| 摘要 |
A method of manufacturing fermented soybeans coated with plant liquid by spraying plant liquid on fermented soybeans is provided to prevent loss of nutrients, to remove off-flavors of fermented soybeans and to give the efficacy and excellent flavor to products. Soybeans are soaked in water at 20deg.C for 12 to 24hr, heated at 110 to 130deg.C for 30 to 180min, inoculated with Bacillus subtilis, fermented at 30 to 50deg.C for 20 to 50hr, quickly frozen at -40 to -60deg.C for 10 to 15hr and dried at 40 to 50deg.C under a vacuum degree of 0.3 to 0.8torr. The obtained fermented soybeans are sprayed with plant liquid and dried at 45 to 85deg.C for 2 to 10min. The plant liquid is obtained by mixing 0.1 to 25 parts by weight of plant powder, 30 to 80 parts by weight of sugar, 0.05 to 1 parts by weight of maltodextrin and 0.05 to 1 parts by weight of gelatin. The plant is a sweet potato, carrot, broccoli, green tea, strawberry, Citrus unshiu, orange, apple, pine apple, garlic, Rubus fruit, melon, plum, persimmon, pear or mulberry leaf.
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