| 摘要 |
<p>The present invention relates to a method for producing a low-salt soybean paste with enhanced preference and, more specifically, to a low-salt soybean paste, which has reduced salinity and minimizes an abnormal fermentation phenomenon which can be occurred in the low-salt soybean paste, thereby improving inherent flavor of the soybean paste. The low-salt soybean paste is prepared by two-staged fermentation processes. A primary fermentation includes producing a flour malt or a soybean lump by fermenting after steaming flour or soybean, and then carrying out a fermentation for 10-40 days at 20-30°C by mixing with purified water, salt, and rice topping which is made by boiling grain or beans along with the produced malt or soybean lump. A secondary fermentation includes carrying out a fermentation for 12-72 hours at 40-50°C by mixing the flour malts or soybean lump produced by fermenting after steaming flour or soybeans.</p> |
