Method for preparing gochujang and gochujang prepared by preparation method
US10080381B2 · kind B2 · utility
1Cited by
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6Claims
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Key dates
| Filing date | Nov 28, 2014 |
| Grant date | Sep 25, 2018 |
| Priority date | — |
| Expiry date | Dec 20, 2034 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12R2001/69
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting Aspergillus oryzae having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.