MENUFACTURE METHOD OF GLUTINOUS RICE -KOREAN HOT PEPPER PASTE OF INCLUDING A ACANTOPANAX SENTICOCUS

摘要

PURPOSE: A method for producing red pepper paste using acanthopanax senticosus is provided to secure aging prevention, anticancer effect, vigor enhancement, liver function improvement, chronic fatigue recovery, learning capacity improvement, and memory improvement by mixing glutinous rice, acanthopanax senticosus, red pepper and malt extract. CONSTITUTION: A method for producing red pepper paste using acanthopanax senticosus comprises the steps of: soaking 19-20 weight% glutinous rice in warm water for 50-70minutes and finely pulverizing the rice; soaking 9.5-11 weight% malt in warm water for 50-70minutes, mixing it with pure water and sieving it to obtain malt extract; mixing malt extract with glutinous rice flour to produce a first mixture; aging the first mixture for 7~9 hours and heating it at 40~60°C for 10 to 20 minutes; heating the heated mixture again at 120~140°C for 50-70 minutes; mixing the heated mixture with 3-6 weight% grain syrup to obtain a second mixture; heating the second mixture at 80~100°C; heating the second mixture at 40~60°C 0.5-1.5hours; cooling the second mixture and mixing with 9.5 - 11 weight% fermented soybean powder to obtain a third mixture; adding 35 - 45 weight% dried red pepper, 9.5 - 11 weight% fremented extract of Acanthopanax senticosus berries, and 4.5 - 6 weight% refined salt.