KR101994401B1 - Manufacturing method for soybean paste fermentation salt using traditional soybean paste and soybean paste fermentation salt using method - Google Patents

Abstract

The present invention relates to a method for preparing a fermented soybean paste salt using a traditional soybean paste, and a fermented soybean paste salt prepared thereby. According to the present invention, the fermented soybean paste salt is prepared through a process of mixing an enzyme producing material with a traditional soybean paste, aging, drying, and pulverizing the same, and chelating and pulverizing the same while mixing the same with salt. Accordingly, an existing side effect of hypertension, arteriosclerosis, stomach cancer, etc. caused by intake of salt is suppressed, and a smell suppressing effect of controlling bad smell, foul smell of meat, fishy smell, etc. can be realized in addition to a seasoning effect when adding the fermented soybean paste salt to a food. Also, an effect of a soybean paste can be exhibited in a food or a dish by adding the fermented soybean paste salt for a food, food processing or cooking. In addition, a salt and chelating agent mixing and chelating treatment step of inputting salt and a chelating agent to a soybean paste enzyme mixture applied with a traditional soybean paste, heating and stirring the same until all moisture is evaporated, and performing a chelating treatment thereon, is applied. Therefore, the preservation of the fermented soybean paste salt is improved by heat-treatment processing through heating, and also, a preservation period can be maximized.

Description

[0001] The present invention relates to a method for producing fermented soybean paste fermented with conventional soybean paste,

The present invention relates to a process for preparing a fermented soybean paste salt using conventional soybean paste and a fermented soybean paste prepared by the method, and more particularly, to a fermented soybean paste prepared by mixing conventionally fermented soybean paste with an enzyme producing material, Fermented salt is prepared through chelating and pulverizing while mixing salt, thereby preventing the side effects such as hypertension, arteriosclerosis and stomach cancer caused by conventional salt ingestion, and at the same time, It is possible to realize the effect of odor control to control the odor, the meatiness of the fish and the fishy fishy, and it is possible to show the effect of the miso in the food or the dish by adding in the food, food processing or cooking, Add the salt and chelating agent to the applied doenjang mixture and heat the mixture until the water evaporates. Fermented soybean fermented soybean paste fermented soybean paste fermented soybean paste fermented soybean paste fermented soybean paste fermented soybean paste fermented soybean paste fermented soybean paste fermented soybean paste fermented soybean paste fermented soybean paste And a fermented soybean paste salt produced thereby.

In general, soybean fermented soybean fermented soybean is a representative of Korea's representative fermented foods, such as vegetable protein and essential amino acids, one of the health foods that contain a lot of beneficial ingredients for the human body is as follows.

1. Anticancer effect

Doenjang has excellent anticancer effect among fermented foods.

When soybean was boiled, the anticancer effect was maintained. In the traditional recipe, Doenjang stew, the carcinogen was administered to the mouse to cause cancer. After feeding the doenjang, the weight of the cancer tissue was reduced by about 80% do.

Among the 15 guidelines for the prevention of cancer by the Korean Cancer Prevention Association, the effect is formulated both domestically and externally so that there is an item to eat miso soup every day.

It has been found that doenjang has an anticancer effect as well as an effect of inhibiting cancer cell growth.

2. Prevention of hypertension

The histamine-leucine amino acid contained in doenjang is excellent in the physiological activity of the protein, and it relieves headache, lowers blood pressure, is effective for hypertension, and makes blood vessels resilient by removing cholesterol.

3. Enhance liver function

The liver is one of the most important organs in our body and all of the nutrients ingested are distributed through the liver.

Conventional traditional doenjang is effective for liver function recovery and hepatic detoxification, and it has become clear that experimental results that enhance the liver function by lowering the activity of amino transferase, which is a liver toxicity index, have been revealed.

4. Detoxification

Doenjang is effective in poisoning seaweed, meat, vegetables, and mushrooms, and is effective in controlling snakes, insects, and snakeheads.

5. Prevention of senile dementia

Lecithin in beans has an effect of improving brain function, and saponin is a functional substance which lowers blood cholesterol level and inhibits the formation of lipid peroxidate to prevent aging and senile dementia.

Soybean contains antioxidant that inhibits aging, and antioxidant function is enhanced during fermentation and aging process, and browning phenomenon unique to doenjang is known to play a major role in preventing aging.

6. Extinguishing agent role

Doenjang is an appetizing food, and it is a food with excellent digestive power. When you eat food, you do not have to worry about eating with miso.

