| 摘要 |
The present invention relates to a method for manufacturing a mung bean sweet rice drink by using steamed mung beans, rice koji, a liquefying enzyme of malt, a diastatic enzyme, and a protease as a method for solving problems of processing a sweet rice drink caused by a protein source contained in mug beans. The method includes the steps of: removing husks of dried mung beans and immersing the mung beans in water at room temperature; removing water in which the mung beans are immersed, adding purified water to the mung beans, and grinding the mung beans with a wet-type grinder; gelatinizing and cooling the grounded mung bean liquid; and adding rice koji into the gelatinized mung beans and performing first saccharification. According to the present invention, saccharification efficiency is high, compared to a case that only malt is used, as 45-62% of starch and 20-28% of protein which are contained in the mung beans are decomposed by enzymes by adding malt into the first saccharification liquid; and the concentration of amino acid is increased as protein contained in the mung beans is decomposed. Therefore, the mung bean sweet rice drink has an enhanced taste, high antioxidant activity, and high variability and mutagenicity resistance. |
