KR100420153B1 - 무, 마늘, 고추, 생강, 엿기름, 홍화씨, 은행, 천일 약소금을 이용한 식품 제조방법 - Google Patents
무, 마늘, 고추, 생강, 엿기름, 홍화씨, 은행, 천일 약소금을 이용한 식품 제조방법 Download PDFInfo
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- KR100420153B1 KR100420153B1 KR10-2000-0061107A KR20000061107A KR100420153B1 KR 100420153 B1 KR100420153 B1 KR 100420153B1 KR 20000061107 A KR20000061107 A KR 20000061107A KR 100420153 B1 KR100420153 B1 KR 100420153B1
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- South Korea
- Prior art keywords
- malt
- ginkgo
- salt
- garlic
- red pepper
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- 150000003839 salts Chemical class 0.000 title claims abstract description 22
- 240000002234 Allium sativum Species 0.000 title claims abstract description 21
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- 206010016952 Food poisoning Diseases 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 208000006673 asthma Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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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
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Claims (2)
- 가. 청정수 또는 생수를 100℃ 내지 150℃에서 끓인 후 식혀 준비한 물로 엿기름을 5:1의 부피비로 희석시켜 찌꺼기를 걸러낸 후 서서히 가열하여 당화시키면서 엿기름의 0.1배 내지 0.5배 부피인 볶은 홍화씨가루와 시루에 찐 찰밥, 수수밥, 조밥으로 이루어진 군에서 선택되어지는 어느 하나의 밥을 엿기름의 0.2배 내지 0.3배 부피에 해당하는 양을 가하여 당엿을 제조하는 단계;나. 고추에 함유된 독성과 악성을 제거시키기 위하여 생강즙으로 엿기름 1.8ℓ당 300g 내지 500g의 붉은 고추가루를 희석시켜 24시간 내지 48시간을 지낸 후에 시루에 쪄서 햇빛에 건조하여 고추가루를 준비하고, 엿기름 1.8ℓ당 4 내지 8kg의 통무를 여러 조각 내어 물기를 제거하여 무를 준비하며, 엿기름의 0.3배 내지 0.7배 부피의 삶은 은행알을 분쇄기에 갈아서 은행을 준비하고, 엿기름 1.8ℓ당 2kg 내지 4kg의 마늘을 준비하는 단계; 및다. 솥 또는 탱크와 같은 용기에 상기에서 준비한 고춧가루, 무, 은행, 마늘과 가. 단계에서 준비한 당엿을 넣고 배합이 잘 되도록 저으면서 수분을 증발시키고 고추에서 베어든 색소와 엿기름에서 생긴 색소가 배합되어 황토색으로 짙게 나면 꺼내어 절구통에 넣고 으깨어 공지의 천일약소금으로 간을 맞추는 단계;를 포함하여 이루어지는 것을 특징으로 하는 무, 마늘, 고추, 생강, 엿기름, 은행, 홍화씨, 천일약소금을 이용한 식품 제조방법.
- 제1항에 있어서,가열과 냉각을 3회 내지 7회 반복하여 제조한 공지의 천일약소금으로 간을 맞추는 것을 특징으로 하는 무, 마늘, 고추, 생강, 엿기름, 은행, 홍화씨, 천일약소금을 이용한 식품 제조방법.
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KR10-2000-0061107A KR100420153B1 (ko) | 2000-10-17 | 2000-10-17 | 무, 마늘, 고추, 생강, 엿기름, 홍화씨, 은행, 천일 약소금을 이용한 식품 제조방법 |
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KR10-2000-0061107A KR100420153B1 (ko) | 2000-10-17 | 2000-10-17 | 무, 마늘, 고추, 생강, 엿기름, 홍화씨, 은행, 천일 약소금을 이용한 식품 제조방법 |
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KR20020030839A KR20020030839A (ko) | 2002-04-26 |
KR100420153B1 true KR100420153B1 (ko) | 2004-03-02 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101119901B1 (ko) | 2008-12-24 | 2012-02-29 | 순천대학교 산학협력단 | 기능성 소금의 제조방법 |
KR20160094573A (ko) * | 2015-01-30 | 2016-08-10 | 광주대학교산학협력단 | 홍화씨와 죽염 추출물을 이용한 가공식품의 제조방법 |
KR102683128B1 (ko) * | 2022-01-25 | 2024-07-08 | 곽도훈 | 고 순도 용융소금의 제조방법 및 이로 제조된 고 순도 용융소금 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020080814A (ko) * | 2001-04-17 | 2002-10-26 | 이성문 | 바이오 생소금을 주제로 한 건강식품 및 이의 제조방법 |
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KR960036955A (ko) * | 1995-04-06 | 1996-11-19 | 손종업 | 음식물 |
KR970061098A (ko) * | 1996-02-12 | 1997-09-12 | 박명규 | 기능성 쌈장 제조방법 |
KR0180098B1 (ko) * | 1996-10-30 | 1999-02-01 | 김태수 | 고춧가루 및 고추장을 이용한 핫소스의 제조방법 |
KR20000006862A (ko) * | 1999-11-03 | 2000-02-07 | 김성욱 | 다용도 즉석 양념의 제조 방법. |
KR20000058492A (ko) * | 2000-06-03 | 2000-10-05 | 강달순 | 등겨고추장의 제조방법 |
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- 2000-10-17 KR KR10-2000-0061107A patent/KR100420153B1/ko active IP Right Grant
Patent Citations (5)
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KR960036955A (ko) * | 1995-04-06 | 1996-11-19 | 손종업 | 음식물 |
KR970061098A (ko) * | 1996-02-12 | 1997-09-12 | 박명규 | 기능성 쌈장 제조방법 |
KR0180098B1 (ko) * | 1996-10-30 | 1999-02-01 | 김태수 | 고춧가루 및 고추장을 이용한 핫소스의 제조방법 |
KR20000006862A (ko) * | 1999-11-03 | 2000-02-07 | 김성욱 | 다용도 즉석 양념의 제조 방법. |
KR20000058492A (ko) * | 2000-06-03 | 2000-10-05 | 강달순 | 등겨고추장의 제조방법 |
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KR101119901B1 (ko) | 2008-12-24 | 2012-02-29 | 순천대학교 산학협력단 | 기능성 소금의 제조방법 |
KR20160094573A (ko) * | 2015-01-30 | 2016-08-10 | 광주대학교산학협력단 | 홍화씨와 죽염 추출물을 이용한 가공식품의 제조방법 |
KR101699005B1 (ko) | 2015-01-30 | 2017-01-24 | 광주대학교산학협력단 | 홍화씨와 죽염 추출물을 이용한 가공식품 |
KR102683128B1 (ko) * | 2022-01-25 | 2024-07-08 | 곽도훈 | 고 순도 용융소금의 제조방법 및 이로 제조된 고 순도 용융소금 |
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