KR20230012142A - Method for manufacturing red chilli-pepper paste using fermentation greenplum and the fermentation red chilli-pepper paste paste manufactured thereby - Google Patents

Abstract

The present invention relates to a method for producing fermented plum-flavored red pepper paste and fermented plum-flavored red pepper paste produced using the same. The method for producing fermented plum-flavored red pepper paste of the present invention comprises: a first step of producing crushed plums by filtering a plum liquid prepared three months after mixing plums and sugar and crushing the obtained sugared plums; a second step of producing a monosaccharide hydrolysate by adding water to a disaccharide and applying heat; a third step of producing a fermented plum liquid by adding the monosaccharide hydrolysate of the second step to the crushed plums of the first step, storing a mixture at 20-30℃ for 7-9 months, and then filtering the same; and a step 4 of producing fermented plum red pepper paste by adding and mixing red pepper paste and a Cudrania fruit fermentation extract to the fermented plum liquid. According to the present invention, the fermented plum-flavored red pepper paste contains a large amount of functional ingredients using fermented plums, and can be produced without adding additional vinegar. In addition, the fermented plum-flavored red pepper paste is easy to store for a long time by using ingredients with antibacterial properties.

Description

Method for manufacturing red chilli-pepper paste using fermentation greenplum and the fermentation red chilli-pepper paste paste manufactured thereby}

The present invention relates to a method for manufacturing fermented plum vinegar sauce and fermented plum vinegar sauce prepared using the same. , It relates to fermented plum chogochujang that is easy to store for a long time by using materials with antibacterial activity.

Chogochujang is a seasoning food prepared by well-balancing the spicy taste of red pepper paste and garlic, the sour taste of vinegar, and the sweetness of sugar.

Recently, as the dietary culture has improved, interest in health and nutrition has increased, including not only general foods, but also red pepper paste, which is added to these foods, and various palatability, functionality, and quality are required.

Plums are one of the food ingredients that have been used as food and medicine since ancient times. These plums contain a lot of calcium, vitamins, and organic acids, so they help calcium absorption and strengthen bones, so they are good for osteoporosis, and are good for hangovers, migraines, anemia, and motion sickness. It is also effective against melasma, and is known to have an excellent detoxifying effect and can prevent food poisoning by increasing acidity in the stomach when eaten in summer, when food poisoning is common.

In recent years, various studies have been conducted to manufacture functional chogochujang using these plums. As related prior arts, Publication No. 10-2004-0052544 (Chogochujang with plum extract added and method for manufacturing the same) and Publication No. 10-2012-0064875 (Method for manufacturing vinegared plum vinegar) and the like are known.

However, as the plum vinegar paste simply uses plum extract or pickled plums as it is, chemical vinegar must be used separately, and the ability to prevent contamination of germs in general red pepper paste has a low long-term storage stability. There are problems such as using a separate preservative for

1. Republic of Korea Patent Registration No. 10-2004-0052544 'Chogochujang with plum extract added and manufacturing method thereof' 2. Republic of Korea Patent Registration No. 10-2012-0064875 'Method for manufacturing plum vinegar red pepper paste'

An object of the present invention is to use fermented plums to contain a large amount of functional ingredients and to prepare vinegared red pepper paste without adding additional vinegar, and to prepare fermented plum vinegared pepper paste that is easy to store for a long time by using ingredients having antibacterial activity, and It is to provide a fermented plum chogochujang prepared using this.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those skilled in the art from the description below. There will be.

In order to achieve the above object, the method for producing fermented plum vinegar paste of the present invention is to produce crushed plum by filtering the plum liquid obtained after 3 months of mixing plum and sugar and crushing the obtained sugar-pickled plum. 1st step, 2nd step of preparing monosaccharide hydrolysate by adding water to disaccharides and applying heat, 7-9 months at 20-30 ° C after adding monosaccharide hydrolyzate of the 2nd step to the plum lysate of the 1st step It is characterized by including a third step of preparing fermented plum liquid by filtering after storage for a period of time, and a fourth step of preparing fermented plum vinegar by adding and mixing red pepper paste and fermented extract of Cudrania mulberry fruit into the fermented plum liquid.

In addition, when preparing the monosaccharide hydrolyzate in the second step, the disaccharide and water are mixed in a weight ratio of 1: 10 to 30, and then treated at 100 to 150 ° C. for 3 to 5 hours.

