KWOAK, SANG YONGKR,곽상용,JEONG, DO YOUNKR,정도연,CHO, SUNG HOKR,조성호,KIM, YUN SUNKR,김윤순
申请号：
KR1020150166653
公开号：
KR1017328990000B1
申请日:
2015.11.26
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method for producing instant cheonggukjang and fermented soybean paste soup, which comprises the following steps: (a) a step for producing a cheonggukjang powder by drying and pulverizing cheonggukjang, wherein the pulverizing is manufactured by fermenting and stirring cooked beans (b) a step in which the cooked beans are molded into soybeans to be fermented and soaked into salt water for aging, and the soybeans which has become soybean paste are taken out, so as to dry and pulverize manufactured soybean paste to manufacture a soybean paste powder and (c) mixing the cheonggukjang powder produced in the step (a) and the soybean paste powder produced in the step (b) with a red pepper seed powder, a garlic powder, a dried Undaria pinnatifida, a dried Lentinula edodes, salt, an onion, a green onion, a shrimp powder, a Theragra chalcogramma powder and a clam powder. The present invention also relates to the instant cheonggukjang and fermented soybean paste soup produced by the method.COPYRIGHT KIPO 2017본 발명은 (a) 증자한 콩을 발효한 후 교반하여 제조한 청국장을 건조한 후 분쇄하여 청국장 분말을 제조하는 단계 (b) 증자한 콩을 메주로 성형한 후 발효시키고 소금물에 담궈 숙성시킨 후 꺼내어 제조된 된장을 건조한 후 분쇄하여 된장 분말을 제조하는 단계 및 (c) 상기 (a)단계의 제조한 청국장 분말, 상기 (b)단계의 제조한 된장 분말과 고추씨 분말, 마늘 분말, 건미역, 건표고, 소금, 양파, 대파, 새우 분말, 북어 분말 및 조개분말을 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 즉석 된장국의 제조방법 및 상기 방법으로 제조된 즉석 된장국에 관한 것이다.
