural encyclopedia written in 1715 by the scholar Sil Man-hong of Sukjong in Joseon. Cheonggukjang supports the theory that it is called "Naengjangjang" because it can be made and eaten quickly even in war. Jeungbo Forest Economy (增補 山林 經濟) also has a description of "Jeongukjang", "Washed soybeans well boiled in straw and warm for three days to leave the thread." The names are very diverse depending on the region, but they are called Tungjang in Chungcheong-do, Herdjang in Pyongan-do, Seongjang-do in Hamgyeong-do, and Dambuk-jang in Gyeongsang-do.

In the conventional method of making Chunggukjang, soybeans are soaked in hot water for 10 to 20 hours, poured with water, boiled and boiled until cooled to 60 ° C, and then fermented by natural fermentation in a hot place (40 to 45 ° C). Volatile substances such as butyric acid, varic acid, and tetramethylpyrazine, which are produced by the growth of various germs at the same time in the fermentation process, and cancer There is a problem that peculiar odor due to the ammonia component.

When floating Cheonggukjang, soybeans are soaked in water and then boiled so that the tissues of the beans become soft and can be easily fed. Microorganisms include bacteria, fungi, and viruses. (Bacillus subtilis), Bacillus subtilis natto, Bacillus licheniformis, Bacillus megaterium... It is fermented by bacillus, etc., and these bacteria grow best at about 40 ° C while they love oxygen, so the reason for keeping them warm is to keep them warm at these temperature conditions. to be.

In the case of very high temperature, strong ultraviolet rays, or lack of moisture and oxygen, these bacteria produce spores and survive in dormant state. When growth conditions such as temperature and humidity improve, they grow through germination. It starts.

These bacterium secrete a powerful protease, Protease, which breaks down soy protein to produce amino acids, which are either completely degraded or linked to several amino acids.

If this amino acid is continuously decomposed, it becomes ammonia (NH ₃ ) gas. As the fermentation of Cheonggukjang is made, the original beneficial substance that the soybean has, along with the new high-molecular nucleic acid, soybean, which is not present in the soybean is broken down to produce amino acids and sugar products. As the amino acid and sugar reacted, browning substance called melanoidin, proteolytic enzyme (thrombolytic agent), and sticky mucosa (Polyglutamate, PGA) were produced, butyric acid (butyric acid)吉 草酸: Vaeric acid, volatile substances such as tetramethylpyrazine (Tetramethylpyrazine) and ammonia (Ammonia), such as the occurrence of the smell of peculiar smell of Cheonggukjang has been a situation that is not widely spread.

In addition, as the microbes grow by feeding soybeans, among the metabolites of these microbes, they excrete physiologically active substances such as anticancer substances, antioxidants, and immune enhancing substances.

Bacillus subtilis natto (Bac: Bacillus subtilis natto) among the microorganisms fermented when fermenting the above-mentioned Cheonggukjang fertilizes the Cheonggukjang using pure naphtha bacterium in the present invention because the Bacillus subtilis natto produces a variety of useful substances and mucous substances. How to do it.

Bacillus subtilis natto is a type of Bacillus subtilis natto, which is a thermophilic and aerobic fungal bacterium used for the production of Cheonggukjang.

Neither Bacillus nor Bacillus subtilis is a gram-positive spore forming bacterium with no toxicity. It is only Bacillus bacteria that biosynthesize high-molecular substance, nattokinase.

Since the Bacillus bacteria form spores, they can survive in harsh environments, and most of the bacteria are killed at 100 ° C., but the Bacillus bacteria are not killed, and a temperature of 120 ° C. is required to kill the Bacillus bacteria. Not only is it resistant to high temperatures, it is also resistant to low temperatures, and does not die at minus 100 ° C. It is resistant to acids and alkalis and can survive in an environment of pH 1.0 to pH 10.0.

