Manufacturing method of korean traditional soy source using traditional soybean paste

摘要

The present invention relates to a method for preparing a Korean style soy sauce having the same taste and flavor as traditional soy sauce by fermentation and aging through the fermentation and aging process by adding grains containing carbohydrates to the traditional miso. The manufacturing method comprises the steps of preparing 10% to 50% by weight of carbohydrates in 100% by weight of traditional miso and preparing miso meju, shaping the miso meju and then heating the carbohydrate to luxury, and the miso meju in which carbohydrates are luxurious 95 Adding 1 to 5% by weight of fermented wheat to ~99% by weight, fermenting, mixing 300 to 500% by weight of brine with 100% by weight of the fermented miso meju and aging for 12 to 15 days at a temperature of 20 to 40℃. And, characterized in that it comprises the step of obtaining a soy sauce by filtering the aged mesh miso mesh mesh.