KR100329416B1 - 분말상김치혼합양념의제조방법 - Google Patents

분말상김치혼합양념의제조방법 Download PDF

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Publication number
KR100329416B1
KR100329416B1 KR1019980028351A KR19980028351A KR100329416B1 KR 100329416 B1 KR100329416 B1 KR 100329416B1 KR 1019980028351 A KR1019980028351 A KR 1019980028351A KR 19980028351 A KR19980028351 A KR 19980028351A KR 100329416 B1 KR100329416 B1 KR 100329416B1
Authority
KR
South Korea
Prior art keywords
kimchi
glutinous rice
mixing
freeze
mixed
Prior art date
Application number
KR1019980028351A
Other languages
English (en)
Korean (ko)
Other versions
KR19990046173A (ko
Inventor
이영은
정미란
이정문
Original Assignee
이정문
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 이정문 filed Critical 이정문
Priority to KR1019980028351A priority Critical patent/KR100329416B1/ko
Priority to JP10287516A priority patent/JP2949119B1/ja
Priority to PCT/KR1999/000348 priority patent/WO2000003608A1/en
Priority to AU45321/99A priority patent/AU4532199A/en
Publication of KR19990046173A publication Critical patent/KR19990046173A/ko
Application granted granted Critical
Publication of KR100329416B1 publication Critical patent/KR100329416B1/ko

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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
KR1019980028351A 1998-07-14 1998-07-14 분말상김치혼합양념의제조방법 KR100329416B1 (ko)

Priority Applications (4)

Application Number Priority Date Filing Date Title
KR1019980028351A KR100329416B1 (ko) 1998-07-14 1998-07-14 분말상김치혼합양념의제조방법
JP10287516A JP2949119B1 (ja) 1998-07-14 1998-10-09 粉末状キムチ混合薬味及びその製造方法
PCT/KR1999/000348 WO2000003608A1 (en) 1998-07-14 1999-06-30 Pulverized kimchi seasoning composition and its preparing method
AU45321/99A AU4532199A (en) 1998-07-14 1999-06-30 Pulverized kimchi seasoning composition and its preparing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019980028351A KR100329416B1 (ko) 1998-07-14 1998-07-14 분말상김치혼합양념의제조방법

Publications (2)

Publication Number Publication Date
KR19990046173A KR19990046173A (ko) 1999-07-05
KR100329416B1 true KR100329416B1 (ko) 2002-08-14

Family

ID=19544114

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019980028351A KR100329416B1 (ko) 1998-07-14 1998-07-14 분말상김치혼합양념의제조방법

Country Status (4)

Country Link
JP (1) JP2949119B1 (ja)
KR (1) KR100329416B1 (ja)
AU (1) AU4532199A (ja)
WO (1) WO2000003608A1 (ja)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101445736B1 (ko) * 2013-06-24 2014-10-06 제강모 발효양념장분말 김치소의 제조방법 및 그 제조방법에 의해 제조된 발효양념장분말 김치소
KR20210011809A (ko) 2019-07-23 2021-02-02 한종휘 액젓을 분말화한 분말액젓 제조방법 및 이를 함유한 김치 양념 제조 방법

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010025289A (ko) * 2000-07-21 2001-04-06 김호군 유기산칼슘이 보강된 포장김치의 제조방법
JP2007517508A (ja) * 2004-01-02 2007-07-05 秀 烈 李 液状キムチを用いた赤色、緑色又は黄色ケチャップの製造方法
KR101030993B1 (ko) * 2008-07-07 2011-04-25 씨제이제일제당 (주) 밑국물용 분말 및 그 제조방법
KR101614288B1 (ko) * 2014-09-01 2016-04-26 권오주 기능성 김치의 제조방법
KR101825429B1 (ko) * 2014-11-20 2018-03-22 이희준 발효정지된 김치양념 패키지 및 그 제조방법
CN110810790A (zh) * 2019-10-12 2020-02-21 中国农业大学 一种韭花酱及其制备方法
CN113679024A (zh) * 2021-08-17 2021-11-23 上海应用技术大学 一种咸味型花椒叶调味粉料及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US129604A (en) * 1872-07-16 Improvement in embossed trimmings
KR940001800A (ko) * 1992-07-03 1994-02-16 최재호 종합양념젓을 온수에 용해시켜 즉석에서 김치 제조방법

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07222552A (ja) * 1994-02-10 1995-08-22 Chiba Sanchoku Service:Kk キムチの製造方法及びそのキムチ
KR100266373B1 (ko) * 1997-01-06 2000-09-15 더블유. 유 병 김치의 제조방법

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US129604A (en) * 1872-07-16 Improvement in embossed trimmings
KR940001800A (ko) * 1992-07-03 1994-02-16 최재호 종합양념젓을 온수에 용해시켜 즉석에서 김치 제조방법

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101445736B1 (ko) * 2013-06-24 2014-10-06 제강모 발효양념장분말 김치소의 제조방법 및 그 제조방법에 의해 제조된 발효양념장분말 김치소
KR20210011809A (ko) 2019-07-23 2021-02-02 한종휘 액젓을 분말화한 분말액젓 제조방법 및 이를 함유한 김치 양념 제조 방법
KR20210116399A (ko) 2019-07-23 2021-09-27 한종휘 액젓을 분말화한 분말액젓 제조방법

Also Published As

Publication number Publication date
JP2000041614A (ja) 2000-02-15
AU4532199A (en) 2000-02-07
WO2000003608A1 (en) 2000-01-27
JP2949119B1 (ja) 1999-09-13
KR19990046173A (ko) 1999-07-05

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