KR20230078065A - Food composition for flavor improvement containing fermented mixture of Astragalus membranaceus and Lentinula edodes as effective component - Google Patents

Abstract

The present invention relates to a food composition for improving flavor containing a fermented mixture of Astragalus propinquus and Lentinula edodes as an active ingredient. The present invention uses the fermented mixture of Astragalus propinquus and Lentinula edodes with increased amounts of amino nitrogen, amount of free amino acids, release rate of amino acids, amount of glutamic acid, and release rate of glutamic acid, which affect sensory quality, as an active ingredient, thereby having the effect of reducing the saltiness of food compositions such as soybean paste, ssamjang (a mix of soybean paste and red pepper paste) and red pepper paste, and increasing a savory taste, which is the key to a nutty taste.

Description

Food composition for flavor improvement containing fermented mixture of Astragalus membranaceus and Lentinula edodes as effective component}

The present invention relates to a food composition for flavor improvement containing astragalus and shiitake mixed fermented product as an active ingredient, and more particularly, to the amount of amino nitrogen affecting sensory quality, glass By increasing the amount of free amino acid, the release rate of amino acid, the amount of glutamic acid, and the release rate of glutamic acid, It relates to a food composition for flavor improvement containing, as an active ingredient, a mixed fermented product of Astragalus and shiitake mushrooms, which has the effect of increasing umami, which is the core of savory taste.

Soybean paste is one of the traditional fermented foods in Korea and is known as an excellent product in terms of nutrition and storability to supply protein. As the food market is rapidly changing in the direction of focusing on westernized food culture, convenience of consumption such as home meal replacement (HMR), delivery, and eating out, the demand for soybean paste, which requires the addition of auxiliary ingredients and the hassle of cooking, has decreased (Na Hye-jin et al. 2, 2020, Food Science and Industry, 53(2): 183-199). As consumer needs for soybean paste products that can be easily cooked without adding other ingredients increase, products with improved flavor by adding sub-ingredients such as kelp, clams, and blue crabs to soybean paste are being released. The market for flavor-improved soybean paste products increased by 40% in 2017 compared to 2016, so continuous development of flavor-improved soybean paste is necessary (aT Korea Agro-Fisheries & Food Trade Corporation, 2017, Processed Food Market Report Soybean Paste, 2-5).

Research on improving the flavor of soybean paste is also ongoing. Related patents include Aspergillus oryzae and Penicillium polonicum of Korean Patent Publication No. 10-2006-0040797 (Title of Invention: Manufacturing Method of Paste with Improved Off-flavor and Flavor) ) and Korean Patent Laid-open Publication No. 10-2016-0126780 (Title of Invention: Method for Manufacturing Soybean Paste with Improved Flavor Using Gorosoe Sap) there is.

In particular, the conditions leading to the flavor and sensory enhancement of soybean paste are the high amount of free amino acid and high amino acid release rate, as well as the amount and release rate of glutamic acid, which is a flavor component. It is increasing (Kim Jong-gyu, 2004, Korean Journal of Food Hygiene and Safety, 19(1), 31-37).

Astragalus membranaceus has a sweet taste, and there are research results showing excellent acceptability in sensory evaluation due to the high amino acid nitrogen content and free amino acid content such as glutamic acid in soy sauce with the addition of astragalus (Park Shin-young et al., 2015, Korea Food Storage Distribution) Society, 22: 636-643).

In addition, shiitake mushrooms ( Lentinus edodes ) contain guanylic acid, which is a strong umami component, and contain more free amino acids such as glutamic acid than other mushrooms, so they are used in various foods.

Accordingly, the present inventors increased the amount of amino nitrogen, the amount of free amino acid, the release rate of amino acids, the amount of glutamic acid, and the release rate of glutamic acid, which affect sensory quality, thereby reducing salty taste and increasing umami, which is the core of savory taste. By using the fermented mixture of Astragalus and shiitake mushrooms having efficacy as an active ingredient, food compositions such as soybean paste, ssamjang, and red pepper paste with improved flavor were developed and led to the present invention.

Republic of Korea Patent Publication No. 10-2006-0040797 (2006.05.10.) Republic of Korea Patent Publication No. 10-2016-0126780 (2016.11.02.)

