| 摘要 |
The present invention relates to a manufacturing method of Korean traditional cracker using fermented grains. The manufacturing method comprises a first step of preparing mycelia by subculturing a pure-cultured mold starter, and extended-culturing the subcultured mold starter (S10); a second step of preparing a source medium by soaking brown rice in a container in which water is filled, removing moisture and steaming the brown rice in which the moisture is removed (S20); a third step of forming a ferment by inoculating the mycelia at a ratio of 100:3-5 in the source medium in a mixing chamber under 30°C, and cultivating at a temperature of 30-33°C and a humidity of 80% or more using a cultivator for 3-5 days (S30); a fourth step of drying the cultivated ferment with hot air under 50°C or less, inputting into a pulverizer, and pulverizing into particles with 60 micron or less (S40); and a fifth step of mixing the pulverized ferment with a viscous material selected between honey or rice syrup, inputting the mixture into a cracker frame to mold to have a traditional pattern, and packaging in vacuum (S50). Accordingly, the present invention has effects of facilitating absorption after digestion and discharge with decomposition as the nutrition of enzymes and fermentation sources are concentrated by fermenting grains as whole, and providing health food not just for snacks as the cracker has various pharmacological functions such as anti-inflammation and anti-bacteria, detoxification and sterilization, blood purification and cell revival effects, which makes anybody take in easily and conveniently regardless of gender and age. [Reference numerals] (S10) First step of preparing mycelia;(S20) Second step of preparing a source medium;(S30) Third step of forming a ferment;(S40) Fourth step of drying and pulverizing the cultivated ferment;(S50) Fifth step of mixing the pulverized ferment with a viscous material and forming |
