KR101671016B1 - A process for the preparation of Kimchi containing the fermented soybeans powder and Kimchi prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing kimchi using meju powder and a kimchi prepared thereby, and is characterized by mixing the kimchi inner material such as par, garlic, ginger, onion, carrot and the like with chili powder and glutinous rice paste Wherein the fermented soy sauce fermented soy sauce is fermented and aged by mixing the fermented soy sauce fermented with the fermented soy sauce and the fermented soy sauce fermented soy sauce. The use of fermented soy sauce made with fermented soy sauce improves the flavor, accompanied by the sweetness and salty taste, and decreases the salinity, which can reduce the intake of sodium and sugar. In addition, the color feeling is kept beautiful, and the smell and tastes caused by the fish sauce contained in kimchi are eliminated, and it is expected to be very useful as a global favorite food not only in Korea but also in Korea.

Description

[0001] The present invention relates to a method for preparing kimchi using fermented soy sauce fermented with Meju, and a process for preparing the fermented soybean powder and Kimchi prepared therefrom,

The present invention relates to a method for producing kimchi using a fermented soy sauce fermented with soy sauce, and more particularly to a fermented soy sauce fermented with fermented soy sauce, And a high protein low salt kimchi thus prepared.

Kimchi is made of cabbage and radish as a main ingredient and added to the salt, and the ingredients such as par, garlic, ginger, buttercup, and red pepper, red pepper powder, salted fish paste and glutinous rice paste are added to prepare the seasoning ingredients. It is known to be rich in vitamins, minerals and fibrin. It is known to be rich in beta-carotene and vitamin C, which are known to have excellent anti-cancer effects in recent years.

Kimchi in Korea is unique in taste depending on the region or each household, which is caused by the amount of red pepper powder used and the type of salted fish. There are various types of kimchi, such as white kimchi, bossam kimchi, Dongchimi, spicy kimchi, and salted kimchi. Salted fish, salted fish, anchovy sauce, canary fish sauce, salted fish, and various salted fish are used.

Typical kimchi pickles have a disadvantage in that they are costly and time consuming due to long-term pickling over a long period of time of 18 hours or more at a high salinity of about 14%, and the salinity of kimchi produced by 14% If you eat the raw kimchi will exceed the recommended daily dose of WHO, and causes various diseases.

On the other hand, as the problem of excessive intake of sodium is highlighted, there is a growing debate that it is necessary for health to reduce the consumption of salt worldwide, and a lot of low salt foods are being developed in foods. Low-chloride research has also been conducted on traditional foods in order to eliminate harmful elements while retaining their unique characteristics and flavor.

Fish sauce is a typical fermented fishery product of Korea, which is prepared by adding salt to whole or a part of raw materials such as fishes, crustaceans, molluscs and echinoderms, fermenting the fishes, filtering or separating them, Or a mixture of separated liquids. Traditional fish sauces are prepared by adding salt of 20-30% to the fish body, and they are stored at 15-25 ℃ for 1 year at room temperature. The raw fish products are anchovy, canary, guangdong, sardine, After aging for 2 years or longer, it is used by filtration. In addition to protein, these fermented fish products are also used as a raw material of kimchi in addition to their main raw materials because of their decomposition of sugars, lipids and organic acids.

Fish sauce (Nampula) in Thailand is a natural sauce that is salted fish and seaweed for a long time. It is similar to anchovy sauce of Korea, but it has more taste and flavor. It is said that all the food in Thailand has fish sauce, and with the globalization of Thai food, the supply of fish sauce from Thailand is rapidly increasing and supply is insufficient.

In Korea, there are many fish sauces rich in inosin acid. Among them, inosinic acid is the most abundant in anchovy sauce.

Anchovy sauce contains a large amount of tastes such as various amino acids and nucleic acids such as glutamic acid, glycine, alanine, lysine and the like, and has been widely used for seasoning salt-picking vegetables such as kimchi. Anchovy sauce has not only nutritional functions as a protein source but also has a taste effect. Peptides contained therein have not only physiological activities such as antioxidative effect and antibacterial effect but also functions as immunoregulatory function, hormone and neurotransmitter It also has biological control functions such as antihypertensive effect. Such anchovy sauces are usually prepared by extracting liquid components produced by mixing live anchovy or anchovy powder with salt and water and aging for a long time. In the past, anchovy sauces were mainly produced in small quantities at home and used as a self-supporting type for kimchi or herb cooking. However, recently, the use of the anchovy sauce has been widely used as most Korean food As the consumer market is rapidly expanding due to luggage, companies or individuals manufacture and sell in large quantities.

