PRODUCTION OF SMELL-REDUCED, STABLE AND GROUND FERMENTED SOYBEAN

摘要

PURPOSE:To produce smell-reduced, stable, good tasty, dietary fiber-rich and ground fermented soybeans by adding Jew's ears to ground soybeans and subsequently fermenting the mixture. CONSTITUTION:0.1-10wt.% of Jew's ears are added to and mixed with ground soybeans when dried on when immersed in water, and the mixture is subsequently fermented by a conventional method.