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Chonggugjang Made of Sword Bean and Process for Preparing the Same

机译：用刀豆制成的重骨姜及其制备方法

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摘要

The present invention can be obtained by mixing fermented soybeans and soybeans in the production of Cheonggukjang, or fermentation by adding monosodium glutamate (MSG) to the soybeans, the strong odor of the soybeans is reduced, a new taste and flavor is expressed, It relates to a cheonggukjang using a high degree of preference bean and its manufacturing method. Cheonggukjang method of removing the unpleasant odor of the present invention is a step of immersing small beans in water, then immersed in water, and then immersed to add the finely divided meso beans or monosodium glutamate to obtain a blend; Steaming the above formula , inoculating Bacillus subtils by 1 to 5% by weight, and then fermenting to obtain fermented product; And a step of ripening and seasoning the electric fermentation product. According to the present invention, it is possible to produce a hygienic and modern way that the taste of traditional Cheonggukjang is reproduced by using the soybeans, which could not be used for the production of Cheonggukjang, and the strong odor is effectively reduced.

机译：本发明可以通过将发酵大豆和清谷酱生产中的大豆混合，或者通过向大豆中添加谷氨酸钠（MSG）进行发酵而得到，从而降低了大豆的强烈气味，表现出新的味道和风味。高度偏爱的青豆酱及其制作方法。本发明的清凉酱去除异味的方法是将小豆浸入水中，然后浸入水中，然后浸入以添加细碎的中豆或味精以获得混合物。蒸上式，接种枯草芽孢杆菌 1〜5重量％，然后发酵得到发酵产物。以及对电发酵产品进行成熟和调味的步骤。根据本发明，可以产生一种卫生和现代的方式，其通过使用大豆来再现传统的青草酱的味道，而大豆不能用于青草酱的生产，并且有效地减少了强烈的气味。 展开▼

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公开/公告号KR100324132B1

专利类型

公开/公告日2002-02-20

原文格式PDF

申请/专利权人 김근실;NULL NULL;
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申请/专利号KR19990033913

发明设计人 김성수;김경탁;홍희도;강남길;김근실;
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申请日1999-08-17

分类号A23L1/202;

国家 KR

入库时间 2022-08-22 00:29:56

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