METHOD FOR PRODUCING TOMATO DOENJANG USING TOMATO

摘要

The present invention provides a method for producing tomato-based fermented soybean paste which comprises the steps of: (a) immerging soybean in water and boiling the soybean; (b) making soybean lumps using the boiled soybean of the step (a) and drying the soybean lumps; (c) mixing the dried soybean lumps of the step (b) with salty water to perform primary fermentation; (d) performing secondary fermentation for a soybean lump mixture, made by mixing honey, jujube, pepper and charcoal with the primarily fermented soybean lumps of the step (c); (e) separating fermented soybean paste from the secondarily fermented soybean lump mixture of the step (d); and (f) adding tomatoes to the separated fermented soybean paste of the step (e) to perform a fermentation process, and a tomato-based fermented soybean paste produced by the same method. The present invention mixes the tomatoes, containing a large amount of vitamins and lycopene, with the fermented soybean paste and fermenting the mixture, thereby enhancing functionalities, extending consumption by children and youth, and increasing preference.