| 摘要 |
The present invention relates to a method for making a low-salt low-sugar red pepper paste and a red pepper paste made thereby, wherein glutinous rice is soaked in leeganju (Korean traditional alcoholic beverage) instead of water, and a malt filtrate obtained from the filtration with leeganju, and a clove leachate and a Siraitia grosvenori leachate, which are obtained from leaching with leeganju, are used to reduce the salinity and sugar content, and as a result, the functionality, such as taste and flavor, is improved and the goods value is improved. The method for making a low-salt low-sugar red pepper paste of the present invention comprises: 1) a first step for putting a glutinous rice powder and a malt filtrate together in a pot, wherein the glutinous rice powder is obtained by soaking glutinous rice in leeganju, taking out the glutinous rice, and pulverizing the glutinous rice in a blender, and the malt filtrate is obtained by mixing a malt powder with leeganju and filtering the mixture; 2) a second step for heating the pot, in which the glutinous rice powder and the malt filtrate are mixed in the first step, boiling the mixture with stirring to make a thick gruel, and cooling the thick gruel at room temperature; 3) a third step for adding and mixing a fermented soybean powder with the thick gruel obtained in the second step, and then adding and mixing a red pepper powder with the same, to make a red pepper paste; 4) a fourth step for adding and mixing the clove leachate, obtained from the leaching with leeganju, with the red pepper paste made in the third step, and then adding the fermented large-eyed herring thereto to adjust the salinity of the red pepper paste; 5) a fifth step for adding the Siraitia grosvenori leachate, obtained from the leaching with leeganju, to the red pepper paste, of which the salinity has been adjusted in the fourth step, thereby adjusting the sugar content of the red pepper paste; and 6) a six step for adding oat syrup to the red pepper paste, of which the sugar content has been adjusted in the fifth step, thereby adjusting the sugar content and color of the red pepper paste. |
