GRANULAR MEJUKOREAN-STYLE SOYBEAN KOJI PRODUCED BY USING METHOD OF PRODUCING GRANULAR MEJUKOREAN-STYLE SOYBEAN KOJI WITH IMPROVED FERMENTATION EFFICIENCY

摘要

According to the present invention, it is possible to produce meju quickly and easily, unlike the conventional meju, which is complicated and takes a long time, according to the granulated meju produced by using the method of manufacturing the granulated meju with improved fermentation efficiency. By uniformly fermenting the surface area that the seed bacterium can operate, unpleasant odor and bitter taste are removed, and no blue mold and black mold are generated. In the case of meju produced by this method, it is kept in the form of grains in the form of grains, so if a small amount of water and salt are mixed and fermented, it becomes a miso in itself in a short time, Can be produced.