METHOD FOR MANUFACTURING MEJU(FERMENTED SOY BEANS) AND SOY SAUCE MANUFACTURED BY USING THE MEJU, PYROLIGNEOUS LIQUID AND ROASTED SALT

摘要

PURPOSE: Provided are a method for manufacturing meju(a lump of fermented soy beans) and functional soy and paste manufactured by using the meju, pyroligneous liquid and roasted salt, thereby inhibiting the growth of harmful bacteria and removing unpleasant odor. CONSTITUTION: A method for manufacturing meju(a lump of fermented soy beans) is characterized by the steps of: soaking and boiling soy beans in pyroligneous liquid; shaping the boiled soy beans and drying them with maintaining their original form or powdered; coating the pyroligneous liquid on the surface of the shaped soy beans; and fermenting them, followed by drying. The soy and paste, such as soy sauce, fermented soy beans, soy bean paste and the like, are manufactured by using the meju manufactured above.