Method for producing soybean paste and soy sauce adding Rhus verniciflua fermented extract

• Main Authors: LEE JUNG MI, MUN HYEONG YUN, JEONG SE HEE, JO YU BIN, SONG YE JI, KIM HYOUN YOUNG
• Format: Patent
• Language: English; Korean
• Published: 08.07.2020
• 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 poison ivy soybean paste and soy sauce which is produced by comprising the steps of: preparing fermented poison ivy by inoculating a Fomitella fraxinea mycelium on bark of poison ivy, followed by fermenting and drying; and using a fermented poison ivy extract produced by adding water to the prepared fermented poison ivy, followed by extraction and filtering, and to poison ivy soybean paste and soy sauce produced by the method. 본 발명은 옻나무 껍질에 장수버섯 균사체를 접종하여 발효한 후 건조하여 발효 옻을 준비하는 단계; 및 상기 준비한 발효 옻에 물을 첨가한 후 추출하고 여과하여 제조한 옻 발효 추출액을 이용하여 제조하는 것을 특징으로 하는 옻 된장 및 간장의 제조방법 및 상기 방법으로 제조된 옻 된장 및 간장에 관한 것이다.