"Nabean" is a well-known bean fermented food. Many studies have pointed out that it has the effects of lowering blood pressure and lowering blood lipids. Miso, soy sauce, fermented tofu, etc., which are also fermented foods of bean fermented foods, are considered high-salt flavored foods. Nutritionists said that some soybean fermented foods contain probiotics, which helps to change the tract of bacteria and improve immunity; however, soybean fermented products that are added with high salt should not be overdose, especially patients with hypertension, chronic kidney disease, cardiovascular disease, etc. Eating more will increase physical burden.

Add specific bacteria to yellow beans and black beans and ferment and decompose.

Wu Yizhen, a nutritionist at the Nutritional Treatment Department of Tucheng Hospital of New Taipei City, said that the production process of bean fermented foods is similar to that of fermented foods in fermented foods. First, clean the bean foods such as yellow beans and black beans, soak them in water, steam them for a certain period of time, then add specific bacteria, and control the temperature and humidity of the environment to ferment. Some foods even have to go through maturation and drying.

Wu Yizhen, for example, nap beans are fermented by adding fermented beans of subtilis after yellow beans are processed; miso, soybeans, etc. are also fermented by yellow beans, while black beans can be made into turban oil, along with their by-products beans, etc.; the method of fermented beans is to add fermented beans in Taiwan, but in most parts of China, fermented beans are added to fermented.

After fermentation and decomposition of bean foods, they produce different flavors and textures, and the nutrients will be further changed. Wu Yizhen said that bean fermented foods such as bean beans and miso contain probiotics, which helps to change the tract of the kidney and improve immunity. Among them, beans have the effects of lowering blood pressure and lowering blood lipids, but because miso is a high-salted food, it should not be eaten too much.

Sauce, fermented black beans, and fermented tofu are also fermented substances, but high salt has no beneficial bacteria.

For bean fermented foods such as soybean oil, fermented black beans, and fermented tofu, the process requires steaming and adding a lot of salt. The content is extremely high, and there are no probiotics, which are flavored ingredients. Wu Yizhen said that in terms of soy sauce, the production methods include traditional, chemical and mixed production, focusing on the flavor, how to make the food delicious when cooking. Fermented black beans and fermented tofu also have the same purpose. The amount of food must be carefully controlled to avoid problems such as increased blood pressure. Patients with hypertension, chronic kidney disease, cardiovascular disease, etc. should be taken with caution.

The Indonesian traditional bean fermented food "Tianbe" is also the source of good bacteria.

As many Southeast Asian people come to Taiwan, they also bring in different food cultures. Wu Yizhen pointed out that the traditional bean fermented food "Tianbe" in Indonesia and Vietnam can also be found in Taiwan. Tianbe adds fermented foods to yellow beans with rhizomorpha fungus. Research shows that Tianbe also has probiotics that can regulate the function of the kidney, but its probiotics are not as large as naphthale. However, in terms of salt content, it is not as vegetarian as naphthale. People who eat vegetarians can be regarded as one of the sources of probiotics.

Zhixue Primary School: Self-made soybean fermented products, which are not easy to cause damage to bacteria.

What safety matters should people pay attention to when they want to make bean-based fermented food? Wu Yizhen said that we should understand the complete production process. First, clean the container for fermented food. When cleaning, we must use cooked drink water, not raw self-contained water, and disinfect it with hot water to avoid any bacterial stains. It is completely dry and then put in the cleaned yellow beans, black beans, tofu, etc., and then add bacteria according to the process ratio.

Wu Yizhen pointed out that when choosing bacteria, you should go to a trusted store to choose, and the products should have a complete label, including source of origin, etc., to avoid other bacteria. When making fermented foods, it is very important to add the ratio of bacteria and salt. A certain proportion must be added according to the process. You cannot add less salt to avoid too much, or add too much bacteria to successfully ferment. This will easily make fermented foods more prone to rot. The process environment of fermented food is very important. You should choose a dark place, especially Taiwan's climate is hot and damp. The process of food fermentation is prone to other bacteria. You need to observe the fermentation situation of food regularly and whether there are any strange tastes and colors.

Wu Yizhen reminded that it is risky to make fermented food by yourself, and he cannot know whether other bad bacteria appear during the process, and he will hurt his body after eating it. She suggested buying fermented food on the market and choosing a trustworthy manufacturer, so that manufacturers will have better control over food safety.

Select purchase and save: If you choose low-calorie content, eat nape beans and don’t taste it again.

Wu Yizhen said that among bean fermented foods, nadou is the most probiotics and relatively few additives, which can achieve health benefits; but because of the sticky taste of nadou, many people cannot accept it, so there are not many people who eat nadou in Taiwan. It is recommended to mix and eat nacho beans directly, and do not add any other sauces.

The preservation of bean-based fermented food should be refrigerated or refrigerated according to the packaging mark, and do not touch water as much as possible. After opening the seal, eat as soon as possible to avoid deterioration, especially in summer, the food is not well preserved and prone to rot.