Method for producing Tempe fermented food of germination soybean

摘要

Problem to be solved: to provide a method for producing Tempe foods fermented by tempea bacteria as germinating soybeans and to produce new Tempe fermented foods obtained by this method, and to ferment soybeans to produce suitable fermentations, and to ferment conditions that can sufficiently utilize the nutritional components of germinated soybeans And, it is examined how the fermentation product is excellent in taste, and what effect can be expected.Solution: the whole soybean bean raw material was dipped in water and dehydrated, and the germination length of 15 to 25 degrees centigrade was 15cm to It is a method for producing Tempe fermented food material 31 of germinated soybeans which is fermented by adding the undigestible dextrin 22 together with the Tempe fungus after the steam heating and the fermented soybeans are added thereto.Diagram