| 摘要 |
PURPOSE: A manufacturing method of red pepper paste is provided to use black-red ginseng which contains a large amount of saponin components such as Rg1, Rb1, Rb2, Rc, Rd, Re, Rg2, Rg3, Rh1, Rh2, Rk1, Rg5. CONSTITUTION: Steam the flour with a continuous steam cooker(S1). Remove koji from koji-making room after making koji by adding koji 5-10 parts by weight to the steamed flour 100 parts by weight at 20-40 deg. C of koji-making room for 48±2 hours(S2). Add polished wheat 35-40 parts by weight cooked with steam, and refined salt 8-10 parts by weight to koji 100 parts by weight to grind and primary ripen for 10 to 12 days(S3). Add starch syrup 20-30 parts by weight, mixed spice 15-20 parts by weight and glutinous rice 2-4 parts by weight to primary ripen red pepper paste raw material 100 parts by weight and sterilize at 60-80 deg. C for 10 to 20 minutes(S4). Add Mirim 5-7 parts by weight and sliced as well as roasted beef 2- 4 parts by weight to produce red pepper paste and cool this(S5). Add Glycine max fermentation powder or black soybeans fermentation extract 5-7 parts by weight and black-red ginseng 5-8 parts by weight to the cooled red pepper paste 100 parts by weight to secondary ripen for 14-16 days in fermentation and maturation room of hard charcoal(S6). A mixed spice comprises red pepper powder 60-70% of weight, onion 10-15% of weight, and refined salt 20-25% of weight. Mirim comprises red pepper powder 33-45% of weight, glutinous rice flour 38-42% of weight, glucose 9-12% of weight, refined salt 7-10% of weight, garlic 1-3% of weight. Black-red ginseng is manufactured by fermenting and ripening ginseng with maintaining temperature of 40-85 deg. C and humidity of 80-95% for 18-22 days in a fermentation and maturation room of hard charcoal and loess which is composed of a meld wall(10) of a mixture of hardwood charcoal 65-75% of weight, red clay 25-35% of weight. [Reference numerals] (S1) Steaming step; (S2) Koji removing step; (S3) Primary ripening step; (S4) Sterilizing step; (S5) Cooling step; (S6) Secondary ripening step |
