An objective of the present invention is to realize a red pepper paste preparation method in which soup is made by flour, wheat rice, and fermented soybean powder dipping and steaming, the soup is fermented and ripened for a predetermined period of time, the soup is mixed with chili powder, starch syrup, and the like at a predetermined ratio, and then the soup is sterilized and packaged so that the spicy taste of red pepper paste in general is neutralized and a stale taste is achieved in part. The present invention is to realize the red pepper paste sauce preparation method and the red pepper paste prepared by the red pepper paste sauce preparation method in which 20 wt% of the flour, 10 wt% of the wheat rice, and 5 wt% of the fermented soybean powder are mixed with 37 wt% of a concentrated concentrate formed of deep water, chopped beef, kelp, licorice, and common salt, the mixture is ripened and fermented for approximately 45 days, a product is made based on addition of 28 wt% of a mixture formed of chili powder and starch syrup, and then the product is sterilized for approximately 30 to 60 minutes at 65 to 70 degrees Celsius for the preparation to be completed.COPYRIGHT KIPO 2017본 발명의 목적은 기존 고추장의 매운맛을 중화시키고 일부 텁텁한 맛을 달성하기 위하여 밀가루, 밀쌀, 메주가루를 침지, 증자하여 제국한 후, 일정기간 동안 발효 숙성시키고, 고 추분, 물엿등을 일정 비율로 혼합한 후, 살균 및 포장하는 고추장 제조방법을 구현.상기 밀가루 20중량%, 밀쌀 10중량%, 메주가루 5중량%에 심층수,소고기다진 것 ,다시마, 감초, 식염으로 이루어진 농축된 상태의 농축액 37중량%를 혼합하여 45일 정도 숙성 발효시키고, 고추분, 물엿으로 이루어진 혼합물 28중량%를 첨가하여 제성한 후, 65~70℃에서 30~60분 정도 살균시켜 제조하는 고추장소스 제조방법 및 이에 의해 제조된 고추장을 구현하고자 한 것이다.
