KR20140141317A - Manufacturing method of barley and chili doenjang with hwangtae and barley and chili doenjang with hwangtae - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented soybean paste with dried pollack, barley, and hot pepper and the fermented soybean paste with dried pollack, barley, and hot pepper. To accomplish the method for manufacturing a fermented soybean paste with dried pollack, barley, and hot pepper according to the present invention, a fermented barley mixture is prepared first by mixing Chungyang hot pepper and bay salt water with fermented barley. The fermented soybean paste with dried pollack, barley, and hot pepper is manufactured by aging fermented soybean lumps and dried pollack in the bay salt water and then separating the fermented soybean lumps from the dried pollack, and then mixing the kneaded fermented soybean lumps, the fermented barley mixture, and the dried pollack and aging in a crock. In addition, the fermented soybean lumps for the fermented soybean paste with dried pollack, barley, and hot pepper of the present invention are prepared by boiling soybeans and then grinding the boiled soybeans and making the ground soybean into a certain shape, and then hardening. The hardened fermented soybean lumps are dried down to about 60% of the initial weight through the first, second, and third drying processes and a fermentation process. According to the present invention, the fermented barley mixture and dried pollack are added in the precess of manufacturing the fermented soybean paste, thereby improving a savory taste and nutrition. Additionally, the whole Chungyang hot pepper is added and fermented together, thereby improving the taste and color more.

Description

The production method of barley and chili doenjang with hwangtae and barley and chili doenjang with hwangtae,

More particularly, the present invention relates to a method for producing fermented barley mixture by mixing fermented barley, Cheongyang red pepper, and salt of sunflower. A fermented barley mixture, a fermented barley mixture, a fermented barley mixture, a fermented barley mixture, a fermented barley mixture, a fermented barley mixture, A fermented barley mixture, a fermented barley mixture, and a fermented barley mixture to aging the fermented barley mixture, thereby enhancing the deep taste of the fermented soybean paste.

Doenjang is one of the traditional fermented foods in Korea. It is made by fermenting soybeans with meju, and fermenting meju roots. Soybean, which is the ingredient of doenjang, is rich in carbohydrates and proteins. It contains both immune components and vitamins. When soybean is made into soybean paste, it is consumed by fermentation in an easily digested state.

Also, doenjang is fermented by Bacillus subtilis, which is the main fermenting bacteria, and has the function of inhibiting the growth of cancer cells, and is known to have anti-inflammatory and detoxifying action. The bacteria contained in these doenjang help digestion and increase the intestinal beneficial bacteria to promote intestinal health. As the doenjang grows longer, the melanoidin brown pigment, which has antioxidant activity, is produced, and the activity of the antioxidant component is increased, and the functional substance such as amino acid, nucleic acid, organic acid and mineral is increased, and the fragrance and the taste are added.

Doenjang is traditionally produced and consumed, but in recent years, various foods and nutrients have been added. Japanese Patent Registration No. 10-1218870 discloses a doenjang added with ground pepper and red pepper seeds. It is possible to prepare doenjang by mixing pepper crushed product with meju powder or the like and aging to prepare doenjang containing nutrients and spicy taste of pepper. However, when the pulverized product of the red pepper is used, the particles of the red pepper powder are visible in the soybean paste, and the particles of the red pepper powder are mixed with each other to produce a rough taste, and the color of the soybean paste is also not clean.

Therefore, it is necessary to develop miso and nutty ingredient and spicy taste of pepper, but also to make miso taste and color. In addition, it is necessary to develop various kinds of miso ingredients such as soybean and red pepper to improve the nutritional value and to make new doenjang.

Patent Document 1: Korean Patent No. 10-1218870 (Registered on December 28, 2012)

It is an object of the present invention to provide a process for preparing yellow barley pepper miso containing various nutritional ingredients and a yellow barley pepper miso.

Also, the object of the present invention is to provide a method of producing yellow barley pepper paste which has nutritious and pungent flavor of pepper and has a clean taste and color, and a method of producing yellow barley pepper paste.

