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    대두 단백질과 고춧가루를 주원료로 하는 유산균 함유 고추장 및 그 제조방법
    2.
    发明公开
    대두 단백질과 고춧가루를 주원료로 하는 유산균 함유 고추장 및 그 제조방법 有权
    含有酸性细菌的红色磷酸钙和使用大豆蛋白和红色粉末粉末作为主要原料，以及其制备方法

    公开(公告)号：KR1020120103998A

    公开(公告)日：2012-09-20

    申请号：KR1020110022022

    申请日：2011-03-11

    Applicant: 송미자 ,  차기형

    Inventor： 송미자 ,  차기형

    IPC: A23L11/20 ,  C12N1/20 ,  A23L33/00 ,  A23L1/305

    CPC classification number: A23L11/20 ,  A23L7/104 ,  A23L33/135 ,  A23V2002/00 ,  A23V2200/32

    Abstract: PURPOSE: Red pepper paste containing lactobacillus, and a producing method thereof are provided to remove the low digestion rate and the unique smell of soybeans. CONSTITUTION: A producing method of red pepper paste containing lactobacillus comprises the following steps: separating protein from soybeans; mixing 30-300g of soybean protein with 1L of purified water to obtain water-soluble protein; heating the water-soluble protein at 90-100 deg C, and cooling the water-soluble protein at 40-50 deg C; injecting 5-10% of lactobacillus into 1L of water-soluble protein, and firstly fermenting the mixture for 4-30 hours; and adding 30-300g of red pepper powder into 1L of fermented mixture, and secondly fermenting the mixture for 4-30 hours. [Reference numerals] (AA) Separating protein from soybeans; (BB) Mixing the protein with purified water; (CC) Heating and cooling the mixture; (DD) Injecting lactobacillus into the mixture, and firstly fermenting; (EE) Adding red pepper powder, and secondly fermenting; (FF) Red pepper paste product

    Abstract translation: 目的：提供含乳酸杆菌的红辣椒糊及其制备方法，以消除低消化率和大豆独特气味。 构成：含有乳杆菌的红辣椒糊的制备方法包括以下步骤：从大豆中分离蛋白质; 将30-300g大豆蛋白与1L纯净水混合，得到水溶性蛋白质; 在90-100℃加热水溶性蛋白质，并在40-50℃下冷却水溶性蛋白质; 将5-10％乳杆菌注入1L水溶性蛋白质中，首先将混合物发酵4-30小时; 并向1L发酵混合物中加入30-300g红辣椒粉，其次将混合物发酵4-30小时。 （AA）从大豆中分离蛋白质; （BB）将蛋白质与纯净水混合; （CC）加热和冷却混合物; （DD）将乳杆菌注入混合物中，首先发酵; （EE）加红辣椒粉，二次发酵; （FF）红辣椒糊产品

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