KR100414421B1 - Fuctional Soybean Paste And Fuctional Soy Source And Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a functional soybean and functional soy sauce and a method for manufacturing the same, which is boiled soybean (soybean), pulverized to a suitable size, and dried again to form a meju as large as the size of the neck, and then produced by dissolving bamboo salt in bamboo cut water. Chinese herbal medicine containing the meju, cheonma, sewage, and licorice is added to bamboo brine to ferment and ferment for a predetermined period. The meju is a functional soybean paste that has been aged and fermented with the medicinal herb ingredients as a functional soy sauce, and the bamboo salt is fermented and fermented with the medicinal herb as a functional soy sauce. By smoothing the function and physical function, it can function in the energy enhancement.

Description

Functional Soybean and Functional Soy Sauce and Manufacturing Method thereof {Fuctional Soybean Paste And Fuctional Soy Source And Manufacturing Method Thereof}

The present invention relates to a method of manufacturing soybean paste and soy sauce, and more specifically, by combining the medicinal herbs such as cheonma, sewage, sage and so on during the aging process of doenjang and soy sauce, it can express the anticancer action and energetic function in the human body Functional soybean and soy sauce and a method of manufacturing the same.

In many Asian countries, vegetable protein, soybean, has been processed and used as food instead of animal protein food, because it is not easy to consume animal protein due to the environmental characteristics of the region. Nevertheless, it is due to the high protein contained in soybeans.

Such soybean processed foods typically include doenjang such as doenjang, cheonggukjang, soy sauce, and red pepper paste.They are hydrolyzed by protease, amylase, etc. secreted by specific microorganisms involved in the manufacturing process. Seafood amino acids, sugars, and salts combine to create a unique taste.

In addition, products produced by esterification of acids and alcohols during the aging process will enhance the taste more abundantly.

It is well known that these jangs are a major decay in many Asian countries, including Korea, and also contain various essential amino acids as seasonings for cooked foods, which are indispensable in terms of nutritional value and taste of food.

The soybean paste, soy sauce, and red pepper paste are long-term fermented soybean fermented foods, and there are many academic studies in terms of their efficacy, and in the manufacturing process, dozens of microorganisms, such as fungi, yeasts, and bacteria, are involved in the ripening period. It can range from a few months to a year or two.

Conventional traditional doenjang refers to a method of making soybeans by boiling soybeans, and improved doenjang refers to a method of making barley or wheat as a raw material rather than soybeans with a high purchase price. Whereas microorganisms are inoculated and prepared by fermentation, the improved type is produced by inoculating and fermenting only Nuruk in a clean room.

1 is a flow chart of such a conventional method for producing soybean paste, and FIG. 2 is a conventional method for producing soy sauce.

As shown in Fig. 1 and 2, first, in the method of manufacturing doenjang, a predetermined amount of soybeans are washed with water and then stored in water at about 18 ° C. for about 12 hours to sufficiently contain moisture. (S1)

Then, the beans containing water are boiled in water of about 100 ℃ about (S2).

In addition, the boiled beans are finely ground. (S3)

Next, the pulverized beans are molded into a cube shape having a predetermined size to make meju. (S4)

In addition, the meju is naturally dried in a closed space for 3 to 5 days. (S5)

Then, the dried meju hung with a string in the room maintaining a temperature of about 20 ℃ about 2 months to 4 months to store and aged. (S6)

In addition, the aged meju is dried in the sun (S7).

The dried meju is placed in a container of a constant size with brine having a predetermined salinity, and fermented by repeatedly opening and closing during the dry season for several months. (S8)

Thereafter, the brine is separated and removed from the container, and the meju is placed in another container and matured again for several months to finally complete miso. (S9)

Next, the manufacturing method of soy sauce goes through a process very similar to the manufacturing method of the doenjang, soaked in a predetermined amount of the beans soaked in water at about 18 ℃ for about 12 hours to ensure sufficient moisture. (S10)

Then, the beans containing water are boiled in water at about 100 ° C. (S20).

In addition, the boiled beans are finely ground. (S30)

In addition, the pulverized beans are molded into a cube shape having a predetermined size to make meju. (S40)

Then, the meju is naturally dried in a closed space for about 3 to 5 days.

