METHOD FOR PRODUCING FERMENTED SOYBEAN USING MIXED MICROORGANISM FERMENTATION AND LOW TEMPERATURE RIPENING

摘要

The present invention relates to a method for producing a fermented soybean lump, including a step of inoculating steam soybeans with a mixed strain of Aspergillus oryzae and two kinds of Bacillus licheniformis, forming and fermenting the steam soybeans, and ripening the steam soybeans at low temperatures, a fermented soybean lump produced by the method, and food produced with the fermented soybean lump. According to the present invention, the fermented soybean lump can improve protease activity and can increase the content of amino nitrogen capable of making a distinctive flavor of the fermented soybean lump, thereby improving consumer preferences and being useful in food development using the consumer preferences.