BOSEONG TRADITIONAL GOCHUJANG AGRICULTURAL ASSOCIATION CORPORATION
发明人:
LEE, GEUM SUKKR,이금숙
申请号：
KR1020140184707
公开号：
KR1020160075123A
申请日:
2014.12.19
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to conventional five grains soybean paste with low salinity, formed of soybean lumps made of five grains such as 88-96 wt% of boiled bean, 1-3 wt% of glutinous rice, 1-3 wt% of wheat, 1-3 wt% of barley, and 1-3 wt% of millet, and the like. As a balloon flower root enzyme, a loofah enzyme, and a gingko powder enzyme which are fermented for one or more years are added to the soybean paste, thereby adding a savory taste and providing a cold preventing effect. According to the present invention, the low salt five grains soybean paste is capable of effectively improving a preference by having a deep taste and a savory taste without being salty.COPYRIGHT KIPO 2016본 발명은 삶은 콩 88 ~ 96 중량%에 찹쌀 1~3중량%, 밀 1~3중량%, 보리쌀 1~3중량%, 및 조 1~3중량% 등 오곡으로 만든 메주로 제조된 저염의 재래식 오곡된장에 관한 기술로서, 된장에 1년 이상된 도라지 효소, 수세미효소, 및 은행가루 효소가 첨가되어 감칠맛을 더하고 감기예방효과를 갖는다. 본 발명의 저염의 오곡된장은 짜지 않으면서 깊은 맛과 감칠 맛을 내므로 기호도를 효과적으로 개선할 수 있다.
