PRODUCTION OF FUNCTIONAL FERMENTED SOYBEANS REDUCED IN OFF-ODORS AND BROWNING PHENOMENON

摘要

PURPOSE: A method of production of functional fermented soybeans(cheongkukjang) reduced in off-odors and a browning phenomenon by inoculating liquid spawn of Bacillus subtilis into a culture medium containing soybeans and ginseng and fermenting is provided. It removes the ammonia odor and sulfur odor which gives rise to off-odors peculiar to fermented soybeans and avoids nonenzymatic browning through the Maillard reaction of various sugars and amino acid in the case of storing the product for 1 year or more. CONSTITUTION: Soybeans are soaked in boiling water of 100deg.C for 30min or more, added with 0.5 to 10% by weight of ginseng and heated slowly with a double boiler, followed by cooling to 50deg.C. The soybean medium is inoculated with 1 to 2% by weight of liquid spawn of Bacillus subtilis and then fermented at 40 to 50deg.C for 20 to 48hr to give functional fermented soybeans, which can be freeze dried and formed into powder, granules, tablets and the like. The fermentation process can be performed using bacteria in air without the inoculation with the liquid spawn of Bacillus subtilis.