MANUFACTURING METHOD OF JUEBJANG USING TRADITIONAL KOREAN MEJU

摘要

The present invention provides a method for manufacturing juebjang (type of soybean paste), comprising the steps of: manufacturing traditional Korean fermented soybean lump powder by fermenting and pulverizing a traditional Korean fermented soybean lump molded into a rectangular shape by mixing soybeans that have been steamed and cooled with a koji mold, or a modernized traditional Korean fermented soybean lump manufactured into a soybean shape; preparing an unadulterated soup by steaming grain and grain powder followed by mixing with the koji mold then fermenting; preparing a saccharified product by extracting malt followed by mixing with steamed glutinous rice then performing saccharification; fermenting after inserting steamed rice into the traditional Korean fermented soybean lump powder, the unadulterated soup, the saccharified product, and salt on the basis of the total weight; and performing high temperature pasteurization after mixing post-mixed materials to the fermented product.