부산대학교 산학협력단;PUSAN NATIONAL UNIVERSITY INDUSTRY-UNIVERSITY COOPERATION FOUNDATION
发明人:
PARK, KUN YOUNG,박건영,LEE, JONG HYUN,이종현,HAN, GWI JUNG,한귀정,CHOI, HYE SUN,최혜선
申请号：
KR1020100140483
公开号：
KR1020120078248A
申请日:
2010.12.31
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of fermented soybean paste and soy sauce using an unglazed pottery is provided to improve anti-oxidation and anticancer effects of the fermented soybean paste and soy sauce. CONSTITUTION: A producing method of fermented soybean paste and soy sauce using an unglazed pottery comprises the following steps: washing soybeans before soaking in water； removing the moisture from the soybeans, and steaming and high-pressure sterilizing the soybeans before cooling； injecting yellow-green koji to the cooled soybeans for fermenting, and hot-air drying the soybeans； mixing 33wt% of hot-air dried and fermented soybeans with 10-12wt% of salt and 52-55wt% of water； inserting the mixture into the unglazed pottery, and aging the mixture for 35-45 hours at 35-40 deg C to obtain the fermented soybean paste； and mixing 1 part of fermented soybean paste by weight, 1 part of salt by weight, and 2 parts of water by weight in the unglazed pottery, and fermenting the mixture for 35-45 days at 35-40 deg C to obtain the soy sauce.본 발명은 옹기를 이용하여 최적화된 된장 및 간장의 제조방법 및 이 방법에 의해 제조된 된장 및 간장에 관한 것으로, 지금까지 연구되지 않았던 용기에 따른 장류의 특성 변화를 밝혀냄으로써 최적화된 장류의 제조방법을 제공함으로써, 맛뿐만 아니라 항산화 및 항암 효능이 뛰어난 된장 및 간장을 제공한다.
