Manufacturing method of red pepper paste by using ascidian

摘要

The present invention relates to a method for manufacturing red pepper paste using ascidians, more specifically adding, to a traditional method for manufacturing red pepper paste, ascidian homogenates or ascidian powder, and salted fermented ascidians or ascidian hydrolysates to provide the unique flavors of ascidians and antioxidant peptides. Disclosed is a method for manufacturing red pepper paste using ascidians, comprising the steps of: mixing, as raw materials of red pepper paste, cereals such as wheat or wheat flour, rice or sweet rice, soybeans and water in appropriate proportions; putting in a pressure cooker for cooking and then grinding; inserting a starch degrading enzyme, amylase for saccharizing starch of the cereals; after saccarizing, inserting protease for continuous hydrolysis; activating the function of protease by heating at 95-100°C for about 10-30 minutes and adding red pepper powder, sub ingredients of red pepper paste i.e., grain syrup, starch syrup, salt, and ascidian hydrolysates or ascidian powder, and salted fermented ascidians or ascidian hydrolysates; and after mixing uniformly, putting into a sterilized container for 10-20 days aging. The red pepper paste manufactured by the method of the present invention tastes bitter and sweet in the mouse, stimulating one′s appetite, due to the unique flavor of cynthiol, which is unsaturated alcohol from ascidians, and halocyamine. Also, the red pepper paste is health functional by containing antioxidant peptide generated by hydrolysis of ascidian meat.