JANG FOOD SUCH AS DOENJANG CONTAINING SPIRULINA AND THE METHOD OF PREPARING SAME

摘要

PURPOSE: A manufacturing method of soy sauce class food containing Spirulina is provided to manufacture soy sauce class food containing Spirulina without destroy of nutrients by combining the Spirulina culturing process with a fermentation technique of soy sauce etc. CONSTITUTION: After a culture medium for Spirulia is input in an incubator, Spirulina plastensis is inoculated and cultivated at 20-35deg.C. for 15-30 days in an aerobic condition. Boiled beans are added to the incubator, and a condition of 32-33 of the salinity(PSU), and pH 10-11 is set up. Bacillus subtilis is inoculated with the incubator, and cultivated at 30-35deg.C for 20-50 days in an aerobic condition. In the inoculation step, Spirulina platensis is cultivated in a condition of 300-400 Lux of light until the chlorophyll is seen with naked eyes. In the cultivation step, Bacillus subtilis is cultivated in a condition of 300-400 Lux of light until pH is lowered to 9 or less. Solid materials are separated from the cultured material obtained from the cultivation step, and obtained. Solid materials are separated from the cultured material obtained from the cultivation step, molded to fermenting soy bean blocks and dried.