KR20140067603A - Manufacturing method of curcuma longa soybean paste and soybean sauce - Google Patents

Abstract

The present invention relates to a manufacturing method of tumeric soybean paste and soy sauce and, more specifically, to a manufacturing method of tumeric soybean paste and soy sauce, which mixes one kind of tumeric selected from crushed unripe tumeric, tumeric powder, fermented tumeric liquid, and fermented tumeric powder with fermented soybean and salt water, ripens the same, separates the same into a solid and soy sauce, and ripens the solid and the soy sauce separately. The manufacturing method of tumeric soybean paste and soy sauce comprises (a) a step for washing and soaking soybeans and mixing 20-50 wt% of boiled soybean, 12-22 wt% of salt, 30-40 wt% of water, and 0.2-18 wt% of tumeric (S10); (b) a step for crushing the mixture of the boiled soybean, the salt, the water, and the tumeric to form a fermented soybean lump and ripening the fermented soybean lump for 30-100 days (S20); (c) a step for washing the fermented soybean lump and secondarily ripening the same in salt water (mixture of salt and water with a weight ratio of 1:5-10) (S30); and (d) a step for separating the fermented soybean lump into a solid and soy sauce and ripening the solid at room temperature for 30-100 days (S40). The manufacturing method of tumeric soybean paste and soy sauce improves dietary life as well as promoting health.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce,

More particularly, the present invention relates to a method for producing Korean malt miso soy sauce and soy sauce, and more particularly, to a method for producing Korean malt miso soy sauce and soy sauce, which comprises agglomerating one kind of gilt wax selected from crushed green gruel, powdered gruel, liquid fermented gruel and powdered fermented gruel into meju and brine The present invention also relates to a method for producing koji miso and soy sauce which are separated into a solid and a soy sauce,

Almost all Korean foods are made from soy sauce, miso, and kochujang, and the taste of the cabbage is the basic factor that determines the taste of the food.

I do not know for sure when I ate the miso in Korea, but I do not know for sure, but I think that there is a record in the Chinese "Wei Zi" It is presumable that the technique of separating the soy sauce and the soybean paste from the soy sauce and the soy sauce had been developed since the era. Here, it is interpreted that the yangyang refers to the fermented processed foods such as sake brewing and soaking.

Also, in the middle of the Joseon Dynasty, in the mid-19th century, there was a provisional bill and a set of refined products in each of the 구 요 요 요 撮 補 補 補 補 濟 濟 濟 濟 濟 濟 濟, It is easy to guess how important the food was in the diet. Here is a quote from the beginning of the chapter product series. "Chun is the best of all food, and if you are not good at home, you can not make good food with good vegetables and meat. There is nothing to worry about. First, be careful to soak in the bowls and get a long-lasting field. " In order to immerse such a good market, we have been taking care of many things for a long time, and this custom is still sold to most households, even though the quantity has been greatly reduced even now that many factory produce are sold.

The kinds of miso are as follows: conventional soybean paste which uses soy sauce to brew souvenir, traditional soy sauce which uses gourd, and modified soybean paste which is made by pouring salt water properly in meju and does not float the soup, and soybean paste soybean paste which compromises of two methods. There are other kinds of seasonal delicacies, such as a duckling in the spring, duckling in the summer, duckling in the autumn, and soaking in the winter.

Conventional method is a method to make microbes reproduce naturally by using soybeans as a main ingredient, though there is a slight difference according to the region. First, soybean is increased and polished, and meju, which is shaped like a neck, Dried for 3 days, kneaded in a stew, and fermented for about 1 to 2 months, then washed with meju and then salted for 22 to 6 months in saline.

The improved method is a method for mass production of doenjang, which is prepared by inoculating aspergillus oryzae and Bacillus subtilis into starch raw materials such as rice, wheat and barley, and mixing them with soybean and salt added with the emulsion .

