| 摘要 |
PURPOSE: The fermented soybean paste(toenjang) fermented by using natural enzymes from yellow soil and a production method thereof are provided, thereby improving the taste and quality of the fermented soybean paste(toenjang). CONSTITUTION: The method for producing the fermented soybean paste(toenjang) fermented by using natural enzymes from yellow soil comprises the steps of: boiling soybeans and shaping the boiled soybeans in a rectangular shape; fermenting the boiled soybean at 25 to 35 deg. C for 40 to 45 days in a yellow soil room; inserting the fermented soybeans in a vessel, adding salt water into the vessel to soak the fermented soybeans, and maturing the fermented soybeans for 40 to 60 days; and separating soy sauce from the vessel, and maturing the remained matured soybeans under sunlight for 210 to 240 days. |
