METHOD FOR MANUFACTURING FAST-FERMENTED BEAN PASTE REMOVED VARIOUS GERMS, AND FAST-FERMENTED BEAN PASTE PRODUCED THEREBY

PURPOSE: Fermented soybeans without saprophytic bacteria, and a producing method thereof are provided to remove the unique bad smell of the fermented soybeans without reducing the content of useful components. CONSTITUTION: A producing method of fermented soybeans without saprophytic bacteria compri...

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Bibliographische Detailangaben
Hauptverfasser:	CHO, HAN SUNG, JEONG, SOON OK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: Fermented soybeans without saprophytic bacteria, and a producing method thereof are provided to remove the unique bad smell of the fermented soybeans without reducing the content of useful components. CONSTITUTION: A producing method of fermented soybeans without saprophytic bacteria comprises the following steps: assorting and cleanly washing soybeans; steaming the soybeans for 4-5 hours, and resting the soybeans for 4-5 hours in low heat; adding 5-10 parts of makkoli(unrefined rice wine) by weight into 100 parts of soybeans by weight; fermenting the steamed soybeans at 38-40 deg C for 48-96 hours in a space formed with yellow soil; adding salt into the fermented soybeans; and crushing the fermented soybeans, and packaging the fermented soybeans before sterilizing at 65-70 deg C for 5-10 minutes.