Method of preparing low-salted rapid fermented soybean paste using chonggak-kimchi juice

摘要

The present invention relates to a method for producing a low-salt property of soybean paste having a savory and sour taste using bachelor kimchi broth, and to a low-salt property soybean paste prepared by the method. Specifically, when soybean flour and water are mixed and fermented at 25°C for 2 days, salt, red pepper powder, and bachelor kimchi broth are added and fermented at 25°C for 5 days, the amino nitrogen content is high and acid-producing lactic acid bacteria Since the generated soybean paste having a sour taste can be produced, the production period can be shortened and it can be usefully used for preparing fast-flavored soybean paste.