SOY SAUCE OR FERMENTED SOYBEAN PASTE CONTAINING CORDYCEPS

• Main Authors: SHIM, KYU KWANG, KIM, JIN SUNG
• Format: Patent
• Language: English; Korean
• Published: 05.03.2001
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: A fermented product such as Korean hot pepper paste, soy sauce, fermented soybean paste, or ground fermented soybeans containing cordyceps is provided, which has anticancer and antiobesity effects, prevents aging and promotes immunity. CONSTITUTION: The fermented product includes 1-50wt% of cultured, dried and pulverized cordyceps containing the mycelium, the fruit body, and the culture medium composed of glutinous rice and potato, based on the weight of the fermented soybean product. The Korean hot pepper paste comprises powdered red pepper, salt, powdered fermented soybeans, rice flour and the powdered cordyceps in a ratio of 1:1:7:1:1-3. The soy sauce using charcoal includes pulverized fermented soybeans, salt water and cordyceps in a ratio of 1:1:1-3. The fermented soybean paste is prepared by steaming wheat flour to contain 34-35% of water, inoculating Aspergillus oryzae to the steamed flour and leaving the flour at 33-36deg.C for 3days, and then mixing soybeans and polished wheat soaked in water and steamed with the processed wheat flour and the powdered cordyceps before aging the mixture.