| 摘要 |
PURPOSE: A method of producing fermented soybean paste(toenjang) by blending fermented soybean with activated water in a specified ratio and then allowing exposure to sunlight for periods as long as possible is provided. Therefore, it produces toenjang having a good taste while being removed in bad smell. CONSTITUTION: Activated water is blended with fermented soybeans(meju) and salt in a ratio of 1:1.5 to 2:0.3 and then fermented or aged for 40 to 60 days under the condition of being exposed to sunlight for periods as long as possible. The activated water contains 0.0002 to 0.0052% by weight of gold, 0.0001 to 0.05% by weight of germanium, 8 to 18% by weight of calcium, 0.0003 to 0.0004% by weight of manganese, 0.51 to 1.45% by weight of magnesium, 0.001 to 0.01% by weight of iron, 0.001 to 0.035% by weight of selenium, 1.31 to 2.52% by weight of potassium and 5.1 to 29.2% by weight of sodium. |
