BLACKBEAN SOKSUNGJANG CONTAINING FIBRINOLYTIC ACTIVITIES AND ANTIOXIDANT ACTIVITIES AND THE MANUFACTURING METHOD

摘要

PURPOSE: Fermented black bean paste having thrombolytic ability and antioxidation ability, and a producing method thereof are provided to offer the improved flavor and palatability of the bean paste compare to fermented soybean paste. CONSTITUTION: A producing method of fermented black bean paste comprises the following steps: dipping black beans in water at 15-40 deg C for 4-24 hours before steaming and cooling; mixing the cooled black beans with barley powder, and the black bean dipped water; molding the mixture into black bean blocks, and drying the black bean blocks in the shade before fermenting for 3-10 days; washing the surface of the fermented black bean blocks, and drying before crushing the blocks; mixing the obtained black bean powder with salt water; and aging the mixture in a koji making room at 20-30 deg C for 15-100 days.