| 摘要 |
PURPOSE: A method for preparing fermented soybean paste, toenjang is provided to mass produce traditional toenjang having high contents of amino acid and unique flavor of rice straw being fermented. CONSTITUTION: The method includes the following steps of: (i) forming a block of soybeans by extruding steamed and homogenized soybeans; (ii) applying 1-3% of mixed spawns composed of Bacillus subtilis, Aspergillus olyzae, Pediococcus halophilus and Saccharomyces rouxii and α-wheat flour mixed in a ratio of 10:1 to the block of soybeans; (iii) fermenting the block of soybeans at humidity of 94-96% and temperature of 27-32deg.C for 16-30hr and at humidity of 50-65% for 16-30hr; (iv) controlling the salinity of the soybean block into 10-12% by mixing 3-10wt% of toenjang with salt and aging the resulting soybean block at 30-32deg.C for 60-80days. |
