THE METHOD OF MAKE GOCHUJANG JELLY THROUGH SEMIDRYING PROCESS FROM FERMENTED THICK SOYPASTE MIXED WITH RED PEPPERS

Provided is a method for preparing red pepper paste jelly which includes living beneficial bacteria and reduces packaging and transportation costs. To this end, the method for preparing red pepper paste jelly comprises the following steps: preparing fermented red pepper paste; primarily molding the...

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Bibliographische Detailangaben
Hauptverfasser:	KIM, YONG SUK, SHIM, SOUNG KUN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Provided is a method for preparing red pepper paste jelly which includes living beneficial bacteria and reduces packaging and transportation costs. To this end, the method for preparing red pepper paste jelly comprises the following steps: preparing fermented red pepper paste; primarily molding the prepared red pepper paste; drying the primarily molded red pepper paste; and secondarily molding the red pepper paste when the moisture content of the dried red pepper paste is within a predetermined range. 고추장 젤리의 제조방법으로, 발효된 고추장을 제조하여 준비하는 단계; 상기 준비된 고추장을 1차 성형하는 단계; 상기 1차 성형된 고추장을 건조하는 단계; 상기 건조된 고추장의 수분함량이 기설정된 범위에 포함되는 경우, 상기 고추장을 2차 성형하는 단계를 포함하는 것을 특징으로 하는 고추장 젤리의 제조방법이 제공된다.