| 摘要 |
The present invention relates to fermented soybean paste garlic and a manufacturing method thereof comprising the steps of: (a) preparing a seasoning solution by mixing vinegar, sugar and water; (b) injecting fresh garlic to the seasoning solution in the (a) step and aging the same for 30 to 90 days, and preparing the aged garlic; (c) mixing the aged garlic in the (b) step with fermented soybean paste; and (d) aging the fermented soybean paste of the mixed with the garlic in the (c) step for 5 to 10 days. The manufactured fermented soybean paste garlic lies less on the stomach by reducing sour taste of garlic and is allowed to maintain tissue of garlic, thereby leading to crunchy texture and increasing demand of young people who dislike sour taste and smell of garlic. In addition, the fermented soybean paste garlic has a mixture of thin slice of Katsuwonus pelamis and Perilla frutescens var. japonica Hara powders in a manufacturing process, thereby improving its flavor, and removing sour taste and smell of garlic so Koreans as well as foreigners may like garlic. In addition, the fermented soybean paste garlic has active ingredients included in garlic, fermented soybean paste, thin slice of Katsuwonus pelamis and Perilla frutescens var. japonica Hara powders and is accordingly used for manufacturing good food in a nutrient aspect. |
