MANUFACTURING METHOD OF POWDERED FERMENTED SOYBEANS

From the paper

Abstract

A method of manufacturing fermented soybean powder by addition of Phellinus linteus fruit bodies, Hovenia dulcis, mulberry leaves and pine needles to soaked soybeans is provided. The food product has the efficacy of medicinal herbs while retaining characteristic taste and flavor of fermented soybeans. First, soybeans are immersed in water for 20 to 40hr. Second, 90 to 95% by weight of immersed soybeans are mixed with 1 to 3% by weight of Phellinus linteus fruit body powder, 1 to 3% by weight of Hovenia dulcis powder, 1 to 3% by weight of mulberry leaf powder and 1 to 3% by weight of pine needle powder, steamed at 90 to 100deg.C for 3 to 5hr and taken out at 75 to 80deg.C. Finally, the heated mixture is fermented at 35 to 45deg.C for 68 to 72hr, dried at 40 to 50deg.C for 20 to 24hr and ground. The Phellinus linteus fruit body powder, Hovenia dulcis powder and mulberry leaf powder are obtained by drying and grinding. In case of pine needle powder, pine needles are heated in boiling water at 95 to 100deg.C for 10 to 15sec, dried and ground.