RED PEPPER PASTE OBTAINED BY ADDITION OF PHELLINUS LINTEUS POWDER INSTEAD OF WHEAT FLOUR TO RAW MATERIAL FOR RED PEPPER PASTE

From the paper

Abstract

PURPOSE: Red pepper paste containing polysaccharides of Phellinus linteus exhibiting an immuno activating effect obtained by inoculating Phellinus linteus mycelium into glutinous rice and then mixing with malt liquid, fermented soybean powder, red pepper powder and salt is provided. The product has good taste and flavor as well as efficacy of Phellinus linteus.

CONSTITUTION: Mycelium of Phellinus linteus is inoculated into glutinous rice and then ground to give glutinous rice flour containing Phellinus linteus. Thereafter, 20 to 70% by weight of the glutinous rice flour containing Phellinus linteus is mixed with 100% by weight of malt liquid containing water and malt in a ratio of 8:1 and heated over low heat while stirring for 20 to 40min to saccharify. A mixture of 5 to 10% by weight of fermented soybean powder, 10 to 30% by weight of red pepper powder and 10 to 15% by weight of salt is added to the saccharified mixture and then aged for about 1 week.