The present invention increases the amount of amino nitrogen, the amount of free amino acid, the release rate of amino acids, the amount of glutamic acid and the release rate of glutamic acid, thereby reducing the salty taste and increasing the savory taste, which is the core of the savory taste Astragalus and shiitake mushroom mixture An object of the present invention is to provide a food composition for flavor improvement containing fermented product as an active ingredient.

In order to achieve the above object, by increasing the amount of amino nitrogen, the amount of free amino acid, the release rate of amino acids, the amount of glutamic acid and the release rate of glutamic acid, which affect the sensory quality, salty taste reduction and umami, which is the key to savory taste It is characterized by providing a food composition such as soybean paste, ssamjang, and gochujang for flavor improvement containing as an active ingredient a mixed fermented product of astragalus and shiitake mushroom having an effect of increasing.

Hereinafter, the present invention will be described in detail.

The mixed fermented product of Astragalus and shiitake mushrooms of the present invention is fermented by immersing Astragalus and shiitake mushrooms in soy sauce for 15 days or more, then wrapping the soy sauce containing the Astragalus powder and dried shiitake mushrooms with a cotton cloth and using a pressing stone for a day. After separating the and shiitake mushrooms from the soy sauce, while the separated astragalus and shiitake mushrooms are ground and mixed with a hand blender (Philips) for 3 minutes, the clumped parts are loosened every minute to make them uniform.

Doenjang containing the fermented mixture of Astragalus and shiitake mushrooms of the present invention as an active ingredient is prepared by mixing the fermented mixture of Astragalus and shiitake mushrooms with soybean paste and then sterilizing.

Ssamjang containing the fermented mixture of Astragalus and shiitake mushrooms of the present invention as an active ingredient is prepared by mixing the fermented mixture of Astragalus and shiitake mushrooms with ssamjang and then sterilizing.

Red pepper paste containing the fermented mixture of Astragalus and shiitake mushrooms of the present invention as an active ingredient is prepared by combining the fermented mixture of Astragalus and shiitake mushrooms with red pepper paste and then sterilizing.

The present invention uses a mixed fermented product of astragalus and shiitake mushrooms with increased amounts of amino nitrogen, free amino acid, amino acid release rate, glutamic acid content and glutamic acid release rate, which affect sensory quality, as an active ingredient, soybean paste It has the effect of reducing the salty taste of food compositions such as , ssamjang and gochujang and increasing the savory taste, which is the core of the savory taste.

1 is a graph measuring the electronic function of soybean paste containing the mixed fermented product of Astragalus and shiitake mushrooms of the present invention using an electronic tongue as an active ingredient.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples do not limit the scope of the present invention, and ordinary changes by a person skilled in the art are possible within the scope of the technical spirit of the present invention.

<Example 1>

Manufacture of mixed fermented product of Astragalus and shiitake mushrooms

1 kg of domestic astragalus powder (Hongcheon-gun, Gangwon-do) and 0.5 kg of domestic dried shiitake mushrooms (Seosan-si, Chungcheongnam-do) were immersed in 10 kg of brewed soy sauce (Sempio Foods, brewed soy sauce 501) and fermented for more than 15 days. Then, the soy sauce containing the astragalus powder and dried shiitake mushrooms was wrapped with a cotton cloth and the astragalus powder and dried shiitake mushrooms were separated from the soy sauce for one day using a pressing stone. Then, the separated Astragalus powder and dried shiitake mushrooms were pulverized and mixed with a hand blender (Philips) for 3 minutes, and the clumped parts were loosened every minute to make them uniform, so that the mixed fermented product of Astragalus and shiitake mushrooms of the present invention manufactured.

<Example 2>

Preparation of Doenjang Containing Fermented Mixture of Astragalus and Shiitake Mushrooms as Active Ingredients

2-1. Manufacturing of soybean paste products

The doenjang insert of the present invention was prepared by mixing 71.98% by weight of soybeans with 8.31% by weight of steamed wheat flour, 8.31% by weight of wheat flour grains (Koji) and 11.4% by weight of refined salt.

