PURPOSE: Fermented soybean paste containing bamboo leaves, and a producing method thereof are provided to remove bad smells from fermented soybeans and fermented soybean paste using the bamboo leaves.CONSTITUTION: Washed bamboo leaves are inserted into a pot filled with water for boiling. Soybeans are soaked in the water for boiling the bamboo leaves. The soaked soybeans are boiled with the water for boiling the bamboo leaves. The boiled soybeans are fermented. In the bamboo leaves boiling step, a volume ratio of the bamboo leaves and water is 1:1, and the mixture is boiled at 100-120°C for 2 hours 30 minutes-3 hours 30 minutes. In the soybean soaking step, a volume ratio of the soybeans and the water for boiling the bamboo leaves is 1:1, and the mixture is soaked for 5 hours 30 minutes-6 hours 30 minutes. In the soybean boiling step, a volume ratio of the soybeans and the water for boiling the bamboo leaves is 1:1, and the mixture is boiled for 5 hours 30 minutes-6 hours 30 minutes. In the fermenting step, the soybeans are mixed with bacillus bacteria, and the mixture is fermented at 38-43°C for 30-48 hours.COPYRIGHT KIPO 2013[Reference numerals] (AA) Washing step (BB) Boiling step of bamboo leaves (CC) Soaking step (DD) Boiling step of soybeans (EE) Fermentation step본 발명의 죽엽 청국장 및 죽엽 된장의 제조방법에 의해서 만들어진 청국장 및 된장은, 죽엽의 성분에 의해서 암모니아 냄새인 이취(異臭)의 발생을 억제할 수 있으며, 죽엽의 향과 단맛을 함께 느낄 수 있다.
