PURPOSE: A manufacturing method of fermented soybeans lump is provided to improve the fermentation efficiency of fermented soybeans lump, the taste or quality of fermented soybeans lump, and the productivity efficiency through shortening the fermented time.CONSTITUTION: 8-16kg of beans is boiled in a meat broth 20l brewed with shell and Pollack. The beans boiled with the meat broth are mixed and kneaded with apios powder and stachys sieboldii powder in a weight ratio of 100:5-10:5-10. The dough is put and pressed in the frame, and manufactures the molded product. The molded product is dried for 6-8 days. A dried molded product is fermented at 30-34°C for 7-10 days. The meat broth includes shell broth and Pollack head broth in a weight ratio of 1:0.5-2. The diameter of the molded product is 10-15cm and a height of 5-10cm. The diameter of the through-holes(2a, 2b) is 2-3cm, and the gap between the through-holes is 1-2cm.COPYRIGHT KIPO 2013본 발명은 발효를 원활하게 하기 위한 통공이 양측을 관통하도록 형성되되, 통공이 중심 둘레에 다수로 분포되도록 형성되는 메주 및 이의 제조방법에 관한 것이다.본 발명에 따르면, 메주의 발효 효율을 높임과 아울러 발효 시간 단축을 통한 생산성 향상을 가져오고, 메주의 맛이나 품질을 향상시키도록 한다.