In addition, the monosaccharide hydrolyzate of the second step is characterized in that fructose and glucose are composed in a weight ratio of 1:4 to 5.

In addition, the fourth step of the fermented extract of the fruit of the Cudrania mulberry tree is immersed in a mixed solution consisting of a diluted solution composed of water and oligosaccharides, Bacillus amyloliquefiens culture medium, microcrystalline cellulose and dextrin, fermented, and then extracted It is characterized by its manufacture.

According to the present invention, fermented plum vinegar contains a large amount of functional ingredients and can be prepared without adding vinegar, and fermented plum vinegar paste is easy to store for a long period of time by using materials having antibacterial activity, and Fermented plum chogochujang prepared using this is provided.

1 is a diagram showing a step-by-step method for producing fermented plum vinegar paste of the present invention.
Figure 2 is a view showing a method for producing a fermentation extract (S41) of the fermented plum fruit of the present invention applied in the production of fermented plum vinegar paste.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to a method for producing fermented plum vinegar and red pepper paste, and will be described in detail based on the bar shown in FIG. 1 as follows.

<Production step of fermented plum vinegar red pepper paste of the present invention>

1. Step 1: Production of crushed plums (S10)

This step is characterized by mixing plums and sugar, filtering the plum liquid made after 3 months, and crushing the sugar-pickled plums to produce crushed plums.

To explain, what is commonly called plum liquid refers to a liquid obtained by mixing plum and sugar at a weight ratio of 1: 1 to 2 and then storing for about 3 months. In the present invention, the sugared plum remaining after preparing the plum liquid is used. It is characterized by

These sugared plums correspond to the pulp, and these plum pulps contain catechinic acid, which has strong detoxifying and bactericidal effects, and is known to increase intestinal sterilization to prevent intestinal inflammation and abnormal fermentation.

Therefore, although some functional ingredients are discharged through the plum liquid manufacturing process, the type and content of functional ingredients remaining in the plum pulp itself are significantly higher. In order to do this, it is preferable to apply it in the form of crushed material. At this time, it is most preferable that the particle size of the crushed material is 100 to 200 μm, and if the particle size is less than 100 μm, the fermentation process will be slow when preparing the fermented plum liquid, and if it exceeds 200 μm, the particle size is prepared It is not economically feasible because a separate cost is consumed for it.

2. Second step: monosaccharide hydrolyzate production step (S20)

In this step, it is characterized in that monosaccharide hydrolyzate is produced by adding water to disaccharide and then applying heat.

To explain, the disaccharide is one in which two monosaccharide molecules are dehydrated through a condensation reaction to form a glycosidic linkage and are connected to each other, and include sugar, maltose, lactose, etc., and more preferably sugar Preferably, the sugar is a combination of glucose (glucose) and fructose (fructose).

These disaccharides are made from one molecule to two molecules of monosaccharide by hydrolysis, and at this time, the hydrolysis treatment conditions play a very important role in naturally fermenting plums.

In other words, when the disaccharide and water are mixed at a weight ratio of 1:10 to 30, and then treated at 100 to 150 ° C. for 3 to 5 hours, the fructose and glucose are mixed at a weight ratio of 1: 4 to 5, which is It is naturally fermented without bacterial treatment so that the fermented plum liquid has a pH of 3 to 4 and is acidified.

At this time, when the water content is less than 10 weight ratio, it is difficult to smoothly separate the disaccharides, and when the weight ratio exceeds 30 weight ratio, it becomes too diluted and it is difficult to acidify later.

In addition, when the treatment is performed at less than 100 ° C or less than 3 hours, the disaccharide is not completely separated into monosaccharides, making natural fermentation difficult. will adversely affect

3. Step 3: Manufacturing fermented plum liquid (S30)

In this step, the monosaccharide hydrolyzate of the second step is added to the plum shredded product of the first step, stored at 20 to 30 ° C for 7 to 9 months, and then filtered to produce a fermented plum liquid. is characterized in that the monosaccharide hydrolyzate is added to the plum shredder at a weight ratio of 1: 2 to 4.

At this time, when the content of the monosaccharide hydrolyzate is less than 2 weight ratio, the content is too small, so that natural fermentation does not occur properly, and when it exceeds 4 weight ratio, the sweetness is too strong due to the excessive content, rather than consumers' preference. There is a risk of dropping it.

The fermented plum liquid prepared in this way has a pH of 3 to 4, so it can be applied as a substitute for general vinegar.

