KR20230062697A - Manufacturing method of traditional soybean paste and the same - Google Patents

Abstract

The present invention relates to a producing method of a traditional soybean paste and the soybean paste thereof. More specifically, the present invention discloses the producing method of the traditional soybean paste that has a deep and savory soybean paste taste even when boiled without additional broth by ferment-maturing only natural ingredients, which are different from artificial final ingredients, flour, preservatives, and other ingredients, and has no aflatoxin detected and excellent anti-cancer and immune effects; and the soybean paste thereof. The producing method comprises: a first step of increasing; a second step of obtaining pulverized material; a third step of drying; a fourth step of primary fermentation; a fifth step of secondary fermentation; a sixth step of cleaning; a seventh step of preparing brine; an eighth step of maturing; a ninth step of preparing broth; a tenth step of mixing; and an eleventh step of maturing.

Description

Manufacturing method of traditional soybean paste and the same}

The present invention relates to a method for manufacturing traditional soybean paste and to the soybean paste, and more specifically, by fermenting and maturing only differentiated natural ingredients other than artificial rice, flour, preservatives, and other materials, it gives a deep and savory taste of soybean paste even when boiled without a separate broth. , A method for manufacturing traditional soybean paste with non-detection of aflatoxin and excellent anti-cancer and immune effects, and related to the soybean paste.

In general, doenjang produced in Korea has high salt content, and when such high-salt doenjang is consumed for a long time, it acts as a factor that can cause various diseases in the body.

In fact, in the production of conventional soybean paste, it is usually prepared by adding high-salinity brine directly to fermented soybean paste. Since the salinity of the brine at this time is usually maintained at about 19 to 22 degrees, the salinity of the finished soybean paste will be lowered. can't

Usually, as a method of measuring appropriate salinity, an egg is put into salt water. At this time, the egg floats from the salt water, and if the egg floats to the size of a 500 won coin, it is judged that the salt water is appropriate.

However, since the salinity of brine measured in this way is actually in the range of 19 to 22 degrees, the finished soybean paste is inevitably salty.

In the use of salt water, in the case of Seoul, the salinity is usually about 19 to 20 degrees, in the case of the Gyeonggi area, the salinity is about 19 to 21 degrees, and in the southern area, the salinity is about 20 to 22 degrees.

In particular, the more saline water in the southern region is used, the more saline water is actually used.

In this way, one of the fundamental reasons for using high-salinity water in soybean paste production is that the lower the salinity, the more meju provides an environment in which insects can parasitize.

Therefore, soybean paste is prepared using high-salt water for the purpose of fundamentally blocking the parasitic environment of these insects.

On the other hand, technologies related to soybean paste production include Patent Publication No. 10-2005-0049603 (published date 20050527), Registered Patent No. 10-0928838 (registered date 20091120), and Registered Patent No. 10-0869407 (registered date 20081112) , Patent Publication No. 10-2014-0022273 (published date 20140224), Registered Patent No. 10-1317944 (registered date 20131007), Registered Patent No. 10-1321377 (registered date 20131017), and Registered Patent No. 10-1181965 (Registration date 20120905) and the like have been disclosed.

1. Korean Patent Publication No. 10-2015-0117794 2. Republic of Korea Patent Registration No. 10-1755027 3. Korean Patent Publication No. 10-2009-0057701

In the present invention, by fermenting and maturing only differentiated natural ingredients from artificial rice, flour, preservatives and other materials, it gives a deep and savory taste of soybean paste even when boiled without a separate broth, no aflatoxin is detected, and traditional soybean paste has excellent anticancer and immune effects. Its solution is to provide a manufacturing method and the soybean paste.

