Functional Fermented Soybean Lump using Enzymes and Manufacturing method thereof

摘要

The present invention relates to a functional fermented soybean lump using enzymes and to a manufacturing method thereof, wherein the fermented soybean lump contains functional fermented soybean lump which was fermented by adding 1-5 parts by weight of plum enzymes and 0.5 to 1 part by weight of a scorched rice powder to 100 parts by weight of boiled soybean and molded, wherein the fermented soybean lump manufactured by a conventional manufacturing method is rich in deep flavor, reduces specific odor of the fermented soybean lump, can eliminate specific odor and taste of the fermented soybean lump while having deep taste, and can eliminate bad odor and taste when manufacturing soy sauce or soybean paste by using traditional fermented soybean lump.