MANUFACTURING METHOD OF THE BUCKWHEAT DOENJANG

The present invention relates to a method for making buckwheat doenjang. More specifically, the present invention relates to a method for making buckwheat doenjang, comprising: immersing soybeans in water, and immersing buckwheat therein before draining; performing the draining after a predetermined...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	SHIN, HYE WON, JEON, MYUNG HEE
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 making buckwheat doenjang. More specifically, the present invention relates to a method for making buckwheat doenjang, comprising: immersing soybeans in water, and immersing buckwheat therein before draining; performing the draining after a predetermined period of time, and then steaming the soybeans and the buckwheat in a mixture state; making koji from the steamed soybeans and buckwheat in a mixture state; and adding steamed soybean mash, salt, and water, followed by mashing and aging.