The composting method is to dip the soybean paste into the soy sauce and dipped in miso (conventional), so the soy sauce is delicious and the soybean paste is used to soak the delicious food. It is a way to put the thickly ground Meju in a pound of salt water in advance, and then put the soy sauce in it and mix it with the remaining Meju stew.

Soy sauce is used in Korea, China and Japan. It contains about 25% salinity and has a unique taste mainly based on amino acids. Soy sauce has been a major seasoning in the diet since soy sauce has been good for a long time.

There are many ways to make soy sauce, conventional and improved. Conventional is a method of making in a normal household. In the past, it is made by fermenting meju with soybeans in about 12 months, and then fermenting Meju in saline solution for about 2 ~ 4 months and aging for 1 ~ 2 months. Then, the meju is opened, and the taste and moisture are regulated while the soy sauce is sown. Conventional meju has many kinds of germs and fungi that hydrolyse the meju, so that the taste and odor of the material are generated as excrement, and the taste of soy sauce is often not good.

In recent years, however, the development of microbiology has resulted in the cultivation of a yeast fungus isolated from the ovary, which has strong power for hydrolyzing proteins and starches, and drying yeast that has been inoculated and fermented with soybeans, And sold on the market. The improved soy sauce has a good flavor because it contains amino acids, maltose, glucose, etc. produced by the ovary, as well as alcohol and lactic acid produced by yeast and lactic acid bacteria.

The salt concentration of the liver is usually 18 to 20% by weight. The brown color of the liver is attributed to melanin and melanoidin, which are decomposed products of amino acids. Some commercial products that have an attribute liver color are colored with caramel (syrup). The smell of soy sauce is a mixture of alcohol, ketone, aldehyde, volatile acid, ester, and phenol. The inherent taste of soy sauce is due to β-methyl mercaptopropyl alcohol.

Brewing soy sauce takes a long time to produce the product. In recent years, amino acids are hydrolyzed with hydrochloric acid in a short time, and salt is added to the liver, and a chemical that gives the color, flavor and aroma of conventional soy sauce is added to manufacture and sell amino acid soy sauce.

Doenjang is seasoned food with fermented fermented soybeans. It is made by using ginseng such as traditional miso and Aspergillus oryzae, which are made from traditional meju in salt water and made into solid isolated from soy sauce. And improved soybean paste.

Compared to the improved soybean paste, traditional soybean paste has been reported to have excellent anticancer, antioxidant, immunoregulatory, anticholesterol, hypertension and thrombolytic activity. However, the increase in the number of married couples, nuclear family, Therefore, the proportion of soaking traditional miso in the home tends to decrease, and most of the commercially produced soy sauce is used.

Doenjang is made by fermentation of salt tolerant yeast or lactic acid bacteria, which is added with taste of sweet taste and salty taste by the sweet taste and salt by the trace amount of the amino acid produced from the soybean protein by the enzyme action during the ripening process. The quality is determined by appropriately coordinating the flavor and the color of the raw material itself or microorganism fermentation.

Recently, many studies on doenjang have been carried out, including taste and flavor components of miso, evaluation of quality of miso made in commercial miso and home, and functionality of miso. In order to prevent the occurrence of adult diseases caused by westernization of dietary habits and to further enhance the functionality of doenjang associated with them, studies on doenjang prepared by applying a functional ingredient effective for treating or preventing adult diseases have been conducted.

However, applying the functional ingredient, which is known to be beneficial to the human body, to the miso does not indicate the functionality of all the miso, and in some cases, it may lower the taste of the conventional miso, and may interfere with or inhibit the fermentation of miso The ingredient may also occur through corruption.

In recent years, due to the above-mentioned problems, functional raw materials suitable for doenjang have been selected, and studies on the method for producing doenjang and product development have been conducted.