That is, after washing the soybeans, about 1.6 times more purified water was added, immersed for 22 ± 5 to 24 ± 5 hr, steamed for 4 to 6 minutes at a pressure of 1.9 kgf / ㎠, and then cooled to 30 ± 3 ° C. After steaming at a pressure of 1.5 ± 0.5 kgf / cm 2, crushing and cooling were used, and wheat flour grains (Koji) were used to inoculate the steamed wheat flour with a spawner and make it at 35 ± 5 ° C. 71.98% by weight of soybeans, 8.31% by weight of steamed wheat flour, and 8.31% by weight of wheat flour grains prepared by the above method were mixed and pressed so as not to pass through the air, and 11.4% by weight of refined salt was evenly sprinkled on top of it. Covered with vinyl and aged for 30 days. The matured soybean paste of the present invention was used as an additive.

2-2. Mixing and sterilization of mixed fermented product of Astragalus and shiitake mushrooms and soybean paste

87.3% by weight of the soybean paste prepared in Example 2-1, 9% by weight of the mixed fermented product of Astragalus and shiitake mushrooms in Example 1, 0.5% by weight of sodium L-glutamate, 0.7% by weight of roasted soybean powder and 2.5% by weight of alcohol It was mixed for 3 minutes using a confectionery dough mixer (Kitchen Aid), and the clumped parts were loosened every minute to ensure uniform mixing. Then, after filling the mixed doenjang in a glass container, water bath was performed at 65° C. for 15 minutes using a constant temperature water bath. At this time, doenjang was mixed at a speed of 100 RPM using a homogenizer during bathing to prepare doenjang containing the mixed fermented product of Astragalus root and shiitake mushroom of the present invention as an active ingredient.

<Example 3>

Preparation of red pepper paste containing astragalus and shiitake mixed fermented product as an active ingredient

3-1. Manufacture of red pepper paste paste

The gochujang paste of the present invention was prepared by mixing 53.36% by weight of wheat rice and 46.64% by weight of wheat flour grains (koji).

That is, wheat rice was washed with water, immersed in water four times the amount of wheat rice for 1 to 2 hours, steamed for 30 to 50 minutes at a pressure of 1.8 to 2.0 kg/cm2, and then cooled and used. / cm 2 pressure, then crushing and cooling, inoculating the spawn, entering the country at 30 ~ 37 ℃ for 36 ~ 40 hr, and then using the finished empire. 53.36% by weight of wheat flour prepared by the above method and 46.64% by weight of wheat flour grain (koji) were mixed, pressed so as not to pass through the air, and then covered with plastic and aged for 15 days. This aging was completed was used as a red pepper paste paste of the present invention.

3-2. Mixture and sterilization of mixed fermented product of Astragalus and shiitake mushrooms and red pepper paste

40.64% by weight of the red pepper paste paste of Example 3-1, 4% by weight of the mixed fermented product of Astragalus and shiitake mushrooms of Example 1, 5.01% by weight of refined salt, 28% by weight of malt syrup, 6% by weight of red pepper powder, 13.95% by weight of mixed seasoning % (mixed seasoning is prepared by a known method by mixing red pepper powder 38% by weight, garlic 7% by weight, onion 4% by weight, refined salt 15% by weight and purified water 36% by weight), mixed flour 0.7% by weight (mixed fine powder is It is prepared by a known method by mixing 55% by weight of wheat rice, 35% by weight of rice, and 10% by weight of wheat flour) and 1.7% by weight of alcohol were mixed for 3 minutes using a confectionery dough mixer (Kitchen Aid), and 1 minute The clumped parts were loosened each time to ensure uniform mixing. Then, after filling the mixed gochujang in a glass container, water bath was performed at 65 ° C. for 15 minutes using a constant temperature water bath. At this time, red pepper paste was prepared by mixing red pepper paste at a speed of 100 RPM using a homogenizer during hot water bathing to prepare red pepper paste containing the mixed fermented product of Astragalus and shiitake mushrooms of the present invention as an active ingredient.

<Example 4>

Preparation of ssamjang containing astragalus and shiitake mixed fermented product as an active ingredient

4-1. Manufacture of ssamjang inserts

The ssamjang filling of the present invention was a mixture of 77.5% by weight of the soybean paste filling of Example 2-1 and 22.5% by weight of the red pepper paste filling of Example 3-1.

