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    Method for producing koji of hot pepper paste (gochujang) with reduced hotness, koji produced by the method, and hot pepper paste prepared from the koji
    1.
    发明授权
    Method for producing koji of hot pepper paste (gochujang) with reduced hotness, koji produced by the method, and hot pepper paste prepared from the koji 有权
    用该方法生产的辣椒糊（gochujang），由该方法生产的曲，和由曲曲制备的辣椒糊的方法

    公开(公告)号：US07514109B2

    公开(公告)日：2009-04-07

    申请号：US10411751

    申请日：2003-04-10

    申请人： Seung Jin Lee ,  Min Su Han ,  Yeong Il Chang

    发明人： Seung Jin Lee ,  Min Su Han ,  Yeong Il Chang

    IPC分类号： A23L1/22 ,  A23K1/00

    CPC分类号： A23L27/10 ,  A23L7/104 ,  A23L11/09 ,  A23L11/37

    摘要： A method for producing a koji of a hot pepper paste with reduced capsaicin and/or dihydrocapsaicin content through action of enzymes secreted from a koji fungus includes adding a koji fungus to starting material for preparation of koji of hot pepper paste, and adding a predetermined amount of hot peppers one or more times to the material during the cultivating step performed by enzymes secreted from the koji fungus. The method can reduce the hotness of a hot pepper paste, while maintaining the intrinsic colors of traditional hot pepper pastes. Accordingly, it is possible to prepare various hot pepper paste products satisfying customer's diverse needs.

    摘要翻译： 通过从曲木真菌分泌的酶的作用产生辣椒素和/或二氢辣椒素含量降低的辣椒糊的曲的方法包括将曲霉真菌添加到用于制备辣椒酱的曲的原料中，并加入预定量 的辣椒一次或多次，由从曲木真菌分泌的酶进行的培养步骤中的材料。 该方法可以降低辣椒酱的热度，同时保持传统辣椒酱的固有颜色。 因此，可以制备满足顾客多种需求的各种辣椒糊产品。