METHOD FOR PREPARING FUNCTIONAL PEAR RED PEPPER PASTE

摘要

The present invention relates to a method for preparing functional pear red pepper paste. The present invention is to develop pear red pepper paste as a global functional soy food product by resolving various problems of the conventional preparation method of pear red pepper paste. To this end, the method for preparing functional pear red pepper paste comprises: a first step of adding starch syrup made of corn and soybean to pear puree, mixing and boiling the same for 30 minutes to make sweet syrup having excellent flavors; a second step of adding a mixture of fermented soybean lump powder and raw soy flour, which are mixed at a mixing ratio of 2:1, to the sweet syrup; a third step of mixing red pepper powder with the resultant product; a fourth step of homogenizing the resultant product by adding radish juice thereto to primarily age the resultant product by an enzyme of the radish juice, and mixing garlic and ginger juice having anti-oxidation, anti-bacterial, and anti-cancer effects with the resultant product to have storability; and a fifth step of seasoning the pear red pepper paste with roasted salt to improve trophism, functionality, preference (flavors, colors, and physical properties), hygienic property, and storability. In the fourth step, the primary aging improves the flavors, colors, and physical properties of the pear red pepper paste.;COPYRIGHT KIPO 2016