The Chongnyu Restaurant has newly developed a technique of processing mung bean, a cereal that has been traditionally used by Koreans in their dietary life.
“What matters in cooking a mung bean dish is to increase the amount of starch extracted from the cereal so as to improve its viscoelasticity and make the dish tasty,” said Chae Kwang Chol, chief of the technical preparation section.
According to him, mung bean contains saccharinity at 59.6%, of which starch occupies 54%.
In most cases, mung bean is processed for cooking by retting it in water for a long time and grinding it.
The problem, however, is that the husk of the grains is so hard that the water does not easily soak them. No matter how long they are left soaked in water at the normal temperature, a small amount of starch is extracted from them with fundamental change hardly expected in the improvement of the dish.
Therefore, the Chongnyu Restaurant made a study of documents about mung bean’s biological characteristics, nutritive value and its use in food making and, on this basis, developed a new processing technique based on vacuum and freezing treatment and made a vacuum facility.
According to the new technique, mung bean is first vacuum-treated, then brayed, swollen and peeled before going through freezing treatment and milling for cooking.
This softens the cutinized tissue of the grain, reducing the time for swelling and raising the extraction rate of starch.
It is noteworthy to grind the mung bean with a millstone.
In this way, cooks say, the granules get finer to make better dough and the pancake’s surface is smoother with beautiful colours.
By using mung bean processed in this way, the restaurant serves mung bean pancake, one of the three favourite foods of Koreans and one of the four specialities of Pyongyang, together with ice cream, jelly, yeasted bread and fermented drinks.
In particular, the pancake is greatly favoured by locals for its unique taste.
The ice cream is made entirely with the husk of the cereal coming out from the processing. The husk is known to be rich in cellulose, one of the six nutritive substances.
The new mung bean processing technique and its usage, which contributes to increasing the variety of national foods and improving their quality, won the first prize at the 37th National Sci-tech Festival last year.
Jong Hwa Sun
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