Is in the trend.

Due to this tendency, many enterprises are actively studying to produce more delicious, especially more anchovy anchovy sauce, in order to obtain more profit by securing competitiveness of most companies producing anchovy sauce.

However, the consumption of fish sauces is decreasing due to the high odor and saltiness of fish smell and salted fish. In addition, as the salty taste of the product became soft due to the low saltiness of the salted seafood, the salty taste and the unpleasant feeling became stronger. The distinctive smell is the biggest obstacle for consumers who are new to it, especially for children and foreigners.

In view of the prior art in this field, Korean Patent Registration No. 10-1385294 entitled " Method for manufacturing fish sauce which is rich in various minerals and amino acids without salty or unpleasant odor of salted fish, (a) extracting the fish sauce from the fish sauce; (b) 0.5 weight / weight of the fish sauces selected from the group consisting of mulberry leaf powder, green tea powder, oudy powder, germanium powder, bamboo leaf powder, Aging step for aging; And (c) filtering the aged fish sauce to remove debris.

However, the prior art described above is a strong flavor peculiar to the additive, which suppresses fishy smell and catching, and the unique flavor is confused according to the taste of the consumer and is limited when utilized for cooking. In addition, there is a limit in that a richness is diluted by mixing of additives.

Therefore, the inventors of the present invention have conducted research to develop a method for manufacturing high-protein low-salt kimchi using a fish sauce that can enhance the richness and eliminate the malodorous fishy flavor, The present inventors have completed the present invention by discovering that a high-protein low-salt kimchi can be prepared by using a fish sauce made of powder and mushroom powder.

The object of the present invention is to provide a method for producing a high-protein, low-salt and hometown kimchi by preparing a kimchi using a fermented soy sauce fermented with Meju.

Another object of the present invention is to provide high-protein, low-salt, and hometown kimchi prepared according to the above-described method.

In order to solve the above technical problems, the present invention provides a method of pickling, washing and dehydrating the main ingredients such as Chinese cabbage, radish, altar, and heat, A method for producing a fermented and fermented kimchi mixed with a main ingredient after making sauce, characterized in that the fermented fish sauce is a fermented soy sauce fermented with Meju flour.

Wherein the fermented soy sauce fermented soy sauce comprises (S1) 0.5 to 10% by weight of meju powder, 0.05 to 6% by weight of mushroom powder, and 0.05 to 8% by weight of starch powder, (S2) an aging step of fermenting the fish sauce and the meju flour mixture at 10 to 32 DEG C for 7 to 70 days; And (S3) filtering the aged fish sauce mixture to remove sediment.

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According to another aspect of the present invention, there is provided a kimchi containing a fermented soy sauce fermented according to the method.

As described above, the kimchi according to the present invention uses the fermented soy sauce fermented with Meju powder to enhance the richness of the fermented soy sauce, thereby increasing the sweetness and salty taste, and reducing the salinity, thereby reducing the intake of sodium and sugar.

In addition, the kimchi according to the present invention is expected to be useful not only in Korea but also as a world-class favorite food because it can reduce the fishy smell and flavor caused by the fish sauce.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
1 is a schematic diagram of a fermented soy sauce fermented with Meju powder added to kimchi according to the present invention.

The kimchi of the present invention is characterized by using a fermented soy sauce of Meju powder. Namely, in the present invention, kimchi is prepared by pickling, washing and dehydrating the main ingredients such as Chinese cabbage, radish, altar, and radish, and carrot, ginger, garlic, onion, red pepper, And a method for producing kimchi using the fermented soy sauce fermented with Meju for producing kimchi using the prepared kimchi.

The fermented soy sauce fermented soybean meal used in the preparation of kimchi according to the present invention comprises (S1) 0.5 to 10% by weight of meju powder relative to the weight of the fish sauce; (S2) an aging step of fermenting the fish sauce and the meju flour mixture at 10 to 32 DEG C for 7 to 70 days; And (S3) filtering the aged fish sauce mixture to remove sediment.

