| 摘要 |
A method of preparing sugar-free ginseng red pepper paste by mixing red pepper paste, raw garlic, raw ginseng, honey and fruit is provided. The method removes the odor of garlic without destruction of active ingredients and produces the food product effective in improving body's immunity. First, 500g soybeans and 500g rye are soaked in water at 10 to 35deg.C for 3 to 4hr, heated with 10 to 40% by weight of purified water at 80 to 100deg.C for 4 to 6hr, aged at 30 to 55deg.C for 2 to 3 days, dried for 3 to 5 days and ground to produce fermented soybean powder. Second, 500g raw garlic and 500g raw ginseng are steamed at 80 to 100deg.C for 20 to 30min, heat-treated at 35 to 55deg.C for 2 to 6hr, dried in semi shade for 3 to 5 days, steamed at 80 to 100deg.C for 20 to 40min 7 to 9 times, aged in honey, fructose or oligosaccharide and ground. Third, 2,000 to 5,000g malt is ground and soaked in 10 to 40% by weight of purified water for 40min to 3hr. Fourth, 50 to 3,000g fruit is heated with 1,800 to 3,000g glutinous rice or barley, 30 to 100g ginger, 420 to 600g onions, 70 to 100g green onion root and 10 to 40% by weight of purified water at 89 to 110deg.C for 1 to 2hr, mixed with 2,000 to 5,000g malt water, heated at 45 to 65deg.C for 2 to 8hr while agitating, filtered and heated at 80 to 110deg.C for 4 to 12hr to produce a malt extract. Finally, the malt extract is mixed with 18.6 to 20% by weight of corn syrup, 11.789 to 15% by weight of red pepper powder, 13 to 15% by weight of fermented soybean powder(rye and soybean in a ratio of 1:1), 0.01 to 2% by weight of shrimp powder, 10.20 to 12% by weight of salt, 1 to 10% by weight of distilled liquor, 0.001 to 13% by weight of vinegar, 0.2 to 5% by weight of garlic preserved in honey, 0.2 to 5% by weight of ginseng preserved in honey and aged at 10 to 18deg.C for 27 to 40 days. |
