The present invention relates to a fermented soybean lump having radish juice added thereto, a method of manufacturing the fermented soybean lump using the radish juice rather than water, and a method of manufacturing fermented sauce using radish juice rather than water, and more particularly, to a method of manufacturing a fermented soybean lump and fermented sauce using radish juice rather than water. According to the present invention, the method of manufacturing the fermented soybean lump with radish juice comprises: a preparation step of preparing radish juice an immersion step of immersing soybeans in the radish juice a steaming step of steaming the immersed soybeans with the radish juice a shaping step of shaping the steamed soybeans into a soybean lump and a drying step of drying the shaped soybean lump. The method of manufacturing sauce comprises the following steps of: mixing the fermented soybean lump, salt and the radish juice fermenting the mixture boiling down liquid of the fermented mixture and fermenting the boiled down liquid. According to the method set forth herein, the fermented soybean lump is dried in a short time by omitting a fermentation step, so the smell of fermenting the soybean lump may be removed. In addition, when the fermented sauce is manufactured by using the fermented soybean lump with the radish juice (the fermented soybean lump having skipped the fermentation step), a unique strong smell of traditional fermented sauce can also be removed, and the manufacturing time can be shortened. Especially, ingredients of the soybeans and the radish juice are all contained, the fermented soybean lump with radish juice provides rich nutrients, and may make better taste with same food material.COPYRIGHT KIPO 2017본 발명은 무즙이 첨가된 메주, 물 대신 무즙을 사용하여 메주를 제조하는 방법, 물 대신 무즙을 사용하여 장류를 제조하는 방법에 관한 것으로, 좀 더 상세하게는 물 대신 무즙을 사용하여 메주 및 장류를 제조하는 방법에 관한 것이다.본 발명에 의한 무즙 메주의 제조방법은, 무즙을 준비하는 준비 단계와, 메주콩을 무즙에 불리는 침지 단계와, 불린 메주콩을 무즙에 삶는 증숙 단계와, 증숙된 메주콩으로 메주를 성형하는 성형 단