The fermented soy sauce fermented with Meju may be prepared by further adding 0.05 to 6% by weight of shiitake flour to the fish sauce weight in step (S1).

The fermented soy sauce fermented with Meju may be prepared by further mixing 0.05 to 8% by weight of starch powder with respect to the weight of the fish sauce in step (S1).

The fermented soy sauce fermented with Meju may be prepared by further mixing 0.05 to 6% by weight of mushroom powder with 0.05 to 8% by weight of starch powder in the step (S1).

The fermented soy sauce fermented with Meju can be used to remove unpleasant fishy fish and pungent fish, improve the flavor, and reduce the sodium content.

The fish sauce is a typical fermented fishery product of Korea. It is prepared by adding salt to whole or a part of raw materials such as fishes, crustaceans, molluscs, and echinoderms, fermenting it after aging, filtering or separating it or separating and re- Filtration, or separation of liquids. Most of these fish sauces are used as a seasoning agent to enhance the taste of other foods.

The fish sauce to be used in the present invention is not particularly limited to a typical fish sauce, but is preferably an anchovy sauce.

The fatty acid of meju soybean used in the fermented soy sauce fermented soy sauce according to the present invention has an effect of reducing the concentration of cholesterol adhering to the blood vessel walls and thus preventing adult diseases.

Meju has traditional meju and improved meju. Conventional meju is fermented with soybean only in natural state without inoculation of artificial bacteria, and the improved meju is fermented by inoculating endangered honggukyun into soybean.

Conventional meju is cooked enough in late autumn for more than 5 hours, then fermented for 3 ~ 7 days to make meju, or boiled bean is cut into mortar to make brick, square, or big bowl. When the solid mass is woven with rice straw and the medal is placed in the room, the mold grows on the surface of the meju, and the germ grows and the meju becomes the natural fermentation. In the spring of the following year, I removed the medallion meju, covered my blanket, warmed it, fermented it, dried it in the sun, and wiped away foreign matter and mold on the surface, it became a traditional meju.

The improved meju can be divided into three types as follows. 1) Lump Meju: Soak selected soybeans (18 ~ 30 hours) and boil and cool. Here, the mixture of Hwang Guk-kun is mixed with mortar and made into a regular shape such as a brick shape and then floated at 20 ~ 25 ℃. When the blue green mold is covered, it is dried and used as meju. 2) Tangerine Meju: It is like a lump of meju until the inoculation of Hwang Guk-gyun. Put the inoculated beans in 3 cm thickness in a soup box and keep them at 30 ~ 35 ℃ for 6 ~ 12 hours. If white mycelium is covered, let the beans fall off and ferment at 20 ~ 30 ℃ for 3 ~ 4 days. When the greenish-yellow mold is covered with the beans and dried, the beans become meju. 3) Noodle-type meju: The boiled bean is chopped with chopper and is extruded at the same time, and it is pulled out with rhythm. This rhyme is put in a soup box and dried like bean curd and dried, and it becomes yellow green noodle type meju.

The meju used in the present invention may be any of conventional meju or modified meju. In the present invention, the meju is powdered and used as a powder.

In the present invention, the meju is pulverized without using lumps and the meju powder is used to increase the hydrolysis efficiency of proteins and carbohydrates, so that the tin ingredients from Meju can be easily dissolved in the fish sauce, There is an advantage that the adsorbed material is adsorbed and discharged. In addition, the directional component of meju is more effective in removing the fishy smell of fish sauce, and the tin ingredient generated in meju is also not wasted.

In the method for producing fermented soy sauce of the present invention, meju powder is used in an amount of 0.5 to 10% by weight, preferably 0.5 to 8% by weight based on the weight of the fish sauce in step (S1). When the Meju powder is used in an amount less than 0.5% by weight, it is not possible to obtain a fish smelling effect. In the case of using Meju flour in an amount exceeding 10% by weight, the fish sauce may become rough.

The mushroom used in the present invention contains a large amount of a substance called eridadine, which is used for prevention of hypertension or arteriosclerosis because it lowers blood cholesterol level and lowers blood pressure. Vitamins B1 and B2 are also abundant.

