KR20120001037A - The manufacturing method of korean hot pepper paste using gastrodia elata blume and the product - Google Patents

Abstract

PURPOSE: Red pepper paste containing gastrodia elata, and a producing method thereof are provided to offer the functionality of the gastrodia elata by using freeze-dried gastrodia elata powder. CONSTITUTION: A producing method of red pepper paste containing gastrodia elata comprises the following steps: soaking glutinous rice in water after washing, and grinding the glutinous rice to obtain powder; mixing the glutinous rice powder with malt water for saccharifying; filtering and boiling the obtained liquid, and cooling to obtain glutinous rice syrup; inserting freeze-dried gastrodia elata powder into the malt water for saccharifying, and filtering and boiling the obtained liquid before cooling to obtain gastrodia elata syrup; mixing the glutinous rice syrup and the gastrodia elata syrup; and adding red pepper powder, fermented soybean powder, and salt into the syrup mixture to obtain the red pepper paste.

Description

The manufacturing method of Korean hot pepper paste using Gastrodia elata Blume and the product}

The present invention relates to a manufacturing method of cheonma pepper and the red pepper paste so that it can be properly ingested as a seasoning while taking advantage of the functionality of cheonma.

Gastrodia elata Blume is a perennial herb of the orchid family Orchidaceae. It is a perennial herb that is not rooted and has a potato-like tuber. The stem is reddish brown and rarely has egg-shaped scaly leaves. Depending on it blooms in yellow and red. The surface is yellowish red with cylindrical shape in the form of scales of round shape. Usually there is no leaf, scaly leaves are sparse, and the lower one forms short leaflets. According to the color of the stem formed on the ground part, it is divided into red and green horses (Gastrodia elata) and green horse (Gastrodia gracilis). Tubers and stems are used for medicinal purposes.

Chemo horses are known for their effects on brain nervous breakdown, pain, headache, headache, paralysis, hypertension, etc. Black has been said to have been. It is also used in children's inflammation, diabetes and glycosuria.

Most of the components contained in Cheonma are phenolic compounds, and gastrodin, phenolic glycosides, sulfur-containing phenolic compounds, organic acids, sugars and β-sitosterol have been reported separately. In addition, sterols, cholesterol, p-hydroxylbenzyl alcohol, Ingredients such as p-hydroxybenzaldehyde and vanillin are also known.

To date, the research on the chemistry of inorganic horses and antioxidants, the research on the general components and functionalities of the horses, the rheological properties of the concentrates by the extraction solvents, the analysis of the ingredients of the horses by the drying method, and the foods of the horses Analysis of chemical composition and characteristics of drying method, volatile aroma component of cheongma, research on antiplatelet and antithrombotic activity of cheonma, effect of cheonma extract on coronary circulation, quality characteristics of bread with cheonma powder However, the research to apply the cheonma to processed food is insufficient. In addition, despite the various effects, the cheonma has limited use as a food due to its unique taste and smell.

Recently, due to the increasing interest in health information of consumers, purchase intentions for low calorie-type products and products containing health functional materials are increasing, and cerebral hemorrhage and hyperlipidemia caused by high blood pressure and cholesterol level due to high income of people and westernization of diet The problem of various adult diseases such as the back is emerging. In addition, as the unstable factor of agricultural production and farm income is increasing due to the opening of agricultural market such as FTA, it is urgently needed to establish a stable and stable source of income against openness. Therefore, it is necessary to establish a foundation to gain a comparative advantage of regional specialty products by inducing high quality of local specialty products using local biological resources to induce differentiation of products.

The present invention has been made under the above-mentioned background, an object of the present invention is to introduce the cheonma with various functions into Korean traditional gochujang.

The present invention also aims to maximize the utilization of Cheonma and doubling the utilization of local specialties through the above attempts.

The manufacturing method of cheonma pepper as described in the present invention as described above is characterized in that it is prepared by using the cheonma syrup made from cheonma powder vacuum dried.

More specifically, the manufacturing method of the present invention,

(1) Wash the glutinous rice, soak it in water, grind it, and powder it. Put the crushed glutinous rice powder into malt liquid, saccharify it, boil the filtered liquid until 40 ~ 50 ° Brix, concentrate it, and cool it. Preparing a; (2) separately from the step (1), the step of vacuum freeze dried Cheonma powder into malt liquid and saccharified and boiled the filtered liquid until 40 ~ 50 ° Brix to concentrate and cool to prepare the Cheonma syrup; And (3) mixing the glutinous rice syrup and cheonma syrup and adding red pepper powder, buckwheat flour and salt therein to prepare red pepper paste.