In the case of the folk remedy, it was said that when you eat a bowl of boiled soup,

In addition, the miso has the effect of eliminating fishy smell (臭 效 效), which is the main component of the doenjang protein because it has the property of absorbing many smells.

If you mix miso with fishy fish such as mackerel or crab and some bird meat, you can eliminate the smell and enhance the taste.

On the other hand, salt is historically the oldest seasoning used by mankind and its chemical name is sodium chloride (NaCl), and it is classified into sun salt and refined salt depending on the production method.

These salts are used in everyday life such as seasoning and salting, and in the industrial sector. In addition to serving the osmotic pressure of the animals, they can be replaced with other substances, unlike sweeteners and acidulants, It can be said that it occupies the largest proportion in that it can not.

However, such conventional salt has various problems such as hypertension, cerebrovascular disorder, arteriosclerosis, stomach cancer and the like due to ingestion of its main ingredient sodium.

In addition, salt is classified into sun salt and purified salt according to the manufacturing method. In case of salt, sun salt contains harmful harmful substances such as heavy metals, gas, and wastewater. In the case of purified salt, it is possible to remove impurities. There is a problem that it is difficult to expect an effect in terms of nutrition merely as a role of a seasoning.

Therefore, it is possible to suppress the side effects such as hypertension, arteriosclerosis and stomach cancer caused by ingestion of existing salt, and at the same time to implement a flavor effect (flavor effect), which controls deodorization, And it is required to research and develop a salt containing a doenjang ingredient and a salt containing the doenjang ingredient so as to maximize the preservation period while exerting the effect of the doenjang.

Korea Public Patent No. 2011-0051469 May. Korean Registered Patent No. 1278186 issued Feb. 18, 2013. Registered in Korea Registered patent No. 1707064 issued Feb. 02, 2017. Registered. Registered Korean Patent No. 1796299 Nov. 3,

In order to solve the above-mentioned problems, the present invention provides a method for producing soybean paste, which comprises mixing an enzyme-producing material into a conventional soybean paste, aging the soybean paste using an ilite and a magnetic field, drying and crushing the soybean paste, By producing fermented soybean paste salt, it is possible to suppress side effects such as hypertension, arteriosclerosis and gastric cancer caused by conventional salt ingestion, and at the same time, to add flavor and odor to the food, to control the odor, The present invention also provides a fermented soybean paste fermented salt prepared by using the conventional fermented soybean paste.

In addition, the technology according to the present invention is characterized in that enzyme-producing materials are mixed in conventional doenjang, followed by aging using an ilite and a magnetic field, followed by drying and grinding, followed by chelating and grinding with salt, The purpose of the present invention is to make it possible to exhibit the effects of miso in food or cooking by adding it in foods, food processing or cooking.

Furthermore, another object of the present invention is to provide a process for preparing a soybean enzyme mixture containing salt, a chelating agent and a chelating agent, which comprises a step of adding salt and a chelating agent to the soybean paste enzyme mixture to which conventional soybean paste is applied, The present invention is intended to improve the preservability of the fermented soybean paste salt by heat treatment through heating and to maximize the preservation period.

The present invention for achieving the above-mentioned objects is as follows. That is, the method for preparing the maltose fermentation salt using conventional doenjang according to the present invention is a method for producing the maltose fermentation salt using conventional doenjang to prepare the maltose fermentation salt using conventional doenjang, Preparation phase; Mixing the enzyme-producing material with the aged conventional doenjang prepared through the conventional preparation of doenjang; A first fermentation step of fermenting a fermented soybean enzyme mixture prepared by mixing the enzyme-producing material mixture for 24 hours at a temperature of 30 to 40 degrees and then aging at a temperature of 5 to 15 degrees for 72 hours; After the primary fermentation of the soybean enzyme mixture, the fermented soybean enzyme mixture subjected to the primary fermentation treatment was placed in an Iilite fermentation chamber or an Iilight fermentation vessel, and a magnetic field was transferred to a Fermentation incubator or Ilright fermentation vessel, A second fermentation step of a mixture of doenjang enzymes to be aged; The soybean enzyme mixture, which has been subjected to the second aging process through the second aging step, is dried at a temperature of 70 to 80 ° C. for 24 to 48 hours to have a water content of less than 20%, and then the soybean enzyme mixture Drying and grinding steps; The soybean enzyme mixture powder is mixed with the salt and the chelating agent through the drying and crushing steps of the soybean enzyme mixture, stirring the mixture with heating until all the water is evaporated, and then chelating the salt, chelating agent and chelate And a step of grinding the fermented soy sauce fermented salt prepared by the salt, chelating agent mixing and chelating treatment steps into a powder type.

