INDUSTRY-ACADEMIC COOPERATION FOUNDATION OF DAEDUK COLLEGE
发明人:
YOON, JI HEEKR,윤지희
申请号：
KR1020140171820
公开号：
KR1020160066717A
申请日:
2014.12.03
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for preparing functional pear red pepper paste. The present invention is to develop pear red pepper paste as a global functional soy food product by resolving various problems of the conventional preparation method of pear red pepper paste. To this end, the method for preparing functional pear red pepper paste comprises: a first step of adding starch syrup made of corn and soybean to pear puree, mixing and boiling the same for 30 minutes to make sweet syrup having excellent flavors a second step of adding a mixture of fermented soybean lump powder and raw soy flour, which are mixed at a mixing ratio of 2:1, to the sweet syrup a third step of mixing red pepper powder with the resultant product a fourth step of homogenizing the resultant product by adding radish juice thereto to primarily age the resultant product by an enzyme of the radish juice, and mixing garlic and ginger juice having anti-oxidation, anti-bacterial, and anti-cancer effects with the resultant product to have storability and a fifth step of seasoning the pear red pepper paste with roasted salt to improve trophism, functionality, preference (flavors, colors, and physical properties), hygienic property, and storability. In the fourth step, the primary aging improves the flavors, colors, and physical properties of the pear red pepper paste.COPYRIGHT KIPO 2016본 발명은 기능성 배 고추장을 제조하는 방법에 관한 것이다.본 발명은, 종래의 배 고추장 제조공법이 지니는 여러가지 문제점들을 해결하여 배 고추장을 국제적인 기능성 콩식품으로 개발하고자, 다음과 같은 방법을 사용한다. 첫째로, 배 퓨레(puree)에 옥수수와 콩으로 만든 물엿을 가하여 혼합한 다음 30분간 자비하여 풍미가 양호한 감미성 시럽(syrup)을 만들고, 둘째로, 여기에 2:1 비율로 섞은 메주가루와 생콩가루 혼합물을 적정량 가한 다음, 셋째로, 고춧가루를 혼합하고, 넷째로, 무우즙을 가하여 균질화함으로서 무우즙 중의 효소에 의해 1차 숙성시켜 풍미, 색상, 물성을 향상시키고 항산화성과 향균력, 항암성이 있는 마늘, 생각즙을 혼합하여 저장성을 부여하고, 다섯째로, 볶은소금으로 간을 맞춤으로서 영양성, 기능성, 기호성(풍미, 색상, 물성), 위생성, 저장성을 향상시킨 배 고추장을 제조할 수 있다
