| 摘要 |
The present invention relates to red pepper paste containing persimmon syrup and a production method of the red pepper paste, more specifically to a production method of improved red pepper paste for producing red pepper paste containing persimmon syrup instead of grain syrup, and for offering excellent effects on physical and chemical tests (water content, color, pH, physical properties, salinity, sweetness, and viscosity) and functionality tests (properties difference test and palatability test). [Reference numerals] (AA) Production method for red pepper paste including persimmon syrup;(BB) Material;(CC) Process;(DD) Water;(EE) Add salt;(FF) Heat and stir until being dissolved;(GG) Add ssalyeot, Korean hard taffy made of rice;(HH) Heat and stir for six minutes;(II) Cool down to 50;(JJ) Add powdered red pepper and powdered meju, blocks of fermented soybeans;(KK) Stir;(LL) Red pepper paste |
