PERMENTED CORNS AND ITS PASTE

摘要

PURPOSE: Provided are fermented corns and corn paste using the same as a main ingredient. The corn paste is characterized by adding Lentinus edodes (Berk) for the balance of nutrients and having less unpleasant odor than conventional fermented soybeans. CONSTITUTION: A method for preparing fermented corns comprises the steps of: washing corns and germinated unpolished rice, followed by drying and pulverizing them; mixing the prepared powders in a mixing ratio of 7-9:1-3, and steaming the mixture at 100-130 deg.C to form fermented corns; drying them at 23-26 deg.C; and fermenting them inside rice-straw in a room.