GWANGJU HEALTH UNIVERSITY INDUSTRY ACADEMIC COOPERATION FOUNDATION
发明人:
KIM, HYEON JEONGKR,김현정,KIM, SU JINKR,김수진,KIM, JI YEONKR,김지연,KIM, MEE JUNGKR,김미정
申请号：
KR1020160006799
公开号：
KR1020170087154A
申请日:
2016.01.20
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method for producing low salt soybean paste using sword bean, comprising the following steps: preparing 5 kg of sword bean and 20 L of water, putting the same into an iron pot, and boiling the same for three hours at 100°C, so as to remove moisture grinding the boiled sword bean after collecting the same, and then mixing the same with 2 kg of fermented soybean lump powder so as to produce a sword bean-containing fermented soybean lump mixing the sword bean-containing fermented soybean lump and salt water together and aging the mixture of the salt water and the sword bean-containing fermented soybean lump.COPYRIGHT KIPO 2017본 발명은 작두콩 5kg, 물 20L를 준비한 가마솥에 넣고 100℃에서 3시간 삶아서 물기를 없게 하는 단계와, 삶은 작두콩을 수거후 분쇄하여 메주가루 2kg과 섞이도록 혼합하여 작두콩 메주를 만드는 단계를 포함하되, 상기 작두콩 메주와 염수를 혼합하는 단계와, 상기 작두콩 메주와 염수의 혼합물을 숙성시키는 단계를 더 포함하여 이루어진다.
