Production of soybean sauce and soybean paste containd Ganoderma Iucidum fermentation broth

摘要

PURPOSE: Provided is a process of preparing the subject soy sauce and fermented soybean paste(toenjang) by mixing a culture solution of Ganoderma lucidum Karst. cultured by using a culture medium of sugar and soybean powder with salt and soybean paste(meju) and then naturally aging. Whereby, the product is excellent in taste and flavor and contains a variety of nutritious and physiological materials. CONSTITUTION: About 40 to 50% by weight of a culture solution of mycelium Ganoderma lucidum Karst. is mixed with 50 to 60% by weight of water to give a mushroom culture solution. 75 to 80% by weight of the mushroom culture solution is added with 20 to 25% by weight of salt to give a salt-added mushroom culture solution. 70 to 80% by weight of the salt-added mushroom culture solution is mixed with 20 to 30% by weight of soybean paste and an appropriate amount of charcoal, naturally aged, and then heated at 80 to 95deg.C for 20 to 30min.