HOT PEPPER PASTE FOR BAKING, AND METHOD FOR PRODUCING SAME

• Main Authors: KIM, Jung Hee, LEE, Cheon Yong, HONG, Sung Jong, LEE, Sang Jin, BAN, Yong Ju, PARK, Chung Kil, KANG, Shin Dal, KIM, Jung Woo
• Format: Patent
• Language: English; French; Korean
• Published: 09.08.2018
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention relates to hot pepper paste for baking, containing a chili powder fermentation liquid, and a method for producing same. The hot pepper paste for baking, containing a chili powder fermentation liquid, according to the present invention reduces a burning sensation felt in the stomach, when consumed, and exhibits the effect of tasting spicy even with a small content of chili powder by maximally eluting capsaicin in chili powder. In addition, the hot pepper paste for baking can be added to foods with the amount of capsaicin adjusted, thus has the advantage of standardizing the spicy taste, produces not only alcohol but also fermentative metabolic products, such as reducing sugars, amino acids, and organic acids, as a result of alcoholic fermentation, and thus has sweet, sour, and savory tastes, together with a spicy taste, and can be consumed even by consumers who shun a spicy taste. La présente invention concerne une pâte de piment fort pour cuisson, contenant un liquide de fermentation de poudre de chili et un procédé pour la produire. La pâte de piment fort pour cuisson, contenant un liquide de fermentation de poudre de chili selon la présente invention réduit la sensation de brûlure ressentie dans l'estomac lorsqu'elle est consommée, et présente l'effet de goût épicé même avec une petite quantité de poudre de chili en éluant au maximum la capsaïcine dans la poudre de chili. De plus, la pâte de piment fort pour cuisson peut être ajoutée à des aliments avec une quantité de capsaïcine ajustée, ce qui a pour avantage de standardiser le goût épicé, de produire non seulement de l'alcool mais également des produits métaboliques de fermentation, tels que des sucres réducteurs, des acides aminés et des acides organiques, en résultat de la fermentation alcoolique, et présente donc des goûts sucrés, aigre, et savoureux, associées à un goût épicé, et peut être consommée même par des consommateurs qui évitent le goût épicé. 본 발명은 고춧가루 발효액을 함유하는 제빵용 고추장 및 이의 제조방법에 관한 것이다. 본 발명의 고춧가루 발효액 함유하는 제빵용 고추장은 섭취시, 위에서 느껴지는 속쓰림을 감소시키고, 고춧가루의 캡사이신을 최대로 용출하여 적은 함량의 고춧가루로도 매운맛을 낼 수 있는 효과를 발휘한다. 또한, 캡사이신의 양을 조절하여 식품에 첨가할 수 있어, 매운맛을 규격화할 수 있는 장점이 있으며, 주종 발효를 통해 알코올뿐만 아니라 환원당, 아미노산, 유기산과 같은 발효대사 산물을 생성하여 단맛, 신맛, 감칠맛을 매운맛과 함께 낼 수 있어, 매운맛을 기피하는 소비자도 섭취가 가능하게 된다.