| 摘要 |
The present invention relates to a method for producing tomato red pepper paste having improved functionality and tastes, specifically a mild taste, and to tomato red pepper paste obtained through the same. The tomato red pepper paste comprises a fermented material of tomatoes and onion, tomato puree, and starch, specifically glutinous rice powder, and further comprises effective bioactive components of tomatoes and onion. The method comprises the steps of: (1) obtaining a tomato and onion pulverized material by mixing and pulverizing tomatoes and onion at a weight ratio of 10 to 20:1; (2) obtaining a fermented material by mixing the tomato and onion pulverized material with sugar which is 0.8 to 1.2 times higher on the basis of a weight ratio and by fermenting a mixture for 8 to 12 months at room temperature (25 to 35°C); (3) obtaining tomato starch puree by mixing tomato puree and starch at a weight ratio of 1:1 to 3 and by cooking a mixture for 30 to 40 minutes; and (4) producing red pepper paste by mixing the fermented material, the tomato starch puree, red pepper powder, fermented soybean powder, and salt. |
