Manufacturing method of soybean paste by protease and its processed products

A manufacturing method, soybean paste technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, applications, etc., can solve the problem of not being able to produce enough protease
CN101346071AInactive Publication Date: 2009-01-14CJ CHEILJEDANG CORP
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
CJ CHEILJEDANG CORP
Publication Date
2009-01-14
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention relates to a method of manufacturing soybean paste characterized by the addition of a protease during the production of the soybean paste to accelerate aging and enhance the quality of the soybean paste prepared thereby. More precisely, the present invention relates to a method of manufacturing soybean paste comprising the step of adding single protease or a protease complex prepared by mixing at least two different proteases selected from a group consisting of protease originating from Aspergillus oryzae, having excellent protein degradation capacity; protease originating from Bacillus spp. and plant proteases such as those originating from papaya and pineapple. According to the present invention, by the addition of a protease with excellent protein degradation capacity, a soybean paste with unique tastes and flavors can be prepared with reduced aging time and increased production efficiency.
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Description

technical field

[0001] The present invention relates to a method for manufacturing soybean paste by adding protease to soybean paste, more precisely, relates to a manufacturing method of soybean paste, which includes adding protease with excellent protein degradation performance to promote the ripening of soybean paste, High-quality soybean paste is thereby produced, and also relates to soybean paste prepared thereby. Background technique

[0002] The manufacturing methods of soybean paste are mainly divided into traditional methods and improved modern methods. According to the traditional method, although there are differences between provinces, it is basically steamed, ground and shaped into bricks, rectangles or spheres, and then dried for 2-3 days. Then, once cracks appear on the surface, the formed and dried fermented soybeans are tied and hung with the straw at the right temperature and humidity. Subsequently, various natural microorganisms adhere and multiply on it....

Claims

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