KR20200129886A - Composition of traditional red pepper paste using natural fermented species and it's manufacturing method - Google Patents
Composition of traditional red pepper paste using natural fermented species and it's manufacturing method Download PDFInfo
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Abstract
Description
본 발명은 고추장 조성물 및 이를 제조하는 방법에 관한 것으로, 특히 곡물로 제조되는 천연 발효종에 의해 고추장이 단맛을 가지도록 하면서 풍미를 더할 수 있도록 한 천연 발효종을 이용한 전통 고추장 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a red pepper paste composition and a method of manufacturing the same, and in particular, to a traditional red pepper paste composition using a natural fermented species and a method of manufacturing the same, in which the red pepper paste has a sweet taste and flavor can be added by natural fermented species made of grain. About.
고추장은 우리나라 전통 장류의 하나로서, 우리의 식생활에 큰 영향을 끼치고 있으며, 최근에는 가정에 직접 만들어 섭취하기보다는 주로 시중에서 시판되는 고추장을 구매하여 섭취하는 경우가 증가하고 있다.Gochujang is one of Korea's traditional pastes, and has a great influence on our diet. Recently, the cases of purchasing and ingesting gochujang are increasing, rather than making them at home.
이러한 고추장을 제조하는 과정의 예로서, 고두밥을 지어서 고춧가루, 소금, 물, 메주 등과 혼합하여 발효시키는데, 이때 제조되는 고추장에 단맛을 내기 위하여 통상 엿기름을 혼합하여 저온숙성하게 된다.As an example of the process of manufacturing such gochujang, godubap is cooked and fermented by mixing red pepper powder, salt, water, meju, etc., and malt is usually mixed and aged at low temperature to give the prepared gochujang a sweet taste.
그런데, 종래의 기술은 고추장에 인위적으로 단맛을 내기 위하여 엿기름을 혼합하여 발효시킴으로써 고추장 고유의 풍미를 떨어뜨리는 문제점이 있었다.However, the conventional technology has a problem of deteriorating the unique flavor of gochujang by mixing and fermenting malt in order to artificially sweeten the gochujang.
<선행기술문헌><Prior technical literature>
1. 등록특허 제10-0914512호1. Registered Patent No. 10-0914512
(고추장용 원재료 조성물 제조방법) (Method of manufacturing raw material composition for red pepper paste)
2. 등록특허 제10-1826150호2. Registered Patent No. 10-1826150
(저염 고추장 조성물 및 그 제조방법) (Low-salt red pepper paste composition and its manufacturing method)
따라서, 본 발명은 상기의 문제점을 해결하기 위하여, 팥과 흑미, 쌀, 그리고 강황에 의해 천연발효종을 제조한 다음, 그 천연발효종에 의해 당화물을 제조하고, 제조된 당화물에 고추분을 첨가하여 전통 고추장을 제조하는 천연 발효종을 이용한 전통 고추장 조성물 및 그 제조방법을 제공하는데 그 목적이 있다.Therefore, in order to solve the above problems, the present invention prepares a natural fermented species from red beans, black rice, rice, and turmeric, and then prepares a saccharified product from the natural fermented species, and red pepper powder It is an object of the present invention to provide a traditional red pepper paste composition and a method of manufacturing the same, using natural fermented species to prepare traditional red pepper paste by adding.
상기의 목적을 달성하기 위한 본 발명에 따른 천연 발효종을 이용한 전통 고추장 조성물은,Traditional red pepper paste composition using natural fermented species according to the present invention for achieving the above object,
온숙된 팥가루, 흑미가루, 쌀가루, 강황가루가 혼합되어 발효된 천연발효종에 고두밥, 소금, 물, 메주가 혼합된 후 숙성되어 당화물을 형성하고, 상기 당화물에 조청과 고추분이 혼합되어 숙성된 것을 특징으로 한다.Warm-boiled red bean powder, black rice powder, rice powder, and turmeric powder are mixed with fermented natural fermented species, mixed with godubap, salt, water, and meju, and then aged to form saccharified products. It is characterized by being aged.
