| US 7,514,109 B2 | ||
| 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 | ||
| Seung Jin Lee, Chungcheongnam-do (Korea, Republic of); Min Su Han, Seoul (Korea, Republic of); and Yeong Il Chang, Daejeon (Korea, Republic of) | ||
| Assigned to Haechandle Co., Ltd., Daejeon (Korea, Republic of) | ||
| Filed on Apr. 10, 2003, as Appl. No. 10/411,751. | ||
| Claims priority of application No. 10-2002-0088302 (KR), filed on Dec. 31, 2002. | ||
| Prior Publication US 2004/0126458 A1, Jul. 01, 2004 | ||
| Int. Cl. A23L 1/22 (2006.01); A23K 1/00 (2006.01) | ||
| U.S. Cl. 426—49 [426/52] | 7 Claims |
| 1. 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, comprising:
adding a koji fungus to a starting material for preparation of a koji of hot pepper paste; and
adding a predetermined amount of hot pepper powders one or more times to the starting material in a cultivating step of the
koji fungus during which the predetermined amount of hot pepper powders is added to the starting material up to 20 hours after
starting the cultivating step and wherein the cultivating step performed by enzymes secreted from the koji fungus occurs after
a preparatory step and before a finishing step in the production of the koji.
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