| 摘要 |
Provided are fermented soybeans, which are superior in storage stability and overall taste such as color, smell, flavors, etc, and a manufacturing method thereof, which reduces a fermentation period largely and is suitable for mass-producing fermented soybeans and resultant fermented soybean foods. The method for manufacturing fermented soybeans comprises: a steaming step of steaming soybeans and then drying the steamed soybeans; and a fermentation step of inoculating previously-cultured microorganisms capable of producing materials good for a human body into the soybeans, followed by fermenting the inoculated soybeans for a fixed period. The fermented soybeans are treated with lactic acid bacteria.
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