INDUSTRY ACADEMIC COOPERATION FOUNDATION; DAEGU UNIVERSITY
发明人:
YOON, YONG IKKR,윤용익
申请号：
KR1020150146633
公开号：
KR1020170046844A
申请日:
2015.10.21
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to malted rice fermentation red pepper paste and a method for manufacturing the same. The method for manufacturing the malted rice fermentation red pepper paste comprises: a malted rice preparation step (S1 step) of rubbing malted rice, putting salt in the malted rice, rubbing the malted rice again, pouring lukewarm water, and mixing the malted rice with water well a red pepper paste raw material mixing step (S2 step) of inserting red pepper paste raw materials into malted rice liquid obtained in the malted rice preparation step (S1 step), mixing the same, and then obtaining a red pepper paste raw material mixture a red pepper paste concentration adjustment step (S3 step) of adjusting a concentration of the red pepper paste with water having been boiled and then cooled a salinity adjustment step (S4 step) of adjusting salinity with bay salt and a fermentation and storage step (S5 step) of fermenting the red pepper paste for a certain period of time, and storing the red pepper paste under refrigeration by occasionally stirring the red pepper paste at room temperature sometimes. According to the present invention, sticky rice porridge and malt, which are fermentation media used for Korean traditional fermented red pepper paste, are not used. Instead, malted rice is used. Therefore, a process for manufacturing the red pepper paste is simplified, and, at the same time, the red pepper paste can have a rich taste resulted from saccharification fermentation by malted rice. A housewife can manufacture the malted rice fermentation red pepper paste in an easy manner. Meanwhile, as costs used for manufacturing the red pepper paste are reduced when the red pepper paste is manufactured as a commercial product, a price of the product can be low. Therefore, the malted rice fermentation red pepper paste has excellent economic efficiency.COPYRIGHT KIPO 2017본 발명은 쌀누룩 발효 고추장 및 그 제조방법에 관한 것으로, 쌀누룩을 손바닥으로 잘 비벼준 후 소금을 넣어 다시 비벼준 다음 미지근한 물을 부어 잘 섞어주는 쌀누룩 준비단계(
