HWANG, KYUNG JU,황경주,SHIM, HYUN KYOU,심현규,KIM, EUN SEOL,김은설,SHIN, SANG MYUNG,신상명,CHUNG, WON DAE,정원대,HWANG, KYUNG JUKR,SHIM, HYUN KYOUKR,KIM, EUN SEOLKR,SHIN, SANG MYUNGKR,CHUNG, WON DAEKR
申请号：
KR1020120129735
公开号：
KR1020140062861A
申请日:
2012.11.15
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to fermented soybean paste sauce using fermented soybean paste, which is Korean traditional sauce, and a method for producing the same and, more specifically, to fermented soybean paste sauce using fermented soybean paste seasoned with all sorts of spices such as garlic, red pepper powder, and sesame seeds； and a method for producing the fermented soybean paste sauce which is shelf-stable by reducing microorganisms at an initial stage through continuous high temperature short time (HTST) sterilization so as to inhibit the propagation of the microorganisms during the shelf life.본 발명은 한국 전통 조미료인 된장을 이용한 된장소스 및 그 제조방법에 관한 것이며, 더욱 상세하게는 마늘, 고춧가루, 참깨 등 갖은 양념으로 조미한 된장을 이용한 된장소스 및 연속식 고온순간살균(High Temperature Short Time； HTST)에 의해 초기미생물을 감균시킴으로써 유통기한 중 미생물의 증식을 억제하여 상온에서 유통 가능하도록 한 된장소스의 제조방법에 관한 것이다.
