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1. (WO2017039285) METHOD FOR PREPARING MEJU SOYBEAN PASTE AND MEJU SOYBEAN PASTE PREPARED THEREBY

Pub. No.:    WO/2017/039285    International Application No.:    PCT/KR2016/009658
Publication Date: Fri Mar 10 00:59:59 CET 2017 International Filing Date: Wed Aug 31 01:59:59 CEST 2016
IPC: A23L 11/20
A23L 11/10
Applicants: CJ CHEILJEDANG CORPORATION
씨제이제일제당(주)
Inventors: LEE, Seung Yeon
이승연
KIM, Duk Jin
김덕진
SHIN, Hye Won
신혜원
Title: METHOD FOR PREPARING MEJU SOYBEAN PASTE AND MEJU SOYBEAN PASTE PREPARED THEREBY
Abstract:
The present invention provides a method for preparing a meju soybean paste and a meju soybean paste prepared thereby, the method comprising: a mixing step for mixing a Korean meju soybean paste and a modified meju soybean paste to prepare a mixed meju soybean paste; a primary aging step for primarily aging the mixed meju soybean paste at room temperature; and a secondary aging step for secondarily aging the mixed meju soybean paste, which has gone through the primary aging, at a low temperature. According to the method for preparing a meju soybean paste and a meju soybean paste prepared thereby, of the present invention, a distinctive deep and pleasant flavor of the Korean meju soybean paste due to the combinative fermentation is maintained by mixing the Korean meju soybean paste and the modified meju soybean paste, and the protein degradation rate is increased using the high protease activity of the modified meju soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a meju soybean paste of the present invention, the mixed meju soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a meju soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Korean meju soybean paste is maintained, so that a meju soybean paste with excellent quality can be mass-produced.