BEAN-PASTE, PEPPER-BEAN AND METHOD FOR MANUFACTURING THEM

From the paper

Abstract

A method of manufacturing soybean paste(Doenjang) or red pepper paste(Gochujang) by culturing any one of Lentinus edodes, Hericium erinaceus and Monascus purpureus in a soybean culture medium is provided to ensure the efficacy of mushroom mycelium, to reduce off-flavor of cultured soybeans and to improve the taste and flavor. Soybean paste or red pepper paste contains less than 50% by weight of cultured soybeans using any one of Lentinus edodes, Hericium erinaceus and Monascus purpureus, based on the total weight of fermented soybeans. The cultured soybeans are obtained by the steps of: mixing soybeans with 1 to 4% by weight of refined sugar soaking in water for 12 to 24hr dehydrating and heating at 121deg.C for more than 30min inoculating the sterilized solid medium with any one of Lentinus edodes, Hericium erinaceus and Monascus purpureus culturing for 2 to 3 weeks.