In the method of manufacturing traditional soybean paste according to the present invention that solves the above problems, in the method of manufacturing traditional soybean paste, the prepared beans are soaked in water for 12 to 14 hours to sufficiently wash the soaked beans, and the washed soaked beans are placed in a cauldron for 2 hours The first step of boiling for 3 to 3 hours and steaming for 30 to 40 minutes;

A second step of obtaining a pulverized product by pulverizing the steamed soybeans and water used for steaming in a grinder;

A third step in which the pulverized product is molded into rectangular meju, and dried at room temperature for 5 to 6 days by placing the molded meju on a straw bed in a well-ventilated place;

A fourth step of first fermenting the dried fermented soybean paste with straw and hanging it in an ondol room maintained at a temperature of 30 to 40 ° C for 40 to 50 days;

A fifth step of arranging and spreading the firstly fermented meju on the floor of an ondol room and covering it with a cotton blanket to secondarily ferment for 10 to 15 days;

A sixth step of naturally drying the fermented soybeans after the secondary fermentation in a sunny environment for 2 to 3 days, and washing the surface of the dried fermented soybeans with cold water;

A seventh step of preparing brine having a salinity of 10 to 10.2% to be used as brine by mixing sea salt minus bittern and purified water;

An 8th step of filling a jar with 3/4 of the meju from the 6th step, filling it with brine from the 7th step so that the meju is submerged, then adding charcoal, red pepper, jujube, kelp, and pine nuts and aging for 45 to 50 days;

A ninth step of preparing broth obtained by preparing broth raw materials composed of natural ingredients, putting the broth raw materials and water in a container at a constant weight ratio, boiling them for 2 to 3 hours, and then filtering them with filter paper;

The aged meju in the 8th step is removed, the aged meju, the brine in the 8th step, and the broth in the 9th step are put into a mixer at a constant weight ratio, and then kneaded well to prepare a mixture of fermented soybeans, and the aging A 10th step of adding sun salt to the meju mixture until the salinity is 5.5% and mixing;

An 11th step of filling the fermented meju mixture prepared in the 10th step into a jar, spreading bay salt on the upper surface, covering the upper surface with red pepper seeds, then covering the jar with a lid and aging for 20 to 30 months .

Here, the broth raw material used for the broth in the ninth step is a mixed raw material mixed with dried benteng, neungi mushroom, charcoal-roasted green onion, onion skin, garlic shell, red pepper seed, chestnut shell, and kelp. Characterized in that .

Here, the broth raw material is 15 to 16 parts by weight of dry benteng, 3 to 4 parts by weight of wild mushrooms, 3 to 4 parts by weight of charcoal-roasted green onion, 1 to 1.5 parts by weight of onion skins, 1 to 1.5 parts by weight of garlic skins, It is characterized in that it is mixed to include 1 to 1.5 parts by weight of red pepper seeds, 1 to 1.5 parts by weight of chestnut shells, and 1 to 1.5 parts by weight of kelp.

Here, the broth is characterized by using broth obtained by putting broth raw materials in a container, adding water to the broth raw materials and water at a weight ratio of 1: 1.5 to 3, boiling for 2 to 3 hours, and then filtering with filter paper. do.

Here, the 10th step is characterized in that the aged meju, the brine of the 8th step, and the broth of the 9th step are introduced into the mixer at a weight ratio of 6: 2: 2 to 7: 3: 3.

Here, the straw used in the third to fifth steps is steam sterilized by adding boiling water at a temperature of 95 to 100 ° C. for 10 minutes or more or steam maintaining a temperature of 100 ° C. or more for 10 to 30 minutes, and then dried. It is characterized in that the prepared one is used.

Here, 0.1 to 0.5% (w / w) of pure Bacillus subtilis is inoculated with respect to the total amount of the ground material in the second step, or rice straw is prepared, the rice straw is cut to a size of 3 to 4 cm, and then the cut rice straw Moist heat sterilization for more than 10 minutes in boiling water at a temperature of 95 ~ 100 ℃ or steam sterilization by adding steam maintaining a temperature of 100 ℃ or more for 10 to 30 minutes, and then drying to prepare a pulverized powder, and the powder is pulverized It is characterized in that it further comprises the step of evenly mixing 5 to 10 parts by weight with respect to 100 parts by weight of water.

The traditional soybean paste prepared according to the manufacturing method of the traditional soybean paste provided in the present invention is superior to the conventional soybean paste by mixing the brine (soy sauce) of the 8th step and the broth of the 9th step of the manufacturing process according to the present invention. You can get three times the effect of the deep taste of the savory taste. It has the advantage of providing traditional doenjang, our own artisan, that can widely publicize the excellence of traditional traditional doenjang, targeting the taste buds of people all over the world beyond Asia.

