| 摘要 |
A method of manufacturing fermented soybeans by mixing fermented soybean powder and seaweed powder is provided. The method enhances the shelf life of fermented soybeans, removes the characteristic odor and produces the food products fortified with inorganic matter, vitamins and beneficial bacteria while retaining active ingredients at it were. Soybeans are heated at 100 to 150deg.C for 2 to 5hr, cooled to 50 to 100deg.C and fermented with a strain of Bacillus subtilis at 35 to 45deg.C for 17 to 19deg.C, dried at 10 to 30deg.C for 10 to 15hr in the first step and at 50 to 80deg.C for 1 to 3hr and ground. Hizikia fusiforme and sea tangle are mixed in a weight ratio of 1:1, heated at 100 to 150deg.C for 1 to 2hr, dried at 10 to 30deg.C for 15 to 24hr and ground. The fermented soybean powder is mixed with seaweed powder in a weight ratio of 100:3 to 100:30, kneaded and formed into a pill. A citrus flavor can be added to the fermented soybean powder and seaweed powder. |
