KR20030090219A - Thick soypaste mixed with red pepper be include cheese - Google Patents

Thick soypaste mixed with red pepper be include cheese Download PDF

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KR20030090219A
KR20030090219A KR1020020028234A KR20020028234A KR20030090219A KR 20030090219 A KR20030090219 A KR 20030090219A KR 1020020028234 A KR1020020028234 A KR 1020020028234A KR 20020028234 A KR20020028234 A KR 20020028234A KR 20030090219 A KR20030090219 A KR 20030090219A
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cheese
pepper paste
red pepper
taste
wine
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KR100479973B1 (en
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김호남
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김호남
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/086—Cheese powder; Dried cheese preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation

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Abstract

PURPOSE: Provided is hot pepper paste containing cheese which is removed from a greasy taste of cheese and has a mild spicy taste. Therefore, people of all ages and both sexes easily take it. CONSTITUTION: Hot pepper paste containing cheese is characteristically manufactured by the steps of: adding wine, a mixed powder of cheese paste and milk protein, sugar and olive oil to hot pepper paste, followed by heating; cooling the heated mixture slowly to 50 deg.C; adding high calcium cheese powder having a particle size of 1-2mm to the above hot pepper paste in a weight ratio of 52:48; and heating the mixture for 1 hour with agitation.

Description

치즈가 함유된 고추장{THICK SOYPASTE MIXED WITH RED PEPPER BE INCLUDE CHEESE}Gochujang with Cheese {THICK SOYPASTE MIXED WITH RED PEPPER BE INCLUDE CHEESE}

본 발명은 치즈가 함유된 고추장에 관한 것으로 보다 상세하게는 치즈의 영양분과 매운맛을 갖는 고추장을 혼합하여 치즈의 영양분과 고추장의 매운맛을 약하게 하면서 고추장의 특유한 맛을 느끼면서도 남녀 노소 누구나 거부감 없이 먹을 수 있게 한 치즈가 함유된 고추장에 관한 것이다.The present invention relates to a red pepper paste containing cheese, and more specifically, to mix the nutrients and spicy pepper paste of cheese to weaken the nutrients and the spicy taste of red pepper paste while feeling the peculiar taste of red pepper paste can be eaten without objection by anyone. It is about red pepper paste with cheese.

치즈는 BC 3000년경부터 제조방법에 따라 다양하여 현재까지 1000여 가지의 종류가 만들어지고 있으며 자연치즈는 신선한 원유에 유산균을 접종하여 응유효소인 렌넷(rennet)을 첨가하여 응고시킨 후에 유청(whey)을 제거하여 90%의 습도와 10℃전후의 온도를 유지하는 숙성실에서 발효시킨 것이고 가공치즈는 자연치즈를 주원료로 사용하고 각종 식품첨가제와 유화제를 넣은 후 융화시켜서 만든 것이다.Cheese varies from about 3000 BC depending on the manufacturing method, and up to 1000 kinds are made to date. Natural cheese is inoculated with lactic acid bacteria in fresh crude milk and coagulated by adding coagulant rennet and whey. The fermented cheese is fermented in a aging room that maintains 90% humidity and temperature around 10 ℃. Processed cheese is made by using natural cheese as a main ingredient and adding various food additives and emulsifiers and then fusion.

치즈는 단백질20∼30%과 지방이 30%가량 들어 있는 고 열량 식품이면서도 치즈가 숙성하는 과정에서 젓산균 등의 효소 작용으로 수용화가 진행되어 소화 흡수가 잘되고 풍부한 영양식품으로 임산부 노약자 성장기의 어린이 등에게 특히 효과적인 것이고 특히 치즈100 g에는 칼슘이 600mmg 이상 함유하고 있어 갱년기를 지난여성들은 섭취하면 뼈에서 칼슘이 빠져나가 생기는 골다공증을 방지하게 되는 것이다.Cheese is a high-calorie food containing 20-30% protein and 30% fat, but it is easily digested and absorbed by enzymes such as lactic acid bacteria in the process of cheese ripening. Crab is especially effective, and especially 100 g of cheese contains more than 600mmg of calcium, so menopausal women are prevented from getting osteoporosis, which causes calcium to escape from bone.

