PURPOSE: A manufacturing method of fermented food and massage pack is provided to use tartary buckwheat containing routine and selenium which has excellent effect in adult disease and cancer prevention and contains good component for health.CONSTITUTION: A manufacturing method of enzyme comprises a washing process which cleanly washes foreign substance buried in rice and tartary buckwheat a parching process by heating up washed tartary buckwheat until it becomes yellow a mixing process which mixes roasted tartary buckwheat and 20kg washed rice per 1kg of roasted tartary buckwheat a steaming process which steams with a steamer which heats for forty minutes to steam mixture of tartary buckwheat and rice a manufacturing process which mixes cooled tartary buckwheat, rice with aspergillus oryzae a drying process sun-drying enzyme and a grinding process which pulverizes dried enzyme into powder. A manufacturing method of fermented food comprises a washing process which cleanly washes foreign substance buried in rice and tartary buckwheat a parching process by heating up washed tartary buckwheat until it becomes yellow a mixing process which mixes roasted tartary buckwheat and 20kg washed rice per 1kg of roasted tartary buckwheat a steaming process which steams with a steamer which heats for forty minutes to steam mixture of tartary buckwheat and rice a cooling process by taking rice and tartary buckwheat from the steamer and cools in 40 deg. C a manufacturing process which mixes cooled tartary buckwheat, rice with aspergillus oryzae a second mixing process which mixes 1kg enzyme with 4 kg water of 55 deg. C-65 deg. C and a saccharification process which fermented the mixed mixture for 6 hours in 55 deg. C-65 deg. C.COPYRIGHT KIPO 2013[Reference numerals] (AA) Washing step (BB) Roasting step (CC) Mixing step (DD) Steaming step (EE) Cooling step (FF) Koji making step (GG) Drying step (HH) Grinding step본 발명은 쓴 메밀(농업진흥청: 대관3-3호)을 이용하여 제조하는 효소와 이 효소를 이용한 마사지용 팩 및 발효식품에 관한 것이다.