Next, the dried meju hung in the air with a string in the room maintaining a temperature of about 20 ℃ about 2 months to 4 months to store and aged. (S60)

In addition, the aged meju is sufficiently dried in the sun (S70).

The dried meju is placed in a container of a certain size with brine having a predetermined salinity, and fermented repeatedly by opening and closing during the dry season for several months.

Thereafter, the meju is separated and removed from the container, and the saline is placed in another container to remove the foreign substances, etc., repeated several times, and matured again for several months to complete the soy sauce.

As described above, the conventional methods for producing soybean paste and soy sauce are made of soybean (soybean) as a raw material and are fermented and fermented, so that the manufacturing process is almost similar. After a certain period of maturation between each other, only meju is separated and matured again to complete miso, and only brine is separated and aged again to complete soy sauce.

When the soybeans boiled in the conventional soybean and soy sauce manufacturing method are formed into meju, the soybean is pulverized so finely that it is not appropriate in the process of storing for 3 to 5 days in a closed space after molding meju. There is a problem of ripening, that is, completely rotting.

In addition, the relatively important standard values such as the aging period in each process, the salinity of saline, the ratio of meju and saline during fermentation are not standardized objectively, and are used according to the situation at the time of manufacture. There is a problem that is not easy to implement.

In addition, although miso and soy sauce are known to have excellent anti-cancer effects, they are commonly used as beans to produce miso and soy sauce. There is a problem that exposes limitations.

Accordingly, the present invention has been made in view of the above problems, and a first object of the present invention is to provide a functional miso and soy sauce and a method for producing the same, which can double the anticancer effect and the tonic effect.

In addition, a second object of the present invention is to provide a functional soybean and soy sauce and a method of manufacturing the same by appropriately blending medicinal herbs such as cheonma, sewage, porcelain and the like during the aging process.

The object of the present invention is to heat the predetermined amount of beans washed with water at 100 ℃ to 150 ℃ for 1 hour to 1 hour 30 minutes until steamed for 2 hours to 3 hours;

Pulverizing the beans to a predetermined size and then forming a meso cuboid-shaped meju to dry naturally for 24 hours, and again drying the meju in air for 6 to 8 weeks to dry again with a natural blower;

Lay out the meju and straw grass in the order of laying a certain width of the meju in the ocher room and arranging the meju on top of it, and then laying a predetermined amount of straw on it, and again placing the meju on top of it. Aging for 3 weeks with the lamination order reversed at weekly intervals while maintaining a temperature of < RTI ID = 0.0 >

Naturally drying the meju in the sun for 2 to 3 days, removing foreign matter and mold on the surface, washing in flowing water, and again natural drying again for 4 to 5 days to evaporate the water absorbed during the washing;

Collect pieces of bamboo cut to a predetermined size and heat them for 1 to 3 hours, dissolve the baked bamboo salt for 2 to 9 times until the salinity reaches 18% to 22%, and then settle the contained foreign matter for 24 hours. Stored for to obtain bamboo brine;

Medicinal herbs, such as cheonma, licorice, sewage, respectively, in a ratio of 5: 1: 10, and finely pulverized and packaged in a predetermined amount of herbal medicine bags;

The medicinal sachets containing the meju and the herbal medicines are mixed at a weight ratio of 7: 3, respectively, and filled in a jar of a predetermined size washed with charcoal and straw grass to a volume ratio of 60 to 80%, and after the brine is poured, the meju is brine brine Fixing the meju with a bamboo of a predetermined size so as not to rise above;

Floating dried red pepper and jujube, sesame, charcoal on the bamboo brine, sealed for 2 to 4 days to block the sun light and opening in a sunny place;

Repeating sealing and opening for 30 to 50 days so that fermentation and evaporation are repeated while continuously replenishing the bamboo salt to prevent evaporation below a predetermined amount;

Separating the herbal medicine from the herbal medicine bag and blending with the meju, and settled in another washed jar and aged for 2 to 4 months; is achieved by a functional miso manufacturing method comprising a.

And, functional miso prepared according to the functional miso production method is preferable.