At this time, the weight ratio of the glutinous rice: cheonma powder: red pepper powder: buckwheat powder: salt added through each of the steps is 5.4: 0.5 to 0.7: 5.9 to 6.1: 2.4 to 2.6: 1.9 to 2.1.

More preferably, the weight ratio of glutinous rice: Cheonma powder: red pepper powder: mesen powder: salt is 5.4: 0.6: 6.0: 2.5: 2.0.

The present invention is also characterized in that the cheonma pepper paste prepared by using the cheonma syrup component made from dried vacuum freeze cheonma powder.

The present invention is also characterized in that the cheonma pepper is manufactured by any one of the above-described manufacturing method.

According to the present invention, it is possible to achieve the effect of functionalized food by introducing cheonma with various desirable functions to the traditional Korean gochujang.

This will also maximize the utilization of the cheonma and increase the income of local farmers.

Figure 1 shows a method of manufacturing a traditional gochujang.

Hereinafter, the present invention will be described in detail with examples.

1. Manufacture of Traditional and Red Pepper Paste

Generally, red pepper paste, red pepper powder, malt powder, malt powder, and salt are needed to make red pepper paste. Wash the glutinous rice, soak it, make it into powder, and grind the malt with water, then boil it and squeeze it out, boil it in a coarse fire, wash it with diluted rice, and then cool it. Add buckwheat flour and red pepper powder and mix well. Add glutinous rice syrup to adjust the concentration. After a day or so, add salt and season it. Once all the ingredients are mixed and the liver is in the right place, put them in a disinfected jar and let them ripen by opening the lid on a sunny day.

The inventors made and tested Cheonma red pepper paste which is different from the traditional red pepper paste.

First, traditional pepper paste was prepared as shown in FIG. 6kg of glutinous rice was washed, soaked in water for 24 hours, and then ground and powdered. Separately, 15L of water was added to 2kg of malt, and after dipping for 6 hours, malt solution was extracted. Then, put the glutinous rice powder pulverized in the malt solution, saccharified and filtered for 5 hours at 60 ℃, boiled to 50 ° Brix, concentrated and cooled. Thus obtained glutinous rice syrup (= glutinous rice syrup). To the glutinous rice syrup, 6 kg of red pepper powder, 2.5 kg of buckwheat flour, and 2 kg of salt were added to prepare a traditional red pepper paste (control of Table 1).

In addition, 5.7kg of glutinous rice is used to make glutinous rice syrup in the same way as above, and 0.3kg of vacuum-dried cheonma powder is used to make cheonma syrup (= cheonmazocheong) and then the process of making cheonma syrup is In the case of malt and water, the same ratio was used), glutinous rice syrup and Cheonma syrup were mixed, and 6 kg of red pepper powder, 2.5 kg of buckwheat flour, and 2 kg of salt were added thereto to prepare Cheonma pepper paste (GB 5% in Table 1). . The same applies to GB 10%, GB 15%, and GB 20%, except for the amount of glutinous rice and cheonma used (see Table 1).

In the case of GBP 10%, the same method as that in GB 10% was the same, except that Cheon horse was administered in a powder state instead of starch syrup (see Table 1).

2. Experimental method

1) General Ingredient Analysis

General components were analyzed according to the AOAC method. In other words, the moisture content was 105 ℃ atmospheric pressure drying method, crude protein was measured by Kjeldahl nitrogen determination method, crude fat was measured by Soxhlet extraction method, crude ash was measured by direct ashing method, and crude fiber was measured by fibertec. Soluble free nitrogen was obtained at 100 excluding moisture, crude protein, crude fat, crude ash and crude fiber.

2) pH measurement

The pH measurement of kochujang added with cheonma was measured by accurately weighing 5 g of the sample, diluted in 50 mL of tertiary distilled water, and leached for 3 hours. Filtration was carried out by 5 and measured using a pH meter (691 pH Meter, Metrohm, Swiss) using the filtrate.

3) Salinity Measurement

Salinity measurement of kochujang added with Cheonma was weighed 5g accurately, diluted in 50mL of tertiary distilled water, and leached for 3 hours. Filtration at 5 was repeated three times using a salt-meter (Atago ES-421, Atago Co., Japan) using the filtrate to represent the average value by multiplying the dilution factor.