Deep sea water is generally called deep sea water of less than 200m, and unlike surface sea water, because of lack of sunlight, plankton and living organisms cannot grow, so the surface of seawater is high due to the high density of nutrients and the density difference according to the water temperature. There is no contaminant present in surface seawater because it is not mixed with water, and low temperature stability compared to surface seawater, very low cleanliness of pollutants and harmful bacteria and organic matter, and rich in nutrients which are very important for plant growth Mineral balance characteristics of various minerals in balance and clusters of water molecules for a long time under high pressure and low temperature conditions are small grouped and matured into water with good permeability due to low surface tension. There are characteristics such as gender, and the details are shown in Table 1.

                      Table 1 Characteristics of deep sea water

 Low temperature stability Surface waters fluctuate significantly with seasons, whereas deep sea waters are stable at low temperatures with little fluctuations in water temperature.  Cleanliness Deep ocean water is deep and difficult to be polluted by terrestrial river water and air, and there are very few chemicals, bacteria, organisms and suspensions.  Eutrophication Deep sea water is deep in the sunlight and does not have photosynthesis. Compared with surface sea water, it contains many inorganic nutrients such as nitrogen, phosphorus, and silicic acid, which are necessary for the growth of living organisms.  Mineral properties Deep sea water contains a variety of essential minerals and is characterized by low impurities.  Aging Deep sea water matures over a long period of time under high pressure, and the clusters of water molecules are small grouped, so that the surface tension is low, and the permeability is high, and the thermal conductivity is high.

The deep sea water contains no calcium or magnesium (Ca) or magnesium (nearly required for the growth of fermented microorganisms), as shown in Table 2, "Analysis Values of Deep Sea Water and Superficial Seawater," which contains no contaminants or harmful bacteria. It contains more than 70 different minerals such as Mg), iron (Fe), zinc (Zn), and sodium (Na), while nutrients, viable bacteria, and water temperature have significant differences.

          Table 2 Depth analysis of deep sea and surface seawater

 division Ulleungdo Hyunpo Murodo, Koji Prefecture, Japan 650m deep sea water Surface waters 374m deep sea water Surface waters  General Item Water temperature （℃） 0.5    23      11.5    20.3 pH 7.98 8.15 DO dissolved oxygen (mg / l)        6    8 7.80 8.91 TOC Organic Carbon (mg / L)  -  - 0.962  1.780 COD _Mn (mg / L) 0.2 0.6  -  - Soluble evaporation residue (mg / l) 47,750 37,590 M-alkalido (mg / l)     114.7   110.5  Main element Cℓ chloride ion (wt%) 3.41 with NaCl 3.45 with NaCl 2.237 2.192 Na sodium (wt%) 1.080 1.030 Mg magnesium (mg / l)    1,320 1,280   1,300 1,310 Ca Calcium (mg / L)      393   403     456   441 K potassium (mg / L)      380     414   399 Br Clear (mg / L)      68.8    68.1 Sr Strontium (mg / L) 7.77 7.61 B boron (mg / l) 4.44 4.48 Ba barium (mg / l)  0.044  0.025 F Fluorine (mg / L) 0.53 0.56 SO ₄ ^2- (mg / L)   2,833 2,627  Nutrient salts NH ₄ ⁺ ammonia nitrogen (mg / l) 0.05 0.03 NO ₃ ^- Nitrogen Nitrate (mg / l) 0.28 0.04 1.158 0.081 PO ₄ ^3- phosphate (mg / l) 0.06  0.012 0.177 0.028 Si silicon (mg / l) 2.80 0.44 1.890 0.320  Trace element Pb lead (μg / ℓ) 0.11 0.102 0.087 Cd cadmium (㎍ / ℓ) 0.05 0.028 0.008 Cu copper (㎍ / ℓ) 0.26 0.153 0.272 Fe iron (㎍ / ℓ) 0.217 0.355 Mn manganese (µg / l) 0.265 0.313 Ni nickel (µg / l) 0.36 0.387 0.496 Zn zinc (μg / ℓ) 0.45 0.624 0.452 As Arsenic (㎍ / ℓ) 0.04 1.051 0.440 Mo molybdenum (µg / l) 5.095 5.565 Cr chromium (µg / l) 0.021 Number of bacteria Number of live bacteria (dog / ml)       0    520       0   540 E. coli count (pcs / ml) voice voice voice voice

In 1968, about a year and a half after the U.S. Navy submerged Armin sank, sandwiches were left intact in the pulled-up Alumin, and the eggs remained under high pressure. Although salt and minerals penetrated, there were changes in protein and elasticity, but they were not deteriorated at all. Usually, sandwiches are left in the refrigerator at the same temperature as the deep sea for one week to rot. This is because the growth of microorganisms is suppressed.

