The present invention relates to a method for producing a traditional meju which can be applied to a large-scale production and a high-speed process by disposing a possible toxin while maintaining a conventional taste and aroma by using a direct-binding microorganism in the manufacture of meju, After heat treatment, the heat-treated soybeans were cooled to about 35C, and there was added one kind of seeds selected from the group consisting of Myukosyl Cineroids, Myukogreen, Sanus and Myuchimilis Was added at a volume ratio of about 1/10 to 1/100 of the soybeans inoculated thereinto, and the resulting beans were mixed. The bean curd was put in a drier at 35 to 40C for 3 to 4 days, And fermenting the fermentation broth at 25 to 30C until fermentation of fermented Meju is completed.
展开▼