1 is a block diagram showing a manufacturing process of traditional soybean paste according to an embodiment of the present invention.
2 to 3 are block diagrams showing another embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

Since soybean contains abundant protein and fat, it has been called beef from the fields since ancient times. It is popular as a well-being food all over the world. Soybean protein is composed of glycine and beta-conglycinin as the main fractions, and is cheaper than animal protein and has excellent amino acid composition, so it can be used as a high-quality protein source [Derbyshire E, Wright D,J Boulter D Legumine and vicilin, storage protein of Legume Seeds, PhytoChemistry, 1976, 15:3-24] Doenjang (Korean soybean paste) is a traditional Korean fermented food fermented using soybeans as a main ingredient. Traditional soybean paste is a seasoning food rich in nutrients such as protein, and the mixing ratio of boiled soybeans and salt affects the flavor and aging period of soybean paste. Various health functional substances such as flavonoids and saponins are made.

Recent research on traditional soybean paste has been reported to have antimutagenic, anticancer and thrombolytic activities, and also bioregulatory functional components with immunity enhancement, blood pressure lowering, hyperlipidemia and diabetes improvement, nitrite scavenging and antioxidant activities have been identified. In addition, it is known that the taste and flavor of traditional doenjang change depending on the manufacturing method and aging period, and the bioavailability of the main components of soybeans increases as the aging period increases. For example, isoflavones, one of the useful components of soybeans, are converted into aglycone forms of genistin, daidzein, and glycitein with high bioavailability by metabolism of enzymes and microorganisms from glucoside forms of genistin, daidzin, and glycitin during fermentation. do.

The production of such traditional doenjang has recently been developing functional doenjang by adding various additives, and the research has been limited to shortening the manufacturing period while securing a certain level of flavor of traditional doenjang. However, in recent years, as interest in health has increased, people are looking for the deep and rich taste of traditional soybean paste while expecting the immune-enhancing effect of soybean paste.

Accordingly, the present inventors take a long time to manufacture, but at the same time secure the deep taste and flavor of traditional soybean paste and at the same time ferment and mature only with differentiated natural ingredients different from artificial end, flour, preservatives and other materials, so that when using traditional soybean paste The purpose is to provide a method for manufacturing traditional soybean paste that has a deep and savory taste of soybean paste even when boiled without separate broth, no aflatoxin detection and excellent anticancer and immune effects, and the soybean paste.

In the method of manufacturing traditional doenjang according to the present invention, beans used as a raw material for doenjang are prepared, the beans are washed to remove foreign substances, and after soaking for a certain period of time, put in a cauldron and boil and increase. The steamed soybeans are pulverized with a grinder, molded into a rectangular shape, and sufficiently dried at room temperature. Dried fermented soybeans are tied with straw and fermented in an ondol room for the first time. Arrange the first fermented soybean paste on a straw-covered floor and cover it with a blanket for the second fermentation. Secondary fermented meju is dried naturally in the sun, and then the surface is washed with cold water. Prepare brine by mixing bay salt minus the brine with purified water to the extent that an egg rises to the size of a five hundred won coin, and fill a jar with the washed fermented meju about 3/4 and fill the jar with the brine (hereinafter referred to as 'brine') fill in After filling the brine, charcoal, red pepper, jujube, kelp, and pine nuts are added and aged for a certain period of time.

During the maturation period, prepare broth raw materials composed of only natural ingredients, put the broth raw materials in a container with purified water and boil to prepare broth.

After taking out the matured meju, the matured meju, the prepared broth, and the brine remaining after aging are mixed in a certain ratio and kneaded well to prepare a matured meju mixture.

Add sun salt to the prepared fermented meju mixture and mix until the salinity is 5.5%, put the mixture in a jar, spread sun salt on the top surface, cover the top surface of the sun salt with red pepper seeds, cover and mature for a certain period of time It will be completed.

Soybeans used at this time are soybeans.

If this is explained in more detail with reference to the accompanying drawing Figure 1,

Step 1 (S100): Soak the prepared beans for 12 to 14 hours, thoroughly wash the soaked beans, put the washed soaked beans in a cauldron, boil for 2 to 3 hours, and steam for 30 to 40 minutes.

Step 2 (S110): The steamed soybeans and the water used for steaming are ground in a grinder to prepare ground products. At this time, the pulverized product should be pulverized sufficiently evenly so that there are no beans remaining in lumps.

