Sweetness Enhancement Buseoktae Korean Soy Sauce Manufacturing Method and Apparatus

The present invention relates to a method of preparing Korean traditional soy sauce with enhanced sweetness by using Buseoktae (soybeans) and a preparing device thereof. The method comprises: a soaking step (S10) of soaking Buseoktae (soybeans) in water; a steaming step (S20) of washing the soaked Buseoktae (soybeans) and putting and boiling the same in a pressure cooker; a stir-frying step (S30) of washing grains and stir-frying the same in a stir-frying device; a grinding step (S40) of mixing boiled Buseoktae (soybeans) with stir-fried grains and grinding the mixture thereof; a molding step (S50) of putting the ground mixture in a fermented soybean lump frame and molding the mixture into a fermented soybean lump shape; a first fermentation step (S60) of putting the molded fermented soybean lump into a fermentation chamber and fermenting the fermented soybean lump; a second fermentation step (S70) of putting the fermented soybean lump and salt water into a pottery body (10) and fermenting the same; and a separation and filtration step (S80) of putting a filtration member (20) into the pottery body (10) in which a fermentation product, fermented for a predetermined time period, is stored so as to obtain a soy sauce solution separated from solid contents. The device of preparing Korean traditional soy sauce with enhanced sweetness by using Buseoktae (soybeans) comprises: the pottery body (10) into which a mixture of fermented soybean lump and salt water is introduced; and the filtration member (20) introduced into the pottery body (10) and configured to separate a fermented product aged and fermented in the pottery body (10) into solid contents and a soy sauce solution. According to the present invention, the device and the method have an effect of efficiently preparing Korean soy sauce which can be utilized in various kinds of food items since the soy sauce is prepared by mixing steamed Buseoktae (soybeans) with stir-fried grains and thus has sweetness. 본 발명은 감미 증진 부석태 한식 간장 제조방법 및 제조장치에 관한 것으로서, 부석태를 물에 침지시키는 침지단계(S10); 침지된 부석태를 세척한 후 압력솥에 넣어 삶는 증자단계(S20); 곡류를 세척한 후, 볶음기에 넣어 볶은 볶음단계(S30); 삶아진 부석태와 볶아진 곡류를 혼합하여 분쇄하는 분쇄단계(S40); 분쇄된 혼합물을 메주틀에 담아 메주 모양으로 성형하는 성형단계(S50); 성형된 메주를 발효실에 투입하여 발효시키는 제1발효단계(S60); 발효된 메주와 염수를 옹기체(10)에 투입하여 발효시키는 제2발효단계(S70): 소정 기간 발효된 발효물이 담긴 옹기체(10) 내부에 여과부재(20)를 투입하여 고형분과 분리된 간장액을 얻는 분리여과단계(S80); 를 포함하여 감미 증진 부석태 한식 간장 제조방법을 구성하고, 혼합된 메주와 염수가 투입되는 옹기체(10); 옹기체(10) 내부에 투입되어 옹기체(10) 내부에서 숙성 발효된 발효물에서 고형분과 간장액이 분리하는 여과부재(20); 를 포함하여 감