In order to achieve the above-mentioned object, the method for preparing fermented barley pepper according to an embodiment of the present invention comprises fermenting barley after steaming it, fermenting barley, cheongyang red pepper, A fermented barley mixture, a fermented barley mixture, a fermented barley mixture, a fermented barley mixture, a fermented barley mixture, a fermented barley mixture, Mixed meju and fermented barley mixture, and fermentation.

According to another embodiment of the present invention, the fermented barley may be fermented at 40 to 45 ° C. for 2 to 3 days in the fermenting process of barley.

According to another embodiment of the present invention, Meju is prepared by boiling the dried soybeans and water at a ratio of 1: 1.8, cooling the soybeans before boiling them, molding the ground soybeans A step of hardening, a step of primary drying of hardened meju, a step of secondary drying of primary dried meju, a step of tertiary drying and fermentation of secondary dried meju.

According to another embodiment of the present invention, the saltiness of salted salted water may be adjusted to 18 to 20 Baum in the step of aging the washed Meju and Yellow stamen in the salted salting water.

According to another embodiment of the present invention, the method for preparing the fermented soybean paste doenjang can further include adding charcoal, pepper and straw to a mixture of meju, kwangtae, and salty water.

According to the embodiment of the present invention, the Korean barley pepper paste may be prepared by a process for preparing Korean barley pepper paste.

The fermented soybean paste pepper made with the manufacturing method of the present invention does not taste tough and has a clean color while adding nutrients and flavor of pepper.

In addition to the nutrients of the soybean, the fermented soybean paste doenjang prepared by the process of the present invention has high nutritional value due to the nutritional and taste characteristics of the barley, barley, and pepper.

FIG. 1 is a flow chart showing a method of manufacturing a yellow barley pepper paste according to an embodiment of the present invention.
FIG. 2 is a flow chart showing a process for preparing Meju in the process for preparing the fermented soybean paste doenjang according to the embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

FIG. 1 is a flow chart showing a method of manufacturing a yellow pepper paste doenjang according to an embodiment of the present invention, and FIG. 2 is a flowchart showing a process of manufacturing a meju in a process for producing yellow pepper paste doenjang according to an embodiment of the present invention.

As shown in FIG. 1, barley is steamed in steam and fermented in order to produce yellow barley pepper paste according to an embodiment of the present invention (S1100). The barley is cleaned and steamed for 2 to 4 hours, preferably 3 hours. When pressure is applied by using an autoclave or the like, the time to steep the barley can be shortened to 1 to 2 hours. The steamed barley is transferred to the big bowl. Put the straw on the big bowl and cover the straw with a clean cotton swab so that the barley is placed at a uniform height on the surface. Straw is a well-developed Bacillus subtilis bacteria, and it acts as an antibacterial agent to ferment the barley. By preparing straw in a well-ventilated large-sized barrel, the barley is well ventilated to the bottom of the barley during fermentation, It can be fermented smoothly.

The barley in the beans is transferred to the fermentation room and floated at 40 to 45 ° C for 2 to 3 days. During the fermentation of barley, sticky threads are formed between the barley grains and they become entangled, and after a few days, the thread is reduced. The condition that the yarn is shrinking is the state that the fermentation is completed. Barley has a lot of fibrous material to stimulate intestinal motility, good for constipation, and acts to lower cholesterol. In addition, it is good for diabetes, it is said to have a strong digestive and non-governing. By adding fermented barley, good ingredients can be added to the body during fermentation, and the barley can be consumed in a state of better digestion, so that a fermented soybean paste having high nutritive value can be produced.

Next, the fermented barley, cheongyang red pepper and the salt of mannitol are mixed to produce a fermented barley mixture (S1200). Fermented barley is mixed with Cheongyang red pepper and sea salt. Cheongyang red pepper is cultivated without pesticide, and it is colored and is not too big. Cheongyang red pepper contains a large amount of capsaicin, and it has a strong spicy taste. It is rich in various nutrients such as minerals. By adding chili pepper, which is rich in spicy flavor, it is possible to maintain the color of the miso, and to eliminate the rough taste caused by the addition of the red pepper particles. In addition, the smell of Cheongyang red pepper stimulates texture when consumed by miso. Cheongyang red pepper should be cleaned and prepared by removing the water. In this embodiment, 4 kg of red pepper was used.

