| 摘要 |
PURPOSE: A method for processing beans is provided to maintain the moisture in raw fermented beans without the use of airtight containers and to preserve the processed beans without the changes in specific properties. CONSTITUTION: A method for processing beans comprises the following steps of: dipping beans in water and steaming them; fermenting the beans at the temperature of 20 ~ 40°C for 18 ~ 96 hours; covering the beans with an outer skin made of starch or wheat flour; and heating them at the temperature of 90 ~ 360°C for 1 ~ 60 minutes. The outer skin is 1-20mm in thickness. The outer skin can be made of bread, rice cake, or snack components. |