4-2. Mixing and sterilization of mixed fermented product of Astragalus and shiitake mushrooms and ssamjang sauce

54% by weight of the ssamjang paste of Example 4-1, 6% by weight of the mixed fermented product of Astragalus and shiitake mushroom of Example 1, 7.3% by weight of purified water, 13.0% by weight of starch syrup, 4.5% by weight of white sugar, 5.0% by weight of soybean powder , 2.5% by weight of mixed seasoning (mixed seasoning is prepared by a known method by mixing 38% by weight of red pepper powder, 7% by weight of garlic, 4% by weight of onion, 15% by weight of refined salt and 36% by weight of purified water), 1.5% by weight of fried sesame seeds %, raw garlic 1.0% by weight, garlic concentrate 0.7% by weight, onion concentrate 0.5% by weight, green onion concentrate 0.3% by weight, ginger concentrate 0.2% by weight, refined salt 0.2% by weight, sesame oil 0.2% by weight, yeast powder 0.3% by weight, oreo resin cap Seachem 0.1% by weight and alcohol 2.7% by weight were mixed for 3 minutes using a confectionery dough mixer (Kitchen Aid), and the clumped parts were loosened every minute to ensure uniform mixing. Then, after filling the mixed ssamjang in a glass container, water bath was performed at 65 ° C. for 15 minutes using a constant temperature water bath. At this time, ssamjang was mixed at a speed of 100 RPM using a homogenizer during bathing to prepare ssamjang containing the mixed fermented product of Astragalus and shiitake mushroom of the present invention as an active ingredient.

<Comparative Example 1>

Manufacturing of general soybean paste

96.3% by weight of the soybean paste preparation of Example 2-1, 0.5% by weight of sodium L-glutamate, 0.7% by weight of roasted soybean flour, and 2.5% by weight of alcohol were mixed for 3 minutes using a pastry mixer (Kitchen Aid) , the clumped parts were loosened every minute to ensure uniform mixing. Then, after filling the mixed doenjang in a glass container, water bath was performed at 65° C. for 15 minutes using a constant temperature water bath. At this time, general doenjang was prepared by mixing the doenjang at a speed of 100 RPM using a homogenizer during hot water bath.

<Comparative Example 2>

Manufacture of regular red pepper paste

44.64% by weight of the red pepper paste paste of Example 3-1, 5.01% by weight of refined salt, 28% by weight of malt syrup, 6% by weight of red pepper powder, 13.95% by weight of mixed seasoning (mixed seasoning is 38% by weight of red pepper powder, 7% by weight of garlic, onion It is prepared by a known method by mixing 4% by weight, 15% by weight of refined salt and 36% by weight of purified water), 0.7% by weight of mixed flour (the mixed fine powder is a mixture of 55% by weight of wheat rice, 35% by weight of rice, and 10% by weight of wheat flour) prepared by a known method) and 1.7% by weight of alcohol were mixed and mixed for 3 minutes using a mixer for confectionery dough (Kitchen Aid), and the clumped parts were loosened every minute to ensure uniform mixing. Then, after filling the mixed gochujang in a glass container, water bath was performed at 65 ° C. for 15 minutes using a constant temperature water bath. At this time, regular gochujang was prepared by mixing the gochujang at a speed of 100 RPM using a homogenizer while bathing.

<Comparative Example 3>

Manufacturing of general ssamjang

60% by weight of the ssamjang stock of Example 4-1, 7.3% by weight of purified water, 13.0% by weight of starch syrup, 4.5% by weight of white sugar, 5.0% by weight of soybean flour, 2.5% by weight of mixed seasoning (mixed seasoning is 38% by weight of red pepper powder, garlic 7% by weight onion, 4% by weight of onion, 15% by weight of refined salt and 36% by weight of purified water) prepared by a known method), 1.5% by weight of fried sesame, 1.0% by weight of raw garlic, 0.7% by weight of garlic concentrate, 0.5% onion concentrate % by weight, 0.3% by weight of green onion concentrate, 0.2% by weight of ginger concentrate, 0.2% by weight of refined salt, 0.2% by weight of sesame oil, 0.3% by weight of yeast powder, 0.1% by weight of Oreo Resin Capsichem, and 2.7% by weight of alcohol in a mixer for confectionery dough ( KitchenAid) was used to mix for 3 minutes, and the clumped parts were loosened every 1 minute to ensure uniform mixing. Then, after filling the mixed ssamjang in a glass container, water bath was performed at 65 ° C. for 15 minutes using a constant temperature water bath. At this time, general ssamjang was prepared by mixing the ssamjang at a speed of 100 RPM using a homogenizer while bathing.