또 치즈에 함유되어 있는 비타민A는 피부의 노화를 방지하고 피부를 팽팽하게 유지하여 주는 것이다.In addition, vitamin A contained in cheese prevents skin aging and keeps the skin taut.

또 치즈에 함유된 단백질속에는 아미노산 메티오닌은 간장의 움직임을 강화하는 작용을 하고 알코올 분해를 원활하게 해주므로 술을 마실 때 섭취하면 술을 마신뒤에는 머리가 아프거나 매스꺼움 등의 뒤끝이 언짢은 것을 방지하는 것이다.In addition, the amino acid methionine in the protein contained in the cheese strengthens the movement of the liver and facilitates alcohol breakdown, so when you drink it, you can prevent the back of your head from hurting or nausea after drinking. .

그러나 이와 같이 영양분이 풍부하게 함유하고 있는 치즈는 느끼한 맛이 나므로 우리나라 고유의 음식인 된장 고추장 등에 길들여진 사람은 어쩐지 치즈를 섭취하는 것을 꺼리게 된다.However, the cheese that is rich in nutrients has a good taste, so people who are tamed with miso red pepper paste, which is Korean's own food, will be reluctant to eat cheese.

고추장은 우리나라의 고유의 식품으로 찹쌀, 맵쌀 보리 등에 고추가루 고추장 메주를 소정의 비율로 혼합하여 발효시킨 것으로 콩으로 만든 고추장 메주에서부터 나오는 고활성 전분효소와 단백질 콩으로부터 얻어지는 구수한 단백질, 찹쌀맵쌀 보리 등의 탄수화물로부터 당질과 단맛 고추로부터 붉은 색과 매운맛, 간을 맞추기 위하여 사용하는 간장과 소금으로부터 얻어지는 짠맛이 한데 어우러져 있으며 각각의 혼합된 재료에 의하여 단백질 지방 비타민 B2 비타민C 카로틴 등의 영양분이 함유되어 있는 영양분이 풍부한 식품이다.Kochujang is a unique food of Korea. It is fermented by mixing red pepper paste red pepper meju with glutinous rice and spicy rice barley at a certain ratio. Highly active starch enzyme from red pepper paste meju made from soybean, protein obtained from protein beans, glutinous rice hot rice barley Carbohydrates from sugar and sweet pepper are red, spicy, salty from soy sauce and salt used to match the liver, and each mixed ingredient contains nutrients such as protein, fat, vitamin B2, vitamin C and carotene. Nutritious food.

고추장 100g 당 함유되어 있는 성분은 수분 47.7% 단백질 8.9g 지질 4.1g 당질 15.9g 섬유소 3.5g 회분 19.9g 칼슘 126mg 인 72mg 철분 13.6mg 비타민The content of 100g of red pepper paste is water 47.7% protein 8.9g lipid 4.1g sugar 15.9g fiber 3.5g ash 19.9g calcium 126mg 72mg iron 13.6mg vitamin

B1,B2를 함유하고 있다.It contains B 1 and B 2 .

또 고추장에는 감칠맛을 내는 아미노산인 구루타믹산과 아스파틱산이 많고 또한 고추장 메주를 곰팡이인 아스폐규루스, 오리제가 단백분해와 당화효소가 잘 용해되어 있고 고 감칠맛이 생긴다고 합니다.Gochujang also has a lot of amino acids, gurutamic acid and aspartic acid, and it is said that Gochujang meju is a fungus, aspulgyrus, and Oris.

