JUJUBE TREE OF FRUIT, LEAF, BRANCH, ROOT USING SOUP PREPARED WITH FERMENTED SOYBEANS MANUFACTURE METHOD

摘要

A method for preparing Cheonguk-jang using jujube's fruits, leaves, twigs and roots is provided to minimize the specific smell of Cheonguk-jang while maintaining the taste and nutrients and to secure nutrient and medical components by inoculating Bacillus subtilis cultivated in a jujube extract culture medium to a mixture of powdered jujube seed and boiled bean. A method for preparing Cheonguk-jang comprises the following steps of: mixing distilled water and jujube's fruits, leaves, twigs and roots in a ratio of 1 to 1 by weight; boiling beans in a jujube extract and adding powdered jujube seed; preparing a liquid medium by mixing jujube extract, yeast extract, malt extract, peptone and dextrose and sterilizing and cooling the liquid medium; inoculating Bacillus subtilis to the liquid medium and cultivating the Bacillus subtilis; inoculating the Bacillus subtilis to boiled beans containing powdered jujube seed and cultivating the Bacillus subtilis; adding the powdered jujube seed to the boiled beans; and inoculating the Bacillus subtilis to the boiled beans and fermenting the beans.