The present invention relates to a method of preparing Maejoo (fermented soybean lump), and more specifically, to a method of preparing Maejoo by sequentially fermenting boiled soybean using microorganisms producing poly-&gamma-glutamic acid, and fermenting microorganisms of lactic acid bacteria, fungi, or yeast, and then ripening the fermented soybean. A method of preparing Maejoo from soybean according to the present invention includes: a step of cleaning well foreign materials such as dust, soil and others attached to the surface of the soybean, putting the cleaned soybean together with water into a kettle, and boiling the soybean to prepare boiled soybean a step of adding microbial strains producing poly-&gamma-glutamic acid to the boiled soybean, primarily fermenting the microbial strain-added boiled soybean at a temperature of 35 to 45°C and a humidity of 80 to 90% for 16 to 60 hours to prepare a primarily fermented soybean, adding one or more fermenting microorganisms selected from lactic acid bacteria, fungi or yeast to the primarily fermented soybean, grinding the mixture of the fermenting microorganisms and the primarily fermented soybean into soybean of a grain state, agglomerating the soybean of the grain state into a lump like a wooden pillow or a flat brick in a mold such as a Maejoo ring, and secondly fermenting the agglomerated lump at a temperature of 25 to 35°C and a humidity of 75 to 85% for 4 to 5 days to prepare a fermented Maejoo and a step of drying the secondly fermented Maejoo for 3 days, ripening a lump of the dried Maejoo at room temperature indoors for 30 to 60 days, and drying the ripened Maejoo lump closely using sunlight, thereby preparing completed Maejoo.COPYRIGHT KIPO 2016본 발명은 메주를 만드는 방법에 관한 것으로, 더욱 상세하게는 삶은 콩에 폴리감마글루탐산(Poly-γ-glutamic acid)을 생성하는 미생물과 젖산균류, 곰팡이류 또는 효모류의 발효미생물에 의해서 순차적으로 발효한 다음 숙성하여 메주를 만드는 방법에 관한 것이다.이를 위하여 본 발명은 콩으로부터 메주를 만드는데 있어서, 상기 콩의 표면에 부착된 먼지, 흙 등의 이물질을 잘 세척한 콩을 물과 함께 솥에 넣고 삶아서 삶은 콩을 만드는 단계와, 상기 삶은 콩에
