発酵あんこ の作り方 < 健康・美肌・ハッピーホルモン = 腸活の効果
#発酵あんこ #Fermented_red_bean_paste発酵あんこで鏡開きToday is one of traditional day in Japan, Kagami biraki. In Japan, we have a traditional habit in new year's day what we offer a rice cake to a god or a buddha. It is called Kagami mochi.Today, January 11th is a day Kagami Biraki, the day which we eat Kagami mochi. There are many ways to eat kagami mochi.I ate it with fermented red bean paste. Fermented red bean paste is good food for healthy and beauty that has been attracting attention recently.The taste is close to "Anko". Anko is one of popular Japanese sweets, it's made from red beans paste and sugar.Fermented red bean paste is red beans and koji (malted rice) are combined and fermented.Sweet enough without adding sugar 😊小豆を麹と合わせて発酵。砂糖類を加えていないのに、十分甘い😊発酵食品は、腸内環境を改善してくれる効果があります。腸内環境が改善されるとこんな効果があります。・便秘解消・肌荒れ改善・アレルギー改善・免疫力が高まり、ウィルスや細菌と戦う力がアップします。・幸せホルモン「セロトニン」が分泌され、精神の安定や幸福感、快眠が得られます。また発酵食品は、体内の消化酵素をあまり使わずに、栄養素の消化・吸収がスムーズにできます。これは健康の維持やダイエットにも大切なことです。小豆と麹を発酵させたことにより、小豆がもつ本来の栄養素(炭水化物、たんぱく質、鉄分等）に加えて、ビタミンB群やパテトン酸、さらに必須アミノ酸やブドウ糖を摂ることができ栄養豊富です。疲労回復効果も期待できます。Fermented foods have the effect of improving the intestinal environment.The effects Intestinal environment improves are；・ Constipation-eliminating・ Improvement of rough skin・ Improvement of allergies・ Immunity is enhanced and you can build a body that is resistant to viruses and bacteria.・ The happiness hormone "serotonin" is secreted, which provides mental stability, a feeling of well-being, and a good night's sleep.In addition, fermented foods can smoothly digest and absorb nutrients without using much digestive enzymes in the body. This is also important for maintaining good health.By fermenting red beans and koji, in addition to the original nutrients (carbohydrates, proteins, iron, etc.) of red beans, you can get B vitamins, patetonic acid, essential amino acids and glucose. Fermented red bean paste is rich in nutrients.It also expect a fatigue recovery effect.【発酵あんこの作り方】材料: 小豆200g、米麹200g、食塩少々、水①鍋に小豆と小豆の3倍の量の水を入れて、50分位茹でる。小豆が指で潰せるくらい柔らかいことを確認。②茹でた小豆を別の器へ移し、55〜60度くらいに冷ます。温度が高すぎても低すぎても発酵しないので気をつけてください。私は、小豆の中に指を入れて、熱いお風呂よりもう少し熱い😁くらいの体感温度に頼ってます😆※煮汁は捨てないでください。③冷ました小豆に米麹をほぐしながら入れて、混ぜます。残しておいた煮汁を、全体的にしっとりする程度に混ぜます。今の時期、すぐに冷えてしまうので、煮汁が冷めていたら60度くらいに温め直して使うのが良いです。④炊飯器を「保温」にして、③を入れます。炊飯器の蓋は閉じないでください。濡れた布巾を被せておきます。⑤1時間に一回くらい中をかき混ぜて、8時間発酵させます。ヨーグルトメーカーなどがある場合は、60度に設定して8時間。⑥出来上がったら食塩を少々混ぜてください。甘酒のような甘さになります。普通に餡子を作るより時間がかかるけど、体に良くて美味しい餡子ができます☘️[How to make fermented red bean paste]Ingredients: 200 g red beans, 200 g koji (malted rice), a little salt, water① Put red beans and three times as much water as red beans in a pan and boil for about 50 minutes.Make sure the red beans are soft enough to be crushed with your fingers.② The boiled red beans to another container and cool to about 55-60 degrees. Please do not throw away the broth, keep in the pan.Please note that it will not ferment if the temperature is too high or too low.I put my finger in the red beans and rely on the sensible temperature, which is a little hotter than the hot bath 😁 😆③ Add the koji to the red beans that have reached the right temperature, and mix. Mix the broth that has been set aside until it is moist overall.It gets cold quickly at this time of year, so if the broth is cold, it is better to reheat it to about 60 degrees.④ Set the rice cooker to "heat retention" and put ③ in it.Do not close the lid of the rice cooker. Cover with a wet cloth.⑤ Stir the inside about once an hour and ferment for 8 hours.If you have a yogurt maker, set it to 60 degrees for 8 hours.⑥ Finished, mix a little salt.It becomes sweet like amazake.It takes longer than making red bean paste normally, but you can make delicious bean paste that is good for your health ☘️https://instagram.com/miyuki923ru?r=nametag#発酵食品 #健康 #美容 #免疫力 #腸内環境 #腸活 #美活 #ダイエット #健康食品 #エキスパートファスティングマイスター #健康美容食育士#japanesefood #japanese_food #japanese_healthy_food #fasting #fasting_meister #howtomakejapanesefood #red_bean_paste #redbeanpaste #anko #japanesefood #japaneseculture #japanesetraditionalsweets
