A METHOD FOR MANUFACTURING AN INSTANT POWDER OF KOREAN HOT PEPPER PASTE

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Abstract

A method for preparing the instant powder gochujang (Korean hot pepper paste) is provided to improve the convenience of carrying and to easiness of circulation and storage. A method for preparing the instant powder gochujang comprises the steps of passing a mixture comprising 90-96 wt% of rice, 2-5 wt% of powdered hot pepper, and 2-5 wt% of the mushroom selected from Pleurotus eryngii, Lentinus edodes, Pleurotus ostreatus Kummer and Flammulina velutipes through a compressor to make a pellet and pulverizing the pellet to obtain a micropowder(1) adding ganjang (soy sauce) or liquid jeot (salted fish) to powdered hot pepper in a ratio of powdered hot pepper: ganjang or liquid jeot of 1: 0.5-1.5 by weight and maturing, drying and pulverizing it to obtain a micropowder(2) and mixing 5-30 wt% of the micropowder(1), 20-35 wt% of the micropowder(2), 2-20 wt% of fermented wheat powder, 5-20 wt% of salt and 20-35 wt% of sugar.