In addition, the above object of the present invention is heated to a predetermined amount of beans washed with water at 100 ℃ to 150 ℃ for 1 hour to 1 hour 30 minutes and then steamed for 2 hours to 3 hours step;

Pulverizing the beans to a predetermined size and then forming a meso cuboid-shaped meju to dry naturally for 24 hours, and again drying the meju in air for 6 to 8 weeks to dry again with a natural blower;

Lay out the meju and straw grass in the order of laying a certain width of the meju in the ocher room and arranging the meju on top of it, and then laying a predetermined amount of straw on it, and again placing the meju on top of it. Aging for 3 weeks with the lamination order reversed at weekly intervals while maintaining a temperature of < RTI ID = 0.0 >

Naturally drying the meju in the sun for 2 to 3 days, removing foreign matter and mold on the surface, washing in flowing water, and again natural drying again for 4 to 5 days to evaporate the water absorbed during the washing;

Collect pieces of bamboo cut to a predetermined size and heat them for 1 to 3 hours, dissolve the baked bamboo salt for 2 to 9 times until the salinity reaches 18% to 22%, and then settle the contained foreign matter for 24 hours. Stored for to obtain bamboo brine;

Medicinal herbs, such as cheonma, licorice, sewage, respectively, in a ratio of 5: 1: 10, and finely pulverized and packaged in a predetermined amount of herbal medicine bags;

The medicinal sachets containing the meju and the herbal medicines are mixed at a weight ratio of 7: 3, respectively, and filled in a jar of a predetermined size washed with charcoal and straw grass to a volume ratio of 60 to 80%, and after the brine is poured, the meju is brine brine Fixing the meju with a bamboo of a predetermined size so as not to rise above;

Floating dried red pepper and jujube, sesame, charcoal on the bamboo brine, sealed for 2 to 4 days to block the sun light and opening in a sunny place;

Repeating sealing and opening for 30 to 50 days so that fermentation and evaporation are repeated while continuously replenishing the bamboo salt to prevent evaporation below a predetermined amount;

Putting the bamboo brine separated from the meju and the medicinal herb in another washed jar and aging for 2 to 4 months while repeating the removal of foreign substances floating on the bamboo brine and disinfection in the sun. A functional soy sauce preparation method is achieved.

In addition, functional soy sauce prepared according to the functional miso manufacturing method is preferable.

Other objects, specific advantages and novel features of the invention will become more apparent from the following detailed description and the preferred embodiments.

1 is a flow chart of a conventional doenjang manufacturing method,

2 is a flow chart of a conventional soy sauce manufacturing method,

3 is a flow chart of the functional miso manufacturing method according to the present invention,

4 is a flow chart of a functional soy sauce manufacturing method according to the present invention.

Prior to the configuration of the present invention, when looking at the efficacy of the medicinal herb, Cheonma, Jacho, Sewage, which are consistently used in the present invention, Cheonma (天麻) is a perennial plant plant belonging to the genus Liliaceae orchid (Scientific name: Orchidaceae, scientific name: Gastrodia elata It is impossible to grow independently, and it is a parasitic organism that lives in a symbiotic relationship in the mulberry mushroom, a kind of mushroom. The height is about 40 ~ 100cm, the stem is yellowish red, and the root is elliptical.

The cheonma is in its shape, the stem and leaves are formed, but almost degenerate, because the cheonma is a shade parasitic plant that lives by absorbing nutrients from the mulberry mushroom.

Therefore, the Chinese herbal medicine mainly uses roots that are not degenerated, and the main ingredients are vanillin (Vanillin), vanillin alcohol (Vanillyalcohol), vitamin A, etc., and are mainly effective for high blood pressure, stroke, dizziness, insomnia, stroke, and diabetes, In addition, the effects of preventing bleeding, promoting liver function are already known.

Secondly, the herbaceous plant is a perennial herbaceous lower plant belonging to the dental clinic (Bergoinaceae, scientific name: Lithospermum erythrorhizon S. et Z.). It is a single leaf, and the flower is bisexual and blooms in May to June.

These autonomous components are Shikonin (Shikonin), acetylsikonin (Acetylshikonin) and the like, polysaccharides Lithsperman (Lithosperman) and the like, due to the cold medicinal effects of antipyretic, detoxification and inflammation treatment.

In addition, sewage (何首烏) is a vine perennial herbaceous plant belonging to the genus Madipidae (Original name: Polygonaceae, scientific name: Pleuropterus multiflorus Turcz), about 3-6 cm long, about 2.5-4.5 cm wide, and 8-8 flower. It blooms in white by September.

