PARK, Chung Kil,LEE, Cheon Yong,HONG, Sung Jong,KIM, Jung Hee,LEE, Sang Jin,KANG, Shin Dal,KIM, Jung Woo,BAN, Yong Ju
申请号：
WO2017KR11075
公开号：
WO2018066966(A2)
申请日:
2017.09.29
申请国别(地区):
世界知识产权组织国际局
年份:
2018
代理人:
摘要：
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.