Step 3 (S120): The pulverized material prepared by pulverization is molded into rectangular meju, and the molded meju is placed on a straw bed in a well-ventilated place and dried at room temperature for 5 to 6 days. At this time, it is preferable to mold the molded meju into a size of width × length × height = 25 cm × 15 cm × 13 cm.

Step 4 (S130): The dried fermented soybean paste is tied with straw and hung in an ondol room maintained at a temperature of 30 to 40 ° C, followed by primary fermentation for 40 to 50 days.

The straw used in the third and fourth steps is sterilized in boiling water at a temperature of 95 to 100 ° C for more than 10 minutes, preferably for 10 to 30 minutes, and then dried and prepared by steam sterilization. desirable. The sterilization is preferably performed in a sterile room. The reason for sterilizing rice straw in this way is to suppress the occurrence of off-odor by the propagation of various germs other than fermented meju (Bacillus subtilis) present in rice straw.

Step 5 (S140): The firstly fermented soybeans are arranged on the floor of the ondol room, laid out, and covered with a cotton blanket to ferment the second time for 10 to 15 days. At this time, it is preferable to use the cotton comforter that has been sterilized after removing foreign substances and the like.

Step 6 (S150): After the secondary fermentation is completed, the meju is naturally dried outside in the sun for 2 to 3 days, and the surface of the dried meju is washed with cold water.

Step 7 (S160): Prepare brine having a salinity of 10 to 10.2% to be used as brine by mixing sea salt minus brine and purified water. At this time, it is preferable to sufficiently prepare the prepared brine to be used as brine, and to be used during maturation of meju, which proceeds later, and when kneading matured meju.

Step 8 (S170): Fill 3/4 of the jar with meju from the sixth step, fill the brine prepared in the seventh step to the extent that the meju is submerged, and then add charcoal, red pepper, jujube, kelp, and pine nuts Aged for 45-50 days. At this time, preferably, the charcoal, red pepper, jujube, kelp, and pine nuts are added in a weight ratio of 1:1:1:1:0.5.

At this time, the charcoal functions as a sterilization air purification and moisture control, red pepper can be expected to play a role in suppressing insect parasitism, and jujube can be expected to play a role in adding a subtle sweetness of jujube flavor.

Ninth Step (S180): Prepare broth raw materials composed of natural materials, put the broth raw materials and water in a container at a certain weight ratio, boil for 2 to 3 hours, filter with filter paper to remove the filtrate, and obtain broth Prepare.

At this time, the broth raw material is a mixed raw material mixed with dried benteng, neungi mushroom, charcoal-roasted green onion, onion skin, garlic shell, red pepper seed, chestnut shell, and kelp. Preferably, the broth raw material is dry benteng 15 ~ 16 parts by weight, 3-4 parts by weight of wild mushrooms, 3-4 parts by weight of charcoal-grilled green onion, 1-1.5 parts by weight of onion skins, 1-1.5 parts by weight of garlic skins, 1-1.5 parts by weight of red pepper seeds, 1-1.5 parts by weight of chestnut skins 1.5 parts by weight and 1 to 1.5 parts by weight of kelp are mixed and used. At this time, the broth raw materials used are washed clean to remove foreign substances, and then dried and prepared raw materials are used. In particular, it is preferable to sufficiently wash and dry onion skins, garlic skins, chestnut skins, etc. to use as a stock raw material.

Preferably, the broth is to use broth obtained by putting the prepared broth raw material and water in a container at a weight ratio of 1:1.5 to 3, boiling for 2 to 3 hours, and then filtering with a filter paper to remove the filtrate.

Step 10 (S190): Take out the matured meju of the 8th step, put the matured meju, the brine of the 8th step, and the broth of the 9th step into a mixer at a constant weight ratio, and then knead well to make the fermented meju. Prepare a mixture, add sun salt to the fermented meju mixture, and mix uniformly until the salinity is 5.5%.

At this time, preferably, the aged fermented soybeans, brine, and broth are introduced into the mixer at a weight ratio of 6:2:2 to 7:3:3 and then mixed.

At this time, the mixing ratio of the aged fermented soybean paste, brine, and broth is mixed to obtain a certain texture (thickness degree) of the soybean paste. If the mixing ratio of the aged fermented soybean paste, brine, and broth is not satisfied, a situation in which the soybean paste becomes thin or excessively thick may occur.

