| 摘要 |
To directly produce traditional soybean paste, red pepper paste, and fermented soybean paste which are important in the Korean diet at home, there are many manual processes, and long time effort and elaboration are needed. Therefore, many families purchase the same from the market to cook, but precuts from the market are not reliable. However, directly producing the same is not easy, so modern new technique has been needed in the field. In the present invention, the old tradition is modified. Well-steamed lactobacillus kimchi is mixed and agitated with raw beans which are not boiled according to flavors conveniently and instantly at home. In a pair of gear screws, transferring and rotation are continuously circulated, and oxygen is provided at approximately 60 degrees in a semi-steamed state, so a fermenting condition is optimally adjusted. Kimchi soybean paste has taste, nutrition, and medicinal components which are similar to 1- or 2-year-aged soybean paste through fermentation of 72 hours. The soybean paste produced according to the present invention is fermented while beans are not steamed, so lactobacillus of kimchi and special composite lactobacillus of beans are fused while medicinal components of beans having anticancer effects are not destructed. Thus, health functional components in the human body need to be continuously verified. |