Fermented barley and ready-made Cheongyang pepper are added to the salt water to make a fermented barley mixture and placed in a jar. The fermented barley mixture is aged for 3 months. The aqueous solution of sodium chloride was prepared by dissolving 5 kg of sodium chloride in 2.5 L of water, and 7.5 kg of sodium chloride was added.

The ratio of the fermented barley, Cheongyang red pepper and the sunny salted water is 180 to 220 parts by weight of Cheongyang red pepper and 350 to 400 parts by weight of the sunflower water based on 100 parts by weight of the fermented barley, And 375 parts by weight of aqueous sodium chloride solution. In the present example, 2 kg of barley was fermented, and 4 kg of Cheongyang red pepper and 7.5 kg of salted salted water were used.

The washed meju and chrysanthemum are aged in the saline water (S1300). Clean well dried meju to remove impurities and dust on the surface. Salt is dissolved in water to make salt water of about 18-20 Baume. It is salty enough to float eggs in the cost of 500 won coins. Prepare a jelly filled with meju and disinfect the inside of the jar with charcoal. Add Meju and Daejeon to flame sterilized jars and pour salt water to 80% of the jar. Charcoal washed with salt water, red pepper and straw.

Here, meju is prepared in autumn before fermentation of soybean paste is fermented. As shown in FIG. 2, in order to prepare meju, first, boiled soybeans and water are boiled at a ratio of 1: 1.8 (S2100). Soybeans are thin, clean, yellowish, shiny and oval, and clean. The washed soybeans are fully watered for 8 to 12 hours. The ratio of soybean to water added to soybeans is from 1: 1.7 to 2.0, preferably 1: 1.8, based on the weight of the dried soybeans, based on the weight of soybeans and water, Water is suitably from 1: 0.7 to 1.0, preferably 1: 0.8.

Soybeans boil for 5 to 6 hours. Boiled soybeans can be shortened in time to boil and boil well enough that the color of the soybean is light brown.

Next, boiled soybeans are cooled and then ground (S2200). Boil the soybeans in a colander to remove the water and cool down. If it is too cold, it is not easy to grind, so boil the soybeans so that the temperature is about 50 ℃. Chilled soybeans are ground with a grinder. A general grinder may be used, or a mortar may be used. The particle size of the ground soybeans is slightly coarser. It minimizes the nutrient destruction of soybean and is for the texture after soaking in soybean paste.

The ground beans are shaped and hardened (S2300). The ground soybeans are shaped into a suitable shape. In general, meju is formed into a rectangular parallelepiped or flat cylindrical shape. The weight of meju is about 3 kg, but it is not limited to this. Molded meju is cured in about 5 hours in a clean place.

The hardened meju is firstly dried (S2400). The meju is first dried at room temperature so as to be about 80 to 90% of the original weight, preferably about 85%. When the amount of meju, which is 3kg, is about 2.5 ~ 2.7kg, the first drying is completed. Meju can be placed on a well-ventilated sink or a wooden shelf and dried. It is not easy to hang meju because it is not completely solid yet, and it dries and dries on a well-ventilated container or basin before weighing. When drying on the floor, turn Meju upside down at appropriate intervals and dry.

The first dried meju is secondarily dried (S2500). The primary dried meju is subjected to secondary drying at a temperature of about 25-26 ° C to be 75% of its original weight. Drying takes about 5 days and the weight of meju is reduced to 2.1 ~ 2.3kg. Meju is fermented during the drying process.

Secondarily dried meju is tertiary dried and fermented (S2600). It is dried secondly and hangs on the string, which is reduced in weight and harder, and is dried three times to be about 60% of its original weight. Meju is hanged at room temperature and dried, straw straw, etc. can be used. Straw makes Bacillus subtilis bacteria grow well. The third drying takes about three weeks, and the weight of meju is reduced to 1.7 to 1.9 kg. Meju is continuously fermented in the third drying process. During the drying and fermentation of meju, Bacillus subtilis, Mycelia, and various molds are produced.

Meju is completed through a rough drying and fermentation process at the third step. Store the finished meju in a clean, dry place. In this example, Meju was prepared using 12 kg of soybeans.

