Fermented hot pepper method for preparing the same and composition for hot sauce comprising the same

The present invention relates to a fermented red pepper composition, a method for producing the same, and a composition for a hot sauce comprising the same. By including (A) a step of mixing including red pepper, lactic acid bacteria, Allium sativum and salt; and (B) a step of fermenting the mixture...

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Bibliographische Detailangaben
Hauptverfasser:	HURH BYUNG SERK, KIM DONG SEOK, CHO YOUN JEUNG, JANG HYO SUN, JEONG YONG TAE
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a fermented red pepper composition, a method for producing the same, and a composition for a hot sauce comprising the same. By including (A) a step of mixing including red pepper, lactic acid bacteria, Allium sativum and salt; and (B) a step of fermenting the mixture at a rate of 50 to 100 rpm, since pepper particles are not contained, the appearance of food is not affected when cooked, and there is no unpleasant taste due to a feeling of foreign matters. Also, it is possible to sterilize the composition for hot sauce with direct steam injection to improve preservability and maintain the unique flavor and fresh taste of produced kimchi. 본 발명은 홍고추 발효 조성물, 이의 제조방법 및 이를 포함하는 매운 소스용 조성물에 관한 것으로 (A) 홍고추, 젖산균, 마늘 및 소금을 포함하여 혼합하는 단계; 및 (B) 상기 혼합된 혼합물을 50 내지 100 rpm의 속도로 발효시키는 단계;를 포함함으로써, 고추 입자를 포함하지 않기 때문에, 요리 시 외관을 해치지 않고, 이물감으로 인한 텁텁함이 없으며, 매운 소스용 조성물을 직접 분사식 스팀으로 살균하여 보존성을 증진시키면서 생성된 김치의 신선한 풍미 및 김치 고유의 김치 향미를 유지시킬 수 있다.