| 摘要 |
A method of fermenting laminate-type fermented soybeans(meju, a bean paste block shaped like bricks) causes aerobic microorganisms belonging to the genera Aspergillus and the like to promote the good growth and to inhibit the growth of obligate microorganisms such as spoilage bacteria, and thus can produce soy products such as fermented soybean paste(toenjang) having excellent overall palatability and keeping quality while retaining the tradition of traditional soy products. The laminate-type fermented soybeans comprise: a formed product which is formed to a specified shape using heated soybeans; grain powder which comprises carbohydrate and is laminated on one side or both sides of the formed product; and a laminated formed product which is laminated on the grain powder. One or more products of the formed product and laminated formed product are formed by coupling of noodle-shaped stands of heated soybeans. The grain powder is inoculated with one or two or more microorganisms selected from microorganisms belonging to the genus Rhizopus, Mucor, Aspergillus or Absidia. During fermentation of the laminate-type fermented soybeans, they are fermented in the state in which the formed product and laminated formed product are separated or in the state in which the laminated soybeans are subjected to uniform heat treatment, when hardened. |
