http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180092531-A

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filingDate 2017-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2018-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20180092531-A
titleOfInvention Femented soy sauce with reduced stink and enhanced umami and the manufacturing method thereof
abstract The present invention relates to a fermented soy sauce prepared by using a traditional meju, wherein the fermented soy sauce is reduced in the amount of unheated soy sauce and the fermented soy sauce is improved in the manufacturing process. The present invention relates to a method for preparing a fermented soybean meal, which comprises the steps of: i) milling a traditional meju with water and then milling meju; ii) pouring water into the meju of the step i), and iii) Mixing and aging for 5 to 8 days; iv) adding sea salt to the sea tangle to prepare salt water, and v) adding the salt of step iv) to the mixture of step iii) and aging the salt mixture; And vi) filtering the meju to separate the soy sauce.
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