| 摘要 |
PURPOSE: Soy sauce(kanjang) and fermented soybean paste(toenjang) prepared by fermenting fermented soybean(meju) are prepared. The meju is obtained by adding sesame meal before and after the formation thereof and then fermenting. It is eliminated in a foul smell and has characteristic taste and flavor of sesame. CONSTITUTION: During the manufacture of soy sauce, 9% by weight of sesame meal with 40 meshes is added before and after the formation of fermented soybean(meju) based on the total weight of sesame meal and meju beans and then aged for 180 days. In the manufacturing fermented soybean paste, 9% by weight of sesame meal with 40 meshes is added before and after the formation of meju based on the total weight of sesame meal and meju beans and then aged for 120 days. |
