| 摘要 |
PURPOSE: A producing method of fermented soybean using mushroom mycelium is provided to make fermented soybean paste and soy sauce with improved flavor and taste, and antioxidative and antitumor effects by the mushroom mycelium. CONSTITUTION: The fermented soybean using mushroom spawn is produced by adding liquid spawn to fermented soybean and culturing the fermented soybean for 4-6weeks in an aseptic culture area under conditions of 24-25°C of temperature, 65-70% of humidity and at most 1000ppm of carbon dioxide concentration. One or more selected from the group consisting of Hericicum erinacium, Pleurotus ostreatus, Cordiceps militaries, Lyophyllum cinerascens, Auricularia auricula-judae, Phellinus linteus, Wolfiporia cocos, Armillariella mellea, Tricholoma matsutake, Agaricus blazai, Agaricus bisporus, Grifola frondosa, Elfvingia applanta, Pleurotus eringi, Flammulina velutipes or Lentinus edodes can be used as the mushroom spawn. High functional fermented soybean paste is made by soaking the fermented soybean containing the spawn in 18% of salt water and taking out, and ripening the fermented soybean at room temperature for a month. The soy sauce is produced by soaking the fermented soybean in 18% of salt water for 2month and ripening the left soup after removing the fermented soybean paste for a month. |
