FERMENTED SOYBEAN PRODUCTS PRODUCED BY TWO-STEP FERMENTATION USING BACILLUS FIRMUS AND LACTOBACILLUS RHAMNOSUS THROUGH ELIMINATING SOYBEAN DIPPING PROCESS AND METHOD FOR PREPARING THE SAME

摘要

PURPOSE: Fermented soybean products produced by a two-step fermentation using Bacillus firmus and Lactobacillus rhamnosus, and a method for preparing the same are provided, thereby simplifying the treatment of raw materials by eliminating the soybean dipping process, and improving the taste and flavor of the fermented soybean products than using one-step fermentation. CONSTITUTION: The method for preparing the fermented soybean products comprises the steps of: steaming soybeans without water dipping process at 121 deg. C for 5 minutes(S1); adding sterile water into the steamed soybeans, inoculating Bacillus fermus into the steamed soybeans, and first fermenting the soybeans at 42 deg. C for 24 hours(S2); and inoculating Lactobacillus rhamnosus into the first fermented soybeans and second fermenting the soybeans at 37 deg. C for 24 hours(S3).