METHOD FOR MANUFACTURING THE KOREAN SOY-BEAN PASTE AND THE SOY SAUCE INCLUDING THE YAM JUICE

摘要

A method of manufacturing fermented soybean products containing yam(dioscorea batatas) juice by naturally aging yam juice, lumps of fermented soybeans(Meju) and salt is provided. The method reduces off-flavor and off-taste of yam such as characteristic bitter and salty taste, without destruction of nutrients and physiologically active substances and retains original taste and flavor of fermented soybean products. Yam is added with 10 to 30% by weight of water, ground with a grinder for 5 to 10min and filtered with a sieve of 100meshes. Then 5 to 15% by weight of yam juice is mixed with 20 to 25% by weight of salt and 60 to 75% by weight of water, naturally aged with 15 to 30% by weight of lumps of fermented soybeans for 60 to 80 days and filtered with gauze or mesh with 100meshes. Solids are moved into a jar of soy sauce and aged for 60 to 90 days to produce soybean paste. Liquid is moved into a jar of soy sauce, aged for 30 to 40 days, heated at 80 to 95deg.C for 20 to 30min and cooled to produce soy sauce.