At this time, the enzyme-producing material in the enzyme-producing material mixing step is preferably provided as green tea leaf powder, red ginseng powder, and Bacillus subtilis.

In addition, the enzyme-producing material mixing step comprises mixing aged conventional doenjang and enzyme-producing materials, wherein 5 parts by weight of green tea leaf powder, 1 part by weight of red ginseng powder, 1 part by weight of Bacillus subtilis).

In the second aging step of the soybean enzyme mixture, the soybean enzyme mixture which has undergone the first aging treatment after the first aging step of the soybean enzyme mixture is placed in an Irrite agar or Illight aging vessel, , And the mixture is aged for the second time. The platelets or the copper material is wound or tightly connected to the agitated agitating chamber or the agitated agitating vessel to deliver a magnetic field of 20 to 50 Hz. It is preferable to aged.

In the salt, chelating agent mixing and chelating step, salt and a chelating agent are mixed with the doenjang enzyme mixture powder. When salt is added into the heating stirrer and the water is heated to 150 ° C or more, It is preferable to add the mixture and the chelating agent so that the salt and the chelating agent are mixed with the soybean enzyme mixture powder and then the chelate treatment is performed while stirring the mixture with heating until all the water is evaporated.

At this time, in the salt, chelating agent mixing and chelating step, the mixing ratio of the soybean enzyme mixture powder and the salt is a mixing ratio of 70: 30 for the food processing application, or 50: 50 < / RTI >

Moreover, it is preferable that the chelating agent to be mixed in the salt, chelating agent mixing and chelating step is mixed with 5 parts by weight of the chelating agent per 100 parts by weight of the soybean enzyme mixture powder.

In addition, the chelating agent to be mixed in the salt, chelating agent mixing and chelating treatment step may be a chelating agent mixed with at least one or more materials selected from the group consisting of pollack, salmon and trout, and at least one of pollack, salmon, (Bacillus subtilis) is inoculated with the chelating agent maintained at a temperature of 5 to 15 degrees Celsius for 72 hours while keeping it in a liquid state.

At this time, the Bacillus subtilis strain applied to the chelating agent to be mixed in the salt, chelating agent mixing and chelating step is a mixture of at least one material selected from the group consisting of seaweed, salmon, trout, and salmon, (Bacillus subtilis) is inoculated with 2 parts by weight of Bacillus subtilis strain to 100 parts by weight of a polish-pulverized liquid phase which is maintained in a liquid state by grinding at least one of the above materials, It is preferable that it is provided as Bacillus subtilis.

The method for producing the maltose fermentation salt using the conventional maltose fermentation salt according to the present invention and the effect of the fermented maltose fermentation salt produced thereby will be described below.

First, the fermented soybean fermented salt is prepared by mixing fermented soybean paste with fermented soybean paste, fermenting the fermented soybean paste with fermented soybean paste followed by aging process using ilite and magnetic field, followed by drying and grinding, It is possible to suppress the side effects such as hypertension, arteriosclerosis and stomach cancer caused by dietary supplements, and at the same time, it is possible to implement a flavor effect that controls deodorization, intramuscular and fishy fishyness together with seasoning when added to food.

Second, mixed soybean fermented soy sauce fermented soy sauce fermented soy sauce fermented soy sauce fermented soy sauce fermented soybean paste fermented soybean paste fermented soybean paste fermented soybean paste And it is possible to exert the effect of miso in food or cooking by adding it at the time of cooking.

Third, a salt, a chelating agent and a chelating treatment step comprising a process of adding salt and a chelating agent to a mixture of doenjang enzymes to which conventional doenjang is applied and heating and stirring the mixture while heating until all of the water evaporates are subjected to a heat treatment process The preservation of the maltose fermentation salt can be improved and the preservation period can be maximized.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a stepwise process for producing a maltose fermentation salt using conventional doenjang according to the present invention. FIG.

Hereinafter, a method for preparing a maltose fermentation salt using conventional doenjang according to the present invention and a preferred embodiment of the fermented maltose fermentation salt according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a stepwise process for producing a maltose fermentation salt using conventional doenjang according to the present invention.

