-
公开(公告)号：KR1020130047307A
公开(公告)日：2013-05-08
申请号：KR1020110112244
申请日：2011-10-31
Applicant: 신안군농업기술센터소장 , 목포대학교산학협력단
Abstract: PURPOSE: A manufacturing method of fast-fermented bean paste using peanut for boiling is provided to offer excellent nutrition by increasing the content of amino acid and calcium while having the advantages of conventional fast-fermented bean paste. CONSTITUTION: Beans are washed and soaked. The soaked beans are steamed and cooled. The cooled beans are inoculated with bacillus, mixed with peanut powder, and fermented. The fermented product is aged. The fermentation step is performed in a fermenter at a temperature range of 30-50 deg. C and a humidity range of 75-85% for 17-19 hours. In the fermentation step, the peanut powder is mixed in 5-25 weight% with 75-95 weight% of steamed beans. The aging step is performed at a temperature range of -1 to 5 deg. C for 23-30 hours.
Abstract translation: 目的：提供使用花生煮沸的快速发酵豆酱的制造方法，通过增加氨基酸和钙的含量，同时具有传统的快速发酵豆酱的优点，提供优异的营养。 构成：豆子被洗涤和浸泡。 浸泡的豆子被蒸并冷却。 冷却的豆子用芽孢杆菌接种，与花生粉混合并发酵。 发酵产品陈化。 发酵步骤在发酵罐中在30-50度的温度范围内进行。 C，湿度范围为75-85％，持续17-19小时。 在发酵步骤中，花生粉以5-25重量％与75-95重量％的蒸豆混合。 老化步骤在-1至5度的温度范围内进行。 C为23-30小时。
-
公开(公告)号：KR101346311B1
公开(公告)日：2013-12-31
申请号：KR1020110112244
申请日：2011-10-31
Applicant: 신안군농업기술센터소장 , 목포대학교산학협력단
Abstract: 본 발명은 끓임용땅콩청국장에 관한 것으로, 보다 구체적으로는 땅콩분말을 함유하여 맛과 향을 향상시킬 뿐만 아니라 칼슘과 아미노산 함유량을 증가시켜 영양학적으로 보다 우수한 고품질의 끓임용땅콩청국장 및 그 제조방법에 관한 것이다.
-
Search Results
2
records
(took 0.018 seconds)
