PURPOSE: A soybean paste manufacturing method is provided to reduce the amount of salt by reducing the content of bay salt, and to manufacture the soybean paste having intrinsic flavor and sweetness of black onion.CONSTITUTION: Pulverized black onion and a black onion extract are processed. Soybeans are washed and soaked in water. 95-99 wt% of the water soaked soybeans and 1-5 wt% of the black onion are mixed and boiled. The steamed mixture of the soybeans and the black onion is made into a soybean lump at a predetermined size, and aspergillus is cultured while the soybean lump is dried for a predetermined period of time. The cultivated fermented soybean lump and water in which a predetermined amount of bay salt is melted are mixed and aged for a predetermined period of time. The finished fermented soybean lump with a primary aging is separated from the salt water. 1-3 wt% of the black onion extract based on the weight of the fermented soybean lump is mixed to the fermented soybean lump, which is separated from the salt water, and aged.COPYRIGHT KIPO 2013[Reference numerals] (AA) Black onion soybean paste (F100) Step of extracting black onion and black onion extract (S100) Step of soaking in water (S200) Step of steaming (S300) Step of making enzyme (S400) Step of primariy aging (S500) Step of separating salt water (S600) Step of secondarily aging본 발명은 흑양파을 이용한 된장 제조 방법에 관한 것으로서 더욱 상세히는 전통 된장의 제조과정 중에 흑양파 또는 흑양파 진액을 혼합하고 숙성하여 흑양파의 유효성분과 향미가 함유된 된장 제조 방법에 관한 것이다.본 발명에 의해 음식 조리시 맛을 내고 각종 양념으로 많이 사용되는 된장에 흑양파의 유효 성분이 함유되어 전통 된장의 기능 향상과 염도를 낮출 수 있고 건강에 유익하고 맛이 좋은 흑양파을 이용한 된장을 제공할 수 있다.
