Cj Cheiljedang Corporation

Jun-Bong Choi

Hyo-young Jeong

Chang-Yong Lee

Hee-kyoung Park

Yoon-Seok Choi

Seung-jin Lee

Myoung-hee Jeon

Byoung-koo Kwon

Yeong-il Chang

The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice powder having 200 to 400 &#x3bc;m of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.

Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof

The present invention relates to a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid (GABA) content, and more particularly, a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid content which comprises the steps of: adding lactobacillus having glutamate decarboxylase (GAD) activity and glutamate (MSG) to soybeans; grinding and molding the mixture; and spraying starch powder mixed with seed malt onto the surface of the molded mixture. The present invention can provide a method of manufacturing fermented soybeans including GABA, which has been known to accelerate sodium ion discharge through urine, so that it may lower blood pressure hypertension which may be caused from excessive consumption of salts to prevent and can produce functional paste foods satisfying people's taste and desire for health.

Manufacturing method for fermented soybeans having increased gamma-amino butyric acid content

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Seoul, South Korea

Jun-Bong Choi