The present invention relates to low salinity pine nut soybean paste and a method for producing the low salinity pine nut soybean paste. The method comprises: a boiled soybean lump producing step of boiling beans and rice and molding the same into a boiled soybean lump shape； a boiled soybean lump fermenting step of fermenting the boiled soybean lump obtained through the boiled soybean lump producing step by using straws； a salty water dipping step of adding and aging the fermented soybean lump from the boiled soybean lump fermenting step in salty water； and a mixing step of feeding and mixing pine nuts, Aspergillus oryzae powder, boiled beans, and soy sauce water in the fermented soybean lump from the salty water dipping step. According to the low salinity pine nut soybean paste and the method for producing the low salinity pine nut soybean paste, when soybeans are boiled, white rice is added and boiled together. The Aspergillus oryzae powder is added in a fermented soybean lump, and an interaction is caused between the Aspergillus oryzae powder and white rice, so bad smells of soybean paste may be removed and children and foreigners may consume the soybean paste without feeling burden. In particular, pine nuts are fed after a heating step or a fermenting step is completed, so pine nut oil is intactly maintained. Accordingly, contents of polyunsatumted fatty acid or pinolenic acid are high, and a nutritive value is high. Due to osmotic actions of oil components of pine nuts and soybeans, low salting is possible. Moreover, pine nuts are sliced into several pieces, so a chewing texture may be ensured.본 발명은 저염 잣 된장 및 상기 저염 잣 된장 제조방법에 관한 것이다. 상기 제조방법은, 콩과 쌀밥을 삶아 메주모양으로 성형하는 메주제조단계와； 상기 메주제조단계를 통해 얻어진 메주를 짚을 이용하여 발효시키는 메주띄움단계와； 상기 메주띄움단계를 마친 메주를 소금물에 넣어 숙성시키는 소금물침지단계와； 상기 소금물침지단계를 마친 메주에 잣과 황국가루와 삶은콩과 간장물을 투입하고 버무리는 버무림단계를 포함하는 것을 특징으로 한다.상기와 같이 이루어지는 본 발명의 저염 잣 된장 및 상기 저염 잣 된장 제조방법은, 메주콩을 삶을 때 백미를 추가하여 함께 삶고 또한 발효가 완료된 메주에 황국가루를 첨가함으로서, 황국가루와 백미간의 상호작용을 유발하여, 된장 특유의