On the other hand, it is good that the light is yellow and fleshy. During the drying process, the amount of protein increases more than twice that of high-protein foods, and it is rich in amino acids such as methionine. It is also a nutritious food with little fat and little cholesterol. It is fermented in salt water together with meju, so that the nutritional component of Chungtae is dissolved in salt water, and the fermentation softens the flesh and adds a sweet flavor to the bean paste. In this example, two well-dried roots were used.

On top of the brine with meju and chrysanthemums, charcoal, pepper and straw are floated, and charcoal purifies and sterilizes the brine. Charcoal has the capability of absorbing impurities and adsorbs heavy metals and pesticides during fermentation of meju and salt water. In addition, many minerals are good for beauty and child development. In this embodiment, the charcoal is floated, and by adding charcoal, the minerals contained in the charcoal are melted and the nutrients are enriched. Pepper also acts to kill salt water. Straw is added for the purpose of sterilization. A jar containing meju is fermented for aging for about 40 to 50 days. You can use the glass with the lid of the jar, and open the lid to mature it in the sun.

Next, Meju and Prunus are separated from a mixture of Meju, Prunus and Salinis (S1400). When the mixture of meju, chrysanthemum, and saline water is aged, meju is cured and the saline water is separated into soy sauce. Separate Meju and Daejeon from the soiled soy sauce.

After the Meju is sieved, the fermented barley mixture is mixed with the fermented barley mixture (S1500). Meju becomes a state of quality through aging, and it is mixed evenly. Mix well mixed fermented barley mixture in Meju and mix well.

Mixed meju and fermented barley mixture is aged by mixing the fermented rice (S1600). Dip the fermented barley mixture with meju, which is in the pot. In the process of filling it, it puts it evenly evenly. Meju, fermented barley mixture, put the top of the jar is covered with salt and mature. During the ripening process, when the weather is good, open the lid of the jar and shade the sunlight. Aging for more than one year. The salinity can be adjusted according to the amount of salt added.

According to the embodiment of the present invention, the Korean barley pepper miso is put in a jar and aged for a year or more. The pot is a traditional Korean pottery that has been used for a long time. It can suck the outside air through innumerable fine holes created at a high temperature of 1,200 ° C and selectively discharge the inside moisture, and accordingly, Etc., and maintain its taste and freshness. The jar serves as an antiseptic to suck or refine the poison by keeping the jar itself breathable, and it makes the beneficial bacteria live in the field when it contains miso or soy sauce. In addition, the pot is made of eco-friendly material, no concern about environmental hormones, and excellent detoxification of heavy metals, so keep soy sauce, vinegar and keep fresh for a long time. In addition, if you store water in a jar, the water will naturally purify after a day, and even if stored for a long time, the water does not rot, and even if you put grains or fruit, it keeps fresh for a long time without bugs.

Meanwhile, in another embodiment of the present invention, the water used in the step of preparing the brine for soaking the meju may be used as the weak alkaline reducing water. A weakly alkaline reduction water is water at least PH 7.5. The human body is 70% water, and the pH of this water is about 7.4 and it is weak alkaline water. Blood composed of weak alkaline water circulates blood vessels and capillaries, supplying nutrients and oxygen to the cells and transporting waste products. Most waste products are acidic nephews and bodies of extinct cells. Here, excessive intake of acidic foods such as meat increases not only the amount of acid waste, but also fat and red blood cells in the blood vessels, making blood sticky. This makes it difficult for the blood to pass through the capillary blood vessels, which can accumulate acidic waste products in the body, resulting in hypertension. There is also a risk of becoming diabetes by accumulating in the pancreas. On the other hand, lack of ions such as calcium may weaken the heartbeat, resulting in hypotension or osteoporosis.

Because the water contained in the human body is weakly alkaline water, when the same weak alkaline water enters the human body, it is absorbed quickly, and it is combined with the acidic waste matter to discharge the waste matter. Therefore, weak alkaline-reducing water has the effect of preventing adult diseases such as hypertension and diabetes by removing the acid waste products in the body, and it is useful for treating adult diseases.

In order to investigate the taste, color, smell, texture and preference of the barley pepper paste according to the present invention, miso-bean paste prepared by the conventional method, miso paste added with the pulverized product of pepper paste, , And sensory tests of three examples were conducted.

