BAICK, SEUNG CHUN,백승천,KIM, DAE SUNG,김대성,IM, KYUNG JAE,임경재,KIM, CHANG KYUNG,김창경,CHOI, YOUNG BYUING,최용병,LEE, WON KYUN,이원균,JI, KAP DONG,지갑동
申请号：
KR1020120088544
公开号：
KR1020140021932A
申请日:
2012.08.13
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to soybean paste whereby a unique soybean paste smell is reduced and palatability is improved by a ripening process after dairy products are added in a production process. Soybean paste, produced by the method according to the present invention and which dairy products are added, has the effects of reducing a unique smell, a light taste is increased, and color is improved, so that soybean paste with improved palatability can be produced by a production method of soybean paste which dairy products are added. Also, milk as a raw material for dairy products, is a perfect food having all the nutrients which are required for the human body, and thus soybean paste which dairy products are added has an advantage of being nutritionally excellent. [Reference numerals] (AA) Steaming； (BB) Manufacturing； (CC) Preliminary aging； (DD) Aging； (EE) Mixing raw materials； (FF) Sterilizing； (GG) Packaging and storing； (HH) Adding dairy products； (II) Fermented soybeans powder본 발명은 제조 과정에서 유제품이 첨가된 후 숙성 과정을 거침으로써 된장 특유의 냄새는 줄어들고 기호성이 향상된 된장 및 그 제조방법에 관한 것으로, 본 발명에 따른 방법으로 제조된 유제품이 첨가된 된장은 특유의 냄새가 줄어들고 담백한 맛이 증가할 뿐만 아니라 색감이 좋아지는 효과를 가지므로 본 발명의 유제품이 첨가된 된장의 제조방법을 통해 기호성이 향상된 된장을 생산할 수 있다. 또한, 유제품의 원료인 우유는 인체에 필요한 영양소를 모두 갖춘 완전식품으로, 유제품이 첨가된 된장은 영양학적으로도 우수하다는 이점을 가진다.
