| 摘要 |
A method for preparing traditional fermented soybeans by using an intermittently-rotary fermentation process, and an intermittently-rotary fermentation machine are provided to enhance the airing property in a soybean fermentation process and allow fermentation strains to be uniformly distributed to fermented soybeans. A method for preparing traditional fermented soybeans by using an intermittently-rotary fermentation process comprises: the steps of: (a) steaming soybeans soaked in water, and cooling them; (b) inoculating the cooled soybeans with liquid-cultured Bacillus subtilis; (c) shaping/drying the inoculated soybeans to make lumps of boiled soybeans; (d) fermenting the lumps of boiled soybeans in an intermittently-rotary fermentation machine; and (e) aging the lumps of fermented soybeans. The step (d) comprises: (d1) stationarily-culturing the lumps of boiled soybeans in an intermittently-rotary fermentation machine for 16~24hr; (d2) rotating an intermittently-rotary fermenter at intervals of 10~30min for 44~52hr; and (d3) stopping the rotation of the rotary fermenter, and then circulating air under constant temperature/humidity conditions of 30~35°C and 50~70% for 120~168hr. An intermittently-rotary fermentation machine comprises: a utility part which includes a fan(270), a heater(240), a demister filter(250,260), and a refrigerant plate(245); air-circulating pipes(300,310,312,314) which lead to the utility part and a rotary fermenter; a fermenter shaft(340) which is composed of a pipe having the same size as the air-circulating pipe; and a rotary fermenter(100) which leads to the air-circulating pipes and has porous plates(130,131,132) containing the lumps of boiled soybeans, wherein the air is circulated inside through the porous plates.
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