| 摘要 |
PURPOSE: A method of manufacturing a fermented food product such as fermented soybean paste and red pepper paste using commercial tomatoes or cherry tomatoes is provided. The product has the characteristic taste and flavor of tomatoes as well as their nutrition. CONSTITUTION: Commercial tomatoes or cherry tomatoes(Lycopersicon esculentum) whose stems are removed are washed and extracted. Then, 17 to 25% by weight of the tomato extract is mixed with 75 to 75% by weight of steamed soybean paste and 3 to 5% by weight of salt and ground to produce fermented soybean paste. In the case of red pepper paste, 7 to 10% by weight of the tomato extract is mixed with 50% by weight of glutinous rice flour, 2 to 3% by weight of malt powder and a suitable amount of water, concentrated, mixed with 30% by weight of red pepper powder and 5 to 6% by weight of fermented soybean paste powder and then aged.
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