4. 4th step: fermented plum vinegar red pepper paste manufacturing step (S40)

In this step, it is characterized in that fermented plum vinegar is prepared by adding and mixing red pepper paste and kuji mulberry fruit fermentation extract (S41) to the fermented plum liquid.

First, as shown in FIG. 2, the fermented extract of the fruit of the Cudrania mulberry tree is fermented by immersing the fruit of the Cudrania mulberry tree in a mixed solution consisting of a diluted solution composed of water and oligosaccharides, a Bacillus amyloliquepeciens culture medium, microcrystalline cellulose and dextrin, , it is characterized in that it is prepared by extracting it.

To explain, the fruit of the Cudrania mulberry tree is known to contain various functional ingredients such as an immunity enhancing effect, but when used as it is, the taste is bitter or irritating, making it difficult for consumers to use it easily. Therefore, oligosaccharide is added to make it easier for consumers to consume. At this time, the oligosaccharide is characterized in that it is prepared and used in the form of a diluted solution rather than used as it is due to cost and digestive resistance. .

In other words, when the diluent is prepared, when the oligosaccharide is contained in a weight ratio of less than 5 based on 1 weight of the water, the content is too small to add increased sweetness, and consumers' preference is lowered, so additional sugar must be added. When the weight ratio exceeds 10, the unit price increases as the content increases, making it difficult for consumers to easily consume it.

In addition, in this step, in addition to the dilution that enhances the taste, Bacillus amyloliquepheciens culture medium is used to enable extraction of a large amount of functional components of the kkujippong fruit, but microcrystalline cellulose so that the bacteria contained in the culture medium grow well and dextrin are mixed and fermented to maximize the functional components of the kkujippong fruit and at the same time have an antibacterial effect.

In other words, the mixed solution used for fermentation of the kkujimul tree fruit is characterized in that it consists of the diluent, Bacillus amyloliquepheciens culture medium, microcrystalline cellulose, and dextrin, more preferably the diluted liquid based on the total weight of the mixed liquid It is characterized by mixing 65 to 70% by weight of silver, 20 to 25% by weight of the Bacillus amyloliquefiens culture medium, 3 to 10% by weight of the microcrystalline cellulose, and 0.1 to 2% by weight of the dextrin.

At this time, the diluted solution can exhibit a taste that consumers prefer within the above range, and when the content of the diluted solution is less than 65% by weight, the expected sweetness is not added, so there is a risk that consumers' preference will decrease. If the % is exceeded, the blending ratio with other materials does not match, and there is also a risk of reducing consumer preference.

In addition, in this process, the Bacillus amyloliquepheciens culture medium approved for food is applied, and the used Bacillus amyloliquefiens culture medium increases the rutin or GABA component of the fruit of the Cucurbita mulberry tree compared to other strains to increase the immune enhancing effect. By making it possible, these Bacillus amyloliquepeciens strains can be easily sold to anyone from the Korea Institute of Biotechnology and the Korea Microbial Conservation Center.

The culture medium may refer to materials including all materials contained in the culture medium in which the strain is cultured, for example, materials including metabolites or secretions resulting from strain culture, or lysates thereof, and the strain itself is also cultured. may be contained in water. In addition, the culture medium can be cultured according to a method commonly used in the art.

As the medium, a conventional medium may be used, and after inoculating the Bacillus amyloliquepepsiens strain into a liquid medium, it is cultured at 35 to 37 ° C. for 24 to 72 hours to obtain a concentration of 1 × 10 ⁷ CFU / ml or more. It is characterized by preparing a microbial culture medium, more preferably, after inoculating the microbial strain in the liquid medium, and then at 35 ~ 37 ℃ for 24 ~ 72 hours with an aeration of 0.05 ~ 0.4 vvm (vol / vol / min) and It is most appropriate to culture at an agitation speed of 100 to 200 rpm (rotary/min) and an internal pressure of 0.1 to 1 kgf/cm2.

The Bacillus amyloliquefiecian culture solution prepared in this way is characterized in that 20 to 25% by weight is applied based on 100% by weight of the mixed solution, and when it is less than 20% by weight, the content is too small to obtain the desired efficacy of the present invention. If it exceeds 25% by weight, the blending ratio with other materials does not match, so there is a risk that the desired effect of the present invention may not be obtained.

