| 摘要 |
PURPOSE:To obtain fermented soybeans consisting of soft beans, having plain taste and a fragrant aroma of an ume (a Japanese plum) tree, by fermenting soybeans blended with the ume flesh of pickled ume with its salt removed. CONSTITUTION:The flesh of pickled ume is dried, crushed into finely divided grains and added to hot water. The salt is removed in such an amount that the fermantation of soybeans is not affected when the ume flesh is added to the soybeans, namely, approximately 70wt% of the salt content is removed. The ume flesh with its salt removed is dewatered by a dewaterer. A proper amount of the ume flesh is added to steamed soybeans, to which fungi for preparing fermented soybeans are applied to ferment them in a chamber. |
