RED HOT CHILI PEPPER PASTE(KOCHUJANG) USING JAPANESE APRICOT EXTRACT AND PRODUCTION METHOD THEREOF

摘要

PURPOSE: Red hot chili pepper paste(kochujang) using a Japanese apricot extract and a production method thereof are provided, therefore everyone can easily take the healthful effects of Japanese apricot as well as the healthful effects of kochujang simply by eating the red hot chili pepper paste(kochujang). CONSTITUTION: The red hot chili pepper paste(kochujang) using a Japanese apricot extract comprises 43 to 50 parts by weight of sugar-soaked Japanese apricot extract, 34 to 40 parts by weight of red hot chili pepper powder, 5 to 12 parts by weight of starch syrup or a starch syrup/functional oligosaccharide mixture, and 4 to 8 parts by weight of salt. The method for producing the red hot chili pepper paste(kochujang) comprises the steps of: mixing Japanese apricot and sugar or a sugar/functional oligosaccharide mixture and filling the mixture to a vessel; sealing the vessel and maturing the mixture; filtering the mixture to obtain a filtrated solution and collecting the fruits of Japanese apricot; boiling the filtrated solution and the fruits together at 100 deg.c for 2-4 hours to obtain a final Japanese apricot extract; mixing 43 to 50 parts by weight of the Japanese apricot extract, 34 to 40 parts by weight of red hot chili pepper powder, 5 to 12 parts by weight of starch syrup or a starch syrup/functional oligosaccharide mixture, and 4 to 8 parts by weight of salt; and packing the mixture in a container.