JUJUBE TREE OF FRUIT, LEAF, BRANCH, ROOT USING FERMENTED SOYBEANS MANUFACTURE METHOD

摘要

A method for preparing Meju using jujube's fruits, leaves, twigs and roots is provided to minimize the specific smell of Meju while maintaining the taste and nutrients and to secure nutrient and medical components by inoculating Bacillus subtilis cultivated in a jujube extract culture medium to boiled beans containing powdered jujube seed. A method for preparing Meju comprises the following steps of: mixing distilled water and jujube's fruits, leaves, twigs and roots for extraction; boiling beans in the jujube extract and adding powdered jujube seed; preparing a liquid medium by mixing jujube extract, yeast extract, malt extract, peptone and dextrose and sterilizing and cooling the liquid medium; inoculating Bacillus subtilis to the liquid medium; inoculating the Bacillus subtilis to boiled beans containing powdered jujube seed and cultivating the Bacillus subtilis; adding the powdered jujube seed to the boiled beans; inoculating the Bacillus subtilis to the boiled beans and fermenting the beans; and inoculating microorganisms cultivated in the liquid medium to the boiled beans and molding the beans into Meju. The microorganisms are selected among Aspergillus spp, Rhizopus spp, Mucor spp, Bacillus spp and Yeast spp.