PARK, YONG SIKKR,박용식,JEON, YIL LULKR,전일률,PARK, SANG SOOKKR,박상숙,KIM, YOUNG JAEKR,김영재,CHOI, MYUNG SUNKR,최명선
申请号：
KR1020150181447
公开号：
KR1016642680000B1
申请日:
2015.12.18
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for producing soy sauce with balloon flower root flavor and soy sauce with balloon flower root flavor produced by the method. According to the present invention, the method includes the following steps: adding balloon flower root, jujube, and ginger into water and then boiling the same so as to prepared a balloon flower root mixture adding malt into water and then soaking the same mixing the filtered malt solution with the prepared balloon flower mixture and steamed rice together so as to saccharize the same boiling down the same so as to produce a balloon flower syrup mixing the same with soy sauce.COPYRIGHT KIPO 2016본 발명은 물에 도라지, 대추 및 생강을 넣고 끓여 도라지 혼합물을 준비하고, 물에 엿기름을 넣고 불린 후 여과한 엿기름 물에 밥과 상기 준비한 도라지 혼합물을 혼합하여 당화시킨 후 졸여 제조한 도라지 조청과 간장을 혼합하여 제조하는 것을 특징으로 하는 도라지 맛간장의 제조방법 및 상기 방법으로 제조된 도라지 맛간장에 관한 것이다.
