Manufacturing Method of Saengmaeksan Soybean Paste, And Saengmaeksan Soybean Paste Manufactured Thereby

摘要

PURPOSE: A high functional soybean paste manufacturing method is provided to maximize the intrinsic effect of the saengmaeksan soybean paste; to make the taste of soybean paste deeper and thicken and to remove the intrinsic smell of soybean paste. CONSTITUTION: The manufacturing method of a saengmaeksan soybean paste includes the fermenting step that which ferments for 4-6 months in a soaked state after soaking the fermented soybean lump and the liriope rhizome powder into brine; and the second fermenting step which ferments for a month mixing the saengmaeksan extracts with the fermented soybean lump. The contents of the liriope rhizome which is soaked in brine is 6-10 wt% of the fermented soybean lump and the saengmaeksan extract, which is mixed with the fermented soybean paste, is 10-15 wt% of the soybean paste. The saengmaeksan extract is produced extracting and filtering the condensed liquid by heating in 95-130 degree C for 5-6 hours mixing the roasted liripe rhizome and jujube; the fruit of Maximowiczia typical; the milk vetch root; and the ginseng into water. The weight ratio of the liriope rhizome, jujube, the fruit of Maximowiczia typical, the milk vetch root and the ginseng is 4:4:2:2:1 and the total weight takes 20 wt% of the total mixture solution. The roasted liripe rhizome and the roasted jujube are roasted in 190 degree C for 10 minutes after drying the liriope rhizome and the jujube washed with water in 80 degree C for 20 hours. The fermented soybean lump is hot air dried in 55-60 degree C after culuring the boiled beans, in which Aspergillus oryzae is inserted, for three days in 29 degree C.