PRODUCTION OF ROASTED CHUN JANG

摘要

PURPOSE: A process of preparing roasted chun jang as a raw material for jajang is provided. The product permits anyone to produce palatable jajang sauce as a raw material for jajangmyon easily at home and aids in maintaining the taste of jajang sauce in which the freshness of vegetables and meats is maintained. CONSTITUTION: About 20 to 40 parts by weight of edible oil and fat are added to 60 to 120 parts by weight of a chun jang material to give a mixture. Then, 0.03 to 0.1 parts by weight of monoglyceride and 0.005 to 0.03 parts by weight of lecithin as an edible emulsifier is added to 100 parts by weight of the mixture, added with 0.01 to 0.1 parts by weight of an antioxidant and then roasted at 90 to 115 deg.C for 20 to 60 min. The roasted chun jang product permits the exclusion of a roasting process requiring a long period of time for cooking a Chinese restaurant and avoids oxidation caused by frequent use of animal fat.