KR20140146334A - Manufacturing method of Barley Gochujang with Darae and Barley Gochujang with Darae - Google Patents

Abstract

The present invention relates to a manufacturing method of red pepper paste containing Siberian gooseberry and barley, and red pepper paste containing Siberian gooseberry and barley. The red pepper paste containing Siberian gooseberry and barley is manufactured by the followings: barley is steamed with steam and fermented, soybean-boiled water is cooled and mixed with bay salt to manufacture turbid water, and the fermented barley, the turbid water, fermented soybean powder, red pepper powder and bay salt are mixed to manufacture a first mixture and aged; and a mixture of Siberian gooseberry enzyme and red pepper powder is mixed with the aged first mixture to manufacture a second mixture and aged. The Siberian gooseberry enzyme is manufactured by boiling Siberian gooseberry with rice candy and yellow sugar, and aging. According to the present invention, the Siberian gooseberry enzyme is not mixed and aged from the beginning, but is mixed with the aged first mixture so as to ensure the characteristic stimulus spicy taste of red pepper paste, and add the sweet and rich taste of Siberian gooseberry to the red pepper paste.

Description

Production method of Barley Gochujang with Darae and Barley Gochujang with Darae}

More particularly, the present invention relates to a method for producing a multiparty kochujang, and more particularly to a method for fermenting barley and fermented soybeans, The mixture of dalrae enzyme and red pepper powder was mixed with the primary mixture to make a secondary mixture and aged to prepare a dalra barley kochujang, The present invention relates to a method for producing a sweet potato barley hot pepper paste which produces a sweet and deep flavor of sweet potato while utilizing its original calcutrical taste, and also relates to a strawberry barley hot pepper paste.

Kochujang is a unique fermented food with soy sauce and soybean paste, and is a complex seasoning that combines sweetness, spicy, richness, and savory taste. The ingredients of kochujang are starch powder, meju powder, red pepper powder, salt and so on. They taste according to mixing ratio of these materials and conditions of aging process. Kochujang is used as a seasoning for side dishes such as soup, raw vegetables, stewed vegetables, simmered vegetables, and roasted vegetables. When they eat vegetables, they eat them, or they make them into sezemang, and they eat red pepper paste, bibimbap, and bibim noodles.

Kochujang may use other ingredients depending on the region. Depending on the locality, it may be used as a starch powder, dipped in glutinous rice, rice, wheat, barley, sweet potato, etc., and various materials other than traditional materials may be added to diversify the taste.

As one of such attempts, Japanese Patent Registration No. 10-0472625 discloses the addition of pumpkin to kochujang to produce a koji paste having taste and nutritional content of pumpkin. In addition to the pumpkin, ginseng and other functional foods such as kochujang are also being developed. However, when fruits other than vegetables are added to the kochujang, there is a problem that the unique taste of the kochujang is altered due to the sour taste of the fruit, and the produced kochujang becomes sour or the taste of the kochujang disappears.

Therefore, it is required to develop a new kochujang that can supplement the spicy and sour taste of kochujang, while preserving the nutrients and taste of the fruit without reducing the taste of the kochujang due to the sour taste of the kochujang, while adding fruits to the kochujang.

Patent Document 1: Korean Patent No. 10-0472625 (Registered on February 21, 2005)

It is an object of the present invention to provide a method of manufacturing a scalloped barley kochujang that does not deteriorate the taste of the kochujang while enhancing the taste of the kochujang,

It is another object of the present invention to provide a method for manufacturing a darae barley kochujang which is suitable for the taste of young people, while adding flavor and nutrition by adding a fruit enzyme and a darae barley kochujang.

In order to accomplish the above object, a method of manufacturing a strawberry barley kochujang according to an embodiment of the present invention comprises: a step of fermenting barley after steamed steam, a step of making a boiled water by mixing boiled soybean soybean water with sun salt, Preparing a first mixture by mixing barley, spinach, meju powder, red pepper powder, and sun salt, and aging the mixture; mixing the mixture of the dalla enzyme and red pepper powder with the first mixture to prepare a second mixture;

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

According to another embodiment of the present invention, the sparkling water mixture may be prepared by mixing 16 to 20 parts by weight of a salt of mannitol with respect to 100 parts by weight of soybean boiled water.

In a method of manufacturing a multi-grain barley kochujang according to another embodiment of the present invention, Meju flour is prepared by boiling soybeans, mixing wheat into boiled soybeans, further boiling, fermenting a mixture of boiled soybeans and wheat, And a mixture of wheat and wheat, followed by grinding.