The microcrystalline cellulose is utilized as a medium source of the bacteria, thereby enabling the growth of the bacteria to be maximized. Accordingly, the microcrystalline cellulose is characterized in that 3 to 10% by weight is applied based on 100% by weight of the mixed solution. If it is less than 3% by weight, the content is too small to obtain the effect of increasing bacterial growth, and If the % is exceeded, there is a concern that the present invention may not obtain the desired efficacy because the mixing ratio with other materials does not match.

The dextrin is a generic term for a starch decomposition product, a roasted dextrin decomposition product, or derivatives thereof obtained by decomposing starch or roasted dextrin with an acid or a starch decomposing enzyme such as amylase. Dextrin includes roasted dextrin, digestible dextrin, indigestible dextrin, and their hydrides. These dextrins are particularly rich in fiber and act as an accelerator for discharging wastes as they are when applied, and at the same time, like the microcrystalline cellulose, It allows the growth of the fungus to rise as much as possible.

Therefore, the dextrin is preferably in the range of 0.1 to 2% by weight based on 100% by weight of the total mixture. In the case of dextrin, it is difficult to commercialize it due to its unique taste and aroma.

250 to 300 g of the Cudrania mulberry fruit per 1 liter of the mixed solution thus prepared is immersed, fermented at 20 to 30 ° C. for 30 to 60 days, and then extracted to prepare a fermented cudrania mulberry fruit extract.

At this time, the fermentation conditions are conditions applied for the purpose of maximizing the rutin or GABA component among the functional ingredients of the Cudrania fruit and at the same time having an antibacterial effect. When applied for less than 30 days or less than 24 ° C. If the derivation of functional ingredients is not sufficient and exceeds 60 days or exceeds 30 ° C, there is a risk of component destruction due to the excess.

In addition, as the extraction method, it is preferable to apply brewing or pressed extraction to minimize destruction of functional components.

In this way, the fermentation extract of Cudrania mulberry is added to the prepared fermented plum liquid and red pepper paste and mixed to prepare the fermented plum vinegar paste of the present invention.

At this time, the fermented plum red pepper paste is characterized in that it is prepared by adding 1 to 5 parts by weight of the fermented plum liquid and 10 to 20 parts by weight of the fermented extract of the Cudrania mulberry tree based on 100 parts by weight of the red pepper paste and mixing. If it is contained in less than part, there is a problem that a separate chemical herb must be added because the taste of vinegar red pepper paste itself cannot be felt, and if it is contained in excess of 5 parts by weight, excessive acidity can rather give consumers a sense of rejection.

In addition, when the fermented extract of Cudrania mulberry is mixed at less than 10 parts by weight, the sweetness is weak and there is a problem that additional sugar must be added. will drop

Hereinafter, the present invention will be described in more detail with examples and experimental examples, but these examples and experimental examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1> Preparation of chogochujang 1 using fermented plums

As shown in FIG. 1, plum and sugar are mixed at a weight ratio of 1: 1, and after 3 months, the resulting plum liquid is filtered, the seeds of the sugar-pickled plum obtained are removed, and the remaining pulp is crushed to a size of 100 μm. A lysate was prepared.

Then, 20 kg of water was added to 1 kg of sugar, mixed, and treated at 120° C. for 4 hours to prepare a monosaccharide hydrolyzate.

Then, 300 ml of the monosaccharide hydrolyzate was added to 100 g of the prepared plum crushed product to completely precipitate the plum crushed product, and then stored at 25 ° C. for 8 months and filtered to prepare a fermented plum liquid.

Then, the fruits of the Cudrania mulberry tree were purchased from the market, washed, and then 300 g of the cudra mulberry tree fruit was put into 1 liter of the mixed solution prepared below, immersed, fermented at 25 ° C for 30 days, and then filtered and extracted to obtain a fermented extract of the Cudrania mulberry tree fruit. was manufactured.

At this time, the mixture is 70 ℓ of a diluted solution prepared by mixing oligosaccharides and distilled water at a weight ratio of 1: 1, 25 ℓ of Bacillus amyloliquefiens strain culture medium (LA medium, 1 × 10 ⁷ CFU / ml), and 3 kg of microcrystalline cellulose, A mixture consisting of 2 kg of dextrin and mixing was used.

Then, 1 g of the fermented plum liquid and 10 g of the fermented extract of the Cudrania mulberry tree were added to 100 g of red pepper paste and mixed to prepare fermented plum vinegar red pepper paste 1.

<Comparative Example 1> Chogochujang 2 Preparation

Plum and sugar were mixed in a 1: 1 weight ratio, and after 3 months, the plum liquid was filtered, and the seeds were removed from the sugar-pickled plums obtained, and the remaining pulp was crushed to a size of 100 μm to prepare crushed plums.

