| 摘要 |
A method of producing fermented soybeans(Cheonggukjang) by fermenting steamed soybeans with Bacillus licheniformis is provided to give fermented soybeans with improved flavor by reducing the content of water-soluble amino acid such as cystine and methionine associated with the characteristic smell of fermented soybeans. Soybeans are steamed, inoculated with Bacillus licheniformis and fermented. For an example, 3kg soybeans are soaked in water of 20deg.C for 15hr, dehydrated for 1hr, steamed at 10 lbs pressure for 1hr in an autoclave and cooled to 50deg.C. The cooled soybeans are inoculated with Bacillus licheniformis CY-1480(KACC 91325P) in an aseptic condition and fermented at 35 to 38deg.C for 36 to 60hr. |