4) Chromaticity Measurement

The chromaticity measurement of kochujang added with cheonma was measured by using a colorimeter (Spectrocolorimeter, USXE / SAV / UV-2, Hunterlab Overseas, Ltd, USA) for lightness (L-value, lightness) and redness (a-value, redness). And yellowness (b-value, yellowness) value was measured three times and expressed as an average value. At this time, a standard white plate (L = 99.11, a = 0.23, b = -0.28) was used.

5) Determination of total phenolic content

Total phenolic content was measured by Folin-Denis method using phenolic substances reacting with phosphomolybdic acid to show blue color. In other words, 100 mL of 80% ethanol solution was added to 5 g of the sample, followed by repeated extraction at 80 ° C. for 2 hours in a heating mantel equipped with a reflux condenser. It was filtered by 5. The filtrate was removed with lipids in hexane and then dried under vacuum at 40 ° C., and then used as 5 mL of 80% ethanol solution. 1 mL of the above solution and 3 mL of Folin-Denis reagent are mixed and allowed to stand at room temperature for 30 minutes, followed by a 10% Na ₂ CO ₃ solution. 3 mL was added, mixed, and left standing at room temperature for 1 hour, followed by measurement of absorbance at 760 nm. The standard calibration curve was prepared using garlic acid.

6) Measurement of DPPH radical scavenging activity

DPPH (α, α-diphenyl-β-picrylhydrazyl) radical scavenging activity was measured by modification according to the method of Blois. 3 mL of 60 μM DPPH was added to 1 mL of each extract, vortexed, and left in the dark for 15 minutes. The absorbance at 517 nm was measured and expressed by the following equation.

7) Determination of Organic Acid Content

For organic acid analysis, 100 ml of 80% ethanol solution was added to 5 g of the sample, followed by repeated extraction at 80 ° C. for 2 hours in a heating mantle equipped with a reflux condenser. It was filtered by 5. The filtrate was removed by hexane, concentrated in vacuo at 40 ° C., dried in 5 mL of distilled water, filtered through Sepak C ₁₈ cartridge and 0.2 μm membrane filter to remove polymers and pigments, followed by HPLC (Waters 2695, Waters Co. , USA). The column was YMC-pack ODS-AQ (YMC Co. 4.6 × 250 mm), column temperature was analyzed at room temperature, mobile phase is 100mM phosphate buffer, flow rate is 0.7 mL / min., Detector is photodiode array (PDA) detector, Waters 2996, Waters Co., USA). As standard, oxalic acid, citric acid, tartaric acid, malic acid, acetic acid, succinic acid, and lactic acid (Sigma, USA) were mixed in distilled water and used as standard solutions. The organic acid components of the standard and the sample were confirmed by directly comparing the retention time (t _R ), and the calibration curve of each standard was prepared to calculate the content of the individual organic acid components in the area of the peak.

8) Determination of Free Amino Acid Content

In order to analyze free amino acids, weigh 1 g of the sample accurately and place it in an Erlenmeyer flask, add 100 ml of 80% ETOH solution, shake extract for about 24 hours, filter the extract under reduced pressure, and concentrate under reduced pressure in 45 ℃ water bath, and then 0.2M. 5 ml of lithium citrate buffer solution (pH 2.2) was applied, Sepak C ₁₈ treated and re-filtered with 0.45um membrane filter and analyzed by Automatic amino acid analyzer (Biochrom-30, Pharacia Biotech Co., Swiss). At this time, the column was analyzed as a Li form column.

9) Measurement of mineral content

Weigh 10 g of the sample into a Erlenmeyer flask, add nitric acid, and cover the lid. In order to prevent a sudden reaction at least for 12 hours at room temperature and heated at 100 ℃ for more than 24 hours until a clear yellow solution. After the reaction, open the lid in the Erlenmeyer flask, evaporate the acid, add nitric acid and re-react until the acid is completely evaporated to remove organic matter. After re-reaction, the sample solution, which was separated from the hotplate, added 20 mL of 0.2N nitric acid solution, and redissolved for 24 hours, was filtered through a 0.45um membrane filter, and then purified by 50 mL volumetric flask to obtain analytical solution. Ca, Co, Cu, K, Mg, Mo, Na, Zn and the like are ICP (Inductively Coupled Plasma, IRis Intrepid, Thermo Elemental Co., UK) A _{393.366 (85),} A _{228.616 (147),} A _{324.754 (103 ),} A _{766.491 (44),} A _{285.213 (117),} A _{588.995 (57), and} A _{213.856 (157)} , respectively. The analysis conditions were approximate RF power of 1,150w, analysis pump rate of 100rpm, nebulizer pressure and observation height of 20psi and 15mm, respectively.

