| 摘要 |
<p>PURPOSE: A functional fermented soybean paste, Doenjang, is provided to have a sweet taste, to reduce salinity, and to have a blood pressure reducing effect and an alcohol metabolism enhancing effect. CONSTITUTION: Bean is dipped in water and sterilized with steam, germinated brown rice is sterilized with steam and dried, and kohlrabi is dried and grinded. The germinated brown rice and kohlrabi powder sterilized with steam are mixed and the mixture is mashed with bean and molded into a fermented soybean lump. The fermented soybean lump is dried and dipped in salt water. The fermented soybean lump dipped is separated from salt water and matured placing in a pot. The mixing ratio of a mixture of kohlrabi and germinated brown rice and soy bean is1:9-4:6 in a weight ratio. The concentration of salt water is a 15-20%. The bean is selected from soybean, Rhynchosia Nulubilis, or black bean. The germinated brown rice is selected from nonglutinous rice, glutinous rice, or pearl barley. [Reference numerals] (100) Step of preparing bean, germinated brown rice , kohlrabi; (200) Step of manufacturing fermented soybean lump; (210) Step of mixing and mashing; (220) Step of molding fermented soybean lump; (230) Step of drying fermented soybean lump; (300) Step of fermenting and fermenting; (310) Step of ripening fermented soybean lump; (320) Step of dipping fermented soybean lump in salt water; (330) Step of ripening fermented soybean lump in salt water; (A110) Step of soaking beans in water; (A120) Bean; (AA) Step of A; (B110) Step of brown rice germination; (B120) Step of steaming germinated brown rice; (BB) Step of B; (C110) Step of drying kohlrabi; (C120) Step of mashing dried kohlrabi; (CC) Step of C</p> |