또한, 상기 천연발효종은 팥가루, 흑미가루, 쌀가루, 강황가루는 각각 1:1:1:1의 중량비율로 혼합되고, In addition, the natural fermented species are mixed with red bean powder, black rice powder, rice powder, and turmeric powder in a weight ratio of 1:1:1:1, respectively,
상기 당화물은 고두밥 45~65 중량부, 소금 5~14 중량부, 물 22~32 중량부, 메주 6~10 중량부, 상기 천연발효종 0.5~3 중량부가 혼합되며,The saccharified product is mixed with 45 to 65 parts by weight of godubap, 5 to 14 parts by weight of salt, 22 to 32 parts by weight of water, 6 to 10 parts by weight of meju, 0.5 to 3 parts by weight of the natural fermented species,
상기 당화물 55~65 중량부에 조청 25~32 중량부와 고추분 10~15 중량부가 혼합된다. 55 to 65 parts by weight of the saccharified product is mixed with 25 to 32 parts by weight of jocheong and 10 to 15 parts by weight of red pepper powder.
그리고, 천연 발효종을 이용한 전통 고추장 제조방법은, And, the traditional red pepper paste manufacturing method using natural fermented species,
온숙된 팥가루와 흑미가루, 쌀가루, 강황가루를 각각 1:1:1:1의 중량비율로 혼합하여 함수율 40%가 되도록 자연상태에서 탈수시킨 다음 직경 5~7cm가 되도록 뭉쳐서 23~27℃의 온도에서 7~20일 간 발효시켜 천연발효종을 제조하는 제1과정;Warm-boiled red bean powder, black rice powder, rice powder, and turmeric powder are mixed in a weight ratio of 1:1:1:1 and dehydrated in nature so that the moisture content is 40%, and then aggregated to a diameter of 5-7cm, The first process of producing a natural fermented species by fermenting at a temperature for 7 to 20 days;
상기 천연발효종 0.5~3 중량부를 물 10~12 중량부에 5~12시간 담궈 용출시킨 다음 가라앉은 침전물을 제거하는 제2과정;A second process of immersing 0.5 to 3 parts by weight of the natural fermented species in 10 to 12 parts by weight of water for 5 to 12 hours to elute, and then removing the settled precipitate;
고두밥 45~65 중량부, 소금 5~14 중량부, 물 12~20 중량부, 메주 6~10 중량부, 상기 천연발효종을 용출한 물 10~12 중량부를 혼합한 다음 23~27℃의 온도에서 70~100일 간 숙성시켜 당화물을 제조하는 제3과정;45 to 65 parts by weight of godubap, 5 to 14 parts by weight of salt, 12 to 20 parts by weight of water, 6 to 10 parts by weight of meju, 10 to 12 parts by weight of water eluted with the natural fermented species are mixed, and then at a temperature of 23 to 27°C The third process of producing sugar by aging for 70 to 100 days;
상기 숙성된 당화물을 1~2시간 중탕으로 가열하는 제4과정;A fourth process of heating the aged saccharified product in a water bath for 1 to 2 hours;
상기 중탕된 당화물 55~65 중량부, 조청 25~32 중량부, 고추분 10~15 중량부를 혼합한 다음 상온 상태에서 2~3일간 자연 냉각시키는 제5과정;으로 이루어진 것을 특징으로 한다.It characterized in that it consists of; a fifth step of mixing 55 to 65 parts by weight of the saccharified product, 25 to 32 parts by weight of jocheong, and 10 to 15 parts by weight of red pepper powder, and then naturally cooling for 2 to 3 days at room temperature.
이와 같은 본 발명은 엿기름 대신에 천연발효종을 첨가하여 고추장의 단맛을 내도록 함으로써 자극적이지 않으면서 풍미가 증가하는 장점이 있다.The present invention has the advantage of increasing the flavor without being irritating by adding a natural fermented species instead of malt to give out the sweet taste of gochujang.
또한, 본 발명에 의해 제조되는 천연발효종은 강황을 함유함으로써 항염증 및 해독 작용을 하여 건강에 매우 이로운 장점이 있다.In addition, the natural fermented species produced by the present invention contain turmeric, which has anti-inflammatory and detoxifying effects, which is very beneficial to health.
도1은 본 발명에 의해 천연발효종의 사진.
도2는 천연발효종을 물에 용출시킨 사진.
