| 摘要 |
PURPOSE: A method of producing a soybean and mung bean dough composition is provided to meet diversified tastes of a consumer by adding good flavor and taste on pan-fried mung beans. CONSTITUTION: A method of producing a soybean and mung bean dough composition comprises the following steps: storing mung beans and soybeans in a low temperature; removing foreign materials of the stored mung beans and soybeans; soaking the soybeans in water while maintaining a temperature of water to 8~10°C; crushing the soybeans in a mixer with water; and making the soybean and mung bean dough composition by mixing the crushed soybeans, Korean leek 4 parts by weight, carrot 4 parts by weight, refined salt 0.5 parts by weight and black pepper 0.5 parts by weight(S50).
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