As shown in FIG. 1, the conventional method of producing the maltose fermentation salt using the doenjang miso according to the preferred embodiment of the present invention can be roughly divided into the conventional doenjang preparation step (S110), the enzyme producing material mixing step (S120) The fermented soybean fermented soybean meal is pulverized in a first fermentation step S130, a second fermentation step of the soybean enzyme mixture secondary fermentation step S140, a soybean enzyme mixture drying and pulverization step S150, a salt, a chelating agent mixing and chelating step S160, ).

Here, the conventional preparation process of doenjang (S110) comprises a process of preparing the aged conventional doenjang.

In particular, it is preferable that the aged period of aged conventional doenjang prepared through the conventional preparation of doenjang (S110) is aged over a period of usually 2 months to 3 years.

Meanwhile, the enzyme producing material mixing step (S120) comprises mixing the enzyme-producing material with the aged conventional doenjang prepared through the conventional preparation of doenjang (S110) to prepare a doenjang enzyme mixture.

The enzyme-producing material in the enzyme producing material mixing step (S120) is preferably provided as green tea leaf powder, red ginseng powder, and Bacillus subtilis.

Further, in the mixing step (S120) of the enzyme producing material as described above, 100 parts by weight of the aged conventional doenjang and enzyme producing material are mixed, and 5 parts by weight of green tea leaf powder, 1 part by weight of red ginseng powder And 1 part by weight of Bacillus subtilis are mixed with each other.

Also, in the first fermentation step (S130), the fermented soybean enzyme mixture prepared through the enzyme production material mixing step (S120) is fermented for 24 hours at a temperature of 30 to 40 degrees and fermented for 72 hours at a temperature of 5 to 15 degrees. .

In the second fermentation step (S140), the fermented soybean enzyme mixture subjected to the first fermentation treatment in the first fermentation stage (S130) is placed in an Il light fermentation or Il light fermentation vessel, And a second process for aging the mixture of doenjang enzymes while transferring a magnetic field to the agar-aging vessel.

In the second fermentation step (S140), the fermented soybean enzyme mixture, which has undergone the first fermentation through the first fermentation step (S130), is placed in an Il light fermentation or Il light fermentation vessel, Alternatively, the fermented enzyme mixture may be aged for a second time while transferring a magnetic field to the fermentation vessel. In particular, a platinum material or a copper material is wound or connected to the fermentation chamber or the fermentation vessel of Ilright It is preferable that the soybean enzyme mixture is secondarily aged.

Moreover, it is preferable that the Ilright matured or Ilright matured containers used in the secondary fermentation step (S140) of the maltose enzyme mixture as described above are provided in a maturing chamber or a maturing vessel containing Il light or Il light material.

Meanwhile, the drying and pulverization step (S150) of the soybean enzyme mixture is performed by passing the soybean enzyme mixture subjected to the second aging treatment through the second fermentation step (S140) of the soybean enzyme mixture at a temperature of 70 to 80 degrees for 24 to 48 hours Is less than 20%, and then pulverized into a powder type.

In the salt, chelating agent mixing and chelating treatment step (S160), salt and chelating agent are mixed in the ground soybean enzyme mixture powder through the drying and pulverization step (S150) of the soybean enzyme mixture and heated until all the water is evaporated Followed by stirring and chelating to prepare a fermented soybean paste salt.

In the salt, chelating agent mixing and chelating treatment step (S160), salt and chelating agent are mixed in the powdered soybean enzyme mixture powder by drying and pulverizing the soybean enzyme mixture (S150) and heated until all the water is evaporated The chelating treatment may be carried out by stirring while heating until the water is completely evaporated. The chelating treatment may be carried out by heating and stirring until the water content is minimized.

In the salt, chelating agent mixing and chelating treatment step (S160) as described above, the salt to be mixed is preferably provided in the form of sun salt.

Furthermore, in the salt, chelating agent mixing and chelating treatment step (S160) as described above, the mixture ratio of the soybean enzyme mixture powder and the salt is a mass mixing ratio, and the mixing ratio of 70:30 for food processing or the ratio 50% < / RTI >
In other words, the mixed ratio of the salt of the enzyme mixture and the salt of the soybean enzyme in the salt, chelating agent mixing and chelating treatment step (S160) means a mass mixing ratio as a mass ratio.

In addition, the chelating agent to be mixed in the salt, chelating agent mixing and chelating step (S160) is preferably mixed with 5 parts by weight of chelating agent per 100 parts by weight of the soybean enzyme mixture powder.