도3은 본 발명에 의해 제조된 전통고추장 사진.
도4는 본 발명의 천연 발효종을 이용한 전통 고추장 제조방법을 나타낸 도.1 is a photograph of a natural fermented species according to the present invention.
Figure 2 is a photograph of the natural fermented species eluted in water.
Figure 3 is a photograph of a traditional red pepper paste prepared by the present invention.
Figure 4 is a view showing a method of manufacturing a traditional gochujang using natural fermented species of the present invention.
전술한 목적, 특징 및 장점은 첨부된 도면을 참조하여 상세하게 후술되며, 이에 따라 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명의 기술적 사상을 용이하게 실시할 수 있을 것이다. The above-described objects, features, and advantages will be described later in detail with reference to the accompanying drawings, and accordingly, one of ordinary skill in the art to which the present invention pertains will be able to easily implement the technical idea of the present invention.
본 발명을 설명함에 있어서 본 발명과 관련된 공지 기술에 대한 구체적인 설명이 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 상세한 설명을 생략한다.In describing the present invention, if it is determined that a detailed description of known technologies related to the present invention may unnecessarily obscure the subject matter of the present invention, a detailed description will be omitted.
본 발명에서 사용되는 용어는 본 발명에서의 기능을 고려하면서 가능한 현재 널리 사용되는 일반적인 용어들을 선택하였으나, 이는 당 분야에 종사하는 기술자의 의도 또는 판례, 새로운 기술의 출현 등에 따라 달라질 수 있다. The terms used in the present invention have been selected from general terms that are currently widely used while considering functions in the present invention, but this may vary depending on the intention or precedent of a technician working in the field, the emergence of new technologies, and the like.
또한, 특정한 경우는 출원인이 임의로 선정한 용어도 있으며, 이 경우 해당되는 발명의 설명 부분에서 상세히 그 의미를 기재할 것이다. In addition, in certain cases, there are terms arbitrarily selected by the applicant, and in this case, the meaning of the terms will be described in detail in the description of the corresponding invention.
따라서 본 발명에서 사용되는 용어는 단순한 용어의 명칭이 아닌, 그 용어가 가지는 의미와 본 발명의 전반에 걸친 내용을 토대로 정의되어야 한다.Therefore, the terms used in the present invention should be defined based on the meaning of the term and the overall contents of the present invention, not a simple name of the term.
이하, 첨부 도면을 참조하여 본 발명의 실시 예를 상세하게 설명한다. Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
그러나, 다음에 예시하는 본 발명의 실시 예는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 다음에 상술하는 실시 예에 한정되는 것은 아니다. However, the embodiments of the present invention exemplified below may be modified in various forms, and the scope of the present invention is not limited to the embodiments described below.
본 발명의 실시 예는 당업계에서 통상의 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위하여 제공되어지는 것이다.The embodiments of the present invention are provided to more completely describe the present invention to those of ordinary skill in the art.
본 발명은 온숙된 팥가루, 흑미가루, 쌀가루, 강황가루를 혼합한 천연발효종을 제조하고, 고두밥, 소금, 물, 메주에 상기 천연발효종을 혼합하여 숙성시킴으로써 당화물을 형성하며, 이후, 상기 당화물에 조청과 고추분을 혼합하여 숙성시켜 전통 고주장을 제조하게 된다.In the present invention, a natural fermented species is prepared by mixing warm red bean powder, black rice powder, rice powder, and turmeric powder, and the natural fermented species are mixed with godubap, salt, water, and meju to form a saccharified product, and then, A traditional gojujang is prepared by mixing and aging jocheong and red pepper powder in the saccharified product.
이때, 상기 천연발효종은 팥가루, 흑미가루, 쌀가루, 강황가루가 각각 1:1:1:1의 중량비율로 혼합되고, 상기 당화물은 고두밥 45~65 중량부, 소금 5~14 중량부, 물 22~32 중량부, 메주 6~10 중량부, 상기 천연발효종 0.5~3 중량부가 혼합되며, 상기 당화물 55~65 중량부에 조청 25~32 중량부와 고추분 10~15 중량부가 혼합되어 최종적으로 전통 고추장이 제조된다. At this time, the natural fermented species are mixed with red bean powder, black rice powder, rice powder, and turmeric powder in a weight ratio of 1:1:1:1, respectively, and the saccharified product is 45-65 parts by weight of godubap, 5-14 parts by weight of salt , 22 to 32 parts by weight of water, 6 to 10 parts by weight of meju, 0.5 to 3 parts by weight of the natural fermented species are mixed, and 25 to 32 parts by weight of jocheong and 10 to 15 parts by weight of red pepper powder are mixed with 55 to 65 parts by weight of the saccharified product. After mixing, traditional gochujang is prepared.
