MANUFACTURING METHODS OF KOREAN TRADITIONAL FERMENTED SOYBEANS

摘要

The present invention relates to a novel fermented soybean lump or malt, which has a reduced manufacturing period through an automatic process by molding miniaturized fermented soybean lump and also by using fungi and composite bacterial strains. More specifically, provided is a method for producing a fermented soybean lump or malt, which includes the following steps: cooling steamed raw grains including soybean; inoculating fungi and bacteria; molding in a fixed size thereafter; and fermenting the same. Also, provided are a method for producing traditional soybean paste or traditional soy sauce comprising a step for salting in salt water by chopping and grinding the fermented soybean lump and a step for aging the same after separating the salt water, a method for producing traditional soybean paste or traditional soy sauce including a step for directly aging by skipping the step for salting, a method for manufacturing rice wine by chopping and grinding the fermented malt and then adding rice and water; and a fermented soybean lump or malt, traditional soybean paste, traditional soy sauce, and rice wine produced by the method.