The manufacturing method of Functional Korean hot pepper paste from the Berries of Korean Cudrania tricuspidata

摘要

The present invention relates to a functional kochujang prepared by mixing fruit extract of Cudrania tricuspidata as an active ingredient, wherein the extract of Chedijumunum japonica is an effective ingredient in a conventional kochujang, which is a unique fermented food, By mixing the ingredients so that they can act synergistically, the active ingredients of curd juice are included in the ingredients of the traditional kochujang containing the nutritional and physiologically active substances, so that the effective ingredients are combined and the functions are combined. The present invention relates to the use of a functional kochujang prepared by mixing the coconut tree fruit extract of the present invention with a unique taste, flavor, and nutrients that are rich in flavor and fragrance yet have a physiological activity and an antioxidant effect. Complex Functionality The present invention relates to a method for producing functional kochujang, which is a well-being food for prevention of adult disease, which can be practically implemented, and which can be ingested as a dietary supplement even in infants and adults as well as foreigners.