PRODUCTION METHOD OF FERMENTED PRODUCT BASED ON SOYA SEEDS (VERSIONS)

摘要

FIELD: food industry. ^ SUBSTANCE: according to the first version soya seeds are soaked in water at room temperature during 15-18 hours. Water is changes 3-4 times. According to the second version seeds are sprouted after preliminary soaking in water at room temperature during 10-12 hours . Water is changes 2-3 times. After that seeds are put in germinating cabinets without light access, periodically sprayed with water for 2 days. Sprouted soya is blanched and cooled down. After that technological process in both versions have same regimes. Swollen seeds or blanched sprouts are mixed with fried oat flakes in quantity 10-20% to seeds weight or soya sprouts weight. After sterilisation mixture is cooled down till 18-30C and superficially inoculated by sowing mycelium top edible fungus - hiratake mushroom xylotroph or Florida pleurotus and left at bruchid layer height 15 cm at 26-27C for 20-25 till full occlusion of all substrate mass by mushroom mycelium. ^ EFFECT: highly nutrient product is obtained without unpleasant legumes after-taste, enriched with vitamins with original taste properties. ^ 2 cl, 4 ex