| 摘要 |
A method for producing a flexible bean powder fermented product even through thermal treatment is provided to produce bean powder fermented product for use in noodles, bread and snacks. A method for producing a flexible bean powder fermented product even through thermal treatment comprises: a first step of preparing a bean powder solution; and a second step of inoculating a mushroom mycelium to the bean powder solution and fermenting the inoculated solution in order to show flexible properties even in thermal treatment. The bean powder has the average particle size of 50mesh or bigger, preferably 70mesh or bigger. |