The natural salt is mixed with the aged fermented soybean paste, brine, and broth according to the mixing ratio, and then continuously added with natural salt until a salinity of 5.5% is obtained and kneaded by hand. At this time, it is preferable to knead the salinity while measuring the salinity using a conventional salinity meter.

Step 11 (S200): Fill the jar with the fermented soybean paste mixture prepared in step 10, spread bay salt on the top surface, cover the top with red pepper seeds, cover the jar, and ferment for 20 to 30 months. . At this time, it is preferable to use the bay salt from which bittern has been sufficiently subtracted, and the bay salt is covered so that the coating thickness satisfies a thickness of 10 mm or more, preferably 10 to 20 mm, and the red pepper seeds are coated with the coating thickness. It is to be covered so that the thickness satisfies the thickness of 5 mm or more, preferably 5 to 10 mm.

At this time, preferably, the aging of the 11th step is performed by maintaining the temperature in the range of 5 to 15 ° C. Preferably, it is good to arrange the jars in a facility such as a greenhouse or glasshouse equipped with a device capable of maintaining the above temperature range and well-lit and well-circulated in the air for aging. Preferably, the vinyl house or glass greenhouse is a vinyl house or glass greenhouse equipped with temperature and humidity control facilities.

According to the present invention, referring to the accompanying drawings 2 and 3, inoculation of pure Bacillus subtilis at 0.1 to 0.5% (w / w) with respect to the total amount of pulverized material in the second step to help the ripening of meju (also 2) Alternatively, prepare rice straw, cut the rice straw into a size of 3 to 4 cm, and then sterilize the cut rice straw in boiling water at a temperature of 95 to 100 ° C for 10 minutes or more, preferably 10 to 30 minutes, or 100 After steam sterilization by applying steam maintaining a temperature of ° C. or higher for 10 to 30 minutes, drying to prepare a pulverized powder, 5 to 10 parts by weight of the powder is evenly mixed with respect to 100 parts by weight of the pulverized material (FIG. 3) It may further include steps to do. Inoculating the pure Bacillus subtilis or mixing the fine powder obtained by pulverizing the sterilized rice straw serves as an auxiliary function to achieve even fermentation and ripening of meju.

The doenjang, which has been matured in step 11 through the above manufacturing process, is used after scraping off the red pepper seeds and sun salt covered on the top surface and then putting it in a storage container.

below. The present invention will be described in more detail with reference to preferred embodiments. However, the following examples are examples for explaining the present invention, and those skilled in the art can be modified without departing from the scope of the invention disclosed in the claims.

[Example]

Prepare 10 kg of prepared soybeans, soak the prepared soybeans for 12 to 14 hours, thoroughly wash the soaked beans, put the washed soaked beans in a cauldron, boil for 2 to 3 hours, steam for 30 to 40 minutes and increase . The steamed soybeans and the water used for the steaming are put into a grinder together, crushed to obtain a pulverized product, and then the pulverized product is molded into rectangular meju. The molded meju is laid on a straw in a well-ventilated place, and the meju is placed on the straw and dried at room temperature for 5 to 6 days.

The dried fermented soybean paste is tied with a straw and hung in an ondol room maintained at a temperature of 30 to 40 ° C, followed by primary fermentation for 40 to 50 days. After the first fermentation is completed, the fermented soybeans are arranged on the floor of the ondol room, covered with a cotton blanket, and fermented for a second time for 10 to 15 days.

After the secondary fermentation is complete, dry meju in a sunny environment for 2 to 3 days, and wash the surface of dried meju with cold water.

After preparing brine that satisfies the salinity of 10 to 10.2% to be used as brine by mixing sea salt and purified water without bittern, prepare a jar used for making soybean paste, and pour the washed meju into a prepared jar. Fill 3/4, fill the prepared brine to the extent that the meju is submerged, then add charcoal, red pepper, jujube, kelp, and pine nuts and mature for 45 to 50 days.

