THE METHOD OF MANUFACTURING BARLEY DOENJANG

摘要

PURPOSE: A producing method of fermented soybean paste using barley is provided to prevent the contamination of the soybean paste by various bacteria. CONSTITUTION: A producing method of fermented soybean paste using barley comprises the following steps: injecting aspergillus kawachii or aspergillus oryzae into the steamed barley, and culturing the mixture for 1-3 days at 28-32 deg C to obtain barley koji; injecting bacillus subtilis natto into steamed soybeans, and culturing the mixture for 1-2 days at 35-42 deg C to obtain fermented soybean grains; mixing 10-30 parts of barley koji by weight, 10-20 parts of fermented soybean grains by weight, 39-71 parts of steamed soybeans by weight, and 9-11 parts of edible salt by weight to obtain a soybean paste composition; and aging the soybean paste composition for more than 90 days at 15-25 deg C.