PURPOSE: A manufacturing method of fermented soybean snacks is provided to enable users to easily eat fermented soybeans. CONSTITUTION: 100 parts by weight of ingredients are mixed with 1-5 parts by weight of water. The mixture is aged at 20-35C for 2-5 hours. The aged mixture is dried. The dried mixture is puffed at 150-250C and 5-15 atmospheric pressure. The ingredients include 85-98wt% of rice, 1-14wt% of fermented soybeans, and 0.1-1wt% of sweetener. The sweetener is enzymatic treated stevia. The ingredients additionally include 0.1-1wt% of nutrients selected from a group consisting of DHA and chitosan, 0.4-1wt% of sea tangle extract, and 0.2-1wt% of garlic salt. [Reference numerals] (AA) Mixing step of rice, fermented soybeans, and sweetener; (BB) Aging step at 20-35C for 2-5 hours; (CC) Drying step of the aged mixture; (DD) Puffing step of the dried mixture
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