Ulgum is a medicinal plant in Ginger and Ulm which is cultivated in the tropical subtropical region of the whole world, mainly in Southeast Asia. Numerous related plants are known in Ulgum. In Japan, there are various kinds of eulgum which are known as health food such as autumn turmeric, spring turmeric, ginger turmeric, and purple turmeric. Autumn is a scientific name curcuma longa. Purple cedar is a scientific name curcuma zedoaria and is called cedarwood.

Curcumin (yellow pigment) of 3.5% by weight is contained in rootstock of koi. Eucalyptus extracts and curcumin are known to be useful in various colors. For example, beverages containing uroguin extracts can be used together with alcohol to prevent malodors while properly expressing the original efficacy of alcohol.

However, there have been no studies to improve the health and nutritional quality of Ulgum by mixing Ulgum with our traditional food, Doenjang.

Korean Registered Patent No. 10-816557 (Manufacturing Method of Bokbunja Dojang)

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method of producing Ulgusangjang which can improve health and improve dietary life by adding Ulgum to Korean traditional soybean paste Method.

It is still another object of the present invention to provide a method for producing ganoderma lucidum which can improve health and improve dietary life by adding a fermentation process to a ganoderma lucidum pre-treatment process.

The method for producing ugum doenjang according to the present invention comprises the steps of: (a) washing soybeans and boiling the soybeans to 20 to 50 wt% of soybeans, 12 to 22 wt% of salt, 30 to 40 wt% of water and 0.2 to 18 wt% Mixing (S10); (b) aging the mixed soybean, salt, water, and wool mixture at a room temperature for 30 to 100 days (S20); (c) a step (S30) of washing the aged Meju, followed by secondary aging in brine (mixed salt and water at a weight ratio of 1: 5 to 10); (D) separating the aged Meju into soy sauce and solids, and aging the solids at room temperature for 30 days to 100 days (S40).

In the method for producing Korean malt bean curd according to the present invention, the Korean currant is any one selected from crushed green gruel, powdered gruel, liquid fermented gruel, and powdered fermented gruel.

In the method for producing ugly doenjang according to the present invention, the raw corn can be obtained by washing and crushing using a crusher.

According to the present invention, it is possible to obtain the bean curd according to the present invention by washing the beef curd and drying the beef curd with a moisture content of 20% or less and crushing the dried curd and crushing it to 300 Mesh or less.

In the method of manufacturing Ulva bean curd according to the present invention, the first step (S12) of adding milk to the Ulva bean powder and sterilizing the mixture at a temperature of 120 DEG C for 20 minutes after the addition of milk to the Ulva bean powder, (V / v) was selected by selecting one of Bifidobacterium, Lactobacillus bul-garicus or Lactobacillus acidophilus, and fermented for 7 days in a stirring incubator Can be obtained through the second step (S14).

According to the present invention, the liquid fermented beef curd is washed and crushed to prepare a liquid fermented beef curd. The beef curd is mixed with the raw beef curd and sugar at a ratio of 1: 1 and stored in a dark place. After 3 months, the solid is removed, And then further subjected to a secondary fermentation at room temperature.

The method of manufacturing the pungent soy sauce according to the present invention comprises the steps of: (a) washing soybeans and boiling the soybeans to 20-50 wt% of soybeans, 12-22 wt% of salt, 30-40 wt% of water and 0.2-18 wt% Mixing (S10); (b) aging the mixed soybean, salt, water, and wool mixture at a room temperature for 30 to 100 days (S20); (c) a step (S30) of washing the aged Meju, followed by secondary aging in brine (mixed salt and water at a weight ratio of 1: 5 to 10); (D) separating the aged meju into soy sauce and a solid, and aging the soy sauce for 30 days to 100 days (S40).

In the method for producing a ganoderma lucerosa according to the present invention, the ganoderma is any one selected from crushed green ganoderma, powdery ganoderma, liquid fermented ganoderma, and powdery fermented ganoderma.

In the method for producing koi soy sauce according to the present invention, the koi can be obtained by washing and crushing using a pulverizer.

