METHOD FOR PREPARING MEJU USING DEFATTED SOY CAKE, GLASSWORT AND RICE, AND METHOD FOR MANUFACTURING CONVENTIONAL SOY SAUCE USING THE MEJU

PURPOSE: A producing method of fermented soybean blocks using soybean cake, Salicornia herbacea, and rice, and a producing method of traditional soy sauce using the fermented soybean blocks are provided to improve the quality of the soy sauce. CONSTITUTION: A producing method of fermented soybean bl...

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Bibliographische Detailangaben
Hauptverfasser:	KIM, YONG HO, LEE, MYUNG SOOK, JANG, DUCK KYU, LEE, YU WEON, JEON, BO YOUNG, PARK, DOO HYUN, LEE, MIN NYUNG
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:	PURPOSE: A producing method of fermented soybean blocks using soybean cake, Salicornia herbacea, and rice, and a producing method of traditional soy sauce using the fermented soybean blocks are provided to improve the quality of the soy sauce. CONSTITUTION: A producing method of fermented soybean blocks uses 40-98wt% of soybean cake, 1-30wt% of Salicornia herbacea, and 1-30wt% of rice. All the ingredients are crushed into 0.001-0.5mm particles. The soybean cake and the rice is mixed with the Salicornia herbacea after steaming. The Salicornia herbacea is prepared by removing the salinity from dried Salicornia herbacea by soaking the Salicornia herbacea in flowing water for 10-50 minutes, and crushing the Salicornia herbacea into 0.001-0.5mm particles.