The manufacturing method of soybean paste and soysauce using GOROSOY sap

• Main Author: KIM, KYU SEOK
• Format: Patent
• Language: English; Korean
• Published: 08.07.2019
• 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

The present invention relates to a method for producing soybean paste and soy sauce using acer mono sap. The soybean paste producing method includes: a step of soaking soybean for 22 to 26 hours and steaming the same at 90 to 100°Cfor 30 minutes to 3 hours, and inoculating monobacterial strains when cooling and grinding the steamed soybeans, drying the same at room temperature, and fermenting for 25 to 35 days to make fermented soybean blocks; a step of putting into a jar a mixture of mixing 50 to 80 parts by weight of fermented soybean blocks, 20 to 30 parts by weight of salt, 1-5 parts by weight of whole red pepper, 2 to 3 parts by weight of jujube, and 0.5 to 2 parts by weight of charcoal with respect to 100 parts by weight of maple sap, covering the inner circumferential surface of the jar with a finishing member, forming a salt layer of 1 to 3 mm with salt thereon, and aging the same at 20 to 25°Cfor 40 to 50 days; and a step of removing the fermented soybean block from the mixture, and storing and re-aging the fermented soybean block at 18 to 22°C for 3 to 5 months. The present invention is able to effectively maintain the flavor of soybean paste and soy sauce. 본 발명은 고로쇠 수액을 이용한 된장 및 간장의 제조방법에 관한 것이다. 상기 된장의 제조방법은 대두(大豆)를 22~ 26시간 동안 침지시킨 후, 90~ 100℃에서 30분~ 3시간 동안 증숙시키고, 상기 증숙된 대두를 냉각하여 분쇄할 때, 단모균 균주를 접종하여 상온에서 건조하여 25~ 35일 동안 발효하여 발효 메주를 만드는 단계와 단풍나무 수액 100중량부에 상기 발효 메주 50~ 80중량부, 소금 20~ 30중량부, 통고추 1~ 5중량부, 대추 2~ 3중량부 및 숯 0.5~ 2중량부를 혼합한 혼합물을 항아리에 넣고, 상기 항아리의 내주면을 마감 부재로 덮고, 그 위에 소금을 깔아 1~ 3mm 크기의 소금층을 형성하여 20~ 25℃에서 40~ 50일 동안 숙성시키는 단계와 상기 발효 메주를 상기 혼합물에서 빼내어, 발효 메주를 18~ 22℃에서 3개월~ 5개월 동안 보관하여 재숙성시키는 단계를 포함하는 것을 특징으로 한다.