Rapid soybean paste having korean traditional flavor produced by fermenting mixture of each fermented soybean lump using bacteria and fungi and its manufacturing method

摘要

The present invention relates to a producing method of a rapidly produced soybean paste with traditional flavor, a food containing the rapidly produced soybean paste with traditional flavor, and a composition for producing the rapidly produced soybean paste with traditional flavor containing, as an active ingredient, Bacillus amyloliquefaciensGA98(KACC91776P), AspergillusoryzaeGAF42(KACC93166P), and LichetheimiaramosaGAF62(KACC93167P). The producing method comprises the steps of: (a) producing a bacterial fermented soybean lump by adding a strain for producing the bacterial fermented soybean lump to an steamed bean; (b) producing a moldy fermented soybean lump individually by adding a strain for producing the moldy fermented soybean lump to the steamed bean; and (c) drying the bacterial fermented soybean lump from (a) and the moldy fermented soybean lump from (b) individually, mixing the dried soybean lump, and fermenting the mixture.