METHOD FOR MANUFACTURING RED PEPPER PASTE USING WATER-SOLUBLE DIETARY FIBER AND RED PEPPER PASTE MANUFACTURED BY THE SAME

摘要

Preparing and immersing meju in a salt water of a certain salinity (S310);A water-soluble dietary fiber mixing and meju fermenting step (S320) of mixing water-soluble dietary fiber with the brine immersed in meju;Aged Meju separation and pulverization step (S330) for separating the aged Meju in the water soluble dietary fiber mixing and meju aging step (S320), followed by drying and pulverization;In the aged meju separation and pulverization step (S330), the meju powder and the red pepper powder mixing step (S340) for mixing the powdered meju and the red pepper powder and aging to prepare the red pepper paste, and the red pepper paste aging step (S350) Including,In the water soluble dietary fiber mixing and meju aging step (S320), the water soluble dietary fiber is prepared by mixing a water soluble dietary fiber material and a thickening polysaccharide,The water-soluble dietary fiber material used is at least one of indigestible maltodextrin or polydextrose, and contains at least 50% by mass of dietary fiber and is dissolved in 20 ml of water at 20 C in an amount of 20 g or more. Is an indigestible saccharide having a viscosity of less than 20 mPas,The thickening polysaccharide is a polysaccharide having a viscosity of 20 mPas or more in viscosity of 5 mass% aqueous solution at 20 , and at least one of alginate, propylene glycol alginate, carrageenan, guar gum, starch or starch derivative is used to produce a kochujang Wherein the water-soluble dietary fiber is used as a water-soluble dietary fiber.According to the above-mentioned constitution, the present invention provides a water-soluble dietary fiber which exerts a physiological effect such as inhibition of blood glucose level rise, a formal action, and improvement of lipid metabolism or excretes a carcinogenic substance to the outside of the body to exert excellent effects on prevention of adult diseases such as hyperlipidemia, diabetes, , It is possible to improve the palatability of the consumers to the kochujang, and to improve the appearance, the smell and the flavor, and in response to the well-being era, to meet the demand of health-oriented consumers, You can enjoy it properly, and you can get close to the younger generation.;