The main ingredients are Chrysophanic acid, Chrysophanol, Emodin, starch, corticosteroids, etc.They have long-term effects of blacking hair, supporting kidneys, It is known to be able to prevent and treat osteoporosis.

In addition, by activating the body function as a whole, it is known that the male's sexual function can be strengthened to treat premature ejaculation and the like, and the energy can be improved, and in women, it can be treated with hypothermia.

Functional soybeans and functional soy sauce according to the present invention are generally made by mixing the cheonma, jaecho, sewage and the like in the enteric known to have excellent anticancer action.

Next, the functional miso and soy sauce according to the present invention and the configuration of the manufacturing method will be described with reference to the accompanying drawings.

3 is a flow chart of a functional miso manufacturing method according to the present invention.

As shown in Figure 3, the functional doenjang according to the present invention is made by mixing soybean (or soybean) as a main material, and by mixing the medicinal herbs, cheonma, sedge, sewage in a certain ratio, and then step by step as follows: It is manufactured through.

First, a predetermined amount of soybeans, which are the main ingredients, are washed with water for a predetermined time, and then put together with water in an iron cauldron used in daily life, and heated to a temperature of about 100 ° C to 150 ° C for about 1 hour to 1 hour 30 minutes. Boil for about a degree.

Then, while stopping the soybeans in the state of stopping the heating does not overflow the steam for about 2 hours to 3 hours. (S100)

Next, the boiled beans are put in a conventional stone mortar, and finely ground and ground to a regular size using a mortar, and then the ground beans are formed into a cuboid shape of about 40cm in width, 20cm in length and 15cm in height. Make meju by molding to the size of the neck.

After the natural drying of the meju for about 24 hours, the meju is hung again with a rope lined with straw grass on a well-ventilated sunny area and dried again for about 6 to 8 weeks (S110).

Then, a dross of a predetermined width is laid in the clay soil of a predetermined volume, and the meju, which is properly dried, is arranged so as not to overlap each other.

In addition, the straw grass is loosened so as to almost cover the surface of the meju listed above, and the meju is settled again so that the meju does not overlap each other thereon.

Based on this order, the meju and straw grass are alternately laminated and settled, and then fixed. After maintaining the temperature of about 25 ° C. to 30 ° C., the stacked order of the meju and straw grass is reversed at a weekly interval. Mature in the ocher for about a week. (S120)

The meju is constantly aged and sterilized the surface through sunlight while air drying for about 2 to 3 days on a well-ventilated sunny area.

After removing the foreign matter and mold on the dried meju surface with a brush, which is commonly used in everyday life, washed in flowing water, and then again for about 4 to 5 days until the water absorbed in the washing process is completely evaporated. Dry naturally. (S130)

In addition, in order to produce the brine to be fermented together by storing the meju, the bamboo is chopped to a predetermined size, and then the cut pieces of bamboo are stored in water and heated for about 1 to 3 hours.

Next, bamboo salt is roasted about 2 to 9 times until the salinity is about 18% to 22%.

In addition, when the foreign matter stored for about 24 hours to settle the foreign matter attached to the bamboo flakes and the bamboo salt and the precipitated foreign matter is removed, the water and the bamboo salt in the process of breaking the bamboo pieces are suitably combined You get a kind of bamboo salt.

Here, the bamboo is already known to absorb the sulfur component of the basement through the roots during growth, the bamboo cut water may include the natural sulfur component. (S140)

In addition, it is already known that there are effects of hypertension, stroke, dizziness, insomnia, stroke, diabetes and other bleeding prevention, liver function promotion, etc., and antipyretic, detoxification, and inflammation treatment due to cold weakness. The well-known swelling, and sewage, which are known to be normally worn, can blacken the hair, protect the kidneys, prevent and treat osteoporosis, and enhance men's sexual function to enhance their energies. After blending in a weight ratio, finely ground and powdered.

Next, the herbal medicine powder is packed in a herbal medicine bag of a predetermined capacity mainly made of burlap and the like. (S150)

And the volume ratio of about 60 in a jar commonly used in daily life with the weight ratio of 7: 3 each of the medicinal herb and dried herbs so that the evaporation of water completely evaporated, such as cheonju, cheonja, sewage, etc. To about 80%, the inside and outside of the jar is washed with charcoal and straw, which are generally known to have a disinfection function, before the meju and herbal medicine bags are immersed.

