Manufacturing method of Meju and Gochujang using red bean

摘要

According to one aspect of the present invention, disclosed are a method of preparing a fermented soybean lump containing adzuki beans and a method of preparing red pepper paste containing adzuki beans. The method of preparing a fermented soybean lump containing adzuki beans comprises the steps of: a) soaking beans and adzuki beans in water, steam-cooking the beans and the adzuki beans, and grinding the steam-cooked beans and adzuki beans; b) soaking rice in water and preparing steamed rice by washing and grinding the soaked rice; c) mixing the beans, the adzuki beans, and the rice; and d) molding the mixture thereof, drying an outer surface of a molded product thereof, and naturally fermenting the molded product. The method of preparing red pepper paste containing adzuki beans comprises the steps of: 1) preparing adzuki bean-contained fermented soybean lump powder by drying an outer surface of an adzuki bean-contained fermented soybean lump prepared according to the method of preparing a fermented soybean lump containing adzuki beans and grinding the adzuki bean-contained fermented soybean lump; and 2) adding a saccharification solution, red pepper powder, salt, and water to the adzuki bean-contained fermented soybean lump powder prepared thereby, mixing the same, and fermenting and aging the mixture thereof. According to the method of preparing a fermented soybean lump containing adzuki beans and the method of preparing red pepper paste containing adzuki beans, an adzuki bean-contained fermented soybean lump and adzuki bean-contained red pepper paste which have enhanced antioxidant activities and an increased content of the total polyphenol compared to conventional sauces and have a high content of amino nitrogen within a relatively short fermentation period can be prepared.