Manufacturing methods of persimmon paste and manufacturing methods of bread fermented rice wine and rice cake using the same

摘要

The present invention relates to a method for producing a sensory paste and a method for producing bread, makgeolli and rice cake using the same, and more particularly, Peeling and cutting the extrapolated senses; Applying 30 to 50% (v / v) ethanol to the cut sensation and drying to a moisture content of 15 to 25% (w / w); Inoculating the dried persimmon with the lactic acid bacteria and fermenting in a closed container for 2 days or more; Aging the fermented sensation at 1 to 5 캜 for 2 days or longer; And wet pulverizing the aged persimmon, and a method for producing bread, makgeolli and rice cake using the sensory paste. According to the present invention, it is possible to use as a base material for various foods such as bread, makgeolli, and rice cakes, and to produce a sensory paste which can be harmonized with these foods and exhibit excellent functionality. In addition, the food prepared using this gum paste is excellent in sensory properties, so that it can be enjoyed freely by anyone, and it is expected that more people will be able to easily ingest the beneficial ingredients contained in the gum.