그러나 고추장은 맵고 짜기 때문에 서양음식에 길들려져 있는 어린이나 신세대나 특히 외국인은 고추장의 매운맛 때문에 먹지 못하는 된다.However, because kochujang is spicy and salty, children, new generations and especially foreigners who are tamed by western food cannot eat because of the spicy taste of kochujang.

본 발명은 상기와 같은 문제점을 해소하기 위한 것으로 영양분이 풍부한 치즈를 섭취하되 치즈에서 느끼는 느끼한 맛을 순화시키고 고추장의 매운맛을 희석시켜 남녀노소 누구든지 먹을 수 있게 하는 치즈가 함유된 고추장을 만드는 것을 목적으로 한다.The present invention is to solve the above problems, ingesting a nutritious cheese, while purifying the sensation of the feeling felt in the cheese and dilutes the spicy taste of gochujang to make cheese-containing red pepper paste that anyone can eat It is done.

상기의 목적은 고추장에 향과 매운맛을 부드럽게 하기 위한 와인, 치즈페스트와 우유단백질이 혼합된 파우더, 맛을 부드럽게 하기 위한 설탕, 올리브유을 넣고 1차 가열하여 볶은 후에 서냉하여 볶은 고추장의 온도가 50℃정도로 식은 후에 1∼2mm 크기로 분쇄한 고칼슘 분말치즈를 넣고 약한 불로 1시간동안 교반하면서 볶음으로서 달성된다.The purpose of the above is to add red pepper paste and wine to soften the flavor and spicy taste, powder mixed with cheese platter and milk protein, sugar to soften the taste, and olive oil. After cooling, it is achieved by adding high calcium powder cheese ground to a size of 1 to 2 mm and stirring with stirring on a low heat for 1 hour.

이하 본 발명의 일 실시예를 상세히 설명하면 다음과 같다.Hereinafter, an embodiment of the present invention will be described in detail.

통상의 고추장 5Kg에 와인 320∼400cc, 치즈페스트와 우유단백질이 50:50으로 혼합된 파우더 100g, 설탕 80∼110g 올리브유 180∼240cc을 넣고 혼합하여 솥에 넣고 약한 불로 5시간동안 교반하면서 1차 가열하여 볶은 후에 볶은 고추장의 온도가 50℃정도로 식었을 시에 고칼슘 치즈를 1∼2mm크기로 분쇄한 분말치즈를 1차로 볶은 고추장과 치즈의 무게비가 48:52로 혼합한 후에 약한 불에서 1시간동안 교반하면서 볶는다.Add 5kg of red pepper paste, 100g of wine 320 ~ 400cc, cheese fest and milk protein 50:50, sugar 80 ~ 110g olive oil 180 ~ 240cc, mix in a pot and stir for 5 hours on low heat. After roasting, when the temperature of the roasted red pepper paste is cooled to about 50 ℃, mix the powdered cheese, which is pulverized with high calcium cheese to 1-2mm size, and mix the weight ratio of the first roasted red pepper paste and cheese at 48:52 for 1 hour on low heat. Roast with stirring.

먼저 고추장에 와인, 치즈페스트와 우유단백질이 혼합된 파우더, 설탕, 올리브유를 넣고 혼합하여 약한 불로 5시간동안 가열하는 것은 고추장은 자연식품이므로 계속하여 숙성이 진행되므로 고추장이 더 이상 숙성이 진행되는 것을 방지하고 와인이나 올리브유의 습기를 제거하여 묽기를 조절하여 각각 넣은 물품의 고유한 향을 더욱 높여 주기 위하여 가열하는 것이다.First, put powder, sugar, and olive oil mixed with wine, cheesefest and milk protein, and heat it over low heat for 5 hours. Kochujang is a natural food. To prevent the moisture in the wine or olive oil to adjust the dilution to heat the unique flavor of each item added.