The richness of shiitake mushrooms is a component of nucleic acid-based seasoning as guanylate. The smell is due to the wrench onion. In addition, shiitake mushrooms contain a lot of ergosterol that has the effect of vitamin D, changes to vitamin D when the body receives ultraviolet light. On the other hand, it was also found that vitamin B12, which was known not to exist in plants, was found in the mushroom. Therefore, the use of shiitake flour in the present invention has the effect of removing the fishy smell of fish sauce.

In the method for producing fermented fermented soy sauce of the present invention, the fermented shiitake flour is mixed in an amount of 0.05 to 6% by weight based on the weight of the fish sauce based on the weight of the fish sauce in step (S1). If the shiitake mushroom powder is used in an amount of less than 0.05 wt%, it is not possible to obtain a fish-smear-removing effect, and when the shiitake mushroom powder is used in an amount exceeding 6 wt%, the fish sauce may become rough.

The fish sauce has alpha amylase that breaks down starch into sugars, which effectively decomposes starch such as wheat, glutinous rice, rice, and barley into sugars and increases sweetness. In particular, wheat flour contains beta amylase, which is more effectively degraded into sugars. When the starch is decomposed into sugar, the flavor of the sauce is enhanced and the fermentation efficiency is improved because the food of the fermenting bacteria is enriched.

In the method for producing a fermented soy sauce fermented with Meju powder according to the present invention, the starch powder is mixed in an amount of 0.05 to 8% by weight, preferably 0.05 to 6% by weight, based on the weight of the fish sauce, based on the weight of the fish sauce in step (S1) to be. If the starch powder is used in an amount of less than 0.05 wt%, it is not possible to obtain a fish-smear-removing effect. If the starch powder is used in an amount exceeding 8 wt%, the fish sauce may become rough.

 In the method of manufacturing fermented soy sauce of the present invention, the starch powder may be a starch powder such as wheat, glutinous rice, sesame, barley, sweet potato, potato, etc. or expanded wheat starch such as expanded wheat flour, expanded wheat flour, expanded glutinous rice flour, Preferably, wheat flour is mixed. The starch powder is mixed with steamed starch, and the starch powder can be mixed immediately without any special processing.

In the method for producing a fermented soy sauce fermented with Meju powder according to the present invention, the fermented soy sauce, meju flour and shiitake flour mixture are fermented at 10 to 32 ° C for 7 to 70 days, preferably 20 to 60 days, .

During the fermentation period, the salinity in the fish sauce is adsorbed on the meju powder, and the salinity of the fish sauce is lowered. Then, the meju powder is filtered in the filtration step to remove the adsorbed salinity, thereby reducing the salinity of the fish sauce.

In step (S3) of the fermented fermented soy sauce fermented soybean sauce according to the present invention, the fermented soy sauce mixture is filtered to remove sediments. In order to effectively remove the fermented soy sauce, So that the salt in the fish sauce is more adsorbed on the meju powder, and the salt can be discharged in the filtration process.

As such, sauce is a traditional fermented food rich in inosinic acid, and meju powder is a traditional fermented food rich in glutamic acid. Shiitake flour is a food rich in guanine acid. Inosinic acid and guanic acid are key ingredients for nucleic acid-based seasoning, and when combined with glutamic acid, an amino acid-based seasoning, the flavor can be dramatically enhanced. In addition, the starch powder is decomposed into sugar by the alpha amylase contained in the fish sauce, and the sweet taste is increased, so that the flavor of the fish sauce is enhanced and the fermentation efficiency can be effectively promoted because the food of the fermenting bacteria is enriched. As a result, fermentation and hydrolysis were occurred from meju, and free amino acid, free sugar, organic acid and aroma component were further produced. The synergy can be promoted to enhance the flavor.

Also, since the saltiness of the sauce according to the present invention is lowered and the salty taste and sweet taste are increased, the ingestion of sugar and sodium, which is a problem in the world, can be reduced.

In the production of the kimchi according to the present invention, the fermented soy sauce fermented with Meju powder can be used in a usual amount used in the production of ordinary kimchi, and can be appropriately changed according to preference.

