NATURAL SEASONINGS CONTAINING FERMENTED SOYBEANS AS MAIN MATERIAL AND ANCHOVY POWDER, BROWN ALGAE AND KELP AS SUBSIDIARY MATERIAL

摘要

PURPOSE: Natural seasonings containing fermented soybeans(cheongkukjang) as a main material and anchovy powder, brown algae and kelp as a subsidiary material are provided. They have excellent palatability as compared to conventional stew using MSG when added to stew(tchigae). CONSTITUTION: The natural seasonings contain 65 to 80% by weight of fermented soybeans, 8 to 15% by weight of anchovy powder, 8 to 15% by weight of kelp(laminaria) and 4 to 8% by weight of brown algae(Undaria pinnatifida). The mixture of anchovies, kelp and brown algae is heated with purified water until the purified water is reduced to 1/3 to 1/2, dried, ground and mixed with fermented soybean powder.