| 摘要 |
PURPOSE: A process of preparing fermented soybean paste(chungkukjang, Korean native name) with excellent functionality comprising the steps of steaming a soybean germ, inoculating Bacillus subtilis thereinto and fermenting them is provided. Whereby, the product is rich in isoflavone and has a good taste. CONSTITUTION: A soybean germ is soaked in water for 5 to 30 hours, preferably for 10 to 20 hours, steamed at 70 to 150 deg.C, preferably at 115 to 130 deg.C, inoculated with 0.01 to 10% by weight of Bacillus subtilis, based on the weight of the steamed soybean germ and then fermented at 15 to 70 deg.C and at a relative humidity of 80 to 99% for 1 to 6 days to produce fermented soybean paste containing 0.2 to 3.0% by weight of aglycone type isoflavone. |
