公开(公告)号：KR101423115B1

公开(公告)日：2014-07-25

申请号：KR1020130006948

申请日：2013-01-22

Applicant: 전북대학교산학협력단

Inventor： 김용석 ,  김수연

IPC: A23L27/60 ,  A23L11/20

CPC classification number: A23L11/20 ,  A23L11/09 ,  A23L27/60 ,  C12R1/10

Abstract: The present invention relates to a manufacturing method of a salad dressing using fast-fermented soybean paste having reduced Bacillus cereus, and to a salad dressing manufactured thereby, characterized by comprising: (a) a step of producing the fast-fermented soybean paste, wherein soybeans are dehydrated after being soaked, steamed, cooled, then inoculated by Bacillus licheniformis, and fermented thereafter; and (b) a step of mixing the fast-fermented soybean paste produced in step (a) with ingredients of the salad dressing.

Abstract translation: 本发明涉及使用具有降低的蜡状芽孢杆菌的快速发酵大豆酱的沙拉酱的制造方法以及由此制成的沙拉酱，其特征在于，包括：（a）制备快速发酵的大豆酱的步骤，其中 大豆在浸泡，蒸，冷却后脱水，然后用地衣芽孢杆菌接种，然后发酵; 和（b）将步骤（a）中生产的快速发酵大豆酱与色拉调料的成分混合的步骤。