GIPEUN SAEM CO., LTD.;전북대학교산학협력단;(주)기픈샘;SUNCH'ANG;INDUSTRIAL COOPERATION FOUNDATION CHONBUK NATIONAL UNIVERSITY;순창군
发明人:
KIM, YOUNG SOO,김영수,HAN, KEUM SOO,한금수,JEONG, DO YOUN,정도연,KIM, JEONG WEON,김정원,YOUN, YOUNG,윤영,YANG, EUN IN,양은인,CHOI, YUN KYUNG,최윤경
申请号：
KR1020100128019
公开号：
KR1020120066763A
申请日:
2010.12.15
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Red pepper paste using Korean wheat, and a producing method thereof are provided to offer the improved quality and palatability of the red pepper paste to users. CONSTITUTION: A producing method of red pepper paste using Korean wheat comprises the following steps: mixing 16-22 parts of flour by weight steamed by 120-130 deg C and 8-12 parts of steamed Korean wheat by weight, and injecting 0.15-0.25 parts of koji by weight into the mixture for fermenting at 32-38 deg C for 40-48 hours； adding 4-7 parts of salt by weight and 18-24 parts of water by weight into the fermented mixture； fermenting the mixture at 28-32 deg C for 18-22 days； adding red pepper powder, starch syrup, fermented soybean paste, a Japanese apricot extract, a rubus coreanus extract, alcohol, and minced garlic into the mixture to obtain the red pepper paste； and sterilizing the red pepper paste at 68-70 deg C before cooling at 33-35 deg C and packaging.본 발명은 (a) 증자된 소맥분 및 우리밀에 코지를 접종하여 발효시키는 단계； (b) 상기 (a)단계의 발효된 소맥분 및 우리밀에 소금과 물을 넣고 혼합한 혼합물을 발효시키는 단계； 및 (c) 상기 (b)단계의 발효된 혼합물에 고춧가루, 물엿, 된장, 매실원액, 복분자 원액, 주정 및 다진 마늘을 넣고 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 우리밀 고추장의 제조방법 및 상기 방법으로 제조된 우리밀 고추장에 관한 것이다.
