SEAFOODS DOENJANG AND IT'S MAKING METHOD

摘要

A method of manufacturing soybean paste(Doenjang) containing Styela clava Herdman extract is provided to have the functionality such as antimicrobial properties, thrombolytic capacity and antihypertensive activity. Styela clava Herdman is finely cut, mixed with water in a weight ratio of 1:2, heated at 90 to 98deg.C for 5 to 20min and filtered. The Styela clava Herdman extract is concentrated at 90 to 110deg.C to 15 to 20 Brix and dried at 40 to 50deg.C for 48hr. Then, 95 to 98% by weight of Soybean paste is mixed with 1 to 2% by weight of Styela clava Herdman concentrate and 1 to 3% by weight of dried Styela clava Herdman, aged at 25 to 35deg.C for 2 to 5 days, sterilized at 60 to 70deg.C for 5 to 25min and mixed with 3 to 5% by weight of a spirit(distillers' grains) at 60 to 70deg.C for 5 to 25min.