1. 천연발효종 제조1. Manufacture of natural fermented species
본 발명은 팥가루와 흑미가루, 쌀가루, 강황가루을 혼합하여 천연발효종을 먼저 제조하게 되는데, 풍미가 뛰어난 팥가루를 5시간 이상 불린 다음 끓는 물에 삶아서 온숙하게 되고, 이후 100~150 메시 정도의 입자 크기를 갖도록 곱게 갈아서 분쇄하게 된다.In the present invention, a natural fermented species is first prepared by mixing red bean powder, black rice powder, rice powder, and turmeric powder. After soaking red bean powder with excellent flavor for 5 hours or more, it is boiled in boiling water to become warm, and then about 100-150 mesh It is finely ground and pulverized to have a particle size.
흑미가루와 쌀가루는 깨끗히 세척한 다음 물에 담가 3시간 불리게 되고, 이후 70~100 메시 정도의 입자 크기를 갖도록 곱게 갈아서 분쇄하게 되는데, 이는 쌀 알갱이가 약간 있는 정도로 분쇄하게 된다.The black rice flour and rice flour are washed clean, soaked in water and soaked for 3 hours, and then finely ground to have a particle size of about 70 to 100 mesh and pulverized, which is crushed to the extent that there are a few grains of rice.
강황가루는 황산화력이 강하고, 면역력을 증가시키며, 또한 천연향신료로서 이 또한 풍미를 증가시키게 된다.Turmeric powder has strong sulfation power, increases immunity, and is a natural spice, which also increases flavor.
아울러, 항염증 및 해독 작용을 하여 인체에 좋은 영향을 끼친다.In addition, it has an anti-inflammatory and detoxifying effect and has a good effect on the human body.
분쇄된 팥가루와 흑미가루, 쌀가루, 그리고 강황가루를 1:1:1:1의 중량비율로 혼합한 다음 건조기 또는 자연상태에서 함수율이 40%가 될 때까지 건조시키게 되며, 이후 도1의 사진에서와 같이 직경 5~7cm의 오리알 정도 크기로 뭉쳐서 발효기에서 발효시키게 된다.The pulverized red bean powder, black rice powder, rice powder, and turmeric powder are mixed in a weight ratio of 1:1:1:1, and then dried in a dryer or in a natural state until the moisture content reaches 40%, and then the photo of FIG. As in the above, it is aggregated into duck eggs with a diameter of 5-7cm and fermented in a fermentor.
이때 발효기에서는 23~27℃의 온도 바람직하게는 25℃의 온도에서 7~20일간 발효시키게 됨으로써 표면은 딱딱하고, 내부는 습기를 머금어 부드러운 상태가 되어 균주가 내부로 파고들면서 발효가 이루어지게 된다.In this case, the fermenter is fermented for 7 to 20 days at a temperature of 23 to 27°C, preferably at 25°C, so that the surface is hard and the inside becomes soft with moisture so that the strain penetrates into the inside, and fermentation is performed.
이러한 과정을 통해서 천연발효종이 제조된다.Through this process, natural fermented species are produced.
2. 당화물 제조2. Sugar Cargo Manufacturing
상기에서 제조된 천연발효종을 이용하여 당화물을 제조하게 되는데, 찹쌀 또는 쌀을 이용하여 고슬하게 고두밥을 지은 다음, 고두밥 45~65 중량부, 소금 5~14 중량부, 물 22~32 중량부, 메주 6~10 중량부, 상기에서 제조된 천연발효종 0.5~3 중량부를 혼합하게 된다.The saccharified product is prepared using the natural fermented species prepared above. After making godubap with glutinous rice or rice, 45-65 parts by weight of godubap, 5-14 parts by weight of salt, 22-32 parts by weight of water , Meju 6 to 10 parts by weight, 0.5 to 3 parts by weight of the natural fermented species prepared above are mixed.
