Mungbean sauce production
1994
Angkab Punyashthisti | Kitti Wattanasirmkit | Ariya Satrabhandhu (Chitralada School, Bangkok (Thailand))
Mungbean protein was extracted by blending decoated seeds, separating starch and residual, boiling protein soluting and adding 1 percent of magnesium sulfate. Extracted protein was mixed with roasted wheatflour, 0.1 percent Aspergillus oryzae and fermented on bamboo trays for 2 days. After that the completed koji was transferred to glass bottle covered with aluminum foil, dim glass bottle covered with aluminum foil and ceramic jar containing salt brine and incubated in the sun for 4 months. Mungbean protein sauce produced from extracted protein of decoated seeds fermented in ceramic jar gave the highest protein content of 6.7 percent with reddish brown color. No aflatoxin and disease caused bacteria were detected.
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Эту запись предоставил Kasetsart University