METHOD OF PRODUCING SOYBEAN PASTE USING METHOD OF PRODUCING GRANULAR MEJUKOREAN-STYLE SOYBEAN KOJI WITH IMPROVED FERMENTATION EFFICIENCY AND SOYBEAN PASTE PRODUCED THEREFROM

摘要

According to the present invention, a method for producing a soybean paste via a fermented soybean lump grain production method and the soybean paste produced thereby enable the production of soybean pastes using fermented soybean lumps in a quick and simple way, compared to traditional soybean paste production methods using fermented soybean lumps requiring long time while being complicated. By maximizing surface area that a seed bacterium can take effect and by uniformly fermenting the same, no green mold or black fungus is produced while unpleasant odor and bitter taste are masked.