According to another embodiment of the present invention, in the method of manufacturing the multi-row barley kochujang, the multi-row enzymes are prepared by mixing the sugar beet in a jar, mixing the sugar and the yellow sugar, Followed by aging.

According to another embodiment of the present invention, the saltiness can be controlled by adding the salt of the sun in the step of aging the second mixture.

According to an embodiment of the present invention, the strawberry barley kochujang can be produced by a process for producing barley kochujang.

In the case of the multiparty barley kochujang prepared by the production method of the present invention, the taste and texture of the kochujang are prevented from being lowered due to the sour taste of the wheat flour even though the flavor and nutritional content of the barnyardgrass are added.

The taste and nutrition are improved by adding wheat flour and barley, and it is possible to meet the preference of the younger layer.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing a strawberry barley kochujang according to an embodiment of the present invention; FIG.
FIG. 2 is a flow chart showing a process for preparing meju powder in a method of manufacturing a strawberry barley kochujang according to an embodiment of the present invention.
FIG. 3 is a flow chart illustrating a process for producing a dalla enzyme in a method for producing a strawberry barley kochujang according to an 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.

2 is a flowchart showing a process for preparing meju powder in a process for producing a strawberry barley kochujang according to an embodiment of the present invention, and Fig. 3 Is a flow chart illustrating a process for producing a dalla enzyme in a method for producing a strawberry barley kochujang according to an embodiment of the present invention.

As shown in FIG. 1, in order to produce a strawberry barley kernels according to an embodiment of the present invention, the barley is first 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, boiled soybean beans are cooled and mixed with sun-dried salt to make a mixture of gutted water (S1200). It is water that boiled soybeans. After washing the soybeans cleanly, it is called enough water for 8 ~ 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 are boiled for 5 to 6 hours to ensure that the color of the soybean is light brown. When boiled soybeans are taken out, a light brownish thick water bath remains. Boiled soybeans are used in the manufacture of meju.

Pour the water into the pour water mixture. The ratio of the distilled water to the saline is 16 to 20 parts by weight per 100 parts by weight of the sparkling water. In this embodiment, 25 kg of sparkling water was mixed with 4 kg of sun-salt to prepare 29 kg of sparkling water.

Fermented barley, a mixture of goblet water, meju powder, red pepper powder, and sun salt are mixed to make a primary mixture (S1300). Put the mixture of fermented barley and goblet water into a container and mix. Add meju powder, red pepper powder, and sun salt to the container containing the mixture of fermented barley and water. Meju flour, red pepper powder, sun salt to stir well stir. The ratio of the fermented barley, the watery mixture, the meju powder, and the red pepper powder was 270 to 310 parts by weight of the mixture of sparkling water, 40 to 50 parts by weight of meju powder, 45 to 55 parts by weight of red pepper powder, Preferably about 290 parts by weight of a sparkling water mixture, about 45 parts by weight of meju powder, about 50 parts by weight of red pepper powder, and about 10 parts by weight of salt of sunflower, relative to 100 parts by weight of fermented barley. In this example, 10 kg of barley was fermented, and a primary mixture was prepared by using 10 kg of fermented barley, 29 kg of a mixture of sparkling water, 4.5 kg of meju powder, 5 kg of red pepper powder, and 1 kg of sun salt. The added sun salt can be added or subtracted depending on the preference.

On the other hand, Meju flour is made with soybean and wheat. As shown in Fig. 2, in order to prepare meju flour, dried 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 2 hours.

Next, boiled soybeans are mixed with wheat, and boiled (S2200). Boil the soybeans for about 2 hours, mix and boil for 3 to 4 hours. The ratio of the soybean to the wheat is 80 to 110 parts by weight of the wheat based on 100 parts by weight of the soybean, and preferably 100 parts by weight of the wheat to 100 parts by weight of the soybean. When the ratio of wheat is more than 110 parts by weight with respect to 100 parts by weight of soybean, the produced red pepper paste may be thick and less flavorful. In this example, 3 kg of wheat was used for 3 kg of soybean. Boil 3 kg of wheat by adding 3 kg of wheat and 3 liters of water to the soybeans.

Ferment a mixture of boiled soybeans and wheat (S2300). The mixture of soybeans and wheat, which has been boiled, is cooled in a colander. The mixture of boiled soybeans and wheat is cooled and floated in the fermentation chamber at 40 to 43 ° C for 2 to 3 days.

