JEONJU UNIVERSITY OFFICE OF INDUSTRY-UNIVERSITY COOPERATION;전주대학교 산학협력단
发明人:
CHU, JUNG IM,추정임,CHOE, JONG RYEOL,최종렬
申请号：
KR1020120006878
公开号：
KR1020130085800A
申请日:
2012.01.20
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: Functional red pepper paste is provided to meet the preference of consumers, to offer a health supporting function, taste, and nutrition. CONSTITUTION: 15-20wt% of glutinous rice is washed and soaked in water before steaming to obtain cooked glutinous rice. The cooked glutinous rice is mixed with 30-35wt% of water and 10-15wt% of fermented soybean powder. The mixture is saccharified. The saccharified mixture is mixed with 20-30wt% of red pepper powder, 1-10wt% of Gastrodia elata Blume powder, and 5-15wt% of salt, and the mixture is fermented. The Gastrodia elata Blume powder is produced by the following steps: finely cutting washed Gastrodia elata Blume into a thickness of 1-2 cm； heat-processing the cut Gastrodia elata Blume with steam for 15-20 minutes； hot-air drying the heat-processed Gastrodia elata Blume at 40-60°；C； and repeating the heat-processing and hot-air drying for two times before crushing the Gastrodia elata Blume. [Reference numerals] (AA) Producing step of cooked glutinous rice； (BB) Producing step of fermented soybean powder water； (CC) Saccharification step； (DD) Fermentation step본 발명은 천마분말을 이용한 고추장의 제조방법에 관한 것으로, 찹쌀을 세척하여 수침한 후에, 증자하여 찹쌀밥을 제조하는 찹쌀밥 제조단계, 물과 메줏가루를 투입하여 혼합하는 메줏가루 물 제조단계, 상기 메줏가루 물 제조단계의 메줏가루 물과 찹쌀밥을 혼합하여 당화물로 당화시키는 당화 단계 및 상기 당화 단계에서 당화된 당화물과 고춧가루, 천마분말 및 소금을 첨가하여 발효시키는 발효단계를 포함하여 이루어지는 것이다.
