Fermented soybean composition and method for producing fermented soybean composition

A method for preparing a composition for fermented soybean products, comprising:

• mixing a koji, which is prepared with a first carbohydrate raw material comprising wheat flour, with a steamed product, which is steamed by adding water to a second carbohydrate raw material comprising at least one selected from the group consisting of wheat rice, whole wheat, quinoa, and defatted soy flour;
• fermenting the mixture to at least one microorganism of C. utilis, S. fragilis, S. lactis, S. pombe, and Z. rouxii;
• and
• mixing the fermentation product, which has undergone the fermentation process, with at least one selected from the group consisting of hot pepper powder, starch sugar, soy sauce, salt, processed spices, flavor enhancers, natural antibacterial agents, and processed cereals, and aging the mixture.