PURPOSE: A production method of red pepper paste is provided to use peach concentrate obtained from peach flesh, glutinous rice powder, and malt.CONSTITUTION: Peach flesh is crushed with a crusher, and heated to obtain peach concentrate. 19.4 wt% of peach concentrate, 9.7 wt% of glutinous rice powder, and 9.7 wt% of malt are mixed. The peach concentrate mixture is firstly heated at 90-100°C for 40-50 minutes, secondly heated at 60-70°C for 40-50 minutes, and thirdly heated at 35-40°C for 40-50 minutes. The peach concentrate mixture is aged for one day. The aged peach concentrate mixture is mixed with 19.4 wt% of red pepper powder, 5.8 wt% of refined rice wine, 7.4 wt% of Acanthopanacis Cortex soy sauce, 2.9 wt% of mineral salt, 16.0 wt% of starch syrup, and 9,7 wt% of wild green enzymes. The mixture is stirred for 4-5 hours for mixing and aging.COPYRIGHT KIPO 2013[Reference numerals] (AA) Production process of peach concentrate (BB) Peach (CC) Washing and selecting (DD) Crushing peach flesh (EE) Peach flesh (FF) 1-3rd heating (GG) Peach concentrate (HH) First mixing : glutinous rice powder, malt (II) Heating and fermenting process (JJ) First fermenting (KK) Second mixing: red pepper powder, refined rice wine, Acanthopanacis Cortex soy sauce, salt, starch syrup, wild green enzymes (LL) Mixing and fermenting process (MM) Second fermenting (NN) Peach concentrate red pepper paste본 발명은 복숭아 농축액을 이용한 고추장 및 그의 제조방법에 관한 것으로, 보다 구체적으로는 복숭아의 과육을 가열하여 복숭아 농축액을 제조한 후, 복숭아 농축액에 찹쌀가루, 엿질금을 넣고 가열과 숙성을 시키고, 숙성된 원료에 고춧가루, 청주, 오가피 간장, 소금, 물엿, 산야초효소를 추가하여 넣은 후, 혼합하고 숙성과정에 의하여 제조되는 것을 특징으로 하는 복숭아 농축액을 이용한 고추장 및 그의 제조방법에 관한 것이다.
