| 摘要 |
PURPOSE: A method of making fermented soybean paste and red pepper paste by culturing the mycelium of Phellinus linteus in steamed beans is provided. The fermented soybean paste and red pepper paste have synergistic action between pharmacological efficacy of Phellinus linteus and anticancer effect of the fermented food and thus are effective for prevention of cancer. CONSTITUTION: Beans are soaked in warm water of 80deg.C for 2hr, steamed for 20min and then added with calcium carbonate to control the pH to 6.5. The beans are sterilized for 1.5hr in a pressurized tank maintaining the temperature of 130deg.C and the pressure of 1.5atm, inoculated with the mycelium of Phellinus linteus and then cultured at 22 to 25deg.C for 15 days. They are aged for 1 to 3 months to give fermented soybean paste. The fermented beans prior to aging are dried to a moisture content to 10% or less, ground and then mixed with starch powder, red pepper powder, starch sugar and salt. Then the mixture is aged for 3 months or more to give red pepper paste. |