The fermented boiled soybeans and wheat are dried and then ground (S2400). The fermented boiled soy beans and wheat are dried in the sun. When the mixture of soybeans and wheat is well dried, it is crushed and made into meju powder.

Red pepper powder is pre-colored in autumn, picked with hot pepper and cleaned to remove foreign matter. The washed red pepper is picked from the faucet, and the pear is split, and all the seeds are shaken out and finely grinded. Grind the powder twice with fine red pepper powder. Peppers are thick, glossy, and have few seeds. The harder the pepper shell, the stronger the spicy taste. Pepper is low in calorie content and contains a large amount of capsaicin (Capsaicin) to increase the basic metabolism is good for diet, rich in nutrients such as minerals. If you want spicy flavor, you can use Cheongyang red pepper or Cheongyang red pepper.

Red pepper powder is classified into fine red pepper powder, medium red pepper powder and rough red pepper powder depending on the purpose. In order to produce red pepper paste, fine red pepper powder having a particle size of 45 to 55 mesh is used.

The prepared primary mixture is aged for a short period of time at room temperature for 2 to 3 days. The short-term aged primary mixture is placed in a jar and aged for 6 to 7 months.

The mixture of the dalay enzyme and red pepper powder is mixed with the aged primary mixture to make a secondary mixture (S1400). 10 to 15 parts by weight of red pepper powder, preferably 12.5 parts by weight of red pepper powder, per 100 parts by weight of the dalla enzyme is added to 100 parts by weight of the dallae enzyme. Mix the mixture of dalia enzyme and red pepper powder in the primary mixture aged for 6 to 7 months. In this example, 2.5 kg of red pepper powder was mixed with 21 kg of dalla enzyme and mixed well with 49.5 kg of aged primary mixture.

The dalay enzyme is prepared by the following method.

First, the dolls are placed in a jar (S3100). Clean the duckweed thoroughly, remove the water and put it in the jar. Ducks are brownish in color, slightly frizzy, and roundish in shape overall. It is rich in vitamins, organic acids, sugars, protein, phosphorus, sodium, potassium, magnesium, calcium, iron, carotene and vitamins C and tannins to help relieve fatigue and aid in the treatment of insomnia and scurvy. It is known that it protects the liver by regulating digestive and respiratory diseases, and is especially effective in preventing and improving stomach cancer. In addition, it has been known to lower fever, quench thirst, diuretic action, It also has effects on jaundice, vomiting and indigestion caused by cirrhosis.

Mix sugar and yellow sugar (S3200). 100 to 120 parts by weight, preferably 110 parts by weight, of a sulfur sugar is mixed with 100 parts by weight of sugar and sugar, and the mixture is heated to 50 to 60 占 폚 for 30 minutes. The sugar and the yellow sugar are stirred together so that they mix well. Prepare the mixture of sugar and yellow sugar completely cooled. Sulfur sugar contains molasses and syrup compared to refined white sugar, which makes the fruit ferment well.

Next, a mixture of fermented sugar and yellow sugar is added to a jar containing the dwarf and aged (S3300). Pour a mixture of sugar and yellow sugar into a jar containing the sweet potatoes and mix them evenly. The jar is mature for 40 days in a shady, cool place.

The ratio of the mixture of the aged fermented enzyme and red pepper powder mixed in the aged primary mixture is 40 to 60 parts by weight of the mixture of the dalla enzyme and red pepper powder per 100 parts by weight of the primary mixture, And 50 parts by weight of a mixture of dalai enzyme and red pepper powder. In the present invention, a mixture of meju powder and red pepper powder is first aged and then added with a dalla enzyme, which can suppress the sour taste of sweet sorghum to be strong, and the rich taste of the red pepper paste can be saved.

Mix the mixture with the mixture of chrysanthemum powder and chrysanthemum powder, and cover the container for 10 days. Stir in 3 ~ 5 days. You can check the salinity of kochujang and adjust salinity by adding sun salt according to your preference. When the first care is over, the prepared kochujang is put into a jar, put on cloth, tied with rubber band, cover and keep. When the sun is good, open the lid and let it mature in the sun. After aging for about 10 months, the final ripening is completed.

Barley kochujang is calmer and savory than other red pepper paste. According to the present invention, the ingredients of the multi-grain barley kochujang according to the present invention may be added or subtracted. If desired, the red pepper powder can be added or the content of red pepper powder can be increased. On the other hand, if the starch is added a lot, the texture will be restored.

According to the embodiment of the present invention, the barley barley kochujang 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 materials, and there is no worry about environmental hormones, and the detoxification of heavy metals is excellent, so if you 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.

