The present invention relates to subsaline low-salt frozen traditional soybean paste and a manufacturing method thereof. According to the present invention, the subsaline low-salt frozen traditional soybean paste comprises: 5 to 20 wt% of aged soybean paste aged at the salinity of 19 to 22 degrees for 10 to 15 years 20 to 40 wt% of aged soybean paste aged at the salinity of 19 to 22 degrees for 2 to 3 years 20 to 40 wt% of aged low salt soybean paste aged at the salinity of 1 to 5 degrees for 6 to 8 days and 10 to 30 wt% of fermented soybean powder, so as to make the soybean paste of the present invention not salty. Therefore, subsaline low salt traditional soybean paste capable of maintaining deep taste of traditional soybean paste for a long time can be manufactured without adding preservatives or flour. According to the present invention, the method comprises the following steps: manufacturing aged soybean paste aged for 10 to 15 years manufacturing aged soybean paste aged for 2 to 3 years manufacturing low salt soybean paste manufacturing fermented soybean powder manufacturing a mixture and manufacturing frozen low salt traditional soybean paste.COPYRIGHT KIPO 2016본 발명은 짜지 않는 저염식 냉동 전통된장 및 이의 제조방법에 관한 것이다. 본 발명의 짜지 않는 저염식 냉동 전통된장은, 염수농도 19 내지 22도에서 10~15년동안 숙성한 숙성된장 5~20중량%, 염수농도 19 내지 22도에서 2~3년동안 숙성한 숙성된장 20~40중량%, 염수농도 1 내지 5도에서 6~8일간 숙성한 저염된장 20~40중량%, 발효 콩분말 10~30중량%로 포함하여 짜지 않는 것이 특징이다.본 발명에 의해, 별도의 방부제나 밀가루를 첨가하지 않고도 전통된장의 깊은맛은 오랫동안 유지한 채 짜지 않는 저염식 전통된장을 생산할 수 있는 제조방법 및 이로부터 제조된 짜지 않는 저염식 냉동 전통된장이 제공된다.
