| 摘要 |
PURPOSE: A method for manufacturing enzyme powder for Korean sauces is provided to have excellent flavor and shelf life by using rice, bean and embryo bud of mill as base materials. CONSTITUTION: Base materials are put into a high pressure sterilizer and steamed at 121°C for 30 minutes while being sterilized. Cultured colloid is manufactured by adding 2-3 weight% of aspergillus oryzae and 97-98 weight% of the sterilized base materials and three times more distilled water than the base materials. The cultivation colloid is cultivated at a relative humidity of 80-90% and a temperature of 35±2°C for 48 hours. The cultivation colloid is dried with a vacuum dryer at a temperature of 40-60°C and pulverized in order to have a moisture content of less than 10%. The powder is sealed and packed. The base material is manufactured by mixing grain embryo powder. The grain embryo is at least one selected from rice embryo, soybean embryo and wheat embryo. |