Then, 300 ml of glucose was added to 100 g of the prepared plum shreds to completely precipitate the plum shreds, and then stored at 25 ° C. for 8 months and filtered to prepare a fermented plum liquid.

Then, 1 g of the fermented plum liquid and 10 g of the sugar were added to 100 g of red pepper paste and mixed to prepare vinegar red pepper paste 2.

<Comparative Example 2> Chogochujang 3 production

Chogochujang 3 was prepared by adding 1g of the brown rice vinegar and 10g of the plum liquid to 100g of red pepper paste and mixing.

<Comparative Example 3> Chogochujang 4 Preparation

Chogochujang 4 was prepared in the same manner as in Example 1, but using sugar water instead of the monosaccharide hydrolyzate.

<Comparative Example 4> Chogochujang 5 Preparation

It was prepared in the same manner as in Example 1, but when preparing the monosaccharide hydrolyzate, 20 kg of water was added to 1 kg of sugar, mixed, and treated at 220 ° C. for 2 hours to prepare vinegar red pepper paste 5.

<Comparative Example 5> Chogochujang 6 production

It was prepared in the same manner as in Example 1, but instead of the fermentation extract of the Cudrania mulberry fruit, 70 g of oligosaccharide was added to 300 g of the cudra mulberry fruit, and then fermented at 25 ° C. for 30 days. .

<Experimental Example 1> Confirmation of sensory test of red pepper paste

1. Experiment method

A sensory test was conducted through 30 trained evaluators targeting the red pepper pastes of Example 1 and Comparative Examples 1 to 5, and after evaluating taste and aroma with a 5-point method, each score was averaged for each item and shown in Table 1 below. showed up Here, the higher the score for each item, the higher the preference for the corresponding item. In addition, the storage period was also confirmed.

2. Experimental results

taste incense Storage period Example 1 4.5 4.5 24 months Comparative Example 1 2.5 3.9 10 months Comparative Example 2 3.0 3.5 12 months Comparative Example 3 1.7 3.5 12 months Comparative Example 4 1.1 2.5 12 months Comparative Example 5 2.2 3.8 10 months

As shown in Table 1, it can be seen that the taste and aroma are greatly affected by the manufacturing process of the red pepper paste. In other words, in the vinegar red pepper paste of Example 1, the unique taste and aroma of the fruit of the Cudrania mulberry tree do not appear, sweetness and sour taste coexist, and at the same time, there is no reverse fermentation scent peculiar to bacteria. Confirm that it is easy to use as vinegar red pepper paste without a separate flavor additive did In particular, it was confirmed that there is almost no economic loss as long-term storage is possible without a separate preservative treatment as the preservation period is about 24 months.

On the other hand, it was confirmed that vinegar red pepper paste 2 of Comparative Example 1 had a very low acidity compared to sweetness, so additional vinegar had to be added separately, and the shelf life was also very short.

In addition, in the case of vinegar red pepper paste 3 of Comparative Example 2, it was confirmed that artificial sour taste was felt and the shelf life was short.

In addition, in the case of the vinegar red pepper pastes of Comparative Examples 3 and 4, it is difficult to prepare fermented plum liquid having acidification because fermentation is not performed properly without separate bacterial treatment. did

In addition, in the case of Chogochujang 6 of Comparative Example 5, the shelf life is short as the fruit of the Cudrania mulberry tree is subjected to general fermentation without bacterial treatment, and the extraction of functional ingredients is not extracted in large quantities, so the sweetness is also low. could

As described above, according to the present invention, fermented plums contain a large amount of functional ingredients and can be prepared without adding vinegar, and by using materials having antibacterial activity, fermented plums can be easily stored for a long time. know that it can be done.

The above present invention has been looked at with a focus on preferred embodiments and experimental examples, and those skilled in the art in the technical field to which the present invention belongs can implement other forms of the detailed description of the present invention within the essential technical scope of the present invention. examples can be implemented. Here, the essential technical scope of the present invention is shown in the claims, and all differences within the equivalent range should be construed as being included in the present invention.