상기 1차 가열하여 볶으면서 고추장에 넣는 와인을 넣는 것은 와인의 향과 고추장에서 느끼는 독특한 매운 맛과 뒷맛을 부드럽게 하기 위한 것으로 와인을 400cc이상으로 넣을 시에는 초고추장과 같이 너무 묽어지게되고 와인을 320cc 이하로 적게 넣을 시에는 고추장의 뒷맛을 부드럽게 하지 못하는 되므로 와인을 320∼400cc가 적당하다.Put the wine in the red pepper paste while roasting the primary heating is to soften the unique spicy and aftertaste of the wine and pepper paste, when the wine is more than 400cc when the wine is too thin like ultra red pepper paste, 320cc or less wine When you put less, do not soften the aftertaste of gochujang, so the wine is suitable 320 ~ 400cc.

파우더는 치즈페스트와 우유단백질이 반반 혼합하여 만든 것으로 고추장과 치즈가 섞었을 시에 고추장과 치즈가 융합이 잘 되고 또 고추장과 치즈가 이질감을 느끼지 않고 융합이 잘되어 마치 하나의 물질처럼 느끼게 하기 위하여 넣는 것으로 파우더는 100g정도를 넣는 것이 좋다.Powder is made by mixing half of cheesefest and milk protein. When red pepper paste and cheese are mixed, red pepper paste and cheese are well fused, and red pepper paste and cheese do not feel heterogeneous but are fused. Add about 100g of powder.

설탕은 고추장의 독한 맛을 제거하고 고추장맛을 부드럽게 하기 위하여 넣는것으로 80∼110g를 넣는 것이 좋다.Sugar is added to remove the harsh taste of kochujang and soften the taste of kochujang.

설탕을 80∼110g이상 넣으면 고추장의 맛이 너무 단맛이 많이 나고 80g이하를 넣게 되면 넣으면 고추장의 독한 맛을 완전히 제거하지 못하게 되어 설탕은 80∼110g를 넣는 것이 좋다.If you put more than 80 ~ 110g sugar tastes so much sweet gochujang 80g or less if you put it, do not completely remove the rich taste of gochujang sugar is good to put 80 ~ 110g.

또 올리브유는 고추장의 독특한 매운맛을 제거하면서 고추장을 먹고 난 후의 뒷맛을 부드럽게 하기 위하여 넣는 것으로 올리브유를 240cc이상으로 넣을 시에는 올리브유의 독특한 느끼한 맛을 나게 되고 올리브유를 180cc 이하를 넣을 시에는 고추장의 뒷맛을 부드럽게 하지 못하는 되므로 올리브유를 180∼240cc를 넣어야 올리브유의 고소하고 부드러운 맛을 느낄 수 있게 된다.Olive oil is added to soften the aftertaste after eating red pepper paste while removing the unique spicy taste of red pepper paste. When olive oil is added in excess of 240cc, olive oil has a distinctive taste. You won't be able to soften the olive oil 180 ~ 240cc put olive oil so you can feel the savory and gentle taste.

고추장에 이상에서 언급하는 부재료를 넣고 약한 불로 3∼5시간동안 가열하는 것은 고추장과 부재료가 잘 섞이는 것과 함께 고추장이 더 이상 숙성되지 못하게 하는 것으로 가열시간을 짧게 하면 고추장 숙성이 진행되고 장시간 가열하면 고추장이 탄다든지 누게되어 1차 가열시간은 3∼5시간을 가열하는 것이 좋다.Adding the above-mentioned ingredients to kochujang and heating them for 3 to 5 hours on a low heat prevents the kochujang from ripening any longer with the mixing of the kochujang and the subsidiary ingredients. This burnt or swelling, the first heating time is good to heat 3 to 5 hours.

상기 1차 가열하여 자연적으로 식혀 볶은고추장의 온도가 50℃정도가 되었을시에는 고추장과 치즈의 무게비가 48:52가 되도록 크기가 1∼2mm되도록 만든 치즈 분말을 넣고 교반하면서 약한 불에서 1시간정도 2차 가열한다.When the temperature of the chilled red pepper paste naturally cooled by the first heating is about 50 ° C., the cheese powder is made to be 1 to 2 mm in size so that the weight ratio of red pepper paste and cheese is 48:52. Heat 2nd.