10) sensory evaluation

The sensory evaluation was conducted on 20 trained panelists at Kyungpook National University's Sangju Campus, Department of Food Science and Nutrition, and undergraduate students. The score was 5 points for the color, aroma, sweetness, bitterness, malodor, mouthfeel, and overall preference of Kochujang. The method was evaluated by the method (1: very bad, 2: bad, 3: normal, 4: good, 5: very good) and then tested for significance by Duncan's multiple range test. For the sensory evaluation sample, 100 days of aged kochujang was taken and provided with a sample containing a predetermined amount in a white plate, and the sensory test was performed.

3. Experimental Results

1) General Ingredient

Table 4 shows the results of the analysis of the general components during the fermentation of Chunma Kochujang. In the water content, the contents of each section showed similar values for 0, 40, 70 and 100 days of aging, and there is no significant difference.

Crude protein showed low value at 0 days of fermentation, but after 40 days of fermentation, all of the sections showed similar values. On the 100th day of fermentation, GB 5% was 5.08 and lowest was GB 15% at 5.19. .

As a result of the analysis of crude fat, it showed high value at 0 days of fermentation, but the longer the fermentation period, the more plasticized overall. On the 100th day of fermentation, GBP 10% showed the lowest value as 0.2, and Control showed the highest value as 0.78.

In terms of ash content, the value tended to increase up to 70 days of fermentation, but at 100 days of fermentation, GBP 10% showed the highest value of 9.25 and GB 5% showed the lowest value of 7.32.

The crude fiber content did not show a big difference during the ripening period, but showed a slight difference, but this is considered to be a sampling and experimental error range. On the 100th day of fermentation, GB 5% was 0.82, and GB 20% was 0.26, which was the lowest. The value is shown.

In the carbohydrate content, the control section was the lowest as 40.24 at 100 days of aging and the other five sections showed similar values.

In the case of calories, the control showed the lowest value at 188.58 at 100 days of fermentation, followed by GBP 10% at 197.56.

2) pH

The pH of each kochujang added with cheonma was shown in Table 5. As a result of the pH measurement, the pH value tended to decrease slightly as the ripening period was longer than the initial ripening value. It is thought that the pH value decreases as the organic acid content gradually increases as it matures.

On the 100th day of fermentation, the pH value was GBP 10% 4.81, followed by Control 4.76, and GB 20% was 4.30, the lowest.

3) salinity

The salinity of each kochujang added with cheonma was shown in Table 6. As a result of the measurement of salinity, salinity tends to increase from 0 to 70 days of aging. On the 100th day of aging, salinity tends to be slightly lower.

At 100 days of fermentation, GB 5% showed the highest value of 3.30. And GB 20% showed the lowest value of 2.27.

4) Chromaticity

The chromaticity of each kochujang added with cheonma was shown in Table 7.

The chromaticity L value (brightness) shows similar values from the beginning of aging to the 100th day, and slight differences are considered to be experimental errors in sampling. On the 100th day of aging, GB 20% showed the highest value of 40.09 and GBP 10% showed the lowest value of 34.19.

In the value of a (redness), the value tends to decrease until the 40th day of aging, whereas the value tends to increase in the 70th and 100th days, and similar values are shown in the 70th and 100th days. On the 100th day, GB 20% showed the highest value of 20.09 and Control showed the lowest value of 18.37.

The b value (yellowness) tended to decrease until 40 days of fermentation, but gradually increased after 40 days of fermentation, and GB 20% at 100 days of fermentation showed the highest value at 23.14 and GB 15% The lowest value was 15.90.

5) total phenolic content

The total phenolic contents of kochujang added with cheonma by aging period are shown in Table 8.

The total phenolic content was increased up to 40 days of aging and slightly decreased up to 70 days. On the 100th day of aging, the tendency decreased more than the value on the 70th day. GB 20% showed the lowest value at 98.54 and GB 5% showed the highest value at 129.21.

6) DPPH radical scavenging activity

DPPH radical scavenging activity according to aging period of kochujang added with cheonma was shown in Table 9.

