Manufacturing method of corn soybean paste

摘要

PURPOSE: A producing method of seasoned bean paste containing colored corn is provided to enable users to intake abundant amount of carbohydrate, protein, and cellulose from the black colored corn. CONSTITUTION: A producing method of seasoned bean paste containing colored corn comprises the following steps: dipping soybean in water for 8-10 hours, boiling the soybean for 6-7 hours at 100 deg C, and cooling the soybean at 30 deg C; adding 250g of yellow koji into 100kg of boiled soybeans, and fermenting the mixture at 27-28 deg C for 48 hours using a fermenting device; drying the fermented soybean at 50 deg C for 24 hours, and crushing the soybean to obtain fermented soybean powder; mixing 1kg of malt powder with water to obtain 20L of malt extract; soaking the colored corn after peeling the skin for 10-12 hours, and pulverizing; mixing 20L of malt extract with 7kg of colored corn powder, saccharifying the mixture at 50 deg C for 3 hours, and heating the mixture for 2-3 hours to obtain 19L of colored corn extract; cooling the colored corn extract at 30 deg C, and adding garlic syrup, Japanese apricot syrup, the fermented soybean powder, red pepper seed powder, lentinus edodes powder, and salt; and naturally fermenting the mixture for 40-50 days.