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公开(公告)号：KR1020010018095A
公开(公告)日：2001-03-05
申请号：KR1019990033913
申请日：1999-08-17
IPC: A23L1/202
Abstract: PURPOSE: A method for preparing ground soybean paste(Cheonggukjang) using sword bean containing abundant nutriments and soybean is provided to serve the wholesome Cheonggukjang having traditional flavor without a strong offensive smell. CONSTITUTION: The soybean paste is prepared by the steps of: (i) soaking sword beans, Canavalia gladiata DC., in water for 36-72hr and cutting into small pieces of 0.5-1.5cm in a diameter; (ii) soaking soybeans in water for 12-36hr and cutting into pieces of 0.5-1.5cm in a diameter; (iii) adding 100-200wt% of the soybeans or 3-5wt% of MSG(monosodium glutamate), based on the weight of the sword beans, to the cut sword beans and steaming the mixture at 90-130deg.C for 30-60min; (iv) inoculating 1-5wt% of Bacillus subtilis to the steamed mixture and fermenting at 37-45deg.C for 36-72hr; and then (v) aging the fermented mixture at 2-8deg.C for 12-36hr and adding 1-3wt% of one or more of salt, garlic and powdered red pepper to the resulting bean paste.
Abstract translation: 目的：提供使用含有丰富营养和大豆的剑豆的大豆酱（Cheonggukjang）的制备方法，为具有传统风味的健康清汤提供无味的强烈异味。 构成：大豆酱通过以下步骤制备：（i）将剑豆（Canavalia gladiata DC。）在水中浸泡36-72hr，切成直径为0.5-1.5cm的小块; （ii）将大豆浸泡在水中12-36小时，切成直径为0.5-1.5厘米的碎片; （iii）将100-200重量％的大豆或3-5重量％的MSG（谷氨酸钠）（以剑豆的重量计）加入切割的剑豆中，并将混合物在90-130℃下蒸30- 60分钟; （iv）将1-5重量％的枯草芽孢杆菌接种到蒸煮的混合物中，并在37-45℃下发酵36-72小时; 然后（v）在2-8℃下将发酵混合物老化12-36小时，并向所得豆酱中加入1-3重量％的一种或多种盐，大蒜和粉红色辣椒。
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公开(公告)号：KR100324132B1
公开(公告)日：2002-02-20
申请号：KR1019990033913
申请日：1999-08-17
IPC: A23L1/202
Abstract: 본발명은청국장제조시작두콩과메주콩을혼합하거나, 작두콩에글루탐산일나트륨(monosodium glutamate, MSG)을첨가하여발효시킴으로써수득될수 있는, 청국장의강한이취가감소되고, 새로운맛과풍미가발현되어, 기호도가높은작두콩을이용한청국장및 그의제조방법에관한것이다. 본발명의불쾌취가제거된청국장의제조방법은작두콩을물에수침시키고세절한다음, 수침시켜세절한메주콩또는글루탐산일나트륨을첨가하여배합물을수득하는공정; 전기배합물을증자하고, 바실러스서브틸리스()를배합물중량에대하여 1 내지 5중량% 접종한다음, 발효시켜발효물을수득하는공정; 및, 전기발효물을숙성시키고조미하는공정을포함한다. 본발명에의하면, 청국장제조에사용될수 없었던작두콩을이용하여전통적인청국장의맛이재현됨과동시에, 강한이취가효과적으로감소되는청국장을위생적이고현대적으로제조될수 있다.
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