| 摘要 |
PURPOSE: A process of preparing seasoned bean paste(Ssamjang, Korean native name) used for wrapping cooked rice in a lettuce leaf by mixing cereals, vegetables, sea weeds, nuts and the like is provided. Whereby, the bean paste containing polymannuronic acid contained in seaweeds such as brown seaweed and laminaria has a cholesterol-lowering function and an excellent taste. CONSTITUTION: Cereals containing malt, barley flour, sesame, soybean, perilla and foxtail millet are heated and powdered to give cereal flour. Edible oil is mixed with pork, garlic, red pepper powder, sunflower seeds and pumpkin seeds and heated at 180 to 200deg.C to produce first sauce. The cereal flour is mixed with soybean extracts, soybean, corn, peanut, sea weed extracts, MSG(mono sodium glutamate) and starch sugar to produce second sauce. A basic Ssamjang is obtained by mixing 20 to 30% by weight of a cereal base containing soybean, corn and barley, 10 to 20% by weight of the first sauce and 20 to 30% by weight of the second sauce. Thereafter, the basic Ssamjang is mixed with 20 to 30% by weight of soybean paste and 10 to 20% by weight of red pepper paste to produce the titled seasoned bean paste.
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