| 摘要 |
Method of preparing Mook using yellow coix-extracted starch and the obtained Mook are provided. Particularly, the method of preparing Mook that fabricates into a state having the flavor and taste of fresh coix and improves an applicability is provided. Water of ambient temperature and starch of yellow coix are mixed at a volume ratio of 10:1 to 1:3, heated at a temperature of 40 deg.C to 80 deg.C for 5 to 8 minutes with stirring to give rise to coagulate. The resultant coagulated material is maintained at a temperature of about 70 deg.C and subjected to gelatinize by adding a little edible oil and stirring for 3 to 4 min. Thus gelatinized and coagulated material is maintained at a temperature of 75 to 85 deg.C with stirring for 3 to 5 min to obtain the finished product. |
