| 摘要 |
PURPOSE: A sauce manufacturing method is provided to reduce a fermentation period of traditional Korean sauce remarkably. CONSTITUTION: A fermented lacquer extract is added in salty water, which is used in manufacturing of fermented soybean lumps or sauce, for fermentation. Fermented soybean lumps are manufactured by fermenting after inoculating steamed beans with one or more microorganisms among Bacillus licheniformis or Aspergillus oryzae. 0.0001-0.05%(w/v) of Bacillus licheniformis to the dry weight of bean is used for inoculation. 0.001-0.20%(w/v) of Aspergillus oryzae to the dry weight of bean is used for inoculation. 1.5-3 times the volume of salt water to the volume of the fermented soybean lumps is added. Salinity is 15-30%. An extraction solvent for the fermented lacquer extract is selected from a group of n-hexane, acetone, ethanol, methanol, and water. The extraction solvent is water. The addition content of the fermented lacquer extract is 0.000001-30%(w/v) to the weight of fermented soybean lumps. |
