18-07-2018 дата публикации
Номер: KR1020180082173A
Принадлежит:
The present invention relates to functional licorice soybean paste, licorice soy sauce, licorice ssamjang, licorice red pepper paste, and licorice chojang, all of which use licorice; and methods of producing the same. The licorice soybean paste is produced by mixing a conventional fermented soybean lump with a licorice concentrate extracted from licorice, refined salt, soybean meal, a small amount of potassium sorbate, and L-sodium glutamate, thereafter aging the mixture, and extracting therefrom solid matters to form soybean paste, to produce the licorice soybean paste. The licorice soy sauce is produced by boiling in a boiler pot, a mixture containing the remaining fermented soybean lump water, a licorice concentrate, and salt water, and adding a licorice concentrate thereto to produce the licorice soy sauce having a salinity of 14-16. The licorice ssamjang is produced by mixing the licorice soybean paste with a licorice concentrate, starch syrup, hot pepper powder, hot pepper seasoning ...
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