| 摘要 |
A bean paste soup called as chung-guk-jang is prepd. by (a) washing soybean and soaking for 24 hrs. in the 18-20 deg.C water, (b) steaming the soaked soybean under 1 kg/cm2 pressure for 35 min., (c) innoculating the steamed soybean with Bacillurs subtilis natto and fermenting at 40-45 deg.C for 15-20 hrs., (d) aging the fermented soybean at room temp. for 3-4 hrs. and forming without adding salt, (e) freezing it at -15-20 deg.C and taking out from mold by soaking in the 10-20 deg.C water, and (f) glazing the soaked bean paste soup and insulating-packaging to obtain the final product. |
