METHOD FOR MANUFACTURING THE FRESH FERMENTED SOYBEANS MIXED RED PEPPER PASTE (KOCHUJANG)

摘要

PURPOSE: A method for manufacturing red pepper paste containing fresh fermented soybean is provided to improve quality and taste of the red pepper paste by preserving the red pepper paste without construction of enzyme/yeast. CONSTITUTION: A method for manufacturing red pepper paste containing fresh fermented soybean comprises the following steps: dipping sorted raw beans in water of 4°C for 6 ~ 12 hours; steaming the dipped soybeans in a pressure cooker for 120 minutes; inoculating Bacillus Subtilis into the steamed soybeans(90~99 weight%) in 50~60°C; wrapping the soybeans in a fermentation container; aging the wrapped soybeans at a low temperature of -5~1°C after aging the soybeans for 4 hours of 35°C; and aging the aged soybeans and the red pepper paste after crushing.