PROBLEM TO BE SOLVED: To provide a manufacturing method of soybean fermented foods with suppressing grassy smell or bitterness specific to soybean without adding carbohydrate high in nutritive value and soybean fermented foods.SOLUTION: Spore bearing bacterium or the like adhering to an outer coat is sterilized by mixing soybean milk generated by using soybean coated by the outer coat as it is with steam at high pressure and high temperature of 4 to 6 air pressure and 130 to 150°C and temporarily vaporizing the same. Lactic acid bacterium is added to sterilized soybean of 50 to 55 wt.%, a mother starter of 1 to 5 wt.%, sterilized water of 40 to 45 wt.%, fermented for 24 to 72 hours under a condition without adding carbohydrate to generate soybean fermented foods without carbohydrate.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】大豆特有の青臭さや苦みを抑制し、栄養価の高い糖質無添加の大豆発酵食品の製造方法、及び大豆発酵食品を提供することを目的とする。【解決手段】外皮に包まれた大豆をそのまま使用して生成した豆乳を、4~6気圧、130~150℃の高圧高温の蒸気と混合させ、一時的に気化することで、外皮に付着した芽胞菌等を殺菌する。殺菌した豆乳50~55重量%、マザースターター1~5重量%、減菌水40~45重量%に乳酸菌を添加して、糖質無添加の条件下で24~72時間発酵し、糖質無添加の大豆発酵食品を生成する。【選択図】図1
