Research on Manufacture of a Traditional Fermented Soybean Food Using Nuts

Abstract

This study was conducted to introduce sauces developed using nuts and to suggest the future direction of fermented foods using nuts. Almonds, macadamia and walnuts are highly useful as raw materials or auxiliary ingredients for meju. Since, omega-3 fatty acids are rich in these nuts and unsaturated fatty acids, various functions are expected in meju and soy sauce made with nuts. Hazelnuts and walnuts are suitable raw materials for making cheonggukjang, while almonds, macadamia, sunflower seeds, cashew nuts, pistachios, pecans, and pumpkin seeds are negative for making cheonggukjang. In general, the addition of nuts in the manufacture of traditional fermented foods is expected to increase the palatability, enhance the content of unsaturated fatty acids and enhance antioxidant activity.