Kochujang puts out Kim for one night and covers the next day. It is because the cooked material is made immediately, soaking it and covering the lid immediately, the hot steam does not completely fall out and the moisture gets cold. Also, Kochujang should be stirred for a while even after it is put in the jar. Especially in the summer, mold is easy to bloom, so cover the jar with netting or gauze and occasionally soak up the sun.

Meanwhile, in another embodiment of the present invention, the water used in the step of preparing the sparkling water may be used as the weakly 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 waste products and bodies of dead 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 sweetness, sour taste, hot taste, color feeling and preference of the strawberry barley kochujang according to the present invention, barley kochujang prepared by adding traditional methods such as kochujang, raw barley, Barley kochujang, and barberry kochujang prepared by the method according to the present invention.

Example 1

Example 1 was prepared by adding rice flour to water, which had been prepared by a conventional method, with maltose powder, and then adding meju powder and red pepper powder, followed by aging for about 10 months according to the liver.

Example 2

Example 2 was prepared by fermenting barley mixed with barley, roasted in malted water with barley as starch, fermenting it, adding meju powder and red pepper powder, and aging for about 10 months according to the liver.

Example 3

Example 3 is a barley kochujang prepared by adding dalira enzyme and mixed wheat strawberry and yellow sugar at a ratio of 1: 1.5 and aged for 60 days. The barley was steamed and then fermented to prepare a mixture of sparkling water, meju powder, , And sun salt were mixed and mixed for 10 months.

Example 4

Example 4 is a multipurpose barley kochujang according to an embodiment of the present invention. The barley is steamed and then fermented to prepare a primary mixture by mixing a mixture of sparkling water, meju powder, red pepper powder, and sun salt, 1: 1, followed by aging for 10 months, followed by aging for 10 months.

In the sensory test, the red pepper paste prepared by the methods described in Examples 1 to 4 was randomly arranged and blind tested. The sensory test personnel consisted of 20 students, 10 ~ 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.

sweetness Sour taste Hot Color Overall preference Example 1 3.25 1.95 3.8 3.6 3.4 Example 2 4.2 4.5 3.25 2.85 2.7 Example 3 3.4 4.3 3.7 3.55 2.85 Example 4 3.5 2.85 4 3.65 4.2

As shown in Tables 1 to 3, in the evaluation of sweetness, Example 2 was evaluated as the best (mean value 4.2), and the scores of Examples 3 and 4 were similar to those of Example 2 3.4, 3.5).

In the evaluation of sour taste, the scores of Example 2 and Example 3 were similar, but the score of Example 3 was evaluated to be slightly higher (mean value 4.3) and the result of Example 1 was not so significant (mean value 1.95) Example 4 was rated moderately (2.85 average).

In the evaluation of the spicy taste, Examples 1, 3 and 4 were almost similar, but Example 4 was scored slightly (average value 4) and Example 2 was evaluated as the least spicy (average value 3.25).

In the evaluation of color, Examples 1, 3 and 4 were almost similar, and the score of Example 3 was the highest (average 3.65) and the result of Example 2 was the worst (average 2.85).

For the overall preference, Example 4 had the best evaluation with an average value of 4.2, and Example 2 and Example 3 had an average value of 2.7 and 2.85 with the lowest preference.

Through this process, it can be seen that the sweet potatoes are added to the first mixture of kochujang without aging in the manufacturing process of kochujang, or when the kochujang is matured together with the first mixture of kochujang, the acidity remains and the kochujang flavor becomes stronger and the sweetness becomes stronger. Especially, when the raw flour is added, the color of the flour is also lowered due to the unique color of the flour. With regard to the overall preference, the most preferred flavor of the barley kochujang prepared according to the method of the present invention in which the sweetness and the pungent taste are in harmony with moderate sour taste.

[Example]

The method for producing the barley kochujang described above will be described in more detail with reference to specific examples.

10 kg of barley, 10 kg of barley, 7 kg of red pepper powder, 5 kg of sugar, 6 kg of sulfur sugar, and 5 kg of sun salt are prepared. 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, boiled soy beans are mixed with sun-dried salt to make a mixture of sparkling water. After washing the soybeans cleanly, they are poured into water for about 8 to 12 hours, so that the soybeans and water are 1: 1.8 based on the weight of the dried soybeans Boil in water to make puddle water. Boil the soybeans so lightly that the color of the soybean is light brown, and make a thick brown watery goblet. Pour water 4 kg of sun salt into 25 kg of water to make a mixture of pouring water. The water used to make the sparkling water may be a weakly alkaline reducing water.

