| 摘要 |
PURPOSE: A manufacturing method of soy sauce and doenjang using brich sap is provided to enhance strong stomach, dieresis, and stamina. CONSTITUTION: Brich sap is collected directly to a low temperature storehouse from white brich by using an automatic collection apparatus. The brich sap is stored in the low temperature storehouse for about 10 days. Then, impurities in the brich sap are removed by using a filtering net. Water and beans are mixed at a ratio of 1.4:1, and the beans are boiled in the water for 8 hours. Using the boiled beans, meju, which is fermented soybean paste, is manufactured. The meju is dried at room temperature of 25°C or higher for 45 days or more, and then the meju is fermented at room temperature of 30°C or higher for 4 to 5 days. The fermented meju is washed and dried. The brich sap and salt are mixed at a weight ratio of 3:1 in a jar, and the dried meju is immersed in the mixture. The content in the jar is aged for 6 months to 1 year. Among the content in the jar, liquid, which is soy sauce, and solid, which is the meju, are separated. The liquid is boiled by using a general method of manufacturing soy sauce to make soy sauce.
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