| 摘要 |
PURPOSE: A method of manufacturing fermented soybeans is provided to prevent cooked beans from sticking to a caldron by boiling soybeans with soybean oil together, and to remove the characteristic smell of the fermented soybeans by boiling the soybeans in addition with mulberry branches. CONSTITUTION: A method of manufacturing fermented soybeans comprises a first step of placing thoroughly washed soybeans in a caldron(S1); a second step of adding soybean oil in the caldron in which soybeans are placed(S2); a third step of adding 500-800g of mulberry branches in the soybean oil added caldron(S3); a fourth step of boiling the soybeans, soybean oil and mulberry branches in the caldron for 6 hours(S4); a fifth step of placing the cooked soybeans with rice straw in a pottery, and covering the top of the pottery with a lid(S5); and a sixth step of placing the pottery with cooked soybeans and rice straw inside on a rice straw fermentation room equipped with an electric heating part within the bottom plate, and fermenting by maintaining the rice straw fermentation room temperature at 45deg. C for 72 hours using heat supplied by the electric heating part(S6). In the sixth step, the outside of the rice straw fermentation room is covered with a blanket to keep the heat of the rice straw fermentation room. [Reference numerals] (S1) Placing soybeans in a caldron; (S2) Adding bean oil(Glycine max oil) in the caldron in which soybeans are placed; (S3) Adding mulberry branches in the caldron; (S4) Boiling the soybeans and the mulberry branches in the caldron for 6 hours; (S5) Placing the boiled soybeans in a pottery, and covering the pottery with a cover; (S6) Placing the pottery with the boiled soybeans in a rice straw fermentation room, and fermenting the soybeans for 3 days; |
