PREPARATION METHOD OF SOYBEAN FERMENTED FOOD USING RHIZOPUS OLIGOSPORUS

摘要

A method for preparing fermented soybean food using Rhizopus Oligosporus is provided to reduce strong off-flavors caused by bacillus sp. and increase the nutritive value of fermented soybean food by adding various additives. The method for preparing fermented soybean food using Rhizopus Oligosporus comprises the steps of: (1) steaming soybeans at 90-95‹C for 40-50minutes; (2) subjecting the steamed soybeans to wet husking to achieve 8-9.5wt% of husking; (3) steaming the hulled soybeans at 90-93‹C for 60-70minutes; and (4) inoculating Rhizopus Oligosporus on the steamed soybeans and performing fermentation at a temperature of 31-37.5‹C under the humidity condition of 75-85% for 21-24 hours.