| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for easily producing a tempeh fermented food increased in flavor and nutritional value of the product. <P>SOLUTION: The method for producing the tempeh fermented food comprises a process of roasting raw soybeans as the raw material, a process of subjecting roasted soybeans to hull removing and wind-powered separation, a process of washing the roasted soybeans subjected to hull removing followed by soaking and steaming, a process of inoculating and fermenting tempeh fungus to bring to tempeh fermented soybeans and a later process of sterilizing the tempeh fermented soybeans. The process of roasting is performed at an extent of 180-220°C for 5-15 min, preferably at an extent of 200°C for 10 min while continuously moving dry raw soybeans in a roasting machine. As the hull removing and wind-powered separation are performed in a dry condition, it is easy to collect hull parts and reuse the parts. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