상기 치즈를 1∼2mm의 크기로 분쇄하여 가열된 볶은고추장에 넣는 것은 치즈가 빨라 녹아 고추장과 일체화되어 이질감을 느끼지 못하게 하기 위함이다.The cheese is crushed to a size of 1 to 2mm and put in a heated roasted red pepper so that the cheese melts quickly and is integrated with red pepper paste so as not to feel heterogeneous.

또 고추장이 완전히 식지 않고 52℃정도를 유지할시에 넣는 것과 치즈를 넣고 2차로 가열하는 것은 치즈가 고추장에 완전히 녹아 있어 동질감을 느끼게 하기위함이다.In addition, when the red pepper paste is not completely cooled and maintained at about 52 ° C, and the cheese is heated secondly, the cheese is completely dissolved in the red pepper paste to make it feel homogeneous.

이상에서 설명한 바와 같이 고추장에 치즈를 넣음으로서 영양분이 풍부한 치즈를 섭취하되 치즈에서 느끼는 느끼한 맛을 순화시키고 고추장의 매운맛을 희석시켜 남녀노소 누구든지 먹을 수 있게 되는 효과가 있다.As described above, ingesting cheese rich in red pepper paste ingests nutrient-rich cheese, while purifying the sensational taste felt in the cheese and diluting the spicy taste of red pepper paste.

Claims (5)

고추장에 향과 매운맛을 부드럽게 하기 위한 와인, 치즈페스트와 우유단백질이 혼합된 파우더, 맛을 부드럽게 하기 위한 설탕, 올리브유를 넣고 1차 가열하여 볶은 후에 서냉하여 볶은 고추장의 온도가 50℃정도로 식은 후에 1∼2mm 크기로 분쇄한 고칼슘 분말치즈를 1차로 볶은 고추장과 치즈의 무게비가 48:52로 혼합하여 약한 불로 1시간동안 교반하면서 볶는 것을 특징으로 하는 치즈가 함유된 고추장.In the hot pepper paste, wine to soften the flavor and spicy taste, powder mixed with cheesefest and milk protein, sugar to soften the taste, and olive oil. Gochujang with cheese characterized in that the mixture of high-calcium powder cheese pulverized to a size of ˜2 mm and roasted with red pepper paste and cheese at a weight ratio of 48:52 is stirred for 1 hour on low heat. 제1항에 있어서,The method of claim 1, 와인은 고추장 5Kg에 대하여 와인 320∼400cc사이를 넣는 것을 특징으로 하는 치즈가 함유된 고추장.Wine is a pepper paste containing cheese, characterized in that the wine is put between 320 ~ 400cc per 5kg. 제1항에 있어서,The method of claim 1, 파우더는 고추장 5Kg에 대하여 치즈페스트와 우유단백질이 50:50으로 혼합된 것을 사용하되 파우더 100g를 넣는 것을 특징으로 하는 치즈가 함유된 고추장.Powdered pepper paste is made of cheese paste and milk protein mixed with 50:50 for 5Kg of red pepper paste, but adds 100g of powder. 제1항에 있어서,The method of claim 1, 설탕은 고추장 5Kg에 대하여 설탕 80∼110g사이를 넣는 것을 특징으로 하는 치즈가 함유된 고추장.Sugar is pepper paste containing cheese characterized in that between 80 ~ 110g sugar per 5kg of red pepper paste. 제1항에 있어서,The method of claim 1, 올리브유는 고추장 5Kg에 대하여 180∼240cc을 넣는 것을 특징으로 하는 치즈가 함유된 고추장.Olive oil is pepper paste containing cheese, characterized in that 180 ~ 240cc per 5Kg of red pepper paste.
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