METHOD FOR MANUFACTURING FERMENTED SOYBEANS USING MULBERRY LEAVES AND SILKWORMS, AND FERMENTED SOYBEANS MANUFACTURED THEREBY

摘要

A method for manufacturing fermented soybeans(Cheongguk Jang) by fermenting soybeans, Bacillus subtilis strains, silkworm powder and mulberry leaf powder is provided to prepare fermented soybeans high in crude protein and low in crude fat while having bowel function. Soybeans are washed, soaked in water for 7 to 16hr, heated at high temperature and cooled to less than 30deg.C. Then 2 to 5% by weight of Bacillus subtilis strains are added to the headed and cooled soybeans and then 2 to 5% by weight of silkworm powder and fermented at 35 to 50deg.C for 15 to 36hr. In the process, 2 to 5% by weight of mulberry leaf powder can be added to the heated and cooled soybeans; and the soybeans can be soaked in mulberry leaf extract.