The history of deep sea water use is short, and various researches have been conducted in the non-fish fields such as food, medicine, health industry, beverages, and cosmetics, starting with the fishery field, and deep sea water has the following characteristics.

1. Low temperature safety

While the surface temperature of surface seawater fluctuates greatly with the seasons, deep ocean waters are stable at low temperatures without changing the water temperature with the seasons.

In particular, deep sea waters in the East Sea of Korea settled by dense differences in cold seawater that melted the drift ice in the Sea of Okhotsk, off the Vladivostok between Ostrov Sakhalin and Hokkaido. As the deep water flows in and blocks the Japanese archipelago, the flow slows down. The water temperature is 1 ~ 2 ℃ throughout the year, and it is 8 ~ 11 compared to the deep sea waters off the coast of Muroto, Kouchi Prefecture on the Hawaiian and Japanese Pacific coasts. It has a characteristic as low as ℃.

2. Cleanliness

Because it is deep, it is difficult to receive pollution from river water and air on land, and there are few chemicals, pollutants and bacteria.

① physical cleanliness

In physical cleanliness, deep ocean waters contain less suspended solids than surface seawater.

② biological cleanliness

The biggest problem in seawater intake is the propagation of adherent organisms.In general, in surface seawater intake systems, adherent organisms multiply in the intake pipes, increasing the resistance of the pipes, making them incapable of taking water. Pathogenic) The total number of live bacteria such as microorganisms, chlorella, etc. is small, from one tenth to one hundredth of the surface number.

③ chemical cleanliness

Since deep seawater does not mix with contaminated surface waters, it is contaminated by so-called environmental pollutants such as dioxins, polychlorinated biphenyls, chlorinated organic compounds, and organic tin compounds. There is a characteristic that is not.

3. eutrophicity

The deep ocean water contains about 5 to 10 times more inorganic nutrients than nitrogen, phosphorus, and silicic acid, which are the nutrient sources of phytoplankton (mainly diatoms, microscopic single-celled plants with chlorophyll), which are the source of sea life compared to surface seawater. There is a characteristic that abundant salt is contained.

At depths of 150 m or less, the amount of light is less than 1%, and at further depths, phytoplankton are not capable of photosynthesis, so nutrients are not consumed by phytoplankton but sink and accumulate in the lower layers, resulting in high concentrations of inorganic nutrients.

4. Characteristics of minerals

Sea water contains more than 70 kinds of elements, and deep sea water has such characteristics that it contains various kinds of elements.

Although there are many important elements necessary for the growth of animals and plants, they are necessary, but very small amounts of deeply related to human health, such as copper and zinc, essential trace elements that are harmful to intake in large quantities, are contained. .

In foods NaCl shall remind the salty taste, magnesium (MgCl _2, MgSO ₄₎ has a bitter taste, potassium (KCl) has a sour taste, a sulfate ion (SO ₄ ^{2 -)} to tteurige off taste to remind the the acidity (酸味) On the other hand, the calcium component has a characteristic of softening the taste to improve the taste of food.

Taste according to the composition of minerals in food is good when the index ratio (OI) of the following taste is 2.0 or more.

Index (OI) of taste ^{= (Ca 2 + + K +} + SiO 2) / (Mg 2 + + SO 4 2 -) ... … … … … … … … … ①

However, magnesium (Mg) and sulfate ions (SO ₄ ^{2 -)} compared to calcium (Ca) component, deep sea water, as shown in Table 2, the concentration of the high index taste is not more than 2.0, there is a falling taste problems.

