[INQ. NO. 1308C12] Cheonggukjang soup is a comfort food for many Korean people as its deep and savory taste reminds them of the food their mothers made when they were young.
Similar to Japanese natto, the raw Cheonggukjang is the most timehonored fermented soybean food, which was passed down through the generations by Koreans for a long time, and it is now gaining popularity as a healthy food for its nutritional value.
Cheonggukjang, however, is not everyone’s favorite food due to its unique and strong aroma and flavor. Thus, some Korean food companies have been coming up with ideas on how to make better use of the health benefits of Cheonggukjang.
Among them, there is the Haenam Natural Farming Association Cooperation that has been devoting its efforts to the study and development of Cheonggukjang.
Since Haenam Natural Farming Association started to commercialize Cheonggukjang, and extended its stage to the world market including China in 2002, the company has continued to strive to make the flavor of Cheonggukjang better suited to the of global consumers as well as Korean people under the management philosophy of providing this highly nutritional Korean fermented food to people around the world.
As result of constant research and development endeavors on Cheonggukjang, since then, the company has finally succeeded in developing Cheonggukjang in the form of a pill.
The pill contains 17 different nutrients including amino acid, vitamins, functional enzyme, and bacillus subtilis that are generated in the fermentation process of soybeans.
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- Finished products
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- Hand disinfection
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- Air Shower
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- Washing
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- Steaming
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- Fermentation
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- Drying
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- Grinding
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- Making Pills
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- Drying
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- Selection
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- Packaging
Manufacturing Process
In 2010, Haenam Natural Farming Association registered a patent (no. 10-0962313) for “method for manufacturing soybean mucilaginous fermented product with effect of preventing cardiovascular disease and hypertension using bacillus strain and won the Commissioner of the Korean Intellectual Property Office Award on the National Invention Day in 2013.
The company also registered Novel Bacillus subtilis MJ80 and the method for producing poly gamma glutamic acid using it (no. 10-2013-0013613) and it plans to commercialize natural, fermented cosmetics using poly gamma glutamic acid.
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