CHO, EUN KYUNG,조은경,CHO, HYUNG YONG,조형용,KIM, BYEONG CHEOL,김병철,HWONG, JIN YOUNG,황진영,YOO, YOUNG MI,유영미,WOO, HYUN JUNG,우현정
申请号：
KR1020130075187
公开号：
KR1020140004016A
申请日:
2013.06.28
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a manufacturing method for low salinity soy sauce and low salinity soy sauce manufactured thereby and, more specifically, to a manufacturing method for low salinity soy sauce, which includes a step of mixing fermented wheat, fermented soy and fermented black garlic with soy sauce and unheated sterilization with super high pressure, and low salinity soy sauce with high quality manufactured, thereby having good taste even with low salinity and is able to maintain the taste and quality of the food for a long time. The manufacturing method of the low salinity soy sauce is characterized in that fermented soy, fermented wheat, and fermented black garlic are mixed with soy sauce and unheated sterilization with super high pressure.COPYRIGHT KIPO 2014[Reference numerals] (AA) Wheat (BB,HH) Steaming (CC) Aspergillus oryze inoculation (DD) Wheat koji (EE) High pressure liquefaction (FF) Wheat ferment (GG) Soybean (II,RR) Wet grinding (JJ) Lactobacillus inoculation (KK) Soybean ferment (LL) Soy sauce (MM) Apple, plum extract, isomalto-oligosaccharide, citron jam, spring onion, ginger juice, ground sesame, pepper, sesame oil, canola oil, etc (NN) Mixing and homogenization (OO) Filling (PP) Super high pressure non-heating sterilization (QQ) Black garlic (SS) Black garlic extract (TT) Yeast inoculation (UU) Black garlic ferment본 발명은 저염 간장소스의 제조방법 및 이로부터 제조된 저염 간장소스에 관한 것으로, 더욱 상세하게는 밀 발효물, 대두 발효물 및 흑마늘 발효물을 간장에 혼합하고, 초고압 비가열 살균하는 단계를 포함하는 저염 간장소스의 제조방법 및 이로부터 제조되어 저염으로도 맛깔스럽고, 식품의 맛과 품질을 오랫동안 유지시킬 수 있는 고품질의 저염 간장소스에 관한 것이다. 상기 저염 간장소스의 제조방법은 대두 발효물, 밀 발효물 및 흑마늘 발효물을 간장에 혼합하고, 초고압 비가열 살균시키는 것을 특징으로 한다.
