WO2018066966A3 - Hot pepper paste for baking, and method for producing same - Google Patents

Hot pepper paste for baking, and method for producing same Download PDF

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Publication number
WO2018066966A3
WO2018066966A3 PCT/KR2017/011075 KR2017011075W WO2018066966A3 WO 2018066966 A3 WO2018066966 A3 WO 2018066966A3 KR 2017011075 W KR2017011075 W KR 2017011075W WO 2018066966 A3 WO2018066966 A3 WO 2018066966A3
Authority
WO
WIPO (PCT)
Prior art keywords
baking
hot pepper
pepper paste
chili powder
producing same
Prior art date
Application number
PCT/KR2017/011075
Other languages
French (fr)
Korean (ko)
Other versions
WO2018066966A2 (en
Inventor
박정길
이천용
홍성종
김정희
이상진
강신달
김정우
반영주
Original Assignee
에스피씨 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 에스피씨 주식회사 filed Critical 에스피씨 주식회사
Publication of WO2018066966A2 publication Critical patent/WO2018066966A2/en
Publication of WO2018066966A3 publication Critical patent/WO2018066966A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent

Abstract

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.
PCT/KR2017/011075 2016-10-04 2017-09-29 Hot pepper paste for baking, and method for producing same WO2018066966A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2016-0127381 2016-10-04
KR1020160127381A KR101759538B1 (en) 2016-10-04 2016-10-04 Korea hot pepper paste with fermented hot pepper for bakery food and method thereof

Publications (2)

Publication Number Publication Date
WO2018066966A2 WO2018066966A2 (en) 2018-04-12
WO2018066966A3 true WO2018066966A3 (en) 2018-08-09

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2017/011075 WO2018066966A2 (en) 2016-10-04 2017-09-29 Hot pepper paste for baking, and method for producing same

Country Status (2)

Country Link
KR (1) KR101759538B1 (en)
WO (1) WO2018066966A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101759538B1 (en) * 2016-10-04 2017-07-20 에스피씨 주식회사 Korea hot pepper paste with fermented hot pepper for bakery food and method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR910003310B1 (en) * 1989-05-18 1991-05-27 원종성 Making process of ginseng a red pepper paste
KR20040061992A (en) * 2002-12-31 2004-07-07 주식회사 해찬들 The Method of Koji Making for Reduced Hotness Gochujang, and The Koji Made by The Method and Gochujang Made by The Koji
KR20040099716A (en) * 2003-05-20 2004-12-02 김현수 method of making sweet using thick soypaste mixed with red pepper
KR101759538B1 (en) * 2016-10-04 2017-07-20 에스피씨 주식회사 Korea hot pepper paste with fermented hot pepper for bakery food and method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR910003310B1 (en) * 1989-05-18 1991-05-27 원종성 Making process of ginseng a red pepper paste
KR20040061992A (en) * 2002-12-31 2004-07-07 주식회사 해찬들 The Method of Koji Making for Reduced Hotness Gochujang, and The Koji Made by The Method and Gochujang Made by The Koji
KR20040099716A (en) * 2003-05-20 2004-12-02 김현수 method of making sweet using thick soypaste mixed with red pepper
KR101759538B1 (en) * 2016-10-04 2017-07-20 에스피씨 주식회사 Korea hot pepper paste with fermented hot pepper for bakery food and method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KIM, DO-YEO N: "Quality Characteristics of Bread Added with Gochujang", MASTERS THESIS, August 2015 (2015-08-01), pages 1 - 82 *

Also Published As

Publication number Publication date
KR101759538B1 (en) 2017-07-20
WO2018066966A2 (en) 2018-04-12

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