METHOD FOR PRODUCING CHUNGKOOKJANG KOCHUJANG WITH REDUCED UNPLEASANT ODOR

摘要

PURPOSE: Red pepper paste containing fermented soybeans and a producing method thereof are provided to use specific fermentation microorganisms for reducing the bad smell from the fermented soybeans. CONSTITUTION: A producing method of red pepper paste containing fermented soybeans comprises the following steps: dipping soybeans in water, and steaming before injecting mixed strains of bacillus subtilis and bacillus licheniformis; fermenting the mixture for 34~38hours at 34~36deg C: aging the fermented mixture for 22~26hours, and drying to obtain fermented soybean powder; injecting aspergillus oryzae to steamed flour, and fermenting for 46~50hours at 33~35deg C; mixing polished wheat, glutinous rice, salt water, and the fermented soybean powder, and aging for 24~26days; adding starch syrup to the mixture before heating, and inserting red pepper powder; and inserting alcohol and bay salt into the mixture.