이때, 천연발효종은 도2의 사진에서와 같이 상기에서 혼합된 물 22~32 중량부 중 10~12 중량부에 5~12시간 정도 담궈서 용출 즉 우려내게 되고, 바닥에 가라앉은 침전물을 제거하여 순수하게 천연발효종이 용출된 물만을 혼합시키게 된다.At this time, the natural fermented species are immersed in 10 to 12 parts by weight of the water mixed in the above 22 to 32 parts by weight for 5 to 12 hours as shown in the photo of Fig. 2 to be eluted, that is, brewed, and the sediment settled on the floor is removed. Only water from which purely natural fermented species have been eluted is mixed.
이는 바닥의 침전물을 제거하고 순수하게 균주가 포함된 용출액 만을 사용함으로써 침전물에 의한 잡냄새를 제거하여 깔끔한 단맛을 내기 위함이다. This is to remove the sediment from the bottom and remove the odor caused by the sediment by using only the eluent containing the strain purely to give a clean sweet taste.
고두밥은 바람직하게 55 중량부, 소금은 9 중량부, 물은 천연발효종을 용출하기 위한 물을 포함하여 27 중량부, 메주는 8 중량부, 천연발효종은 1 중량부가 혼합될 수 있다.Godubap is preferably 55 parts by weight, salt is 9 parts by weight, water is 27 parts by weight including water to elute natural fermented species, meju is 8 parts by weight, and natural fermented species may be mixed with 1 part by weight.
이러한 혼합물은 믹서를 이용하여 혼합한 다음 25℃의 숙성발효조에서 70~100일간 숙성시키게 되는데, 숙성과정에서 천연발효종이 고두밥의 전분을 당분으로 변화시킴으로써 풍미가 가득한 천연의 단맛을 갖는 당화물이 제조된다.These mixtures are mixed with a mixer and then aged for 70 to 100 days in a fermentation tank at 25°C. During the aging process, natural fermented species change the starch of godubap into sugar to produce saccharified products with a natural sweet taste full of flavor. do.
이는 종래와 같이 단맛을 내기 위하여 투입하는 엿기름 대신에 천연발효종에 의해 단맛을 내도록 함으로써 자극적이지 않으면서도 풍미가 가득한 당화물이 제조되는 것이다.This is to produce a saccharified product that is not irritating and full of flavor by making it sweet by natural fermented species instead of malt that is added to produce sweetness as in the prior art.
또한, 소금은 3개월 이상 숙성된 소금을 사용함으로써, 쓴맛을 제거하고 염도가 낮도록 한다.In addition, by using salt aged for 3 months or more, bitter taste is removed and the salinity is low.
그리고, 상기 숙성된 천연발효종을 1~2시간 중탕가열함으로써 숙성과정 중에 유입된 잡균을 살균하게 되며, 이러한 중탕가열에 의해 풍미가 더욱 풍부하게 된다.In addition, by heating the aged natural fermented species in a deep bath for 1 to 2 hours, various bacteria introduced during the aging process are sterilized, and the flavor is further enriched by the bath heating.
3. 고추장 제조3. Gochujang manufacturing
상기의 중탕된 당화물에 조청과 고추분을 혼합하여 전통 고추장을 제조하는데, 상기 당화물 55~65 중량부에 조청 25~32 중량부, 그리고 고추분을 10~15 중량부를 믹서에 의해 혼합한 다음 이후 상온에서 2~3일간 자연냉각시킴으로써 도3의 사진에서와 같이 전통 고추장이 제조되는 것이다.To prepare a traditional gochujang by mixing jocheong and red pepper powder with the saccharified saccharified above, 25-32 parts by weight of jocheong and 10-15 parts by weight of red pepper powder are mixed with a mixer to 55-65 parts by weight of the saccharide. Then, after the natural cooling at room temperature for 2 to 3 days, traditional red pepper paste is manufactured as shown in the picture in FIG. 3.
