| abstract |
The present invention relates to a method for producing a fermented soybean product using Aspergillus oryzae , as the step of immersing the soybean in water of 20 ℃ to 45 ℃, immersing until the mass of the soybean is more than two times, step; Sterilizing the soaked beans; And inoculating Aspergillus oryzae on the sterilized beans and fermenting them at 28° C. to 32° C. for 48 hours or more, wherein the fermented beans contain amylase, protease, and free amino acids. |