KR100479424B1 - 다시마분말이 첨가된 고추장 및 그 제조방법 - Google Patents
다시마분말이 첨가된 고추장 및 그 제조방법 Download PDFInfo
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- KR100479424B1 KR100479424B1 KR10-2002-0025331A KR20020025331A KR100479424B1 KR 100479424 B1 KR100479424 B1 KR 100479424B1 KR 20020025331 A KR20020025331 A KR 20020025331A KR 100479424 B1 KR100479424 B1 KR 100479424B1
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Classifications
-
- 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
- A23V2200/02—Antioxidant
Landscapes
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims (5)
- 떡장가루 8~10wt%, 찹쌀떡 10.5~14.5wt%, 메줏가루 1.5~4wt%, 고춧가루 27~33wt%, 소금 10~14wt%, 물엿 6~9wt%, 설탕물 10~14wt% 및 다시마가루 3~7wt%으로 이루어진 것을 특징으로 하는 다시마분말이 첨가된 고추장.
- 상기 제1항에 있어서,상기 떡장가루는 불린 콩에 쌀가루를 묻히고 이를 쪄서 띄운 다음, 통풍이 잘 되는 곳에서 2~3주 동안 건조시켜 분말화한 것임을 특징으로 하는 다시마분말이 첨가된 고추장.
- 떡장가루 8~10wt%, 찹쌀떡 10.5~14.5wt%, 메줏가루 1.5~4wt%, 고춧가루 27~33wt%, 소금 10~14wt%, 물엿 6~9wt%, 설탕물 10~14wt%에 다시마가루 3~7wt%을 넣고 골고루 잘 혼합한 후 온도 20~35℃에서 4~6개월 동안 숙성시켜 이루어진 것을 특징으로 하는 다시마분말이 첨가된 고추장의 제조방법.
- 상기 제3항에 있어서,상기 떡장가루는 불린 콩에 쌀가루를 묻히고 이를 쪄서 띄운 다음, 통풍이 잘 되는 곳에서 2~3주 동안 건조시켜 분말화한 것임을 특징으로 하는 다시마분말이 첨가된 고추장의 제조방법.
- 삭제
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KR10-2002-0025331A KR100479424B1 (ko) | 2002-05-08 | 2002-05-08 | 다시마분말이 첨가된 고추장 및 그 제조방법 |
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KR10-2002-0025331A KR100479424B1 (ko) | 2002-05-08 | 2002-05-08 | 다시마분말이 첨가된 고추장 및 그 제조방법 |
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KR20030087317A KR20030087317A (ko) | 2003-11-14 |
KR100479424B1 true KR100479424B1 (ko) | 2005-03-28 |
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Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20040014748A (ko) * | 2002-08-10 | 2004-02-18 | 주종재 | 다시마 물추출물을 이용한 고추장의 제조방법 |
KR20070078638A (ko) * | 2006-01-27 | 2007-08-01 | 씨제이 주식회사 | 푸코이단을 함유하는 항비만용 고추장 |
KR101881465B1 (ko) | 2016-12-16 | 2018-07-25 | 유한회사 씨엠에프엔비 | 저온진공분자조리법을 이용한 버섯함유 고추장소스의 제조방법 및 고추장소스 |
KR102406683B1 (ko) * | 2019-09-18 | 2022-06-07 | 주식회사 수떡공예교육문화원 | 육포 장아찌 제조방법 및 이에 의해 제조된 육포 장아찌 |
KR102278678B1 (ko) * | 2021-05-31 | 2021-07-15 | 이모란 | 고추장 제조 방법 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR910002366A (ko) * | 1989-07-07 | 1991-02-25 | 양대윤 | 해조류를 이용한 장류의 제조방법 |
KR960020744A (ko) * | 1994-12-17 | 1996-07-18 | 김충식 | 저염 고추장의 제조방법 |
KR20010112159A (ko) * | 2001-10-31 | 2001-12-20 | 유연실 | 어성초를 첨가한 고추장 제조방법 |
KR20020024133A (ko) * | 2002-01-26 | 2002-03-29 | 손영석 | 약이되는 물질을 함유한 고추장 |
-
2002
- 2002-05-08 KR KR10-2002-0025331A patent/KR100479424B1/ko active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR910002366A (ko) * | 1989-07-07 | 1991-02-25 | 양대윤 | 해조류를 이용한 장류의 제조방법 |
KR960020744A (ko) * | 1994-12-17 | 1996-07-18 | 김충식 | 저염 고추장의 제조방법 |
KR20010112159A (ko) * | 2001-10-31 | 2001-12-20 | 유연실 | 어성초를 첨가한 고추장 제조방법 |
KR20020024133A (ko) * | 2002-01-26 | 2002-03-29 | 손영석 | 약이되는 물질을 함유한 고추장 |
Non-Patent Citations (1)
Title |
---|
최신식품가공학", 1997년1월10일, 유림문화사, 「P 508-509」( * |
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