Method for preparation of reduced hotness improved aroma and taste korean hot pepper paste

摘要

The present invention relates to a method for preparing a hot pepper paste with reduced spicy taste and improved palatability and flavor, more specifically 1) pressurized steamed soybean soybeans, and then inoculated with Hwanggok bacteria to make each one of mesobeans individually. Fermenting to obtain a first fermentation product by fermentation; 2) a step of obtaining a second fermentation product by adding fermented hwanggok bacteria to glutinous rice called water and godubap, which is pressurized with water containing bokbunja extract; 3) drying, mixing and pulverizing the first fermentation product and the second fermentation product to obtain a fermentation crushed product; 4) saccharifying rice porridge obtained from a mixture of rice and paprika powder with malt, followed by concentration of the filtrate to obtain a saccharified concentrate; 5) obtaining a bokbunja impregnation by containing a bokbunja extract in shiitake mushrooms and fruits; And 6) 400 to 600 parts by weight of the saccharified concentrate, 80 to 100 parts by weight of salt, 50 to 100 parts by weight of red pepper powder, 150 to 200 parts by weight of paprika, and shiitake mushrooms with respect to 100 parts by weight of the fermentation pulverized in step 3). ~50 parts by weight of fruit, 20-50 parts by weight of fruit and 15-20 parts by weight of bokbunja impregnation, and maturing for 1 to 3 days; reducing the spicy taste, and improving the palatability and flavor of red pepper paste It is about. The hot pepper paste manufacturing method of the present invention reduces the spicy taste by blending paprika, shiitake mushrooms, fruit and bokbunja extract without reducing the aging period and affecting the taste and stickiness, and improves the functionality and flavor of hot pepper paste. There is an effect that can satisfy a variety of consumers, such as men and women, young and old, by incense.