METHODS FOR MANUFACTURING THE FERMENTED SOYBEANS CONTAINING ASPERGILLUS ORYZAE, ASP. SOJAE AND BACILLUS NATTO, B. SUBTILIS AND PROCESSING METHOD THE FERMENTED SOYBEANS USING THEREOF
WONKWANG UNIVERSITY CENTER FOR INDUSTRY-ACADEMY COOPERATION
发明人:
KIM, JOONG MAN
申请号：
KR20110028992
公开号：
KR20120110846(A)
申请日:
2011.03.30
申请国别(地区):
韩国
年份:
2012
代理人:
摘要：
PURPOSE: Fermented soybean blocks containing Aspergillus oryzae and Bacillus subtilis, and producing and processing methods thereof are provided to offer excellent fermentation property of the Aspergillus oryzae and Bacillus subtilis to the fermented soybean blocks. CONSTITUTION: A producing method of fermented soybean blocks containing Aspergillus oryzae and Bacillus subtilis comprises the following steps: culturing the pure Aspergillus oryzae and Bacillus subtilis to obtain a granular Aspergillus oryzae mold starter and a powder type fermented soybean starter; soaking soybean in water for 12-24 hours, steaming the soybean at 110 deg C for 15-30 minutes, and cooling the soybean at 25-35 deg C; injecting the granular Aspergillus oryzae mold starter and the powder type fermented soybean starter; to the steamed soybean in a sterile room or a sterilized koji room; grinding the steamed soybean before molding the soybean blocks; growing the Aspergillus oryzae in the soybean blocks at 25-35 deg C for 35-48 hours in
