PURPOSE: A manufacturing method of bean meat is provided to manufacture bean meat by inoculating bacillus fexus separated from octopus intestine into crushed beans and mixing the same. CONSTITUTION: A manufacturing method of bean meat comprises the following steps: soaking beans into water in which 3% of salt water is mixed with 97% of deep sea water based on total weight at 20-25 deg. Celsius for 8 hours after washing beans with tap water and naturally dehydrating the same； crushing the soaked beans by using a general mixer for 10 minutes； inoculating bacillus flexus separated from octopus intestine into crushed beans with a ratio of 1-5 : 95- 99 and mixing the same in order to manufacture inoculated crushed beans； and manufacturing bean meat by using inoculated crushed beans as a main ingredient after processing the strain inoculated crushed beans at 30-35 deg. Celsius for 48 hours. The bean meat is composed of 35% of strain inoculated crushed bean, 34% of gluten, 23% of bottle water, 4% of tapioca starch, 1% of salt, 1% of sugar 1%, 1% of soy sauce, and 1% of pepper. The strain inoculation step uses cultured strain by using liquid culture media which is manufactured by separating bacillus flexus and adjusting as 0.5% of peptone, 0.1% of yeast, 0.01% of iron sulfide, 99.4% of deep sea water and pH of 7. [Reference numerals] (AA) Bean(10kg)； (BB) Wash(tap water)； (CC) 3% salt water + 97% deep seawater； (DD) Water immersion； (EE) Naturally dehydrate； (FF) Crush； (GG) Mix separated strains； (HH) Mix(48 hours)； (II) Sub materials(Gluten, Tapioca starch, Salt, Sugar, Soy sauce, Pepper)； (JJ) Manufacture； (KK) Product본 발명은 문어내장에서 분리한 단백질 분해 균주인 바실러스 플렉서스(Bacillus flexus)를 이용한 콩고기를 제조하기 위함이다. 보다 상세히는 문어의 내장에서 단백질 분해균주를 분리하여 콩고기의 제조 시 적용하므로 최종 콩고기의 맛, 향 등 품질향상에 도움을 줄 수 있는 기술에 관한 것이다 . 이를 위하여 콩을 수돗물에 3회 세척후 혼합물(소금물(3%)+해양 심층수(97%))에 8시간 수침 후 자연 탈수시키고, 파쇄 된 콩에 문어 내장에서 분리된 단백질 분해 균주인 바실러스 플렉서스(Bacillus flexus)를 원료콩(파쇄)대비 1~5%를 첨가하여 30~35℃에서 48~72시간 혼합 처리 후, 콩 파쇄물28~35%, 글루텐
