| 摘要 |
PURPOSE: A method of culturing lactic acid bacteria and a method of making transparent soy sauce are provided to mature lactic acid which is extracted from kimchi along with sweet potatoes. CONSTITUTION: A method of making transparent soy sauce comprises: a step to extract lactic acid from kimchi; a step to culture the extracted lactic acid using sweet potatoes; a step to firstly culture the lactic acid by adding the acid into water with rice, onions and salt; a step to control salinity by adding pulverized garlic to the lactic acid water; a step to secondly culture the lactic acid water; and a step to gain transparent soy sauce by removing garlic from the lactic acid water. The lactic acid is Lactobacillus sp. or a Bifidobacterium strain. 15-20g of salt is dissolved in 1L of water and 0.5-2g of lactic acid is added to the water. In the culturing step, sweet potatoes are chosen from either a pumpkin Ipomoea or a chestnut Ipomoea. In the first culturing step, rice is dried rice. In the salinity controlling step, salinity is 20-23%. Maturing in the first and second culturing steps is conducted for 2 to 4 months. After the soy sauce gaining step, an extra month is added for maturing. |
