PINE NUT AIDED LOW SALINITY BEAN PASTE AND METHOD FOR MANUFACTURING THE SAME

摘要

The present invention relates to low salinity pine nut soybean paste and a method for producing the low salinity pine nut soybean paste. The method comprises: a boiled soybean lump producing step of boiling beans and rice and molding the same into a boiled soybean lump shape; a boiled soybean lump fermenting step of fermenting the boiled soybean lump obtained through the boiled soybean lump producing step by using straws; a salty water dipping step of adding and aging the fermented soybean lump from the boiled soybean lump fermenting step in salty water; and a mixing step of feeding and mixing pine nuts, Aspergillus oryzae powder, boiled beans, and soy sauce water in the fermented soybean lump from the salty water dipping step. According to the low salinity pine nut soybean paste and the method for producing the low salinity pine nut soybean paste, when soybeans are boiled, white rice is added and boiled together. The Aspergillus oryzae powder is added in a fermented soybean lump, and an interaction is caused between the Aspergillus oryzae powder and white rice, so bad smells of soybean paste may be removed and children and foreigners may consume the soybean paste without feeling burden. In particular, pine nuts are fed after a heating step or a fermenting step is completed, so pine nut oil is intactly maintained. Accordingly, contents of polyunsatumted fatty acid or pinolenic acid are high, and a nutritive value is high. Due to osmotic actions of oil components of pine nuts and soybeans, low salting is possible. Moreover, pine nuts are sliced into several pieces, so a chewing texture may be ensured.