농업회사법인주식회사장흥식품;JANGHEUNG FOOD FARM SERVICE CORPORATION CO., LTD.
发明人:
CHEON, JEONG JAKR,천정자,CHEON, JEONG JA
申请号：
KR1020180039042
公开号：
KR1020190115844A
申请日:
2018.04.04
申请国别(地区):
KR
年份:
2019
代理人:
摘要：
The present invention relates to a preparation method of red pepper paste having enhanced preference and flavor with reduced spicy taste. More specifically, the preparation method comprises: a step 1) of pressurizing and steaming macerated soybeans and adding Aspergillus oryzae to the soybeans such that each of soybeans is individually fermented to obtain a first fermented product； a step 2) of pressuring and steaming macerated glutinous rice with a Rubus coreanus extract to produce hard-boiled rice, and adding Aspergillus oryzae thereto to ferment the mixture and then, obtain a second fermented product； a step 3) of drying and mixing the first fermented product and the second fermented product, and then grinding the mixture to obtain fermented powder； a step 4) of preparing rice porridge from a mixture of rice and paprika powder, making the same glycated with a malt and filtering the same to concentrate the filtrate, thereby obtaining a glycated concentrate； a step 5) of impregnating shiitake mushroom and fruits with a Rubus coreanus extract to obtain a Rubus coreanus-impregnated product； and a step 6) of mixing 400-600 parts by weight of the glycated concentrate, 80-100 parts by weight of salt, 50-100 parts by weight of red pepper powder, 150-200 parts by weight of paprika, 20-50 parts by weight of shiitake mushroom, 20-50 parts by weight of fruits and 15-20 parts by weight of the Rubus coreanus-impregnated product, based on 100 parts by weight of the fermented powder obtained in the step 3 to age the mixture for 1 to 3 days. According to the preparation method of red pepper paste of the present invention, aging time is shortened without affecting taste and texture such as stickiness, and combination of paprika, shiitake mushroom, fruits and a Rubus coreanus extract reduces spicy taste and enhances functionality and flavor, thereby enabling red pepper paste to have taste and flavor good enough to satisfy various consumers such as young and elderly, men and women,
