FERMENTED SOYBEANS MADE BY FERMENTING BEANS IN ROOM WITH KOREAN UNDER-FLOOR HEATING SYSTEM AND PRODUCTION THEREOF

摘要

PURPOSE: A method of making fermented soybeans by fermenting beans in an ondol as a room with korean under-floor heating system is provided. The fermented soybeans hardly smells the unpleasant odor of fermented soybeans, has a good taste and contains nutrients. CONSTITUTION: Beans are soaked in water for 10 to 12hrs, added 1.3 times of water and then successively subjected to a hard flame, medium flame and low flame for 1 to 2hrs. The beans are allowed to settle by their own heat for 1 to 2hrs until they become red and put into a bamboo basket which straw is spread on when they reaches the temperature of 50 to 60deg.C. Then, they are fermented for 60 to 72hrs in an ondol as a room with korean under-floor heating system which herbal material is spread on. The bottom and wall of the ondol are coated with a mixture of loess, the herbal material and straw in a ratio of 10:0.7 to 1.5:0.5 to 0.7.