Prepare broth raw materials composed of natural ingredients, put the broth raw materials and water in a container at a certain weight ratio, boil for 2 to 3 hours, prepare broth from which solids have been removed by filtering with filter paper, and then mature in the jar. Remove the aged meju, and use the brine having a salinity of 10 to 10.2% as brine, and then add the aged meju, the brine, and the prepared broth to a mixer at a weight ratio of 6: 2: 2 to 7: 3: 3 , Knead well to prepare a mixture of fermented soybeans, add sun salt to the fermented soybean paste mixture, and mix until the salinity is 5.5% while measuring the salinity with a salinity meter. The prepared fermented soybean paste mixture was filled in a jar, sun salt was laid on the top surface, red pepper seeds were covered on the top surface, and then the jar was covered and aged for 20 to 30 months to prepare doenjang.

At this time, the broth used is prepared by preparing dry benteng, neungi mushrooms, charcoal-grilled green onions, onion skins, garlic shells, red pepper seeds, chestnut shells, and kelp as broth raw materials, and 15 to 16 parts by weight of the dried benteng, natural neungi 3-4 parts by weight of mushrooms, 3-4 parts by weight of charcoal-grilled green onions, 1-1.5 parts by weight of onion skins, 1-1.5 parts by weight of garlic skins, 1-1.5 parts by weight of red pepper seeds, 1-1.5 parts by weight of chestnut skins, 1 kelp Prepare and use a mixture mixed to include ~ 1.5 parts by weight. At this time, water is added to the prepared broth raw material and water at a weight ratio of 1:1.5 to 3, boiled for 2 to 3 hours, and then filtered with a filter paper to obtain and use broth from which solids have been removed.

[Example 2]

The same manufacturing process as in Example 1 was performed, but the prepared soybean was steamed, and the steamed soybean was powdered to obtain a pulverized product, and then pure Bacillus subtilis was prepared in the pulverized product, and the pure Bacillus subtilis prepared with respect to the total amount of the pulverized product was obtained. A process of evenly mixing by inoculating 0.1 to 0.5% (w / w) was further performed. Except for the above, the same conditions and the same process as in Example 1 were performed to prepare aged soybean paste.

[Example 3]

Prepare rice straw, cut the rice straw into a size of 3 ~ 4 cm, and then sterilize the cut rice straw in boiling water at a temperature of 95 ~ 100 ℃ for 10 minutes to 30 minutes or steam maintaining a temperature of 100 ℃ or more for 10 After steam sterilization by adding for ~30 minutes, drying to prepare finely pulverized rice straw powder, the rice straw powder was steamed with soybean prepared in Example 1, and the steamed soybean was powdered to obtain a pulverized product, and then the pulverized product 100 Doenjang to be aged under the same conditions and procedures as in Example 1 was prepared, except that a process of evenly mixing 5 to 10 parts by weight with respect to parts by weight was further performed.

Soybean paste according to the present invention prepared in Examples 1 to 3 and commercially available soybean paste from company C were prepared, and sensory evaluation was performed on the degree of acceptance of the soybean paste.

The inspector selects 20 ordinary people who have been recognized for their interest in the experiment and their suitability as inspectors, explains the purpose of the experiment, conducts necessary training, and then conducts a sensory test according to the evaluation items for taste and aroma according to the 5-point scale method. did

At this time, using the doenjang of the examples prepared for the purpose of sensory evaluation and the doenjang of C company, the doenjang soup was prepared by boiling using the same amount of doenjang and the same additives.

The results of the sensory evaluation are shown in Table 1 below as the average value of the scores evaluated by 20 people. At this time, the evaluation was evaluated by giving a higher score as the taste and aroma were felt to be good.

division taste incense Example 1 4.54 4.63 Example 2 4.61 4.68 Example 3 4.79 4.84 comparative example 4.17 3.98

As can be seen in Table 1, in the case of the doenjang according to the present invention, the sensory evaluation results were excellent overall compared to the doenjang of the commercially available company C.

In particular, it was found that although it is represented by a slight difference, the soybean paste prepared by mixing pure Bacillus subtilis or sterilized rice straw powder with the pulverized material of steamed soybeans showed higher functionality. These results could be predicted as a result of even fermentation during fermentation of meju.