Therefore, calcium addition and sulfate ions may be added, or non-reducing sugars such as Raffinose, Sucrose, Trehalose, or non-reducing sugar alcohols. Nonreducing sugar alcohols such as maltitol, xylitol, sorbitol, sorbitol, erythritol, lactitol, lactitol and mannitol are added to add bitter and sour taste. It needs to be masked.

5. Aging

Deep sea water has a lower pH than surface sea water (around 7.8), and the organic content is low, while deep sea water is separated from surface sea water, and small clusters of water molecules are kept for a long time under low pressure and high pressure. The micro-clustered water is micro-clustered water and the water quality is stable.

The major role in the fermentation of Cheonggukjang is that there are many mineral components in the cell membrane or cells. Such microorganisms have active metabolic activity when sufficient mineral components are supplied to them, and they have a mutual antagonistic relationship ( It inhibits the growth of harmful microorganisms in the phase.

The method of culturing useful microorganisms in water while supplying sufficient minerals is called the BMW System (Bacteria-Mineral-Water System).

In the prior art, Korean Patent Publication No. 10-2005-0056550, "Manufacturing method of fermented soybeans using deep seawater", the minerals contained in deep seawater are magnesium (Mg) compared to calcium (Ca) as shown in Table 2. Many ingredients are used simply by depositing soybean in deep sea water, fermented soybean food has a bitter taste problem.

The present invention in order to solve the above problems, after washing the soybeans removed foreign substances in the deep sea water of 200m or less depth boiled soybean penetrated mineral components, inoculated with Bacillus, non-reducing sugar or non-reducing sugar alcohol It is an object of the present invention to provide a method of making a good taste chunggukjang while fermenting a lesser smell.

The present invention for achieving the above object is characterized by consisting of soybean selection and washing process, soaking in deep sea water, steaming process, seed inoculation and additive mixing process, fermentation process, ripening process, immersion process have.

Hereinafter, the method of making the Cheonggukjang using deep sea water will be described in detail.

1. Bean selection and washing process

Beans (small beans: beans with a thickness of 4.0 mm or more) beans of 70% or more by weight of the soybeans compared to the alleles (大 粒 種) because the product tastes better than the smallest possible soybeans is selected.

Select soybeans that are good for the production of Cheonggukjang to remove bad beans and foreign matters, and then send the clean soybeans to the deep sea water to clean the dust and other foreign matters attached to the surface of the soybeans.

2. Deep Soaking Process

Soybeans called soybeans are sent to the steaming process while soaking foreign substances adhering to the soybeans in the selection and washing process of the soybeans for 1 to 2 days in deep sea water of 200m or less in depth to penetrate the inside of the soybeans. .

When soybeans are soaked in deep sea water of 200m or less for 1-2 days, they are doubled in volume or weight.

As shown in Table 2, the deep sea water of 200m or less is slightly different depending on the region, but there is cleanness in which microorganisms and marine organisms are not inhabited due to the low temperature of 5 ° C or less, and all the seawater compared to surface seawater. It has a high content of nutrients necessary for the growth of living organisms (including microorganisms) and contains various minerals.

Naphtha bacteria that are involved in the fermentation of Cheonggukjang have high mineral concentrations in cell walls and cell nuclei. While suppressing the propagation of harmful germs in mutual antagonistic relationship.

In this way, when soybean is injected into deep sea water, the nutrients and various minerals contained in deep sea water are infiltrated into the soybean by high pressure, and the fermentation process effectively inhibits the growth of harmful fungi (microorganisms). It will be possible to make a good Chungkookjang.

And soaking soybean in deep sea water of 200m or less deeply and penetrating nutrients and various minerals contained in deep sea water, transporting soybeans to ship and injecting water to 200m or less, then 1-2 days Since there is a hassle to lift the beans again, inject the deep sea water and soybeans into a pressure vessel, and apply pressure of 20 to 100 atm to the soybeans for 1 to 2 days, and the nutrients and minerals contained in the deep sea water. You may penetrate a component.

