Method of preparing Doenjang a Korean soybean paste containing vegetable juice

摘要

The present invention relates to a soybean paste containing vegetable water as an active ingredient. More specifically, it comprises: (a) boiling vegetable beans and soybeans for 1 to 5 hours and then boiling for 30 minutes to 3 hours; (b) pulverizing the boiled soybeans and shaping them into meju; (c) drying the molded meju for 5 to 9 days; (d) fermenting the outer meju at 10 to 20C for 10 to 20 days; (e) drying the fermented meju at 1 to 10C for 15 to 25 days; (f) immersing the dried meju in a vegetable wastewater for primary fermentation for 30 to 50 days; (g) mixing the solids of the first aged meju with boiled soybeans; And (h) secondary aging the mixture for at least one year. The method of the present invention for producing vegetable doenjang, which has the advantage of improving flavor and taste.