A method of producing fermented soybeans(Cheonggukjang) having improved functionality by fermenting steamed soybeans with Bacillus licheniformis, mixing with Licorice root and then fermenting is provided to give fermented soybeans with improved palatability and color and containing lactic acid bacteria, free sugar, all amino acids and other inorganic matters. Soybeans are steamed, inoculated with Bacillus licheniformis and fermented. Then 25 parts by weight of the culture is mixed with 75 parts by weight of 10 to 35% salt water and 5 to 15 parts by weight of Licorice root and fermented, followed by removing solids. For an example, soybeans are soaked in water, dehydrated, steamed at 110deg.C for 1hr in an autoclave, inoculated with Bacillus licheniformis CY-1480(KACC 91325P) and fermented at 30deg.C for 6 days. Then 25 parts by weight of the culture is mixed with 75 parts by weight of 20% salt water and 5 to 15 parts by weight of Licorice root and fermented at 34deg.C for 75 days, filtered with a cloth to remove solids and centrifuged for 15min.
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