| 摘要 |
The present invention relates to a method for preparing Korean traditional meju, and more specifically, to a method for preparing Korean traditional meju, comprising: a soaking step of selecting, washing, and soaking soybeans; a steaming step of steaming the soaked soybeans; a chopping step of chopping the steamed soybeans; a molding step of molding the chopped soybeans into meju; a surface-drying step of surface-drying the meju; a fermenting step of seeding a seed malt on the surface-dried meju, followed by fermentation. According to the method for preparing Korean traditional meju, the steamed soybeans are finely chopped to maximally widen the surface area, so that the seeded mold can grow well. Further, according to the method for preparing Korean traditional meju, the molding pressure is increased to mold meju having a predetermined density, so that the moisture inside the meju is less evaporated and thus the seeded mold grows well, thereby obtaining excellent flavor and shortening the fermentation period. Further, according to the method for preparing Korean traditional meju, the molded meju is surface-dried at a predetermined temperature or higher, so that the proliferation of Bacillus cereus is inhibited, thereby obtaining excellent stability. Further, according to the method for preparing Korean traditional meju, a strain having excellent protease activity is seeded and fermented as a mold malt, so that the Korean traditional meju of the present invention has excellent taste quality and shortened fermenting period, thereby obtaining excellent productivity. |
