| 摘要 |
PURPOSE:To obtain a fermented soybean jam having excellent taste, flavor and digestibility, by finely pulverizing fermented soybean to an extent to break the cell of the soybean, subjecting the pulverized soybean to post-fermentation at a specific temperature, adding sugar, etc., to the kneaded product and heating the mixture. CONSTITUTION:A bacterial strain a Rhizopus genus is inoculated in soybean and fermented. The obtained fermented soybean is finely pulverized preferably by a wet pulverizer until the cells of the soybean are broken. The pulverized soybean is subjected to a low-temperature fermentation at 5-8 deg.C for 12hr and then to a high-temperature fermentation at 70-80 deg.C for 2hr. The fermented product is added with sugars such as sucrose, liquid sugar (preferably wheat gluten or honey), etc., kneaded and heated to obtain the objective soybean jam. |
