A FERMENTED BACILLUS SP. CS90 GREEN TEA BAMBOO SALT SOUP PREPARED WITH FERMENTED SOYBEANS IT'S MAKING METHOD

摘要

A method of manufacturing fermented soybeans containing green tea and bamboo salt using Bacillus sp. CS90 with antimicrobial activity against various food microorganisms, acid-resistant property and high phenolic substance producing capacity by beta-glucosidase activity is provided to obtain fermented soybeans with high antioxidant capacity, improved flavor and functionality. Fermented soybeans containing green tea and bamboo salt is prepared by the steps of: (1) inoculating 50g heated soybeans with Bacillus sp. CS90 and culturing at 39deg.C for 48hr; (2) inoculating 4kg heated soybeans which are obtained by soaking in water at room temperature for 12hr, dehydrating and heating at 120deg.C for 2.5hr in an autoclave with 50g strains of the cultured Bacillus sp. CS90 and culturing; (3) drying the obtained raw fermented soybeans to a moisture content of 5 to 10% and grinding to 180meshes; and (4) adding 0.5 to 1.0% by weight of bamboo salt with 230meshes and 0.5 to 1.0% by weight of green tea powder with 230meshes to the fermented soybeans.