| abstract |
The present invention relates to persimmon syrup added kochujang and its manufacturing method, and more specifically, using a method of making improved kochujang, kochujang added persimmon syrup in an appropriate ratio in place of the crude syrup, (chemical content, color, pH, physical properties, salinity and sugar content, viscosity) and sensory test (characteristic difference test, palatability test) by showing excellent effect can be useful as a functional red pepper paste with excellent physicochemical properties and sensuality. |