In addition, after adding the bamboo brine in which the foreign matter is removed through the precipitation into the jar, the meju is fixed with bamboo of a predetermined size so that the meju is continuously stored in the bamboo brine without injury.

Next, sesame seeds, jujubes, and the like are placed evenly on top of the brine in the jar with dried red pepper and charcoal, which are known to have a sterilization function.

Then, the jar opening is sealed for about 2 to 4 days so that the sun is completely blocked, and then, when the weather is clear, the jar is moved to sunny place to open the top of the jar so that the sunlight is incident into the jar.

At this time, the meju and the herbal medicine can be a certain chemical reaction with the meju and the herbal medicine as the microorganisms distributed in the air enters into the jar, it is called fermentation (S170).

In addition, the sealing and opening are repeated for about 30 to 50 days so that fermentation and evaporation are continuously performed while continuously replenishing the bamboo salt water so as not to evaporate below a predetermined amount.

The sealing of the jar is to prevent the meju in the jar from being damaged when the rain penetrates into the jar, and the opening of the jar is caused by active chemical reaction with the microorganisms in the air while receiving sunlight in clear weather. This is to allow the fermentation to proceed. (S180)

Finally, the herbal medicine bag and the herbal medicine is separated, and the double herbal medicines are combined with the fermented meju and then fixed in another washed jar and aged for about 2 to 4 months to produce a functional miso. (S190)

As a result, the functional miso is completed, and the functional miso completed by the manufacturing method of the functional miso configured as described above can function in anticancer effect and energy enhancement.

4 is a flow chart of a functional soy sauce manufacturing method according to the present invention.

As shown in Figure 4, functional miso according to the present invention is a general soybean material (bean) (or soybean) as the main material, and by combining the medicinal herbs, cheonma, licorice, sewage in a certain ratio, by ripening and manufacturing, The weakness of herbal medicines can be good.

This manufacturing process is largely composed of 10 steps, as follows.

First, a predetermined amount of soybeans, which are the main ingredients, are washed with water for a predetermined time, and then, the washed beans are put together with water in a conventional iron cauldron and heated to a temperature of about 100 ° C to 150 ° C for about 1 hour to 1 hour. Boil for 30 minutes.

After stopping the heating and soaking soybeans do not overflow to give about 2 hours to 3 hours moxibustion. (S200)

Next, the whole boiled beans are finely pulverized to a uniform size using a conventional stone mortar and mortar, and then the crushed beans have a rectangular parallelepiped shape of about 40 cm in width, 20 cm in length and 15 cm in height. Make meju by molding the size of the neck.

After the natural drying of the meju for about 24 hours, the meju is hung again with ropes woven with straw grass on a well-ventilated sunny area and dried again for about 6 to 8 weeks (S210).

Then, a dross of a predetermined width is laid in the clay soil of a predetermined volume, and the meju, which is properly dried, is arranged so as not to overlap each other.

In addition, the straw grass is loosened so as to almost cover the surface of the meju listed above, and the meju is settled again so that the meju does not overlap each other thereon.

In this order, the meju and straw grass are alternately laminated and settled in order, and then maintained at a temperature of about 25 ° C. to 30 ° C., and the settled order of the meju and straw grass is reversed at a weekly interval for about 3 weeks. While aged in the ocher. (S220)

Next, the meju, which is aged to some extent, is naturally dried for about 2 to 3 days in a well-ventilated sunny area to disinfect the surface through sunlight.

After removing the foreign matter and mold on the dried meju surface with a brush, which is commonly used in everyday life, washed in flowing water, and then again for about 4 to 5 days until the water absorbed in the washing process is completely evaporated. Dry naturally. (S230)

In addition, in order to produce the brine to be fermented together by storing the meju, the bamboo is chopped to a predetermined size, and then the cut pieces of bamboo are stored in water and heated for about 1 to 3 hours.

Next, bamboo salt is re-baked for 2 to 9 times and dissolved in water containing bamboo pieces until the salinity is about 18% to 22%.

