SHELF-STABLE FERMENTED SOYBEAN PASTE SAUCE AND MANUFACTURING METHOD THEREOF

摘要

The present invention relates to fermented soybean paste sauce using fermented soybean paste, which is Korean traditional sauce, and a method for producing the same and, more specifically, to fermented soybean paste sauce using fermented soybean paste seasoned with all sorts of spices such as garlic, red pepper powder, and sesame seeds; and a method for producing the fermented soybean paste sauce which is shelf-stable by reducing microorganisms at an initial stage through continuous high temperature short time (HTST) sterilization so as to inhibit the propagation of the microorganisms during the shelf life.