| 摘要 |
The present invention relates to a method for preparing a high peptide natural seasoning containing fermented soybean (white bean) comprising: a step of straining soybean (white bean) two or more times and washing the soybean (white bean) to remove foreign substances; a step of water-soaking the soybean (white bean) from which the foreign substances are removed at a constant temperature and for a certain period of time; a step of removing moisture by putting the water-soaked soybean (white bean) in a colander for 1 hour; a step of inserting the soybean (white bean) from which moisture is removed, in an autoclave to sterilize the soybean (white bean) at a constant temperature, at a constant pressure, and for a certain period of time; a step of cooling the sterilized soybean (white bean) and inserting the cooled soybean (white bean) in a Petri dish on a clean bench; and a step of preparing fermented soybean (white bean) by inoculating B. coagulans (Bacillus coagulans) bacteria to the Petri dish. In addition, according to the present invention, in the step of preparing fermented soybean (white bean), the prepared fermented soybean (white bean) is mixed with white radish, kohlrabi, button mushroom, spring onion, yam, lotus root, garlic, shrimp, baby clam, Codonopsis lanceolata, and green pepper. |