The chelating agent to be mixed in the salt, chelating agent mixing and chelating treatment step (S160) may be a chelating agent which is mixed with at least any one of pollack, salmon, trout and at least one of pollack, salmon, It is preferable that the chelating agent is fermented for 72 hours at a temperature of 5 to 15 degrees after inoculating the Bacillus subtilis strain while grinding and polishing the material.

At this time, the Bacillus subtilis strain applied to the chelating agent to be mixed in the salt, chelating agent mixing and chelating treatment step (S160) is composed of at least one material selected from the group consisting of pollack, salmon, trout, It is more preferable to inoculate 2 parts by weight of Bacillus subtilis strain with respect to 100 parts by weight of the polish-pulverized liquid phase which is maintained in a liquid state by grinding at least one of the trout and trout.

Furthermore, it is preferable that the Bacillus subtilis strain is provided as a powdery type of Bacillus subtilis.

In the salt, chelating agent mixing and chelating treatment step (S160) as described above, the heat treatment process for chelating the mixed salt of soybean enzyme mixture with salt and chelating agent and stirring while heating is applied to the soybean enzyme mixture So that the contained enzyme or protein can be preserved for a long period of time of at least one year without significantly influencing the external influences.

In addition, when the chelating agent is stirred with salt at a high temperature in the salt, chelating agent mixing and chelating treatment step (S160) as described above, various kinds of minerals, It can be maintained as a stable solid.

Furthermore, in the salt, chelating agent mixing and chelating treatment step (S160) as described above, the liver of salmon, salmon and trout applied to the chelating agent is an unsaturated fat containing a substantial amount of EPA and DHA, It is a low molecular protein.

When they are inoculated with Bacillus subtilis, they are decomposed in the course of fermentation and converted into smaller, low-molecular substances, which are easy to bind to other substances. If they are used as a chelating agent, the preservation of produced by-products can be further improved.

In other words, the fermented soy sauce fermentation salt prepared by the conventional fermented soybean paste fermentation salt according to the present invention may be prepared by a manufacturing method including the salt, chelating agent mixing and chelating step (S160) as described above The preservability of the salt prepared so as to contain the maltose ingredient can be further improved.

Meanwhile, the soybean fermentation salt pulverization step (S170) comprises pulverizing the soybean fermentation salt produced through the salt, chelating agent mixing and chelating treatment step (S160) into a powder type.

The above-described soybean fermentation salt pulverization step (S170) may be performed by pulverizing soybean paste fermentation salt into a powder type, pulverizing it into a powder type so as to have a particle size of 0.9-1.1 mm for providing for food processing, The powder is pulverized to have a particle size of 0.15 to 0.25 mm.

As described above, the conventional method of producing the soybean fermentation soybean paste using the soy sauce fermented soybean paste according to the present invention can be applied to fermented soy sauce fermented soybean paste containing conventional soy sauce fermented soybean paste, which is an enzyme producing material containing green tea leaf powder, red ginseng powder, The fermentation occurs secondarily while being fermented while being fermented, and a secondary fermented enzyme is produced, and there is a possibility that a flavor effect (flavor effect) is added to the food or when the dish is cooked, It is.

In other words, the method of producing the fermented soybean paste fermented with conventional soybean paste according to the present invention as described above and the fermented soybean paste produced by this method, The fermented soy sauce fermented salt is prepared by chewing and grinding while mixing salt after mixing with salt to suppress side effects such as hypertension, arteriosclerosis and stomach cancer caused by conventional salt ingestion, It is possible to implement a flavor effect (flavor effect) that controls odor, flavor of meat, smell of fish, etc. with seasoning.

In addition, the fermented soybean paste is prepared by mixing fermented soybean paste with fermented soybean paste and fermenting it with a mixture of salt and salt. And it is possible to exert the effect of miso in food or cooking by adding it at the time of cooking.

Furthermore, salt, chelating agent mixing and chelating treatment steps comprising a step of adding salt and a chelating agent to the doenjang enzyme mixture to which the conventional doenjang is applied and stirring the mixture while heating until all of the water evaporates is subjected to a chelating treatment step, The preservation of the maltose fermentation salt can be improved and the preservation period can be maximized.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, the invention is not limited thereto. Various modifications may be made by those skilled in the art. Are included in the scope of the present invention.

