A method for preparation of mucilage by fermentation of soybean curd residue and soybean grit with Bacillus sp. and fermented material prepared by using the same method

摘要

A method of manufacturing mucilage by fermenting soybean curd residue(Biji, Okara) and soybean grit with Bacillus sp.(natto) is provided. The method produces fermented material containing functional material in high quantities. The fermented material is useful as raw material for food, drinks, fermented soy products and health functional food. Soybean grits containing the same amount of water, or soybean curd residue containing defatted soybean powder or full-fat enzyme active soybean flour are sterilized at 110 to 130deg.C for 10 to 20min, mixed with 3 to 5% by weight of MSG, inoculated with 0.1 to 3% by weight of Bacillus firmus or Bacillus subtilis and fermented at 37 to 45deg.C for 20 to 35hr. Thus, 8.0% by weight of mucilage and 6.0% by weight of mucilage are obtained by the soybean grits and soybean curd residue respectively.