| 摘要 |
PURPOSE: A method of making fermented soybean paste(toenjang) containing sweet rice drink(shikye) by mixing sweet rice drink prepared with malt powder(yotkirum) with fermented soybean paste and then aging is provided. The product has reduced salinity as well as anticancer effect and thus is beneficial for human health. CONSTITUTION: Barley is immersed in water for about 3hr at 18deg.C, put onto a bamboo basket and then sprayed with water 3 to 4 times per day to give malt, which is ground and then added with water to give malt water. Unpolished rice is hard-boiled, allowed to settle in a heat maintaining food container for 4 to 5hr at 60 to 65deg.C until four to five cooked rice grains are immersed and then heated, followed by cooling to give shikye. A soybean is heated for 2hr at 1.5hr, allowed to settle by its own heat and dried for 3 to 5 days in a closed space after forming into a block form, which is fermented for 4 months in the light, washed with water and then dried at room temperature for 4 to 5 days. The obtained fermented soybean(meju) is mixed with saline water in a ratio of 20:80 and aged with red pepper and charcoal for 3 to 4 days after sealing to give toenjang. Then, the shikye is mixed with the toenjang in ratio of 20:80 and aged for 2 to 3 months to give a final product. |