The value of DPPH radical scavenging activity tended to increase until 40 and 70 days of aging, but decreased after 100 days of aging.

During fermentation, the highest value was 93.53 at 40 days, GB 5% at 93.30 on 40 days, GB 10% at 93.53 on 40 days, GB15% at 93.53 on 40 days, GB 20% at 91.56 on 70 days, and GBP 10% at 94.24 on 70 days. On day 100, GBP 10% had the highest value of 80.88 and GB 15% had the lowest value of 73.55.

7) organic acid content

Organic acid content of cheonma kochujang by aging period is shown in Table 10.

As a result of the analysis of organic acid content, as the ripening period is longer, the content of organic acid tends to increase little by little, and this increase of organic acid will lower the pH of kochujang and affect the growth of microorganisms during the storage period. It is feed.

On the 100th day of aging, GBP 10% showed the highest value of 313.10 for oxalic acid and GB 10% showed the lowest value for 115.11, while GB 15% showed the highest value for 1462.37 for lactic acid and control showed the lowest value for 715.38. It was.

It was found that lactic acid was the most abundant in organic acid in cheonma kochujang, and similar contents of tartaric acid, oxalic acid, malic acid, acetic acid, citric acid and succinic acid.

8) Free Amino Acid Content

The results of free amino acid content according to aging period of Cheonma Kochujang are shown in Table 11.

About 28 kinds of free amino acids contained in Chunma Gochujang appeared to be about 5 kinds less than Chunma Doenjang.

In the case of aAba and Car, they were not contained until 40 days of aging, but they were found to be contained in 70 and 100 days of aging.

Thr and Ser were found to be contained until the age of 40, but not after 70 days of aging.

In the case of Aaiba, only 70% and 100 days of fermentation were contained only in the 10% of the Coltrol and GBP, while 1-Mhis contained no traces even at the 100th day of the fermentation. On the 0th day of fermentation, it was found to be a small amount, but it was not contained as the fermentation progressed.In the case of GB 5%, GB 10%, GB 15%, GB 20%, it was not found until 40 days of aging. It was found to contain a trace amount from the 70th day of aging. The highest amount of pro amino acid in Cheonma pepper paste contains pro, followed by ASn and similar amounts of Ala, Val, Glu, Ile, Leu, Phe.

9) mineral content

The mineral content of cheonma pepper paste by aging period is shown in Table 12.

The mineral content of Chunma Gochujang was found in the order of Na> K> Mg> Ca, and in the case of Co, Cu, and Mo, it was found to contain a small amount. In the case of Ca, the control showed the highest value with 357.436, and Fe showed the highest with 20% of GB.

For K content, GB 5% contained 4766.68, Mg and Zn, 567.578 and 8.677, respectively.

In Na content analysis, the data was not stable due to the large amount of hunting. It is considered that the organic mixing and osmosis were not completed because the mixing in the mixing process and the regular mixing during the ripening were not performed properly. This is considered to be a special point to be managed during the manufacturing process or during the aging process.

10) sensory evaluation

The results of sensory evaluation using kochujang prepared by the traditional method for 100 days are shown in Table 13.

As a result of sensory test of Cheonma Gochujang, the sensory evaluation of Kochujang added with Cheonma was slightly lower than that of Traditional Kochujang due to the influence of taste that has been domesticated in traditional chili sauce. In the case of traditional red pepper control, the best score was obtained in all sections except bitter taste, which is thought to be influenced by the unique taste and aroma of Cheonma. In the case of cheonma added kochujang, GB 10% and GBP 10% scored almost the same, but GB 10% got a better response. This is thought to be due to the difference between adding starch possessed by Cheonma and adding powder as it is.

As a result of the sensory test, GB 15% and GB 20%, which were added more than 10%, were very strong in the smell and taste of the cheonma, giving the public a sense of rejection. In the above results, the Cheonma Gochujang was selected as the final blending ratio of the GB10% section, which obtained the highest overall score, except for the traditional pepper paste.

4. Summary and Conclusion

The contents of each section showed similar values in water content and there is no significant difference. The crude protein showed the lowest value of 5.08 at 5.08 and the highest value at 5.19 for GB 5% at 100 days of aging. Indicated. Crude fat showed the lowest value of GBP 10% at 0.2 on the 100th day of fermentation and highest value of Control at 0.78. On the day of fermentation, GBP 10% had the highest value at 9.25 on the 100th day of aging and GB 5% at 7.32. Low values were shown. Crude fiber showed the highest value of 0.82 for GB 5% at 100 days and the lowest value at 0.26 for GB 20%. In the carbohydrate content, the control section was the lowest as 40.24 at 100 days of aging and the other five sections showed similar values. In the case of calories, the control showed the lowest value at 188.58 at 100 days of fermentation, followed by GBP 10% at 197.56.