3. Capital increase process

The soybean is called in the deep sea water soaking process until it does not splattered and rubs with your finger and is easily clumped, and then it is sent to spawn inoculation and additive mixing process.

There are two ways to increase the soybeans: put it in a (pressure) kettle with water, boil it, and put it in a steamer, but steam it in either way, but it's better to steam it in a shiru with less loss of nutritional value. The bean's cooker is cooked enough until it doesn't stick out of the bean and rubs with your fingers and clumps easily.

Steaming is not the way to pour water and boils, so the loss of water-soluble components of the bean tends to be less than steaming and boiling over the pot is better than steaming.

Unripe soybeans taste poorly due to the inability of various enzymes to penetrate properly, but they are not good enough to heat too long. It is preferable to ripen the beans in a short time at a high temperature because is combined again firmly.

It is appropriate to heat for 3 ~ 4 hours after steaming at 100 ℃. Beans are sticky and yellow water overflows when boiled for a long time. At this time, the pot lid is not completely covered.

When the beans are yellow and bulge and boiled enough to peel, drain the water left in the colander and send them to the spawn inoculation and additive mixing process before the cooked beans are cooled to below 60 ℃.

4. Spawn vaccination and additive mixing process

When inoculating with spawn, wash hands thoroughly with soap to prevent contamination of germs, and disinfect the vessel for fermentation in hot water. The spawn is inoculated with the spawn evenly in the range of 0.8-1.2wt% in the raw soybeans at 60 ~ 90 ℃ where the beans are still hot.

The soybeans should be inoculated at the temperature of 60-90 ℃ and inoculated with bean sprouts because the soybeans may be unsuccessful after cooling to below 60 ℃.

The soybeans grown in the above cooking process are inoculated in the range of 0.8-1.2 wt% based on the weight of the raw soybeans at a temperature of 60-90 ° C., and are nonreducing disaccharides. Raffinose, Sucrose, Trehalose or Nonreducing Sugar Alcohol Maltitol, Xylitol, Sobitol, Erythitol, Soybean mixed with spawn inoculation and additives by injecting one or two or more additives of lactitol and mannitol in the range of 0.5 to 3wt% based on the weight of raw soybeans. Send to fermentation process.

5. Fermentation Process

Beans inoculated with spawn seed and additives are placed in a container with a sterile spoon, and holes are made at intervals of 4 to 6 cm inside the beans mixed with seed spawns and additives in the container (to facilitate oxygen supply). Put a sterile cloth on the container.

The standard should be so that the beans do not overlap more than three stages. If you put them in multiple stages, even though the surface is fermented, the beans are not fermented.

Soybeans that have fallen during operation should not be returned to the container as they may contaminate the germs.

In the seeding inoculation and the additive mixing process, the soybeans mixed with the seeding inoculation and the additives are put into a container with a sterilized spoon, and holes are made at intervals of 4 to 6 cm in the beans mixed with the seeding and the additives in the container. Warmer (electric angle furnace, etc.) to ferment with a sterilized cloth over the container is kept warm at 35 ~ 40 ℃, and put the seed-inoculated soybeans in the container into the heater, and the humidity is 80 ~ 90%. Soybeans fermented for 18 to 24 hours while being kept are sent to the ripening process.

But look at the gin and the smell to determine the end of fermentation.

6. Aging process

Soybeans fermented in the fermentation process is made in chunggukjang aged for 12 to 24 hours in a refrigerator in the temperature range of 2 ~ 5 ℃, packaged and shipped as a product.

In case of storing it for a long time and using it little by little, send it to the adding process to match seasoning with seasoning.

7. Adding process

In the case of using the Cheonggukjang made by fermentation process for a certain period of time, mix it with a wooden spatula after fermentation, and put it in mortar and season with garlic, red pepper powder, mustard sauce and salt in the range of 6 ~ 13wt%. Inject and mix seasoning and seasoning, then stir and mix, make Cheonggukjang seasoned with seasoning and seasoning, store it in a jar, and use it after removing it little by little.

