KR100823966B1 - 허브고추장 및 이를 이용한 굴비장아찌의 제조방법 - Google Patents
허브고추장 및 이를 이용한 굴비장아찌의 제조방법 Download PDFInfo
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- KR100823966B1 KR100823966B1 KR1020060116444A KR20060116444A KR100823966B1 KR 100823966 B1 KR100823966 B1 KR 100823966B1 KR 1020060116444 A KR1020060116444 A KR 1020060116444A KR 20060116444 A KR20060116444 A KR 20060116444A KR 100823966 B1 KR100823966 B1 KR 100823966B1
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- pepper paste
- red pepper
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- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 25
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 25
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 25
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 241001210869 Cilus gilberti Species 0.000 title abstract 5
- 235000013305 food Nutrition 0.000 title description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 40
- 244000203593 Piper nigrum Species 0.000 claims abstract description 31
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 31
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 235000015197 apple juice Nutrition 0.000 claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 10
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 10
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 241000234282 Allium Species 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000237502 Ostreidae Species 0.000 claims description 40
- 235000020636 oyster Nutrition 0.000 claims description 40
- 235000002566 Capsicum Nutrition 0.000 claims description 26
- 239000006002 Pepper Substances 0.000 claims description 25
- 235000016761 Piper aduncum Nutrition 0.000 claims description 25
- 235000017804 Piper guineense Nutrition 0.000 claims description 25
- 235000019987 cider Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 10
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- 230000032683 aging Effects 0.000 abstract description 3
- 235000019991 rice wine Nutrition 0.000 abstract 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 11
- 235000013547 stew Nutrition 0.000 description 11
- 238000010411 cooking Methods 0.000 description 7
- 235000008216 herbs Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000021109 kimchi Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000036642 wellbeing Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 210000002816 gill Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
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- 235000021395 porridge Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000021148 salty food Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
Description
Claims (5)
- 허브고추장을 제조하는 방법에 있어서,청주에 정향과 바질과 레몬즙을 넣고 끓여 허브향신즙을 제조하는 단계와;고추장에 상기 허브향신즙과, 갈아만든 사과즙과, 양파, 마늘, 생강, 백후추로 제조한 양파마늘생강즙을 혼합한 후, 사이다와 물엿을 넣어 혼합하면서 저어주는 단계와;상기 혼합된 고추장을 저으면서 끓어오를 때까지 가열하는 단계를 포함하는 것을 특징으로 하는 허브고추장의 제조방법.
- 제1항에 있어서, 상기 혼합된 고추장은 고추장 75~85 중량%, 허브향신즙 3~5 중량%, 양파마늘즙 3~5 중량%, 사과즙 3~5 중량%, 사이다 3~5 중량%, 물엿 3~5 중량%을 함유하는 것을 특징으로 하는 허브고추장의 제조방법.
- 제1항에 있어서, 허브향신즙은 청주 70~85 중량%, 정향 5~10 중량%, 바질 5~10 중량%, 레몬즙 5~10 중량%를 약한 불에서 끓이는 것을 특징으로 하는 허브고추장 제조방법.
- 제1항에 있어서, 상기 혼합된 고추장이 끓어오르면 혼합된 고추장 100중량부에 대하여 흑설탕과 꿀을 각각 1~3 중량부 첨가하여 1~2 분간 다시 한 번 끓여주는 단계를 더 포함하는 것을 특징으로 하는 허브고추장 제조방법.
- 제1항 내지 제4항 중 어느 한 항에 따라 제조된 허브고추장 35~40 중량%에 굴비 60~65 중량%를 혼합하여 저장 후 숙성시키는 것을 특징으로 하는 허브굴비장아찌 제조방법.
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Application Number | Priority Date | Filing Date | Title |
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KR1020060116444A KR100823966B1 (ko) | 2006-11-23 | 2006-11-23 | 허브고추장 및 이를 이용한 굴비장아찌의 제조방법 |
Applications Claiming Priority (1)
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KR1020060116444A KR100823966B1 (ko) | 2006-11-23 | 2006-11-23 | 허브고추장 및 이를 이용한 굴비장아찌의 제조방법 |
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Publication Number | Publication Date |
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KR100823966B1 true KR100823966B1 (ko) | 2008-04-22 |
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KR1020060116444A KR100823966B1 (ko) | 2006-11-23 | 2006-11-23 | 허브고추장 및 이를 이용한 굴비장아찌의 제조방법 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101359626B1 (ko) | 2012-08-03 | 2014-02-05 | 장재연 | 산야초 효소를 이용한 무침굴비의 제조방법 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR960020745A (ko) * | 1994-12-17 | 1996-07-18 | 김충식 | 저염사과 고추장의 제조방법 |
KR20000014158A (ko) * | 1998-08-18 | 2000-03-06 | 서철오 | 비빔밥용 소스 |
KR100369617B1 (ko) | 2000-04-14 | 2003-02-05 | 한국식품개발연구원 | 고추장을 이용한 다목적 소스의 제조방법 |
KR20030025946A (ko) * | 2003-02-05 | 2003-03-29 | 성충유 | 황토 지장수 굴비를 이용한 황토 지장수 고추장 굴비 절임방법 |
KR20040006051A (ko) * | 2002-07-09 | 2004-01-24 | 구은정 | 육류용 고추장 소스 및 그의 제조방법 |
KR20040021861A (ko) * | 2002-09-05 | 2004-03-11 | 학교법인 동의학원 | 초고추장 제조방법 |
-
2006
- 2006-11-23 KR KR1020060116444A patent/KR100823966B1/ko active IP Right Grant
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR960020745A (ko) * | 1994-12-17 | 1996-07-18 | 김충식 | 저염사과 고추장의 제조방법 |
KR20000014158A (ko) * | 1998-08-18 | 2000-03-06 | 서철오 | 비빔밥용 소스 |
KR100369617B1 (ko) | 2000-04-14 | 2003-02-05 | 한국식품개발연구원 | 고추장을 이용한 다목적 소스의 제조방법 |
KR20040006051A (ko) * | 2002-07-09 | 2004-01-24 | 구은정 | 육류용 고추장 소스 및 그의 제조방법 |
KR20040021861A (ko) * | 2002-09-05 | 2004-03-11 | 학교법인 동의학원 | 초고추장 제조방법 |
KR20030025946A (ko) * | 2003-02-05 | 2003-03-29 | 성충유 | 황토 지장수 굴비를 이용한 황토 지장수 고추장 굴비 절임방법 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101359626B1 (ko) | 2012-08-03 | 2014-02-05 | 장재연 | 산야초 효소를 이용한 무침굴비의 제조방법 |
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