The present invention relates to a method of manufacturing sorghum yokan for dessert with antioxidant function and to the sorghum yokan, which is manufactured with a manufacturing technology based on the traditional Jocheong manufacturing technique, and has excellent taste and aroma, and has no side effects, thereby developing a product that is effective for all men and women of all ages. Raw material preparation step (S1) of washing and drying sorghum and pork potatoes to extend the shelf life and to enhance the natural antioxidant function of the raw material without rejection, as well as ease of storage; After mixing the prepared sorghum and pork potatoes, heating them in a cast iron cauldron at a temperature of 120 to 125° C. for 4 to 5 hours to prepare a primary extract (S2); After washing the sorghum and roasting it in a cast iron cauldron, it is heated at a temperature of 100 to 115°C for 1.5 to 2 hours, then separated and filtered with extract and ingredients, then separated 60 to 64% by weight of sorghum and 36 to 40% by weight of rice. Putting% in a cast iron cauldron and heating it at a temperature of 113 to 119° C. for 2 to 3 hours to prepare rice on resin paper (S3); Adding barley syrup to the rice in the resin, heating and fermenting for 6 to 7 hours at a temperature of 120 to 125° C. to prepare sorghum sikhye (S4); Mixing the first extract in step S2 with the sorghum sikhye in step S4 and then filtering to increase natural sugar content to prepare a second extract (S5); Heating the secondary extract in a cast iron cauldron at a temperature of 127 to 132° C. for 7 to 8 hours to prepare a water tank (S6); It characterized in that it comprises a; mixing agar and sorghum sorghum in the sorghum tank and fermenting it to produce sorghum yokan (S7).
展开▼
