Method of manufacture of fermented soybean food without cooking

摘要: Fermented soybean food without cooking is produced by roughly breaking into about 1/2-1/8 in size, taking off the coat and germ, feeding broken a sealed vessel, after introducing steam at or under 1 Kg/cm 2 for 3-20 minutes to avoid soybean, rapidly discharging from vessel outside normal atmospheric pressure making puff, grinding it powder, sprinkling hot water of 80°-95° C. onto powder inducing fermentation adding malt salt.