As described above, the kimchi according to the present invention uses the fermented soy sauce fermented with Meju, so that the fermented taste is enhanced and the sweetness and the salty taste are increased together with the lowered salinity, so that the intake of sodium and sugar can be reduced. In addition, it is expected that it will be useful not only in Korea but also as a world-class favorite food because it eliminates irritation and unpleasant taste caused by the sauces contained in kimchi.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms depending on the kind or taste of kimchi, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Example 1 >

 1. Manufacture of fermented soy sauce fermented with meju powder

Mix anchovy sauce sauce 20 ㎏ and meju powder 0.5 ㎏ and place in a plastic pail. The mixed anchovy sauce was aged at 20 ° C for 30 days.

Shake well once every 5 ~ 7 days during fermentation and mix well with fermented soy sauce to make fermented soy sauce.

Filter the aged anchovy sauce to remove meju powder sediment. The process of filtering was repeated two more times to completely remove sediments and suspended substances in anchovy sauce to complete fermented soy sauce fermented with Meju flour.

2. Manufacture of aeration Kimchi

Examples of the kimchi using the fermented soy sauce of the present invention are the most common and preferred aeration kimchi.

The Chinese cabbage used in pickled Chinese cabbage was deciduous Chinese cabbage, and the outer leaves were removed, and the leaves were removed from the roots and streaked for 16 hours in salt water at 15% salinity. The brine temperature was maintained at 9 to 11 [deg.] C. Pickled Chinese cabbage is prepared by two automatic washing and one manual washing with flowing air in a washing tub and air blower. Natural dewatering by gravity is performed for 4 hours to prepare a pickled cabbage with a final salinity of 1.7-1.9%. Respectively.

Next, a kimchi beef to be put in the pickled cabbage was prepared.

In order to prevent the seasoning from being caught in one side of kimchi, it is mixed with glutinous rice paste, ginger, sugar, garlic, fermented soy sauce, and shrimp sauce to prepare seasonings separately. After mixing together, the hot pepper water was evenly poured and then mixed with the pre-blended seasoning to make the seasoning well. Finally, we cut the paw and gad, which is easy to get into the scent of vegetables, into 2 ~ 4 ㎝ size, and mixed it well to complete Kimchi.

The kimchi was added to the pickled cabbage at the ratio shown in Table 1, and the kimchi of the present invention was prepared. The prepared kimchi is sauteed in order to prevent contact with the air as much as possible. To prevent contact with the air, the kimchi is put into the outer leaves of the cabbage. When stored, the kimchi is stored in the container and the air is drained. To cover the air.

Mixing ratio of abandoned kimchi Pickled cabbage 74.00% radish 11.00% chili powder 3.70% garlic 2.00% ginger 0.50% Green onion 1.50% onion 1.00% Freshly [leek] 1.00%  Meju flour fermented sauce 2.00% Shrimp 1.00% Glutinous rice paste 1.60% Sugar 0.70% Sum 100.00%

≪ Example 2 >

Fermented fish sauce was prepared in the same manner as in Example 1, except that MeSu powder 0.5 kg and mushroom powder 0.2 kg were added to 20 kg of anchovy sauce to prepare fermented soy sauce.

≪ Example 3 >

Fermented fish sauce was prepared in the same manner as in Example 1, except that MeSu powder 0.5 kg and wheat flour 0.3 kg were mixed in 20 kg of anchovy sauce to prepare fermented soy sauce.

<Example 4>

Fermented fish sauce was prepared in the same manner as in Example 1, except that MeSu powder, 0.5 kg of Meju powder, 0.2 kg of mushroom powder, and 0.3 kg of wheat flour were mixed in 20 kg of anchovy sauce.

&Lt; Comparative Example 1 &

A kimchi was prepared in the same manner as in Example 1, except that the conventional anchovy sauce (salt content: 24 to 26%) was used.

&Lt; Comparative Example 2 &

A kimchi was prepared in the same manner as in Example 1, except that the fermented soy sauce fermented with Meju was replaced with shrimp.

&Lt; Test Example 1 >

The chromaticities of the kimchi prepared in Examples 1 to 4 and the kimchi prepared in Comparative Examples 1 and 2 were measured and are shown in Table 2 below. At this time, the mean ± SD values were calculated through three repeated experiments.

