Title:
METHOD FOR MANUFACTURING FISH SAUCE USING FERMENTED SOYBEAN LUMP POWDER AND FISH SAUCE MANUFACTURED THEREBY
Document Type and Number:
WIPO Patent Application WO/2016/175633
Kind Code:
A1
Abstract:
The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a step of mixing 0.5 to 10 weight% of fermented soybean lump powder with regard to the weight of fish sauce; (S2) a ripening step of fermenting a mixture of the fish sauce, fermented soybean lump powder, shiitake mushroom powder and starch powder for 7 to 70 days at 10 to 32°C; and (S3) filtering the ripened fish sauce mixture to thereby remove sediment. By applying traditional Korean fermented foods, the fish sauce eliminates a peculiar smell which gives displeasure and a fishy smell of fish sauce, significantly enhances the flavor, thereby increasing savory taste, and thus can be harmonized with any dish and can be used for multiple purposes. In addition, sweet and salty tastes are also increased, while the flavor is enhanced. Accordingly, salinity is reduced so that sodium and sugar intake can be reduced, and thus it is expected that the fish sauce can be useful all over the world as well as in Korea.
Inventors:
KIM CHANG-SOO (KR)
Application Number:
PCT/KR2016/004604
Publication Date:
November 03, 2016
Filing Date:
May 02, 2016
Export Citation:
Assignee:
RAKCHUN FOOD CO LTD (KR)
International Classes:
A23L17/00; A23B4/02; A23L3/358; A23L11/20
Foreign References:
| KR20140069550A | 2014-06-10 | |||
| KR101385294B1 | 2014-04-24 | |||
| KR101344850B1 | 2013-12-26 | |||
| KR940000328B1 | 1994-01-17 | |||
| KR20000054051A | 2000-09-05 | |||
| KR20070078406A | 2007-07-31 |
Attorney, Agent or Firm:
LEE, SUNG WOO (KR)
이성우 (KR)
이성우 (KR)
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