Method and culture composition for manufacturing fast-fermented bean paste capable of improving color and flavor with having antioxidative activity and anti-diabetic activity

摘要

PURPOSE: A producing method of fermented soybeans, and a medium composition for the method are provided to improve the color and the flavor of the fermented soybeans, and to maintain anti-diabetic and antioxidant effects of the fermented soybeans. CONSTITUTION: A producing method of fermented soybeans comprises the following steps: preparing a medium including Curcuma longa or Trigonella foenum-graecum, fruit juice, and soybeans; sterilizing the medium by heating, and cooling the medium; and injecting fermentation strains for the fermented soybeans into the medium, and fermenting. The medium includes 1-90wt% of purified water, 3-80wt% of soybeans, 1-80wt% of fruit juice, and 0.01-5wt% of Curcuma longa or 0.1-10wt% of Trigonella foenum-graecum. The medium additionally includes ginger, black pepper powder, mustard, pepper, Elettaria cardamomum, dried clove buds, nutmeg, fennel seeds, coriander, cumin, or saffron. [Reference numerals] (AA) Preparing ingredients; (BB) Mixing; (CC) Sterilizing and cooling; (DD) Injecting(starters); (EE) Culturing; (FF) Finish