According to the present invention, it is possible to obtain the poultry liver by washing the poultry picked up and drying the poultry having a moisture content of 20% or less, crushing the dried poultry and crushing the poultry to 300 Mesh or less.

(S12) of adding milk to the powdered corn flour, mixing the resulting mixture at a temperature of 120 DEG C for 20 minutes, and mixing the sterilized turmeric powder with a bifidobacterium 1% (v / v) of one of Bifidobacterium, Lactobacillus bul-garicus or Lactobacillus acidophilus was selected and fermented for 7 days in an agitation incubator (S14). ≪ / RTI >

According to the present invention, the liquid fermented cornstarch according to the present invention is characterized in that the liquid fermented corn is washed and crushed to prepare a mixture of raw corn and sugar at a ratio of 1: 1 and stored in a dark place. After 3 months, solid matter is removed, And then further subjected to a secondary fermentation at room temperature.

According to the method for manufacturing Korean malt miso according to the present invention, it is effective to improve health and improve dietary life by adding Ulgum to Korean traditional soybean paste.

According to the present invention, the fermentation process is added to the fermented soybean curd in a pretreatment process to improve health and improve dietary life.

Fig. 1 is a flow chart of a process for producing Korean malt miso and soy sauce according to the present invention.
FIG. 2 is a flow chart showing a method of manufacturing the ground gourd according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, it should be understood that the following embodiments are provided so that those skilled in the art will be able to fully understand the present invention, and that various modifications may be made without departing from the scope of the present invention. It is not.

The method for producing ugum doenjang according to the present invention comprises the steps of: (a) washing soybeans and boiling the soybeans to 20 to 50 wt% of soybeans, 12 to 22 wt% of salt, 30 to 40 wt% of water and 0.2 to 18 wt% (S20) mixing the mixture of soybean, salt, water and corn with a mixture of soybeans, salt, water and corn, and then aging the mixture at room temperature for 30 to 100 days; and (c) (S30), which comprises aging a salt solution (salt and water at a weight ratio of 1: 5 to 10) after washing, (d) separating the aged meju into a soy sauce and a solid, And aging for 30 days to 100 days (S40).

Fig. 1 is a flow chart of a process for producing Korean malt miso and soy sauce according to the present invention.

In Fig. 1, a process of adding soybeans is included. In this case, the beans to be added are preferably boiled beans after washed and boiled.

According to the present invention, 20-50 wt% of boiled soybeans, 12-22 wt% of salt, 30-40 wt% of water, and 0.2-18 wt% of water are prepared.

As a pretreatment step for the meju fermentation process, 20 to 50% by weight of boiled soybeans, 30 to 40% by weight of water and 12 to 22% by weight of salt are uniformly mixed. Preferably, the immersion process may further include 0.2 to 18 wt% of molasses.

Boiled beans are prepared by the following process. First, beans, which are raw materials of meju, are washed and called for 1 to 24 hours at room temperature.

The soybean may be any of various known soybean species, but is preferably soybean. The way to cook beans is to put water in a pot and boil it or sit on a siru.

Beans are washed well, put water in a pot, boiled in boiling, the volume is increased to the first two or three times, so the volume is well controlled.

The way to sit on a siru is less loss of the water soluble component of the bean than how to pour and boil the water. When boiled, the soybeans are soaked in water and used sufficiently.

If soybeans are used in water, it will increase to 1.5 ~ 2 times of the original, so it is much easier to boil or boil before boiling.

In this way, when the bean curd is put in the raw powder (powder), the curcumin ingredient of the curd coincides with the protein of the soybean, and the curcumin effect is strengthened by about 3000 times.

I dig in my beans until I can easily get rid of it. If you eat meju with less ripe soybeans, various decomposition enzymes can not penetrate properly, and the taste is not good. In addition, when the soy sauce is soaked in such a meju, the color becomes cloudy and tastes, and the value as a field disappears.

