SEO, JAE HOON,서재훈,CHOI, JUNG HO,최정호,KIM, JOONG PIL,김중필,PARK, NAM KYU,박남규
申请号：
KR1020100062479
公开号：
KR1020120001875A
申请日:
2010.06.30
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of sesame seed soy sauce using roasted and defatted sesame powder is provided to use protein koji obtained from the roasted and defatted sesame powder instead of using starch. CONSTITUTION: A producing method of sesame seed soy sauce using roasted and defatted sesame powder comprises the following steps: adjusting the moisture content of the steamed sesame powder or a mixture of the steamed sesame powder and a gelatinized farinaceous raw material into 35-50wt%； injecting aspergillus into the mixture to obtain protein koji； adding 1-10wt% of water or salt water into the protein koji, and fermenting the mixture for 24-72 hours at 0-15 deg C； adding salt into the fermented mixture, and heating the mixture for 40-60 deg C for fermenting for 48-72 hours； and adjusting the salinity of the fermented mixture into 15-20wt%, and aging the mixture for 20-60 days at 15-35 deg C.본 발명은 새로운 형태의 간장, 즉 참깨간장의 제조방법을 제공하며, 더욱 상세하게는 폐기되거나 혹은 사료용으로 사용되는 볶음탈지 참깨분을 원료로 사용하여 얻어진 단백질 코지로부터 단기발효 숙성법을 통하여 새로운 형태의 간장(즉, 참깨간장)의 제조방법을 제공한다.
