| abstract |
The present invention relates to a method for producing Uri wheat pepper with improved antioxidant capacity, and more specifically, 5-7 parts by weight of wheat immersed for 23 to 25 hours, and steaming for 24 to 26 minutes at 120 to 122 ° C .; Empire step of incubating for 22-26 hours at 38-42 ℃, humidity 68-72% by mixing 0.07 ~ 0.09 parts by weight and 35-37 parts by weight of the rhubarb in the steamed wheat cooled to room temperature; After empire, grinding the mixture; And 11 to 13 parts by weight of red pepper powder, 7 to 9 parts by weight of salt, 19 to 21 parts by weight of water, and 17 to 19 parts by weight of starch syrup to the pulverized mixture, and aging for 9 to 11 weeks at 24 to 26 ° C. The present invention relates to a method for preparing Korean wheat pepper with improved antioxidant capacity. |