JUNG, SE YOUNGKR,정세영,LEE, KANG SOOKR,이강수,CHOI, A REUMKR,최아름,CHANG, WON GHILKR,장원길,SHIN, JI HYEKR,신지혜,KIM, SEUNG MINKR,김승민,YU, YEONG SUKKR,류영숙
申请号：
KR1020130021884
公开号：
KR1020140107828A
申请日:
2013.02.28
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a manufacturing method for functional red pepper paste containing apple-rice syrup and apple puree, and functional red pepper paste manufactured thereby. The present invention provides a method for manufacturing red pepper paste containing apple extracts by adding apples only without adding other additives except apples, which are used in an existing method for red pepper paste containing apple extracts solves various problems and allows to manufacture red pepper paste containing apple extracts with apple flavor, taste and functionality, thereby developing functional red pepper paste containing apple extracts as an international fermented food. Specifically, the present invention completes a manufacturing method for red pepper paste, which maintains the apple flavor in the red pepper paste in fermentation of the red pepper paste by additionally adding apple puree manufactured by grinding, and apple-rice syrup when mixing red pepper powder and fermented soybean powder, as a saccharide source instead of sugar and can enhance the taste, color, general components and functionality of red pepper paste, wherein the apple-rice syrup is manufactured by pulverizing Jangsu apple, which is a regional product of Jangsu, cooking rice along with glutinous rice to manufacture cooked apple-glutinous rice, fermenting with malt, removing solid matters and boiling down. Therefore, the manufacturing method for red pepper paste containing apple extracts keeps a traditional method for red pepper paste, and can manufacture high quality functional red pepper paste containing apple extracts without adding artificial sweeteners by adding active ingredients of apple, and thereby contributing to income of apple farms.COPYRIGHT KIPO 2014본 발명은 사과 조청과 사과 퓨레가 포함된 기능성 고추장 제조법 및 그 방법에 의하여 제조된 기능성 사과 고추장에 관한 것이다. 본 발먕은 종래의 사과고추장 제조 방법이 가지고 있는 사과 외의 첨가물을 없애고 사과 만 첨가함으로써 명실 상부한 사과고추장을 제조하는 방법을 제공하며, 여러 가지 문제점을 해결하여 사과의 향, 맛과 기능성을 가지는 사과고추장을 제조하여 기능성 사과고추장으로 국제적인 발효식품으로