The pH value of the organic acid was gradually lowered as the organic acid content gradually increased as it matured. On the 100th day of fermentation, the highest value was GBP 10% 4.76 and GB 20% was the lowest at 4.30.

Salinity showed the highest value at 3.30 for the GB 5% section at 3.30 and lowest value at 2.27 for the GB 20% section.

The chromaticity L value (brightness) shows similar values from the early stage of fermentation to the 100th day, and the a value (redness) shows similar values on the 70th and 100th days of aging. The b value (yellowness) tended to increase gradually after 40 days of fermentation, and at the 100th day of fermentation, GB 20% showed the highest value of 23.14 and GB 15% showed the lowest value of 15.90.

Total phenols tended to decrease by more than 70 days at 100 days of fermentation, with 20% of GB showing the lowest value of 98.54 and 5% of GB showing the highest value of 129.21.

On the 100th day of aging, the highest value of DPPH radical scavenging activity was GBP 10% at 80.88 and GB 15% at 73.55.

As a result of the analysis of the content of organic acid, the content of organic acid tended to increase little by little as the maturation period was longer, and it showed that lactic acid was the most contained among the organic acids and tartaric acid, oxalic acid, malic acid, acetic acid, citric acid and succinic acid were found to contain similar amounts.

About 28 kinds of free amino acids contained in Chunma Gochujang appeared to be about 5 kinds less than Chunma Doenjang. The highest content of free amino acids was Pro, followed by Asn, and Ala, Val, Glu, Ile, Leu, Phe, were found to contain similar amounts of traces.

The mineral content of Chunma Gochujang was found in the order of Na> K> Mg> Ca, and in the case of Co, Cu, and Mo, it was found to contain a small amount. In the case of Ca, the control showed the highest value with 357.436, and Fe showed the highest with 20% of GB. For K content, GB 5% contained 4766.68, Mg and Zn, 567.578 and 8.677, respectively.

As a result of the sensory test, GB 15% and GB 20%, which were added more than 10%, were very strong in the smell and taste of the cheonma, giving the public a sense of rejection. In the above results, the Cheonma Gochujang was selected as the final blending ratio of the GB 10% section, which obtained the highest overall score except the traditional pepper paste.

Cheonma pepper paste according to the present invention was actually manufactured through the above experimental data and the packaging design is completed, the product photograph is described as a reference.

Picture 1. Product picture of cheonma gochujang made and packed

Claims (6)

Characterized in that the manufacturing using the cheonma syrup made from vacuum freeze dried cheonma powder,
Manufacturing method of cheonma pepper. (1) Wash the glutinous rice, soak it in water, grind it, and powder it. Put the crushed glutinous rice powder into malt liquid, saccharify it, boil the filtered liquid until 40 ~ 50 ° Brix, concentrate it, and cool it. Preparing a;
(2) separately from the step (1), the step of vacuum freeze dried Cheonma powder into malt liquid and saccharified and boiled the filtered liquid until 40 ~ 50 ° Brix to concentrate and cool to prepare the Cheonma syrup; Wow
(3) mixing the glutinous rice syrup and cheonma syrup and adding red pepper powder, buckwheat flour and salt therein to prepare red pepper paste;
Manufacturing method of cheonma pepper. The method of claim 2,
The weight ratio of glutinous rice: Cheonma powder: red pepper powder: buckwheat powder: salt is added in each of the above steps is 5.4: 0.5-0.7: 5.9-6.1: 2.4-2.6: 1.9-2.1,
Manufacturing method of cheonma pepper. The method of claim 3,
The weight ratio of the glutinous rice: Cheonma powder: red pepper powder: powdered powder: salt: salt is 5.4: 0.6: 6.0: 2.5: 2.0, which are added through the respective steps,
Manufacturing method of cheonma pepper. Characterized in that the prepared using the cheonma syrup component made from vacuum freeze dried cheonma powder,
Cheonma red pepper paste. It is produced by the manufacturing method of any one of claims 1 to 4,
Cheonma red pepper paste.

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