| 摘要 |
PURPOSE: A manufacturing method of fast-fermented bean paste using peanut for boiling is provided to offer excellent nutrition by increasing the content of amino acid and calcium while having the advantages of conventional fast-fermented bean paste. CONSTITUTION: Beans are washed and soaked. The soaked beans are steamed and cooled. The cooled beans are inoculated with bacillus, mixed with peanut powder, and fermented. The fermented product is aged. The fermentation step is performed in a fermenter at a temperature range of 30-50 deg. C and a humidity range of 75-85% for 17-19 hours. In the fermentation step, the peanut powder is mixed in 5-25 weight% with 75-95 weight% of steamed beans. The aging step is performed at a temperature range of -1 to 5 deg. C for 23-30 hours. |
