PURPOSE: A method for making barley-fermented soybeans by fermenting barley with soybeans is provided. The product is rich in nutrients such as vitamin B1, vitamin B2, pantothenic acid, various enzymes and effective in preventing constipation and obesity, as well as cancer, improving fatigue and stress resistance and enhancing stamina. CONSTITUTION: Barley flour and malt liquid are kneaded, aged for a day at 5deg.C and then added with fermented soybeans to produce barley-fermented soybeans composed of fermented soybeans, barley flour and malt liquid in a ratio of 75:15:10. The barley flour is prepared by washing barley, roasting for 1hr, leaving it for 3hr and then grinding. The malt liquid is prepared by heating germinated barley for 1hr, grinding and then purifying with water. The fermented soybeans are prepared by immersing soybeans in water for about 3hr, steaming and then fermenting them for 40 to 46hr at 40 to 42deg.C.
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