ABSTRACT
Contents 12.1 Introduction ................................................................................................................... 396 12.2 Cheonggukjang .............................................................................................................. 396
12.2.1 History ............................................................................................................... 397 12.2.2 Preparation and Culinary Process ....................................................................... 397
12.2.2.1 Socioeconomy ....................................................................................... 397 12.2.3 Microbiology and Food Safety ............................................................................ 398 12.2.4 Nutritional Composition and Functional Properties ........................................... 399
12.2.4.1 Digestion Improvement and Rich Nutrients ......................................... 400 12.2.4.2 Blood Pressure Lowering Eect .............................................................401 12.2.4.3 Antiatherogenic Eect ...........................................................................401 12.2.4.4 Antioxidant Eect ................................................................................ 402 12.2.4.5 Blood Glucose Control ......................................................................... 403 12.2.4.6 Body Weight Control ........................................................................... 403 12.2.4.7 Anticancer Eect .................................................................................. 404 12.2.4.8 Bowel Function Improvement .............................................................. 404 12.2.4.9 Immune Control Improvement............................................................. 405
12.3 Doenjang ....................................................................................................................... 405 12.3.1 Mold and Bacillus-Mixed Fermented Soybean Foods ......................................... 405 12.3.2 History ............................................................................................................... 407 12.3.3 Preparation and Culinary ................................................................................... 407 12.3.4 Socioeconomy ..................................................................................................... 408 12.3.5 Microbiology and Food Safety ............................................................................ 408 12.3.6 Nutritional Composition and Functional Properties ........................................... 409
12.3.6.1 Anticancer Operation ........................................................................... 409
12.1 Introduction Although fermented soybean products are not well-known on a global level, they are very popular in Asian countries, such as Korea, China, Japan, and the countries of Southeast Asian (Kwon et al. 2010). Most products are used as condiments for preparing the cuisines of these countries and for daily table foods like soups. e products are good sources for side dishes accompanying boiled rice, which is a main dish in these countries. e fermented soybean products are now becoming more popular in many countries throughout the world. e manufacturing procedure of fermented soybean products shows little dierence across countries. Soybeans are usually soaked in water for a certain period of time and are boiled in a kettle. en, they are mashed to allow easy fermentation by pure strains for inoculated or induced natural fermentation. After the fermentation, meju or koji is steeped in brine for some months to leach the ingredients in fermented soybeans digested by enzymes, which are produced by many dierent varieties of microbes including mold, yeast, and bacteria. e specic strains concerned in this process will be presented in each sector.
