FERMENTED SOYBEAN PRODUCED IN TWO-STAGE FERMENTATION PROCESS AND PRODUCTION THEREOF

摘要

PURPOSE: Provided is a process of preparing fermented soybean(maeju, Korean native name) by fermenting boiled soybean in Aspergillus oryzae and then in Bacillus subtilis GSK 3580. Whereby, the product has excellent proteolysis and a high amino acid content and releases almost no ammonia odor. CONSTITUTION: A soybean is soaked in water for 12 hr, dehydrated for 1 hr and then steamed at 121deg.C for 50 min. After cooling the steamed soybean at 30deg.C, it is inoculated with 10¬6 spore/g of Aspergillus oryzae and fermented at 25 to 35deg.C for 36 to 48 hr in the first stage. The ferment is inoculated with 10¬6 CFU/g of Bacillus subtilisGSK3580(KFCC-11293) and fermented at 42 to 45deg.C for 24 to 36 hr in the second stage. After the fermentation, it is dried in the shade at 20 to 25deg.C or with air at 10 to 18deg.C to a moisture content of 30%(w/w).