And, if the stored for about 24 hours to precipitate the foreign matter attached to the bamboo flakes and the bamboo salt and remove the precipitated foreign matter, a kind of water and bamboo salt suitably mixed in the process of breaking the bamboo flakes Get bamboo salt

Here, the bamboo is known to absorb the sulfur component of the basement through the roots during the growth, the natural sulfur component may be included in the bamboo cut water. (S240)

In addition, it is already widely known that it is effective in treating antipyretic, detoxification, and inflammation due to its high weakness, which is known for its high blood pressure, stroke, dizziness, insomnia, stroke, diabetes, bleeding prevention, and liver function. Concentration of sebum and sewage, known to be able to blacken hair, protect kidneys, prevent and treat osteoporosis, and enhance men's sexual function, can enhance energy. After fine grinding it to powder.

Next, the herbal medicine powder is packed in a herbal medicine bag of a predetermined capacity mainly made of burlap and the like. (S250)

And the volume ratio of about 60 to 80 in a jar commonly used as the weight ratio of 7: 3 each of the medicinal herbs, such as meju, Cheonma, Jacho, Sewage, etc. dried to completely evaporate moisture In order to contain up to about%, the inside and outside of the jar is washed with charcoal and straw, which are generally known to have antiseptic function, before the meju and the herbal medicine bags are filled.

In addition, after adding the bamboo brine in which the foreign matter is removed through the sediment into the jar, the meju is fixed with bamboo of a predetermined size so that the meju is continuously stored in the bamboo brine without injury.

Next, the dried pepper and jujube, sesame, charcoal, etc. dried over the brine in the jar are placed evenly so as not to overlap each other, and the jar opening part is sealed for about 2 to 4 days so that the sun light is completely blocked. When the weather is clear, move to the sunny place and open the top of the jar to let the sunlight enter the jar.

At this time, the meju and the herbal medicine is able to perform a certain chemical reaction with the meju and the herbal medicine as the microorganisms distributed in the air enters the jar, which is called fermentation. (S270)

In addition, the sealing and opening are repeated for about 30 to 50 days so that fermentation and evaporation are repeated while continuously replenishing the bamboo brine so as not to evaporate below a predetermined amount.

The sealing of the jar is to prevent the meju in the jar from being damaged when the rain penetrates into the jar. This is to allow the fermentation to proceed. (S280)

Finally, the meju and the herbal medicine bags stored in the bamboo saline are removed from the bamboo saline.

Then, the foreign matter contained in the bamboo brine is removed by filtration and placed in another washed jar, and the process of disinfection and fermentation by sunlight in the sun, and repeating the process of removing the foreign matter floating on the bamboo brine. By storing and aging for about 2 to 4 months, functional soy sauce can be prepared. (S290)

The functional soy sauce can be combined with the medicinal herbs, such as cheonma, sewage, vinegar and aged to anti-cancer action and energy-enhancing action.

In the functional soybean and functional soy sauce and method for producing according to the present invention, the herbal medicines formulated in the soybean paste and soy sauce manufacturing process is generally chemotherapy, ginseng, sewage, ginseng, Ganoderma lucidum, situation mushroom, etc. It can be used arbitrarily selected among the herbal medicines known to be excellent.

According to the functional soybean and functional soy according to the present invention as described above and a method for producing the same, fever due to cold chemistry and cold medicament that is well known for the treatment of diseases and diabetes of the nervous system, prevention of bleeding, promotion of liver function, etc. , Well known for its detoxification and inflammatory treatments, and sewage known for its ability to blacken hair, protect kidneys, prevent and treat osteoporosis, and enhance men's sexual function Since the back is properly formulated in the process of making soybean paste and soy sauce, which is known to be excellent in anti-cancer effects, the abdomen has the effect of enhancing energy due to increased resistance to cancer and activation of body function.

In addition, since the production method is simple and the raw materials and tools to be used can be easily purchased from around, there is an effect that even a beginner can easily manufacture.

Although the present invention has been described in connection with the above-mentioned preferred embodiments, various other modifications and variations may be made without departing from the spirit and scope of the invention. Accordingly, it is intended that the appended claims cover such modifications and variations as fall within the true scope of the invention.