However, it is not good to heat for a long time. Overcooking soybeans hinders protein degradation. This is because the cell tissue is released into a state where the enzyme penetrates and then tightly bound again. Therefore, it is preferable that the beans are cooked at a high temperature for a short time. It is appropriate to continue heating for 3 ~ 4 hours after steaming.

When the beans are boiled for a long time, they become sticky and full of yellow water. If the beans are yellow and boiled and boiled well enough to peel, the water poured out of the colander is drained.

Cooked soybeans are easy to make meju before you dine.

The beans boiled in water are poured in a basket and pulled out enough to drain the beans.

When there is no mortar, put it in the turret and step on the foot to crush the beans.

The beans are poured into a bowl until they are sparse and made into chunks of the same size.

The beans in the mortar are hand-bundled or put into a certain wooden frame to make the shape.

The shape of the lump is like a needle or a flat seat, and it is laid on a plank or a curtain.

Rinse the dried meju with flowing water, brush it on the 2 ~ 3 side, and dry it in the sun. Then wash the jar clean and dry well.

30 to 40% by weight of water and 12 to 22% by weight of salt are added to the pot. And 0.2 to 18% by weight of CuK is added thereto (S10).

When the amount of water exceeds 40% by weight with the salt kept at a constant weight, the amount of soy sauce obtained increases and the taste of the soy sauce is reduced. If the water content is less than 30% by weight, the amount of the soy sauce decreases and the taste of the soy sauce becomes thicker.

The mixture of soybean, salt, water and corn is crushed and made into meju and aged at room temperature for 30 to 100 days (S20).

The aged Meju is washed and then aged at 10 to 18 degrees in salt water (salt and water are mixed at a weight ratio of 1: 5 to 10) (S30).

The process of making brine from a pot is as important as making meju.

If it gets too sour, there is a risk of injury during aging process or storage of meju, and it becomes too tasteless.

Pour meju in a jar and pour salt water (mixed salt and water at a weight ratio of 1: 5 ~ 10) into the jar.

Sprinkle a small amount of salt on the surface of Meju, which is on the surface of the water. I put charcoal, jujube, red pepper on it.

Sprinkling salt is to prevent germs from attaching to the surface of exposed meju, charcoal acts to adsorb germs, and red pepper is for sterilization.

 The aged meju is supported on a sieve and separated into a soy sauce and a solid. Here, if the separated solid material is aged at room temperature for 30 days to 100 days (S40), the desired miso can be obtained in the present invention.

The molasses may be added at any one or more of the steps of steps S20 to S40 to produce molasses.

One or more of the boiled bean curd or tofu or chungkukjang may be mixed with the kojangjangjang to make a low salt kojangjangjang with a salinity of 7 or less.

Also, if the isolated soy sauce is aged at room temperature for 30 days to 100 days (S40), the soy sauce to be produced in the present invention can be obtained.

The method of manufacturing the pungent soy sauce according to the present invention comprises the steps of: (a) washing soybeans and boiling the soybeans to 20-50 wt% of soybeans, 12-22 wt% of salt, 30-40 wt% of water and 0.2-18 wt% (S20) mixing the mixture of soybean, salt, water and corn with a mixture of soybeans, salt, water and corn, and then aging the mixture at room temperature for 30 to 100 days; and (c) (S30) in a salting solution (salt and water are mixed at a weight ratio of 1: 5 to 10) (S30) and (d) separating the aged meju into a soy sauce and a solid, And aging for 30 days to 100 days (S40).

In the case of miso, cover the entrance of the jar with netting so that no foreign matter enters, and it is matured in a sunny day. After about 60 days of eating miso, the miso is about one year old and has a deeper taste. However, the stage of ripening sunlight on a sunny day is not limited to miso, but also applies to soy sauce.

When the soybean is used in an amount of less than 20% by weight based on the weight of the whole mixture, taste, flavor and viscosity inherent to the soybean paste are lowered. When soybean is used in an amount of more than 50% by weight, .