10 kg of fermented barley and 29 kg of a mixture of goblet water are placed in a container and mixed well. Then, 4.5 kg of meju powder, 5 kg of red pepper powder, and 1 kg of sun salt are mixed to prepare a first mixture. The resulting primary mixture is aged at room temperature for 2 to 3 days for a short period of time and then aged for 6 to 7 months in a jar.

Here, Meju flour is made with soybean and wheat. To prepare meju powder, boil dry soybeans and water at a ratio of 1: 1.8 for 2 hours, add wheat, mix and boil for 3 to 4 hours. After fermenting a mixture of boiled soybeans and wheat, dry them thoroughly in the sun and grind them. In this example, 3 kg of wheat was used for 3 kg of soybean.

Red pepper powder is pre-colored and spicy in autumn, picked and washed thoroughly, and then crushed twice to crush the fine red pepper powder.

Next, to prepare the dalay enzyme, 10 kg of Dulaya were cleanly washed, the water was removed, and the mixture was immersed in a jar. Then, 5 kg of peach and 6 kg of sulfur sugar were mixed and the mixture heated to 50 to 60 ° C was completely cooled. Pour. A jar containing a mixture of sweet potato, sugar, and yellow sugar is matured for 40 days in a shady, cool place.

Mixed aging enzyme and red pepper powder are mixed with the primary mixture aged for 6 ~ 7 months to make a dichotomous mixture. Mix the aged primary mixture with the mixture of the dallae enzyme and the red pepper powder, cover the container for about 10 days, and keep stirring for 3-5 days. You can check the salinity of kochujang and adjust salinity by adding sun salt according to your preference. When the first care is over, the prepared kochujang is put into a jar, put on cloth, tied with rubber band, cover and keep. When the sun is good, open the lid and put it in the sun and mature for about 10 months.

In the present invention, a mixture of meju powder and red pepper powder is first aged and then added with a dalla enzyme, which can suppress the sour taste of sweet sorghum to be strong, and the rich taste of the red pepper paste can be saved.

Meanwhile, in order to produce spicy kochujang according to preference, it is necessary to use red pepper powder of Cheongyang red pepper or to increase the content of red pepper powder and to add a lot of glutinous rice in order to dilute the red pepper paste, Adjust the amount.

On the other hand, Kochujang produced by using barley as a starch is eaten as much as ssamjang, and it becomes a special food.

According to the present invention, the multiparty kochujang according to the present invention can be obtained by agarizing the first mixture of kochujang without mixing it directly in the preparation process of kochujang, then making the second mixture by mixing the dalla enzyme, The sour taste of the pepper paste can be prevented from deteriorating and the proper acidity, sweet taste and hot taste can be harmonized.

In addition, fermented traditional fermented fruit, kochujang, was added to improve health and taste. Accordingly, it is anticipated that the addition of the fruit enzyme enhances the acceptance of teas and twenties by supplementing the strong flavor of the traditional red pepper paste according to the present invention.

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 (7)

Fermenting barley after steaming;
Boiling the soybean beans to cool and mix with the sun-salt to make a sparkling water mixture;
Mixing the fermented barley, the sparkling water mixture, meju powder, red pepper powder, and sun salt to prepare a first mixture and aging; And
Mixing a mixture of a dallae enzyme and red pepper powder with the primary mixture to prepare a secondary mixture, and aging the mixture. 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,
Wherein the sparkling water mixture is prepared by mixing 16 to 20 parts by weight of a salt of the sun to 100 parts by weight of soybean boiled water. 3. The method according to claim 1 or 2,
The meju powder
Boiling the soybeans;
Mixing the wheat into the boiled soybeans and boiling them further;
Fermenting the boiled mixture of soybeans and wheat; And
Drying a mixture of the fermented soybean and wheat, and then grinding the mixture. 3. The method according to claim 1 or 2,
The above-
A step of putting the dalra into a jar;
The legs are mixed with sugar and yellow sugar;
And adding a mixture of the above-mentioned saccharide and the above-mentioned yellow sugar in a jar containing the above-mentioned sweetener, and aging the mixture. 3. The method according to claim 1 or 2,
Wherein the salting is controlled by adding a salt of mannitol in the step of aging the secondary mixture. A multipurpose barley hot pepper paste prepared by the process for producing a multiparty barley hot pepper paste according to claim 1 or 2.

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