상기 당화물에 고추분을 혼합하는 경우에 고추의 맵고 강한 맛 때문에 거부감이 들 수 있으나 조청을 혼합함으로써 이를 완화시켜 부드러우면서도 고추의 풍미를 살리게 되는 것이다.When the red pepper powder is mixed with the saccharified product, a feeling of rejection may be caused due to the spicy and strong taste of the red pepper, but by mixing the jocheong, this is alleviated and the flavor of the red pepper is saved while being soft.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시 예일뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. As described above, specific parts of the present invention have been described in detail, and for those of ordinary skill in the art, it is obvious that these specific techniques are only preferred embodiments, and the scope of the present invention is not limited thereby. something to do.
따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다.Accordingly, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.
Claims (3)
Warm-boiled red bean powder, black rice powder, rice powder, and turmeric powder are mixed with fermented natural fermented species, mixed with godubap, salt, water, and meju, and then aged to form saccharified products. Traditional red pepper paste composition using natural fermented species, characterized in that aged.
상기 당화물은 고두밥 45~65 중량부, 소금 5~14 중량부, 물 22~32 중량부, 메주 6~10 중량부, 상기 천연발효종 0.5~3 중량부가 혼합되며,
상기 당화물 55~65 중량부에 조청 25~32 중량부와 고추분 10~15 중량부가 혼합된 것을 특징으로 하는 천연 발효종을 이용한 전통 고추장 조성물.
The method of claim 1, wherein the natural fermented species are mixed with red bean powder, black rice powder, rice powder, and turmeric powder in a weight ratio of 1:1:1:1, respectively,
The saccharified product is mixed with 45 to 65 parts by weight of godubap, 5 to 14 parts by weight of salt, 22 to 32 parts by weight of water, 6 to 10 parts by weight of meju, 0.5 to 3 parts by weight of the natural fermented species,
Traditional red pepper paste composition using natural fermented species, characterized in that 25 to 32 parts by weight of jocheong and 10 to 15 parts by weight of red pepper powder are mixed with 55 to 65 parts by weight of the saccharide.
상기 천연발효종 0.5~3 중량부를 물 10~12 중량부에 5~12시간 담궈 용출시킨 다음 가라앉은 침전물을 제거하는 제2과정;
고두밥 45~65 중량부, 소금 5~14 중량부, 물 12~20 중량부, 메주 6~10 중량부, 상기 천연발효종을 용출한 물 10~12 중량부를 혼합한 다음 23~27℃의 온도에서 70~100일 간 숙성시켜 당화물을 제조하는 제3과정;
상기 숙성된 당화물을 1~2시간 중탕으로 가열하는 제4과정;
상기 중탕된 당화물 55~65 중량부, 조청 25~32 중량부, 고추분 10~15 중량부를 혼합한 다음 상온 상태에서 2~3일간 자연 냉각시키는 제5과정;으로 이루어진 것을 특징으로 하는 천연 발효종을 이용한 전통 고추장 제조방법.Warm-boiled red bean powder, black rice powder, rice powder, and turmeric powder are mixed in a weight ratio of 1:1:1:1 and dehydrated in nature so that the moisture content is 40%, and then aggregated to a diameter of 5-7cm, The first process of producing a natural fermented species by fermenting at a temperature for 7 to 20 days;
A second process of immersing 0.5 to 3 parts by weight of the natural fermented species in 10 to 12 parts by weight of water for 5 to 12 hours to elute and then removing the settled precipitate;
45 to 65 parts by weight of godubap, 5 to 14 parts by weight of salt, 12 to 20 parts by weight of water, 6 to 10 parts by weight of meju, 10 to 12 parts by weight of water eluted with the natural fermented species are mixed, and then at a temperature of 23 to 27°C The third process of producing sugar by aging for 70 to 100 days;
A fourth process of heating the aged saccharified product in a water bath for 1 to 2 hours;
A fifth process of mixing 55 to 65 parts by weight of the saccharified product, 25 to 32 parts by weight of jocheong, and 10 to 15 parts by weight of red pepper powder, followed by natural cooling at room temperature for 2 to 3 days; Traditional red pepper paste manufacturing method using species.
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| KR20120056076A (en) * | 2010-11-24 | 2012-06-01 | 추미랑 | Manufacturing method for hop pepper paste using turmeric |
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