| 摘要 |
PURPOSE: A method for preparing red pepper paste using a kelp extract, glutinous rice, red pepper powder, garlic juice and sesame salt is provided. The prepared red pepper paste has better mouth feeling and organoleptic properties as well as greater flavor than conventional red pepper paste. CONSTITUTION: To prepare red pepper paste using a kelp extract, 15g of kelp is heated in 1L of water for 30min, cooled and then added with water to make 1L of a kelp extract. Then, 200g of glutinous rice flour is mixed with 50g of malt powder and then saccharified with 1.3L of sweet rice drink(shikhye) for 1hr at 50deg.C. The saccharified liquid is aged with 50g of fermented soybean paste powder, 234g of red pepper powder, 116g of salt, 50g of garlic juice and 10g of sesame salt for 120 days. |