Example 1

Example 1 was prepared by adding soybeans to a soybean paste prepared by a conventional method to make meju, fermenting Meju for 1 to 2 months, and aging for more than one year in a jar.

Example 2

Example 2 was prepared by adding pepper crushed material in the process of producing the doenjang of Example 1. The meju was fermented for 1 to 2 months in a salted salty water and then crushed with dried meju and dried red pepper and red pepper seed, Mixed in a jar and aged for a year or more.

Example 3

Example 3 is a fermented barley pepper according to an embodiment of the present invention. The fermented barley is fermented in steam, and then fermented to produce a fermented barley mixture by mixing with Cheongyang red pepper and sun salt, and then aged to prepare meju, After fermentation, fermented barley mixture was mixed with aged fermented barley mixture. Fermented barley mixture was mixed with fermented barley mixture and aged.

In the sensory test, doenjangs prepared by the methods described in Examples 1 to 3 were randomly arranged and subjected to a blind test. The sensory test was composed of 20 students, 20 ~ 40 students and workers. Sensory tests were performed between 1 and 5 points for each evaluation item. It means that the taste is weaker or worse when it goes to 1 point, and it means that the taste is stronger or better when it goes to 5 points. The sensory test results are shown in Tables 1 to 3.

flavor Color smell Texture Overall preference Example 1 3.75 3.85 3.1 3.8 3.35 Example 2 3.8 3.1 3.9 3.3 3.65 Example 3 4.4 4 4.3 4.25 3.9

As shown in Tables 1 to 3, in the evaluation of taste, Example 3 was evaluated as the best (average value of 4.4), and the scores of Examples 1 and 2 were similar and lower than those of Example 3 Mean value 3.75, 3.8).

In the evaluation of colors, the scores of Examples 1 and 3 were similar but the score of Example 3 was slightly higher (mean value 4) and the score of Example 2 was lowest (mean value 3.1) .

In the evaluation of the smell, Example 3 was the highest score (mean value 4.3), and Example 1 was evaluated as the worst (average value 3.1).

In the evaluation of texture, Example 3 was the highest score (mean value 4.25) and Example 2 was the worst (average value 3.3).

For the overall preference, Example 3 had the best evaluation with an average value of 3.9, and Example 1 had an average value of 3.35 with the lowest preference.

It was found that when mixed with the miso paste of pepper powder, the color and the sense of heterogeneity of the miso were lowered, and the texture was also poorly evaluated. As a result, It can be seen that the preference of miso for various flavors is high by adding the ingredients. In terms of overall preference, the best preference was given to the Korean barley pepper paste prepared by the method according to the present invention, which has good evaluation of taste, color and texture.

[Example]

Hereinafter, the method for preparing the barley pepper paste of the present invention will be described in more detail with reference to specific examples.

First, 2 kg of barley, 4 kg of Cheongyang red pepper and 5 kg of sun salt are prepared. The fermented barley mixture is made with barley, Cheongyang red pepper, and salt water. This process is carried out in August for the entire process of making miso.

The barley is cleaned, steamed for 3 hours in steam, and then transferred to a large bowl. Put the straw on the big bowl and cover the straw with a clean cotton swab so that the barley is placed at a uniform height on the surface. Barley in large capsules is transferred to a fermentation room and fermented at 40 to 45 ° C for 2 to 3 days. Sticky threads are formed between the barley grains, and they become entangled with each other. They are fermented until the sticky threads are reduced.

Next, fermented barley mixture is prepared by mixing 2 kg of fermented barley, 4 kg of cheongyang red pepper washed cleanly, and 7.5 kg of sodium chloride. The sun salt water is made by dissolving 5kg of the sun salt in 2.5L of water. The resulting fermented barley mixture is placed in a jar and aged for 3 months.

Meju is fermented in autumn and aged. In November, soybean is added to produce meju. To prepare meju, dry soybeans are washed thoroughly, and they are sufficiently watered for 8 to 12 hours. In the present example, 21.5 kg of water was added to 12 kg of soybeans and boiled for 5 to 6 hours, in which soybean and water were mixed at a ratio of 1: 1.8 based on the weight of dried soybeans. It boils well enough that the color of the soybean becomes light brown.