<Test Example 1>

Measurement of physical and chemical properties

Physicochemical properties of doenjang containing the mixed fermented product of Astragalus and shiitake mushroom of the present invention of Example 2 as an active ingredient and general doenjang of Comparative Example 1 were measured as follows.

pH was measured with a pH meter (Mettler Toledo S220, Switzerland) after diluting 5 g of the sample 10 times and sufficiently stirring.

Moisture content was measured using an infrared moisture meter (Ohous MB25, Korea) for 2 g of the sample.

Sugar content was measured using a digital refractometer (Atago RX-5000a, Japan) after diluting 5 g of the sample 10 times and sufficiently stirring, and then multiplying by the dilution factor.

Salinity was measured using a digital salinity meter (CAS salt-free 1000, Korea) after diluting 5 g of the sample 10 times and sufficiently stirring, and then multiplying by the dilution factor.

Amino nitrogen was measured according to the Formol titration method. That is, 5 g of the sample was taken, 250 mL of distilled water was added, filtered, and 50 mL of the filtrate was obtained. 2-3 drops of phenolphthalein was added as an indicator and titrated with 0.1N NaOH solution until it turned pink. 30 mL of a formalin solution was added thereto, and titration was performed again with a 0.1N NaOH solution until it turned pink.

The results are shown in Table 1 below.

As can be seen in Table 1, there was no significant difference in Brix, salinity, and pH between the doenjang containing the mixed fermented product of Astragalus and shiitake mushroom of the present invention of Example 2 as an active ingredient and the general doenjang of Comparative Example 1, , In the doenjang containing the mixed fermented product of Astragalus and shiitake mushroom of the present invention as an active ingredient in Example 2, the content of amino nitrogen, which is a measure of the flavor of miso, is increased compared to the content of amino nitrogen in the general doenjang of Comparative Example 1 It was found that the flavor was improved.

item Comparative Example 1 Example 2 Brix (%) 30.53±0.12 29.46±0.21 Salinity (%) 7.03±0.23 6.97±0.21 pH 4.75 4.75 Moisture content (%) 31.91 36.75 Amino nitrogen (mg %) 168 182

<Test Example 2>

Measurement of amino acid release rate

2-1. Total Amino Acid Measurement

After freeze-drying the soybean paste sample containing the mixed fermented product of Astragalus and shiitake mushroom of the present invention of Example 2 as an active ingredient and the general soybean paste sample of Comparative Example 1, 10 mg of each homogenized sample in powder was 0.05% 2- After freezing by adding 10 mL of 6N hydrochloric acid containing mercaptoethanol, it was degassed through a deaerator. Then, the sealed tube was hydrolyzed at 110 ° C. for 24 hours in a constant temperature heating furnace, and then the sealed tube was cut and immediately concentrated and dried at 40 ° C. after reducing pressure to remove hydrochloric acid. A test solution prepared by dissolving the residue in 0.2N sodium citrate buffer (pH 2.2) was used. After analyzing the test solution and the standard solution (amino acid) under the same conditions with an automatic amino acid analyzer, components with the same retention time are compared and identified, and the amino acid content in the test solution is calculated as amino acid g/100g of sample with the peak area obtained from the standard solution. did

The results are shown in Table 2 below.

As can be seen in Table 2, the total amino acid content of Comparative Example 1 was 12.014 g of amino acids/100 g of sample, whereas the total amino acid content of Example 2 was 10.759 g of amino acids/100 g of sample, and Example 2 in terms of total amino acid content It was found that 1.255 g of amino acid/100 g of sample was less than that of Comparative Example 1.

2-2. free amino acid determination

10 times as much water was added to each of the soybean paste sample containing the mixed fermented product of Astragalus and shiitake mushroom of the present invention of Example 2 as an active ingredient and the general soybean paste sample of Comparative Example 1, respectively, and solidified by heating in a boiling water bath. The water layer was obtained by filtration. A test solution was prepared by dissolving the dried residue obtained by concentrating under reduced pressure in 0.2N sodium citrate buffer (pH 2.2). After analyzing the test solution and the standard solution (amino acid) under the same conditions with an automatic amino acid analyzer, components with the same retention time are compared and identified, and the amino acid content in the test solution is calculated as amino acid g/100g of sample by the peak area obtained from the standard solution. did

The results are shown in Table 3 below.