In case of storing seasoned and seasoned food for more than 1 month, it is preferable to keep it in the refrigerator of 0 ~ 5 ℃ and to use it for a long time more than 1 month. Wrap in freezer and store in freezer.

Example 1

25 kg of debris-free soybeans were washed with water, and soaked in water for 250 hours at the bottom of the seabed for 40 hours. Then, 52 kg of soybeans were put in a shiru, steamed at 100 ° C, heated for 3.5 hours, and the boiled beans were heated at 85 ° C in Japan. 0.5 kg of lead bean spawn and 0.5 kg of sucrose are evenly spread and mixed well by the Naruse Fermentation Chemical Research Institute Co., Ltd., and the temperature is 35-40 ℃ in an electric furnace fermenter, and the humidity is 82-85. The fermented soybeans were cooled to room temperature for 24 hours while adjusting to%, and then aged in a refrigerator at 3 to 4 ° C. for 24 hours to make Cheonggukjang.

As a result of supplying Cheonggukjang made in Example 1 and Cheonggukjang sold on the market to Restaurant B, and making Cheonggukjang stew under the same conditions and serving them to 20 guests, the smell was reduced compared to Cheonggukjang sold in the market. In addition, it was also evaluated that all of the taste was excellent.

As described above, in the present invention, the conventional Cheonggukjang was not widely spread due to the odor, but it is expected to have a widespread effect in the production of Cheonggukjang because it can make a good taste Cheonggukjang with less odor. do.

Claims (3)

Cheonggukjang is prepared by the following process of selecting and washing soybean, deep soaking in soybean, deepening of soybean, seeding inoculation process, fermentation process, and ripening process. how to make. 1. Bean selection and washing process Soybeans that are good for the production of Cheonggukjang are selected to remove bad beans and foreign matters, and the beans that have been cleaned and cleaned of dust and other foreign matters attached to the surface of the beans are sent to deep sea water. 2. Deep Soaking Process The soybeans soaked in the deep water of 200 m or less in the deep sea water of 200 m or less in soybeans that have been well cleaned of foreign substances attached to the soybeans in the selection and washing process of the soybean are called soybeans so as to penetrate the inside of the soybean. 3. Capital increase process The soybean is called in the deep sea water soaking process, so that the soybeans are sufficiently grown until they are easily crushed by finger rubbing. 4. Spawn vaccination and additive mixing process The soybeans grown in the above cooking process are inoculated in the range of 0.8-1.2 wt% based on the weight of the raw soybeans at a temperature of 60-90 ° C., and are nonreducing disaccharides. Raffinose, Sucrose, Trehalose or Nonreducing Sugar Alcohol Maltitol, Xylitol, Sobitol, Erythitol, Additives mixed with one or two or more types of lactitol and mannitol in 0.5 to 3 wt% based on the weight of raw soybeans and mixed evenly. Is sent to the fermentation process. 5. Fermentation Process In the spawn inoculation and additive mixing process, the soybean mixed with spawn inoculation and additives is put into a container with a sterilized spoon, and the holes are inoculated at intervals of 4 to 6 cm in the beans mixed with the inoculation of the spawn in the container and the additive. Put the sterilized cloth on the container and put it into the fermenter to keep it warm at 35-40 ℃, put the seed inoculated beans in the container in the warmer, and keep the humidity at 80-90% for 18-24 hours. One bean is sent to the ripening process. 6. Aging process Beans fermented in the fermentation process is aged for 12 to 24 hours in the refrigerator of the temperature range 2 ~ 5 ℃ to make the Cheonggukjang. According to claim 1, The deep sea water and soybeans are collected in place of the operation of infiltrating the nutrients and various mineral components contained in the deep sea water by soaking the soybeans in the deep sea water of 200 m or less in the deep sea water Method is to make Cheonggukjang by injecting into a pressure vessel and applying a pressure of 20 to 100 atm for 1 to 2 days to infiltrate soybean with nutrients and minerals contained in deep sea water. delete