A manufacturing method of soybean paste by early aging

摘要

The present application relates to a method of manufacturing doenjang provided by shortening the aging period while increasing the taste and aroma, and in more detail, using far-infrared functional water during the manufacturing process of doenjang, and the far-infrared irradiation atmosphere when aging / fermenting meju It relates to a method of manufacturing soybean paste / soy sauce to be aged / fermented. In the present application, the process water used during the manufacturing process of doenjang is a far-infrared functional water showing a range of 50 to 80 Hz as a measured value by ¹⁷ O-NMR spectroscopy (nuclear magnetic resonance spectroscopy), Far-infrared irradiation when fermenting / maturating soybeans, fermentation / maturation using fermentation device, far-infrared irradiation-maturation device is divided into far-infrared generation / supplying room and ripening room. The fermentation / maturation in a low temperature atmosphere of 80 ~ 99 ℃ range due to resonance absorption, which is a characteristic of far-infrared rays sent to the built-in aging room, relates to a doenjang that has increased the effective nutrient content in a short period of time.