As can be seen in Table 3, the total free amino acid content of Comparative Example 1 was 2.839 g of amino acid/100 g of sample, whereas the total free amino acid content of Example 2 was 2.962 g of amino acid/100 g of sample, which is It was found that Example 2 was 4.33% higher than Comparative Example 1.

In addition, the content of glutamic acid among the total free amino acids of Comparative Example 1 was 0.668 g of amino acids/100 g of sample, whereas the content of glutamic acid among the total free amino acids of Example 2 was 0.723 g of amino acids/100 g of sample, which was proportional to the content of glutamic acid among total free amino acids. It was found that Example 2 was 8.23% higher than Comparative Example 1.

2-3. Amino Acid Free Rate

Based on the measured values of total amino acids in Test Example 2-1 and the measured values of free amino acids in Test Example 2-2, a soybean paste sample containing the mixed fermented product of Astragalus root and shiitake mushroom of the present invention in Example 2 as an active ingredient and the above The amino acid release rate (%) of the general soybean paste sample of Comparative Example 1 was converted into the ratio of free amino acid to total amino acids, and the amino acid release rate of each sample is shown in Table 4 below.

As can be seen in Table 4, the average amino acid release rate of Comparative Example 1 is 23.60%, whereas the average amino acid release rate of Example 2 is 27.84%, and Example 2 is 4.24% higher than Comparative Example 1 in the release rate of amino acids. % was found to be high.

In addition, the glutamic acid release rate of Comparative Example 1 was 22.22%, whereas the glutamic acid release rate of Example 2 was 25.41%, indicating that Example 2 was 3.19% higher than Comparative Example 1.

As described above, although Example 2 was smaller than Comparative Example 1 in terms of total amino acid content, Example 2 was higher than Comparative Example 1 in terms of total free amino acid content and average amino acid release rate. In particular, It was found that the amount of glutamic acid among free amino acids and the release rate of glutamic acid in Example 2 were increased compared to Comparative Example 1.

Therefore, it was found that the doenjang containing the mixed fermented product of Astragalus and shiitake mushroom of the present invention of Example 2 as an active ingredient improved the flavor and sensory compared to the general doenjang of Comparative Example 1.

<Test Example 3>

Electronic sensory measurement using an electronic tongue

30 g each of the soybean paste sample containing the mixed fermented product of Astragalus and shiitake mushroom of the present invention of Example 2 and the general soybean paste sample of Comparative Example 1 were taken, dissolved in 300mL of boiling water, and heated for 3 minutes to make miso soup. After cooking, it was appropriately diluted and used for electronic tongue analysis.

The taste of each sample was evaluated using an electronic tongue (ASTREE, Alpha MOS, Toulouse, France) equipped with seven electrochemical sensors (SRS, GPS, STS, UMS, SPS, SWS, BRS) and one reference electrode (Ag/AgCl). was analyzed using . At this time, SRS detects sour taste, STS detects salty taste, UMS detects savory taste, SWS detects sweet taste, BRS detects bitter taste, and GPS and SPS are used as standard sensors to calibrate sensor values.

25 mL of the miso soup sample was analyzed for 120 seconds, washed with distilled water to prevent contamination between samples, and the analysis results three times were used for main component analysis.

The results are shown in Figure 1.

As can be seen in Figure 1, the miso soup using miso containing the mixed fermented product of Astragalus and shiitake mushroom of the present invention of Example 2 as an active ingredient compared to miso soup using common miso of Comparative Example 1 Slightly reduced saltiness , In all other tastes, it was found that the flavor was improved by increasing, and in particular, the umami, which is the core of the savory taste, increased.

Claims (3)

A food composition for flavor improvement containing astragalus and shiitake mixed fermented product as an active ingredient.
The method of claim 1,
The astragalus and shiitake mixed fermented product is a food composition for flavor improvement containing astragalus and shiitake mixed fermented product as an active ingredient, characterized in that fermented astragalus and shiitake mushrooms in soy sauce.
The method of claim 1,
The food composition is a food composition for flavor improvement containing astragalus and shiitake mixed fermented product as an active ingredient, characterized in that any one of soybean paste, ssamjang, and red pepper paste.

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