MANUFACTURING METHOD OF DOENJANG BY PROTEASE AND ITS PROCESSED PRODUCTS

摘要

A method of manufacturing soybean paste(Toenjang) by addition of an protease to promote aging of soybean paste is provided, which shortens aging period, produces soybean paste with a luscious taste and savory flavor and improves production efficiency. Lumps of fermented soybeans are fermented and soaked in brine for 90 days. After separation of soy sauce, the mixture is added with 5% by weight of a protease and aged for 40 days. The protease is selected from an Aspergillus oryzae-derived protease such as Promod 279P, Bacillus-derived protease such as Delvolase or Maxazyme NMP DS, pineapple-derived protease such as Collupulin MG or papaya-derived protease such as Bromelain.