| 摘要 |
A method of producing jangajji containing roasted green tea leaf by addition of roasted green tea leaf to red pepper paste(Gochujang) is provided to produce functional jangajji with the efficacy of green tea and good taste and color. Green tea leaf is semi-fermented 15 to 18deg.C in well ventilated shade for 3 to 4hr, heated at 230 to 250deg.C for 3 to 4min in a cast iron cauldron, rolled on a straw mat and dried for 1 to 2 days in the well ventilated shade. The dried green tea leaf is mixed with red pepper paste and aged at 18 to 28deg.C for 8 to 12 months. The red pepper paste is obtained by mixing 40% by weight of red pepper powder, 15% by weight of glutinous rice flower, 16% by weight of dry malt, 12% by weight of fermented soybean powder and 17% by weight of saline water and aging it for more than 6 months. |
