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As a work on the preparation of spread type product using chungkook fang, proximate composition and enzyme activity of chungkook fang were analyzed and extrusion capillary viscometer was made. The effects of moisture content, oil type and content and temperature on the rheological properties of chungkook fang spread were investigated. As the moisture content of chungkook fang spread increased from 55% to 65%, apparent viscosity (rla) decreased and spreadibility and L value in Hunter color system increased. On the contrary, as the added oil content of chungkook fang spread increased from 10% to 30%, rla increased and spreadibility and L value decreased. Specially, in case of palm olefin addition, the rla of chungkook fang spread was more high than that of soybean oil addition. As the temperature of chungkook fang spread increased, rla decreased and spreadibility increased. In the same conditions, the ~a of chungkook-jang spread increased in order of B. natto, B. natto and B. subtilis mixture and B. subtilis fermentation.
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