SEO, JAE HOON,서재훈,PARK, NAM KYU,박남규,KIM, JOONG PIL,김중필,CHOI, JUNG HO,최정호
申请号：
KR1020110144452
公开号：
KR1020130076048A
申请日:
2011.12.28
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A method for manufacturing soy sauce using rice protein is provided to obtain koji by using rice protein powder, which is used for feeds or wasted, as material and to obtain the soy sauce from the obtained koji in a short-term fermentation maturation method.CONSTITUTION: Koji-mold is injected into the mixture of fat soybean powder and gelatinized rice protein to obtain koji. As water or salt water is added to the koji, mixed liquid is gained. A first fermented material is obtained by the first fermentation of the mixed liquid. After the salinity of the first fermented material is adjusted by the addition of salt to the first fermented material, a second fermented material is obtained by the second fermentation of the first fermented material. After the salinity of the second fermented material is adjusted by the addition of salt to the second fermented material, the second fermented material is matured. The fat soybean powder and the gelatinized rice protein are mixed at from 1:9 to 9:1 by weight. The koji-mold is injected from 0.01 to 2%. The salt water is added in the concentration of from 1 to 10%. The first fermentation is performed for from 24 to 72 hours at 0-10°C. The salinity of the first fermented material is adjusted from 10 to 15%. The second fermentation is performed for from 48 to 72 hours at 40-60°C. The salinity of the second fermented material is adjusted from 15 to 20%. The maturation is performed for from 20 to 60 days. The koji-mold is Aspergillus oryzae or Aspergillus sojae.COPYRIGHT KIPO 2013[Reference numerals] (AA) Rice protein powder (BB,FF) Selection (CC) Frying (DD,II) Cooling (EE) Defatted soybean (GG) Soakage (HH) Swirl core (JJ) Mixing (KK) Aspergillus inoculation (LL) Koji (MM) Addition of water or brine (NN) First fermentation (OO,QQ) Addition of salt (PP) Second fermentation (RR) Maturing (SS) Pressure and filtration (TT) Soy sauce본 발명은 간장의 제조방법에 있어서, (a)증자된 탈지대두분과 호화된 쌀단백분의 혼합물에 국균을 접종하여 코지를 얻는 단계 (b)상기 (a)단계에서 얻은 코지에