Ulgum is one of the foods that require pre-processing to be used as food. These cucumbers may be provided in any one of crushed raw fish, powdered fish, liquid fermented fish, and powdered fermented fish. The yellow color of curd is a polyphenol pigment compound called curcuminoid, which is contained in an amount of 0.5 to 6.5 parts by weight based on 100 parts by weight of curd. The main component is a compound called curcumin.

The main component, curcumin, promotes bile secretion and helps digestion and absorption of fat. Curcumin exerts a powerful antioxidant action by eliminating active oxygen which can damage cellular genes. The researchers report that curcumin reduces blood sugar and inhibits blood clots (blood clogging), which helps prevent and improve diabetes.

These cucumbers may be provided by any one selected from crushed raw cucumber, powdered cucumber, liquid fermented cucumber, and powdered fermented cucumber.

The raw corn can be obtained by washing and crushing using a pulverizer.

The flour may be obtained by washing the collected flour and drying the flour to a moisture content of 20% or less, then crushing the dried flour and crushing it to 300 Mesh or less.

(S12) in which milk is added to the powdered corn gluten meal, and the mixture is sterilized at a temperature of 120 DEG C for 20 minutes. In the first step (S12), Bifidobacterium, Lactobacillus bulgaricus (S14) in which 1% to 2% (v / v) of lactic acid bacteria is selected and one fermentation is carried out in a stirred incubator for 7 days by selecting one type of lactobacillus acidophilus or Lactobacillus acidophilus. .

The above-mentioned liquid fermented corn was washed and crushed to prepare a mixture of raw corn and sugar at a ratio of 1: 1, and stored in a cool dark place. After 3 months, solid matter was removed and the fermented cornstarch solution was extracted. .

FIG. 2 is a flow chart showing a fermentation method of powdery fermented corn according to the present invention.

2, the method comprises the steps of: (1) adding milk to corn powder and sterilizing the mixture at a temperature of 120 DEG C for 20 minutes; (2) 1% (v / v) of one of Lactobacillus bulgaricus or Lactobacillus acidophilus was inoculated with Bifidobacterium for 7 days in a stirred incubator And a second step (S14) for fermentation.

In more detail, the first step is a step of mixing sterilization with water and powdered milk. The milk is pulverized to a particle size of 100 to 300 mesh and mixed with milk powder in powder form at a weight ratio of 1: 1, At a high temperature for 20 minutes. In the sterilization step, a step of roasting and heating the gangworm powder at a temperature of 100 ° C for 10 to 30 minutes may be added.

When the heating step is added, the microorganisms contained in the uleul powder can be sterilized once more, and since the microorganisms contained in the uleul powder are not remained, There is an effect that can be made.

The second step is a fermentation process wherein one kind of lactic acid bacteria, Bifidobacterium, Lactobacillus bulgaricus or Lactobacillus acidophilus, is selected as a sterilized herbal mixture. Followed by 1 to 2% (v / v) inoculation and fermentation in a stirred incubator for 7 days.

 Lactobacillus bulgaricus or Lactobacillus acidophilus fermentation is carried out using oxygen present in the agitating incubator for the first 1 to 3 days of the progress of fermentation, As the oxygen content of the agitating incubator is low, fermentation by Bifidobacterium, which is cultivated under anaerobic conditions, begins to proceed.

Bifidobacterium, Lactobacillus bulgaricus and Lactobacillus acido-philus are commercially available from Korea Biotechnology Research Center, Korea Center for Microbiological Research (KCCM) and Korea Food Research Institute Anyone can use it easily.

According to the fermentation method of Ulgum according to the present invention, it is possible to enhance the physiological activity of Ulgum, and at the same time, to eliminate bitter taste and irritating odor unique to Ulgus, and to easily solve the drinking rejection reaction felt by consumers.

The koi may be added at any one or more of the steps of steps S20 to 40 to produce a kojang soy sauce.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, This is possible.

