SONG, SANG MOON,송상문,LEE, JUNG SUCK,이정석,OH, KYUNG KEUN,오경근,KIM, TAE SIK,김태식
申请号：
KR1020130012265
公开号：
KR1020130018446A
申请日:
2013.02.04
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of blackbean paste without a caramel food color is provided to offer a blackbean paste having a characteristic taste and flavor without using a caramel food color.CONSTITUTION: A manufacturing method of wheat flour koji comprises the following steps: steaming wheat flour at a steam cooker cooling down the steamed wheat flour mixing the cooled steamed wheat flour with Aspergillus oryzae fermenting the mixture in a koji-making room of 70% to 90% humidity at room temperature 25°C or at 35°C for 48 hours to 72 hours removing the fermented mixture from the koji-making room before changing into a yellow-green color with full spores. A fermentation product is manufactured by the following steps: dipping soybeans in water at room temperature for eight hours and dewatering the soaked soybean steaming the soybeans at temperature of 115°C-120°C for 10 to 30 minutes make a mixture of 20-60 wt% steamed soybean, 10-30 wt% koji, 5-20 wt% fine salt, 10-50 wt% purified water, and one sugar among sugar syrup, oligosaccharide, fructose, glucose, and sugar syrup and triturating the mixture. By aging the mixture at 15-30°C for 3-10 days, a first aged fermentation product is obtained. By aging the first aged fermentation product at 25-45°C for 5-20 days, a second aged fermentation product with reduced sourness and soybean paste smell is obtained. A blackbean paste is produced by boiling the second fermentation product at temperature between 65°C and 85°C for 15 to 30 minutes.COPYRIGHT KIPO 2013[Reference numerals] (AA) Wheat flour (BB,JJ) Steaming (CC,KK,MM) Cooling down (DD) Koji (EE) Aspergillus oryzae (FF) Fine salt (GG) Mixing (HH) Soybean (II) Soaking (LL) Packing (NN) Mixing and sterilization (OO) Second aging(fermentation) (PP) First aging(fermentation)본 발명은 춘장의 제조공정에 사용되는 식품첨가물인 카라멜색소를 사용하지 않으면서 춘장 특유의 색상과 맛은 가질 수 있도록 하는 춘장의 제조방법으로 숙성온도 및 숙성기간을 달리하는 2단계의 숙성과정을 통하여 높은 온도에서 발효물을 단기간에 숙성시킬 때 발생될 수 있는 발효물의 신맛을 최소화 하고, 단기간의 발효를 통
