YOU, JEONG HEE,유정희,JEONG, DO YOUN,정도연,YOUN, YOUNG,JEON, SUNG HEE,전성희
申请号：
KR1020130032410
公开号：
KR1013000190000B1
申请日:
2013.03.26
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of a low-salinity tomato soybean paste sauce is provided to manufacture soybean paste for a sauce without a characteristic soybean paste scent by using tomato paste and barley koji.CONSTITUTION: Steamed barley is cooked. Rhizopus oligosporus is inoculated into the steamed barley, cultivated under the condition of 28-32deg.C for 2-4 days, dried and pulverized to manufacture barley koji. After tomato is blanched at 90-110deg.C, the skin is removed and the tomato is concentrated to 60-70 brix° to manufacture tomato paste. 23-27 parts by weight of barley koji, 18-22 parts by weight of tomato paste, 8-12 parts by weight of malt, and 2-4 parts by weight of salt are mixed with 100 parts by weight of pasted soybean, cultured at a room temperature for 2-4 days and fermented at a low temperature of 3-5deg.C for 15-20 days to manufacture low-salinity tomato soybean paste. 18-22 parts by weight of balsamic vinegar, 27-33 parts by weight of apple juice, 18-22 parts by weight of lemon juice, 27-33 parts by weight of pineapple, 27-33 parts by weight of orange juice, 4-6 parts by weight of sugar, 4-6 parts by weight of oligosaccharide and 4-6 parts by weight of white wine are mixed with 100 parts by weight of low-salinity tomato soybean paste and aged.COPYRIGHT KIPO 2013[Reference numerals] (A1) Glutinous rice barley (A2) Soybean (A3) Tomato (A4) Malt (A5) Bay salt (BB) Heating (1.5 times water, 30 minutes) (CC) Cooling (DD) Bacillus inoculation (R.oligosporous) (EE) Fermentation (30 °C, 3 days) (FF) Soaking (Room temperature, 20 hours) (GG) High pressure steaming (HH) Milling (II) Blanching (100 °C, 20 seconds) (JJ) Remove skin (KK) Concentrating (LL) Sieving and removing impurities (MM) Purification (N1) Barley koji (N2) Mashed bean (N3) Tomato paste (N4) Skin-removed malt (N5) Purified bay salt (OO) Mixing (PP) Fermentation (Room temperature 3 days, 4 °C 15-20 days) (QQ) Low salinity tomato soybean paste (RR) Homogenization (SS) Sauce