Boil the soybeans in a colander to remove water and cool to about 50 ℃, then the grain of the soybean is rough. The cooked boiled soybeans are poured into a rectangular parallelepiped of 3 kg. The molded meju is cured in a clean place for about 5 hours.

Place the dried meju in a well-ventilated sink or wooden shelf so that it is 80 ~ 90% of the original weight and dry it at room temperature. By primary drying, the meju of 3 kg is about 2.5 ~ 2.7 kg. While meju is dried, it is dried upside down at regular intervals.

The first dried meju is dried at about 25-26 ℃ for about 5 days to be 75% of its original weight. By secondary drying, the weight of meju is reduced to about 2.1 to 2.3 kg. It is dried secondly and hangs on a line of straw which is made of hardened meju, which is reduced in weight and dried three times for about 3 weeks so as to be about 60% of its original weight. It is fermented by Bacillus subtilis bacteria by binding meju on a straw line. By the third drying, the weight of meju is reduced to 1.7 to 1.9 kg. After 3 rd rinsing and fermentation, the finished meju should be stored in a clean and dry place.

Prepare fermented barley mixture and meju, then dip the miso at the end of February. To immerse miso, dry and fermented Meju is cleanly washed to remove impurities and dust on the surface, and two grains are also prepared by removing dust and the like. Salt is dissolved in water to make salt water of about 18-20 Baume. After disinfecting the inside of the jar with meju and charcoal, add the meju and japanese salt and pour salt to 80% of the jar. Charcoal washed with salt water, red pepper and straw. The mixture of meju, chrysanthemum, and salt water is aged for about 40 to 50 days to allow fermentation, and is matured under the sunlight.

In early April, when the mixture of meju, chrysanthemum, and saline is fully ripened, it is separated into meju and soy sauce. Mix the fermented barley mixture with aged meju thoroughly and mix well. Mix well-mixed meju and fermented barley mixture in a jar and mix well. Meju, fermented barley mixture, put the top of the jar is covered with salt and mature. In the process of aging, when the weather is good, open the lid of the jar and light the sunlight, press the shredded miso sometimes, and mature more than one year. Adjust the amount of salt added depending on the desired salinity.

In order to compensate for the color and flavor becoming turbid and tasteless in the process of mixing red pepper powder directly with meju, the non-pesticidal red pepper is fermented into fermented barley and sun salt, Mixed with doenjang to increase taste and color. In addition to pepper and doenjang, it is rich in nutrition, and the addition of the fermented juice and barley fermentation solution to help the richness of the juice is eliminated.

Especially nutritionally, it is expected that the addition of animal protein, calcium chunks, and barley rich in minerals and vitamins will enhance the deep flavor of Korean native soybean paste and prevent adult diseases. By adding chili pepper, It is not necessary to add it to the broth and cook it.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (6)

Fermenting barley after steaming;
Fermenting the fermented barley, cheongyang red pepper and the salt of mannitol to prepare a fermented barley mixture and aging the fermented barley mixture;
Aging the washed meju and chrysanthemum in a saline solution;
Separating the meju from the mixture of Meju, Prunus and Salinis;
Mixing the fermented barley mixture with the separated meju; And
And aging the mixed meju and the fermented barley mixture together with the rice bran. The method according to claim 1,
In the step of fermenting the barley,
Wherein the barley is fermented at 40 to 45 DEG C for 2 to 3 days. 3. The method according to claim 1 or 2,
In the meju,
Boiling the dried soybeans and water at a ratio of 1: 1.8;
The boiled soybeans are cooled and polished;
Shaping and baking the ground soybeans;
Drying the hardened meju first;
Second drying the primary dried meju; And
And drying and fermenting the second dried meju by a third step. 3. The method according to claim 1 or 2,
In the step of aging the washed meju and saengjeong in the saline water,
Wherein the saltiness of salted salted water is 18-20 Baume. 3. The method according to claim 1 or 2,
Characterized in that charcoal, red pepper and straw are further added to the mixture of meju, chrysanthemum and salty water. A roasted barley pepper paste prepared by the method of manufacturing the roasted barley pepper paste according to claim 1 or 2.

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