| 摘要 |
The present invention relates to a method of cooking a new black soybean sauce containing lactic acid bacteria, a black soybean sauce containing lactic acid bacteria prepared by the method, and a method of instantly cooking a black soybean sauce dish using the black soybean sauce containing lactic acid bacteria. The present invention provides a black soybean sauce containing lactic acid bacteria, wherein the black soybean sauce containing lactic acid bacteria as active ingredients is capable of remedying the shortcomings of an existing black soybean sauce, such as high calories and high fat contents by promoting intestinal peristalsis and intestinal regulation and suppressing intestinal harmful microorganisms during ingestion of the black soybean sauce, thereby promoting digestion and suppressing accumulation of fat. The purpose of the present invention is to provide a black soybean sauce containing lactic acid bacteria, in which losses of lactic acid bacteria and nutrients that are vulnerable to heat are minimized, and a method of preparing the black soybean sauce containing lactic acid bacteria. A method of preparing a black soybean sauce containing lactic acid bacteria includes the steps of: preparing a black soybean sauce as a food material; injecting the prepared food material into a liquid tank and stirring the food material in the liquid tank; setting a temperature of the liquid tank at 80°C to 85°C and heating the food material while stirring the food material for 25 minutes; stopping heating of the tank and cooling the black soybean sauce to a temperature of about 40°C to 45°C; injecting a lactic acid bacteria mixture into the cooled black soybean sauce at a rate of 0.5 g/kg and stirring the lactic acid bacteria mixture; and vacuum packing the black soybean sauce containing lactic acid bacteria in a container to be kept under refrigeration and distributed, wherein the lactic acid bacteria mixture comprises 1 wt% of Leuconoctoc mesenteroides, 1 wt% of Lactobacillus plantarum, 1 wt% of Lactobacillus casei, 1 wt% of Lactococcus lactis, 1 wt% of Pediococcus pentosaceus, 1 wt% of Lactobacillus brevis, and 94 wt% of Kimchi lactic acid bacteria powder. |
