MANUFACTURING METHOD OF FERMENTED SOYBEAN PASTE

摘要

PURPOSE: Provided is a manufacturing method of fermented soybean paste to prevent bacteria contamination, the decrease of protease activity and to maintain quality consistency of products with good flavor. CONSTITUTION: The manufacturing method comprises the steps of: preparing 'Nu-ruk' with roasted soybean powders and Aspergillus oryzae; mixing it with fermented soybean cake, salts and purified water; and maturing the mixture at 25-30 deg.C for 30-60 days then adding spirit 2-3.5% thereto.