Claims (8)

In the manufacturing method of traditional soybean paste,
A first step of soaking the prepared beans for 12 to 14 hours, thoroughly washing the soaked beans, putting the washed soaked beans in a cauldron, boiling them for 2 to 3 hours, and steaming them for 30 to 40 minutes;
A second step of obtaining a pulverized product by pulverizing the steamed soybeans and water used for steaming in a grinder;
A third step in which the pulverized product is molded into rectangular meju, and dried at room temperature for 5 to 6 days by placing the molded meju on a straw bed in a well-ventilated place;
A fourth step of first fermenting the dried fermented soybean paste with straw and hanging it in an ondol room maintained at a temperature of 30 to 40 ° C for 40 to 50 days;
A fifth step of arranging and spreading the firstly fermented meju on the floor of an ondol room and covering it with a cotton blanket to secondarily ferment for 10 to 15 days;
A sixth step of naturally drying the fermented soybeans after the secondary fermentation in a sunny environment for 2 to 3 days, and washing the surface of the dried fermented soybeans with cold water;
A seventh step of preparing brine having a salinity of 10 to 10.2% to be used as brine by mixing sea salt minus bittern and purified water;
An 8th step of filling a jar with 3/4 of the meju from the 6th step, filling it with brine from the 7th step so that the meju is submerged, then adding charcoal, red pepper, jujube, kelp, and pine nuts and aging for 45 to 50 days;
A ninth step of preparing broth obtained by preparing broth raw materials composed of natural ingredients, putting the broth raw materials and water in a container at a constant weight ratio, boiling them for 2 to 3 hours, and then filtering them with filter paper;
The aged meju in the 8th step is removed, the aged meju, the brine in the 8th step, and the broth in the 9th step are put into a mixer at a constant weight ratio, and then kneaded well to prepare a mixture of fermented soybeans, and the aging A 10th step of adding sun salt to the meju mixture and mixing until the salinity is 5.5%;
An 11th step of filling the fermented meju mixture prepared in the 10th step into a jar, spreading bay salt on the upper surface, covering the upper surface with red pepper seeds, then covering the jar with a lid and aging for 20 to 30 months. Method for manufacturing traditional soybean paste characterized by.
According to claim 1,
The broth raw material used in the broth in the ninth step is a traditional soybean paste characterized by using a mixed raw material mixed with dried benteng, mushrooms, charcoal-roasted green onions, onion skins, garlic skins, red pepper seeds, chestnut shells, and kelp Manufacturing method of.
According to claim 1 or 2,
The broth raw material is 15 to 16 parts by weight of dried Benden, 3 to 4 parts by weight of wild mushrooms, 3 to 4 parts by weight of charcoal-roasted green onion, 1 to 1.5 parts by weight of onion skins, 1 to 1.5 parts by weight of garlic skins, 1 red pepper seed Method for producing traditional soybean paste, characterized in that mixed to include ~ 1.5 parts by weight, chestnut shell 1 ~ 1.5 parts by weight, kelp 1 ~ 1.5 parts by weight.
According to claim 1,
The broth in the ninth step is to use broth obtained by putting broth raw materials in a container, adding water to the broth raw materials and water at a weight ratio of 1: 1.5 to 3, boiling for 2 to 3 hours, and then filtering with filter paper. Method for producing traditional soybean paste, characterized in that.
According to claim 1,
The 10th step is a method for producing traditional soybean paste, characterized in that the aged meju, the brine of the 8th step, and the broth of the 9th step are introduced into the mixer in a weight ratio of 6: 2: 2 to 7: 3: 3 .
According to claim 1,
The straw used in the third to fifth steps is steam sterilized by adding boiling water at a temperature of 95 to 100 ° C for 10 minutes or steam maintaining a temperature of 100 ° C or higher for 10 to 30 minutes, and then dried. A method for producing traditional miso paste, characterized in that the prepared one is used.
According to claim 1,
Inoculate 0.1 to 0.5% (w/w) of pure Bacillus subtilis with respect to the total amount of pulverized material in the second step, or prepare rice straw, cut the rice straw to a size of 3 to 4 cm, and then heat the cut rice straw Moist heat sterilization in boiling water at 95 ~ 100 ℃ for more than 10 minutes or steam sterilization by adding steam maintaining a temperature of 100 ℃ or more for 10 to 30 minutes, and then dried to prepare a pulverized powder, and the powder is the pulverized product 100 Method for producing traditional soybean paste, characterized in that it further comprises the step of evenly mixing 5 to 10 parts by weight with respect to parts by weight.
Claims 1 to 7 characterized in that it is produced by the manufacturing method of any one of claims 1 to 7.

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