Claims (14)

A first step of preparing crushed plums by mixing plums and sugar and then filtering the plum liquid produced after 3 months and crushing the obtained sugar-pickled plums;
A second step of preparing a monosaccharide hydrolyzate by adding water to the disaccharide and then applying heat;
A third step of preparing a fermented plum liquid by adding the monosaccharide hydrolyzate of the second step to the plum shredded product of the first step, storing it at 20 to 30 ° C for 7 to 9 months, and filtering it;
A fourth step of preparing fermented plum vinegar by adding and mixing the fermented plum extract and the fermented extract of the fermented plum tree fruit;
Method for producing fermented plum and red pepper paste.
According to claim 1,
In the preparation of the monosaccharide hydrolyzate in the second step, the disaccharide and water are mixed in a weight ratio of 1: 10 to 30, and then treated at 100 to 150 ° C. for 3 to 5 hours.
Method for producing fermented plum and red pepper paste.
According to claim 1,
The monosaccharide hydrolyzate of the second step is characterized in that fructose and glucose are composed in a weight ratio of 1: 4 to 5,
Method for producing fermented plum and red pepper paste.
According to claim 1,
When preparing the fermented plum liquid in the third step, it is characterized in that the monosaccharide hydrolyzate of the second step is added to the crushed plum of the first step in a weight ratio of 1: 2 to 4,
Method for producing fermented plum and red pepper paste.
According to claim 1,
When preparing the fermented plum vinegar paste in the fourth step, 1 to 5 parts by weight of the fermented plum liquid and 10 to 20 parts by weight of the fermented kuji mulberry extract are added and mixed based on 100 parts by weight of the red pepper paste.
Method for producing fermented plum and red pepper paste.
It is characterized in that it is produced by the method of any one of claims 1 to 5,
Fermented plums and chogochujang.
A first step of preparing crushed plums by mixing plums and sugars, filtering the plum liquid made after three months, and crushing the obtained sugar-pickled plums;
A second step of preparing a monosaccharide hydrolyzate by adding water to the disaccharide and then applying heat;
A third step of preparing a fermented plum liquid by adding the monosaccharide hydrolyzate of the second step to the plum shredded material of the first step, storing it at 20 to 30 ° C for 7 to 9 months, and then filtering it;
A fourth step of preparing a fermented extract of Cudrania quince fruit by immersing and fermenting the fruit of Cudrania mulberry in a mixed solution consisting of a diluted solution composed of water and oligosaccharides, Bacillus amyloliquepeciens culture medium, microcrystalline cellulose and dextrin, and extracting it; and ,
A fifth step of preparing fermented plum vinegar paste by adding and mixing the fermented plum extract of the third step and the fermentation extract of the fruit of the Cudrania mulberry tree of the fourth step;
Method for producing fermented plum and red pepper paste.
According to claim 7,
In the preparation of the monosaccharide hydrolyzate in the second step, the disaccharide and water are mixed in a weight ratio of 1: 10 to 30, and then treated at 100 to 150 ° C. for 3 to 5 hours.
Method for producing fermented plum and red pepper paste.
According to claim 7,
The monosaccharide hydrolyzate of the second step is characterized in that fructose and glucose are composed in a weight ratio of 1: 4 to 5,
Method for producing fermented plum and red pepper paste.
According to claim 7,
When preparing the fermented plum liquid in the third step, it is characterized in that the monosaccharide hydrolyzate of the second step is added to the crushed plum of the first step in a weight ratio of 1: 2 to 4,
Method for producing fermented plum and red pepper paste.
According to claim 7,
When preparing the fermented plum vinegar paste in the fifth step, 1 to 5 parts by weight of the fermented plum liquid and 10 to 20 parts by weight of the fermented cudra mulberry extract are added and mixed based on 100 parts by weight of the red pepper paste.
Method for producing fermented plum and red pepper paste.
According to claim 7,
In the preparation of the fermented extract of Cudrania mulberry fruit in the fourth step, based on the total weight of the mixed solution, the diluted solution is 65 to 70% by weight, the Bacillus amyloliquefiens culture medium is 20 to 25% by weight, the microcrystalline cellulose is 3 to 10% by weight, the dextrin is characterized by mixing at 0.1 to 2% by weight,
Method for producing fermented plum and red pepper paste.
According to claim 7,
In the preparation of the fermented extract of Cudrania mulberry fruit in the fourth step, 250 to 300 g of the cudra mulberry fruit per 1 liter of the mixture is immersed, and then fermented at 20 to 30 ° C. for 30 to 60 days.
Method for producing fermented plum and red pepper paste.
It is characterized in that it is produced by the method of any one of claims 7 to 13,
Fermented plums and chogochujang.

Images