| 摘要 |
PURPOSE: A method of preparing soy sauce and pastes containing Salicornia herbacea is provided to make balanced diets for the soy sauce and soybean paste foods by enriching the foods with Salicornia herbacea bearing various nutritional contents while overcoming the problems related to the intake of Salicornia herbacea only. CONSTITUTION: Functional soy sauce and pastes are made with the content of Salicornia herbacea powder by 0.1-30 wt.%. In a method of preparing the koji for the soy sauce and pastes, the raw material of Salicornia herbacea gathered at the saltern is cleaned, and sliced. The sliced material is freeze-dried, and powdered. The power of is mixed with the steamed cereals or beans, and controlled such that the moisture content of the mixture becomes to be 35-50%. The mixture is inoculated with a starter culture, and cultivated for 2-4 days. |
