METHOD OF MANUFACTURING FUNCTIONAL SOYBEAN PASTE AND SOY SAUCE AND FUNCTIONAL SOYBEAN PASTE AND SOY SAUCE MANUFACTURED THEREBY

摘要

The present invention relates to a method of manufacturing functional soybean paste and soy sauce and functional soybean paste and soy sauce manufactured thereby, and more specifically, a method of manufacturing functional soybean paste and soy sauce comprising the following steps: boiling horse beans in water; adding malt and yeast to the boiled horse beans, and kneading, forming, and aging the mixture to manufacture fermented soybean lumps; adding water to Salicornia herbacea, Smilax china L., Perilla frutescens var. acuta, and seashells, heating the water, and adjusting the salinity of the water at 15 to 22% with salt to prepare Salicornia herbacea water; inserting the prepared Salicornia herbacea water and the manufactured fermented soybean lumps into a jar; aging the Salicornia herbacea water and the fermented soybean lumps in the jar in shade, and then aging the Salicornia herbacea water and the fermented soybean lumps in light; and filtering the fermented soybean lumps from aged sauce to perform separation in order to make soy sauce and fermented soybean paste. According to the present invention, the consumption amount of horse beans is remarkably increased and flavor is also improved, so the consumption of fermented soybean paste and soy sauce is also promoted. Moreover, functionality of fermented soybean paste and soy sauce is doubled.;COPYRIGHT KIPO 2016