| 摘要 |
PROBLEM TO BE SOLVED: To obtain fermented soybean paste ball koji capable of storing taste characteristic to that made in Korea and improving flavor, uniformity, quality and productivity by inoculating a bacterium belonging to the genus Bacillus and specific other microorganisms into boiled soybeans, respectively and each fermenting the soybean and mixing and compounding the resultant microbial fermented soybean paste balls. SOLUTION: (A) Bacterial fermented soybean paste ball koji produced by inoculating a bacterium belonging to the genus Bacillus into boiled soybean, fermenting the soybean at 30-50 deg.C and 50-60% relative humidity for 5-25 day is mixed and compounded with (B) yeast fermented soybean paste ball koji produced by inoculating a yeast belonging to the genus Saccharomyces or Zygosaccharomyces into boiled soybean and fermenting the soybean at 25-35 deg.C and 50-60% relative humidity for 5-25 day and (C) one or more kinds of filamentous fungus fermented soybean paste ball koji produced by inoculating a filamentous fungus belonging to the genus Aspergillus, the genus Mucor, the genus Rhizopus and the genus Absidia into boiled soybean, respectively or inoculating a mixture thereof into boiled soybean, fermenting the soybean at 25-35 deg.C and 50-60% relative humidity for 7-25 day and drying the fermented soybean at 30-50 deg.C and 30-50% humidity for 7-14 day step by step to produce the objective fermented soybean paste ball koji. Furthermore, the components A to C are preferably mixed at (20-60)/(1-5)/(30-75) weight ratio. |