Claims (4)

Heating the predetermined amount of beans washed with water at 100 ° C. to 150 ° C. until fully boiled for 1 hour to 1 hour 30 minutes, and then steaming for 2 hours to 3 hours; (S100) Pulverizing the beans to a predetermined size and then forming a meso- cuboid-shaped meju first to dry naturally for 24 hours, and again drying the meju in air for 6 to 8 weeks to dry again with a natural blowing; (S110) Lay out the meju and straw grass in the order of laying a certain width of the meju in the ocher room and arranging the meju on top of it, and then laying a predetermined amount of straw on it, and again placing the meju on top of it. Maintaining the temperature of the ℃, inverting the stacking order at intervals of one week to aged for three weeks; (S120) Naturally drying the meju in the sun for 2 to 3 days, removing foreign matter and mold on the surface, washing in flowing water, and again natural drying again for 4 to 5 days to evaporate the water absorbed during the washing; (S130) Collect pieces of bamboo cut to a predetermined size and heat them for 1 to 3 hours, dissolve the baked bamboo salt for 2 to 9 times until the salinity reaches 18% to 22%, and then settle the contained foreign matter for 24 hours. Storing for obtaining brine; (S140) Step of mixing the medicinal herbs, cheonma, licorice, sewage in a ratio of 5: 1: 10, respectively, finely pulverized and packed in a predetermined amount of herbal medicine bag; (S150) The medicinal sachets containing the meju and the medicinal herb were mixed at a weight ratio of 7: 3, respectively, and filled in a jar of a predetermined size washed with charcoal and straw grass to a volume ratio of 60 to 80%, and after pouring the saline, the meju was brine Fixing the meju with bamboo of a predetermined size so as not to rise above; (S160) Floating dried pepper and jujube, sesame, charcoal on the bamboo brine, sealed to block the sun light for 2 to 4 days and then opened in a sunny place; (S170) Repeating the sealing and opening for 30 to 50 days so that fermentation and evaporation are repeated while continuously replenishing the bamboo salt to prevent evaporation below a predetermined amount; (S180) Separating the herbal medicine from the herbal medicine bag and blending with the meju, settling in another washed jar and aged for 2 to 4 months; (S190) Functional miso manufacturing method characterized in that consisting of. Functional miso, which is prepared according to the method of claim 1. Heating the predetermined amount of beans washed with water at 100 ° C. to 150 ° C. until fully boiled for 1 hour to 1 hour 30 minutes, and then steaming for 2 hours to 3 hours; (S200) Pulverizing the beans to a predetermined size and then forming a meso- cuboid-shaped meju first to dry naturally for 24 hours, and again drying the meju in air for 6 to 8 weeks to dry again with a natural blowing; (S210) Lay out the meju and straw grass in the order of laying a certain width of the meju in the ocher room and arranging the meju on top of it, and then laying a predetermined amount of straw on it, and again placing the meju on top of it. Maintaining the temperature of the ℃, inverting the stacking order at intervals of one week to aged for three weeks; (S220) Naturally drying the meju in the sun for 2 to 3 days, removing foreign matter and mold on the surface, washing in flowing water, and again natural drying again for 4 to 5 days to evaporate the water absorbed during the washing; (S230) Collect pieces of bamboo cut to a predetermined size and heat them for 1 to 3 hours, dissolve the baked bamboo salt for 2 to 9 times until the salinity reaches 18% to 22%, and then settle the contained foreign matter for 24 hours. Storing during storage to obtain bamboo saline; (S240) Step of mixing the medicinal herbs, cheonma, licorice, sewage in a ratio of 5: 1: 10, respectively, finely pulverized and packed into a herbal medicine bag of a predetermined capacity; (S250) The medicinal sachets containing the meju and the herbal medicines are mixed at a weight ratio of 7: 3, respectively, and filled in a jar of a predetermined size washed with charcoal and straw grass to a volume ratio of 60 to 80%, and after the brine is poured, the meju is brine brine Fixing the meju with bamboo of a predetermined size so as not to rise above; (S260) Floating dried pepper and jujube, sesame, charcoal on the bamboo brine, sealed to block the sun light for 2 to 4 days and then opened in a sunny place; (S270) Repeating the sealing and opening for 30 to 50 days so that fermentation and evaporation are repeated while continuously replenishing the bamboo salt to prevent evaporation below a predetermined amount; (S280) It consists of the step of aging for 2 to 4 months while repeating the removal of the foreign matter and the disinfection in the sun to put the bamboo brine separated from the meju and the medicinal herbs in the other washed jars (S290); A functional soy sauce manufacturing method characterized by the above. Functional soy prepared according to the method of claim 3.