Treatment L * - value a * - value b * - value DE Example 1 42.01 + - 0.17 10.74 ± 0.18 16.94 + 0.22 26.76 ± 0.16 Example 2 43.44 ± 0.05 10.56 ± 0.59 16.87 ± 0.56 26.33 + - 0.87 Example 3 42.78 + - 0.35 10.87 ± 0.33 16.75 ± 0.77 26.45 + - 0.58 Example 4 42.56 ± 0.23 10.80 + 0.14 16.56 + - 0.47 26.78 + 0.47 Comparative Example 1 41.67 ± 1.68 10.31 ± 0.32 17.38 0.30 27.92 + 1.53 Comparative Example 2 40.72 + - 2.62 9.30 ± 2.92 14.34 + - 4.20 25.34 ± 2.12

As shown in Table 2, significant changes in color were observed according to the kimchi using the fermented soy sauce fermented with Meju-fermented soy sauce of Examples 1 to 4, the kimchi using the conventional anchovy sauce of Comparative Example 1 and the kimchi using the shrimp of Comparative Example 2 (P > 0.05).

&Lt; Test Example 2 > Salinity Measurement of Kimchi

Salinity was measured using the Mohr 's method. The kimchi prepared in Examples 1 to 4 and Comparative Examples 1 and 2 was pulverized, and 1 g was diluted 100-fold. Then, 10 mL was taken, and 1 mL of 2% potassium chromate (K2CrO4) was added thereto and titrated with 0.02N AgNO3 to determine the salinity Respectively. The results are shown in Table 3 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Salinity
Manufacturing Day 1.4 1.3 1.3 1.3 1.6 1.5 A week later 1.9 1.7 1.8 1.6 2.1 2.2

As shown in Table 3, the salinity of kimchi fermented with the fermented soy sauce fermented in Examples 1 to 4 according to the present invention was higher than that of the conventional fermented soy sauce prepared in Comparative Example 1 and the fermented soy sauce prepared in Comparative Example 2 I can confirm that it is low.

<Test Example 3> Sensory characteristics of kimchi

To observe the sensory characteristics of the kimchi prepared according to the present invention, the kimchi prepared using the fermented soy sauce fermented with Meju-fermented soy sauce prepared in Examples 1 to 4 and each of the kimchi prepared in Comparative Examples 1 and 2 were divided into 60 professional panels Sensory evaluation was carried out. Using the 7-point scale method, five sensory items such as appearance, flavor, fishy smell, salty taste and richness were evaluated. The results are shown in Table 4 below. At this time, the mean ± SD values were calculated through five repeated experiments.

Sensory evaluation item Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Exterior 4.4 4.5 4.5 4.5 4.3 4.2 Flavor 4.5 4.7 4.6 4.9 3.3 3.3 Fishy 4.7 4.9 4.8 5.2 3.5 3.5 Salty taste 4.9 5.1 5.1 5.2 3.8 3.7 Richness 4.5 4.8 4.7 5.0 3.3 3.5

As shown in Table 4, the kimchi of Examples 1 to 4 according to the present invention showed excellent results as compared with Comparative Examples 1 and 2 in appearance, flavor, fishy smell, salty taste and richness. Especially, it was found that the salty taste was improved while the fishy smell and smell taste were greatly decreased.

As described above, the kimchi according to the present invention increases the richness of the kimchi by using the fish sauce including the meju powder, the mushroom powder and the starch powder, and increases the sweetness and the salty taste accompanied with the decrease in the salinity, thereby reducing the intake of sodium and sugar . In addition, it is anticipated that it will be very useful as a global favorite food not only in Korea but also in Korea.

Claims (5)

Preparing kimchi by mixing condiments such as corn, garlic, ginger, onion, carrot, red pepper powder, glutinous rice paste, and fermented soy sauce with meju powder; And
And a step of preparing kimchi using the prepared kimchi,
Wherein the fermented soy sauce fermented soy sauce comprises: (S1) mixing 0.5 to 10% by weight of meju powder, 0.05 to 6% by weight of shiitake powder and 0.05 to 8% by weight of starch powder with respect to the weight of the fish sauce; (S2) an aging step of fermenting the fish sauce, meju powder, shiitake powder and starch flour mixture at 10 to 32 DEG C for 7 to 70 days; And (S3) filtering the aged fish sauce mixture to remove sediment. The method of manufacturing kimchi using fermented sauce according to claim 1,
delete delete delete A fermented soy sauce fermented with Meju powder prepared according to the method of claim 1.

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