Claims (16)

(a) mixing and boiling soybeans with 20 to 50% by weight of soybeans, 12 to 22% by weight of salt, 30 to 40% by weight of water and 0.2 to 18% by weight of corn;
(b) aging the mixed soybean, salt, water, and wool mixture at a room temperature for 30 to 100 days (S20);
(c) a step (S30) of washing the aged Meju, followed by secondary aging in brine (mixed salt and water at a weight ratio of 1: 5 to 10); And
(d) separating the aged Meju into soy sauce and solids, and aging the solids at room temperature for 30 days to 100 days (S40).
The method according to claim 1,
Wherein the fermented bean curd is added in any one or more of steps S 20 to S 40.
The method according to claim 1,
The method for producing ugly miso as set forth in claim 1, wherein the molasses is selected from the group consisting of crushed raw corn, powdered corn, liquid fermented corn, and powdered fermented corn.
The method of claim 3,
Wherein the raw corn is washed and pulverized using a pulverizer.
The method of claim 3,
The method according to any one of claims 1 to 3, wherein the powdery mildew is washed and dried to a moisture content of 20% or less, and the dried mildew is crushed and ground to 300 Mesh or less.
The method of claim 3,
(S12) in which milk is added to the powdered corn gluten meal, and the mixture is sterilized at a temperature of 120 DEG C for 20 minutes. In the first step (S12), Bifidobacterium, Lactobacillus bulgaricus (S14), in which 1% to 2% (v / v) of lactobacillus acidophilus was selected and fermented in a stirred incubator for 7 days. ≪ / RTI >
The method of claim 3,
The above-mentioned liquid fermented corn was washed and crushed to prepare a mixture of raw corn and sugar at a ratio of 1: 1, and stored in a cool dark place. After 3 months, solid matter was removed and the fermented cornstarch solution was extracted. ≪ / RTI >
7. A fermented soybean paste maltose which is produced by any one of the methods of claims 1 to 7.
9. The method of claim 8,
Wherein the salt of soybeans is boiled soybeans, soybean curd or chungkukjang mixed with salt of soybean curd.
(a) mixing and boiling soybeans with 20 to 50% by weight of soybeans, 12 to 22% by weight of salt, 30 to 40% by weight of water and 0.2 to 18% by weight of corn;
(b) aging the mixed soybean, salt, water, and wool mixture at a room temperature for 30 to 100 days (S20);
(c) a step (S30) of washing the aged Meju, followed by secondary aging in brine (mixed salt and water at a weight ratio of 1: 5 to 10); And
(d) separating the aged Meju into soy sauce and solids, and aging the soy sauce at room temperature for 30 days to 100 days (S40).
11. The method of claim 10,
The method according to any one of claims 1 to 5, wherein the raw fish is any one selected from crushed raw fish, powdered fish, liquid fermented fish, and powdered fermented fish.
12. The method of claim 11,
Wherein the flour is obtained by washing and pulverizing using a pulverizer.
12. The method of claim 11,
The method according to any one of claims 1 to 3, wherein the cormorant is obtained by washing the cormorant and drying the cormorant to a moisture content of 20% or less, and then crushing the dried cormorant and pulverizing the cormorant to 300 Mesh or less.
12. The method of claim 11,
(S12) in which milk is added to the powdered corn gluten meal, and the mixture is sterilized at a temperature of 120 DEG C for 20 minutes. In the first step (S12), Bifidobacterium, Lactobacillus bulgaricus (S14), in which 1% to 2% (v / v) of lactobacillus acidophilus was selected and fermented in a stirred incubator for 7 days. Of the present invention.
12. The method of claim 11,
The above-mentioned liquid fermented corn was washed and crushed to prepare a mixture of raw corn and sugar at a ratio of 1: 1, and stored in a cool dark place. After 3 months, solid matter was removed and the fermented cornstarch solution was extracted. Wherein the method comprises the steps of:
15. A method for producing soy sauce, comprising the steps of:

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