Claims (10)

A method for producing maltose fermentation salt using conventional doenjang fermented soybean paste using conventional doenjang,
Conventional miso preparation step S110 for preparing aged conventional miso;
An enzyme producing material mixing step (S120) of mixing the enzyme producing material with the aged conventional soybean paste prepared through the conventional preparation of the soybean paste is performed (S110);
A first fermentation step (S130) of a fermented soybean enzyme mixture prepared by mixing the enzyme producing material (S120) for 72 hours at a temperature of 5 to 15 degrees after fermentation for 24 hours at a temperature of 30 to 40 degrees;
After the first fermentation of the soybean enzyme mixture (S130), the fermented soybean enzyme mixture was firstly aged and then put in an Ilrite fermentation chamber or Ilright fermentation vessel, and the fermented soybean enzyme mixture was transferred to a fermentation broth Second fermentation step (S140);
The soybean enzyme mixture subjected to the second aging treatment through the second aging step (S140) is dried at a temperature of 70-80 degrees for 24-48 hours to have a water content of less than 20%, and then pulverized into a powder type Drying and pulverizing the doenzyme mixture (S150);
The salt and the chelating agent are mixed with the powdered soybean enzyme mixture powder through the drying and pulverization step (S150) of the soybean enzyme mixture, and the mixture is heated and stirred while being heated until all the water is evaporated. Mixing and chelating treatment steps (S160) and
And a step (S 170) of pulverizing the fermented salt of the fermented soy sauce fermentation salt, which is prepared by mixing the salt, the chelating agent and the chelate treatment step (S160), into a powder type (S170).
The method according to claim 1,
Wherein the enzyme-producing material in the enzyme-producing material mixing step (S120) is provided as green tea leaf powder, red ginseng powder, and Bacillus subtilis.
3. The method of claim 2,
The enzyme producing material mixing step (S120) comprises mixing the aged conventional doenjang and the enzyme producing material,
Mixing 5 parts by weight of green tea leaf powder, 1 part by weight of red ginseng powder and 1 part by weight of Bacillus subtilis with respect to 100 parts by weight of aged conventional doenjang, .
The method according to claim 1,
In the second fermentation step (S140), the fermented soybean enzyme mixture subjected to the first fermentation treatment in the first fermentation step (S130) is placed in an Il light fermentation room or Il light fermentation vessel, The fermented enzyme mixture is secondly aged while the magnetic field is transferred to the light aging vessel,
Fermented salt of soybean fermented soybean paste, which is characterized in that the fermented soybean fermented soybean paste is aged secondarily to the soybean enzyme mixture while passing a magnetic field of 20 to 50 Hz through a platinum material or a copper material is wrapped or tightly connected to an Iilite fermentation chamber or an Iilight fermentation vessel Gt;
The method according to claim 1,
In the salt, chelating agent mixing and chelating treatment step (S160), the salt and the chelating agent are mixed with the soybean enzyme mixture powder,
The salt was added to the heating stirrer and the heat was applied to the mixture at a temperature of 150 ° C. to evaporate the water. When the water was completely decomposed, the enzyme mixture and the chelating agent were added to the mixture so that the salt and the chelating agent were mixed with each other. And the mixture is heated and stirred while being heated until all of the water is evaporated, whereby a chelating treatment is performed.
6. The method of claim 5,
In the salt, chelating agent mixing and chelating treatment step (S160), the mixture ratio of the soybean enzyme mixture powder and the salt is a mixing ratio of mass of 70:30 for application for food processing or 50 : ≪ SEP > 50 < tb >
6. The method of claim 5,
The chelating agent to be mixed in the salt, chelating agent mixing and chelating step (S160) is mixed with 5 parts by weight of chelating agent per 100 parts by weight of the soybean enzyme mixture powder. Way.
6. The method of claim 5,
The chelating agent to be mixed in the salt, chelating agent mixture and chelate treatment step (S160) may be a chelating agent mixed with at least one material selected from the group consisting of pollack, salmon and trout, and at least one material selected from the group consisting of pollack, salmon, (Bacillus subtilis) is inoculated in a liquid state while being kept in a liquid state, and then supplied as a chelating agent fermented for 72 hours at a temperature of 5 to 15 degrees. ≪ / RTI >
9. The method of claim 8,
The Bacillus subtilis strain applied to the chelating agent to be mixed in the salt, chelating agent mixture and chelate treatment step (S160) may contain at least one material selected from the group consisting of seaweed, salmon, trout, and salmon, (Bacillus subtilis) strain is inoculated with 100 parts by weight of a granular liquid phase which is maintained in a liquid state by grinding at least one of the trout, trout, and trout,
Wherein the Bacillus subtilis strain is provided as a powder type of Bacillus subtilis.
A fermented soybean paste fermented with soybean paste, which is produced by the method of any one of claims 1 to 9.

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