| 摘要 |
PURPOSE: Hot mellow persimmon paste and a manufacturing method thereof are provided to raise the value of the hot paste by adding a unique taste and nutriment of mellow persimmon to a functional effect of traditional hot red pepper paste. CONSTITUTION: In the material proportion of the traditional hot red pepper paste manufactured by mixing sweet rice, red pepper powder, fermented soybeans powder, salt, soy sauce, water, and malt according to a desirable mixing ratio, on the basis of the sweet rice of 1 wt percent, starch syrup of 0.1 to 0.3 wt percent, mellow persimmon of 0.1 to 1.0 wt percent, and soju of 0.1 wt percent are added into the traditional hot red pepper paste. The mellow permission used in the manufacturing of the hot paste is prepared by storing the mellow persimmon in a freezing room of 3 deg.C below zero, thawing the frozen mellow persimmon at room temperature, gradually boiling the mellow persimmon at 60 deg.C, and filtering the mellow persimmon. |
