| 摘要 |
PURPOSE:To obtain dried fermented soybeans capable of restoring viscosity and good taste of fermented soybeans of their own only by adding water to them, having high shelf stability, by immersing fermented soybeans in an alcohol solution having a specific concentration, separating the fermented soybeans from the alcohol solution, and drying them under heating. CONSTITUTION:Fermented soybeans (fermented soybeans using the whole soybeans commonly utilized or fermented ground and divided soybeans) which are optionally blended with a saccharide, etc. are immersed in an alcohol solution (e.g., methanol, etc.) having >=60wt% concentration usually for about 30 min-5hr. Then, the fermented soybeans are separated from the alcohol solution by filtration, etc., dried under heating by hot air drying, etc., to give the aimed dried fermented soybeans. |
