| 摘要 |
The purpose of the present invention is to develop foods to meet the preference of low salty and slightly hot foods with the change of times. Blue chili-peppers are mixed with anchovies and powdered malt in a salted anchovy case, and then salt and water are put thereinto. Here, the blue chili-peppers are slightly hot blue chili-peppers produced in environmental-friendly organic manner. The mixture is aged for a predetermined period of time to form blue chili-peppers with changed tastes. The blue chili-peppers are dried and ground to be processed into a blue chili-pepper powder, and the blue chili-pepper powder is mixed with a glutinous rice soup, which is made to have thick viscosity. The resultant mixture is seasoned with some salt to taste, contained in a fermenting container, and then fermented under natural sunlight, thereby making a blue chili-pepper paste as an enzyme food. The salted anchovy sauce contained in the salted anchovy case is processed into a soy sauce of salted anchovy through a purification unit. Accordingly, slightly hot kimchi and slightly hot bibimbap can be provided to children disliking hot tastes, multi-cultural families, and foreigners visiting Korea, and the blue chili-pepper paste is an origin of slightly hot seasonings for various Korean foods, contributing to the globalization of Korean food. |
