PREPARATION OF NEW 'MOROMI' CONTAINING SOYBEAN PEPTIDE AND SOYBEAN OLIGOSACCHARIDE AND PRODUCT THEREOF

摘要

PURPOSE:To obtain the subject new MOROMI (unrefined fermentation product) free from bitter taste and good for health by adding malt to raw barley and raw soybean, fermenting the mixture at a low temperature for a short time to obtain an intermediate for MOROMI, mixing the intermediate with a sterilized liquid of an enzymatically treated liquid prepared by adding an enzyme to a whole soybean subjected to a specific treatment and finally heating the mixture. CONSTITUTION:Steamed or boiled barley prepared by the washing, immersion and steaming or boiling of selected raw barley is mixed with steamed or boiled soybean prepared by the washing, parching, immersion and steaming or boiling of selected raw soybean. The mixture is inoculated with seed malt, charged into a chamber and fermented at a low temperature for a short time to obtain an intermediate of ripe MOROMI. Separately, a treated liquid containing a soybean peptide and soybean oligosaccharide is prepared by heating a washed and water-immersed whole soybean at 40-60 deg.C, adding 1% enzyme to the soybean to effect enzymatic reaction and sterilizing the obtained enzymatic treatment liquid. The obtained liquid is added to the above intermediate and the mixture is heated or the above liquid is added to a heat-treated MOROMI intermediate to obtain the objective new MOROMI. An instant new MOROMI NATTO (fermented soybean) can be prepared by adding the above new MOROMI and dried young sardines to ground NATTO.