PRODUCING METHODS OF SOYBEAN PASTE COMPRISING POWDERED LARVA OF PROTAETIA BREVITARSIS

The present invention relates to a method for manufacturing soybean paste containing protaetia brevitarsis larvae powder, which comprises: mixing steamed soybeans and protaetia brevitarsis larvae powder and fermenting a mixture to make a fermented soybean lump; and mixing the fermented soybean lump...

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Bibliographische Detailangaben
1. Verfasser:	YOO, YE SUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The present invention relates to a method for manufacturing soybean paste containing protaetia brevitarsis larvae powder, which comprises: mixing steamed soybeans and protaetia brevitarsis larvae powder and fermenting a mixture to make a fermented soybean lump; and mixing the fermented soybean lump and 20~25% (w/w) salt water and fermenting a mixture to manufacture soybean paste. The soybean paste manufactured by the above method has enhanced taste and flavor compared to existing traditional soybean paste to be easily used as health functional food. 본 발명은 흰점박이꽃무지 유충 분말을 함유하는 된장의 제조방법에 관한 것으로서, 바람직하게는 대두 증자물 및 흰점박이꽃무지 유충 분말을 혼합하고 발효하여 메주를 제조하고, 상기 메주 및 20~25%(w/w) 소금물을 혼합하고 발효하여 된장을 제조하는 방법에 관한 것이다. 상기 방법으로 제조된 된장은 기존의 재래된장에 비해 맛과 향미가 증진되어 건강기능성 식품으로 용이하게 이용할 수 있다.