| 摘要 |
PURPOSE: A method of preparing soy sauce and toenjang containing powdered nephrite jade is provided to improve the storage life with maintaining the original nutriments and flavor of the sauce. CONSTITUTION: The method is characterized by the following steps of: (i) boiling soybeans with 3% of the total weight of an additive composed of 40% of powdered nephrite jade, 15% of kaolinite or yellow soil ceramic, and 15% of elvan, zeolite and germanium; (ii) making a drying room for growing bacillus subtillis and aspergillus comprising the floor and the wall made of yellow soils, hard charcoal and salt laid under the floor and pieces of nephrite jade and hard charcoals arranged in the room; (iii) drying boiled and mashed soybean lumps in the room for 3days, fermenting at 35deg.C for 7days and ripening at 15deg.C for 30days; (iv) getting processed salt water by adding 4times of water to natural salt and removing brine from the water after leaving for a day; (v) adding a mixture of 40% of powdered nephrite jade, 15% of kaolinite or yellow soil ceramic, and 15% of elvan, zeolite and germanium to the refined salt water; (vi) putting the resulting salt water and the well fermented boiled soybean lumps in a ratio of 1:1 in a jar and ripening at more than 15deg.C for 60days or more; (vii) getting soy sauce and toenjang from the ripened mixture; and then (viii) packing the produced soy sauce and toenjang in a container of which an inner stopper or cap or sticker attached around the container contains powdered nephrite jade inside. Far infrared rays and an anion irradiated from the nephrite jade are resonant with far infrared rays and an anion radiated from the soy sauce or toenjang and prevent denaturalization and deterioration of the contents kept for a long time. |
