KR101087935B1 - 숙성된 광어를 포함하는 된장 및 이의 제조방법 - Google Patents
숙성된 광어를 포함하는 된장 및 이의 제조방법 Download PDFInfo
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- KR101087935B1 KR101087935B1 KR1020090037619A KR20090037619A KR101087935B1 KR 101087935 B1 KR101087935 B1 KR 101087935B1 KR 1020090037619 A KR1020090037619 A KR 1020090037619A KR 20090037619 A KR20090037619 A KR 20090037619A KR 101087935 B1 KR101087935 B1 KR 101087935B1
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Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/80—Geriatric
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/801—Pediatric
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
Claims (5)
- 자연산 광어를 약수물에서 9개월 내지 15개월 동안 숙성시켜 제조된 광어 원액과 메주를 1.5~1.9:1의 중량비로 혼합하여 제조되는 것을 특징으로 하는 숙성된 광어를 포함하는 된장.
- 삭제
- 삭제
- 삭제
- (a) 콩을 이용하여 제조한 메주를 25℃ 내지 35℃의 온실에서 5일 내지 10일 동안 건조한 후 건조실에서 100일 내지 150일 동안 발효시킨 다음 18개월 내지 30개월 동안 저장하는 단계;(b) 자연산 광어를 약수물에서 9개월 내지 15개월 동안 숙성시킴으로써 광어 원액을 제조하는 단계;(c) 상기 (a)단계에서 수득 된 메주와 상기 (b)단계에서 숙성된 광어 원액을 1: 1.5~1.9의 중량비로 혼합하는 단계;(d) 상기 (c)단계에서 수득 된 혼합물을 12개월 내지 24개월 동안 숙성시키는 단계;를 포함하도록 구성되는 것을 특징으로 하는 광어를 포함하는 된장의 제조방법.
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KR1020090037619A KR101087935B1 (ko) | 2009-04-29 | 2009-04-29 | 숙성된 광어를 포함하는 된장 및 이의 제조방법 |
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KR1020090037619A KR101087935B1 (ko) | 2009-04-29 | 2009-04-29 | 숙성된 광어를 포함하는 된장 및 이의 제조방법 |
Publications (2)
Publication Number | Publication Date |
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KR20100118758A KR20100118758A (ko) | 2010-11-08 |
KR101087935B1 true KR101087935B1 (ko) | 2011-11-28 |
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KR1020090037619A KR101087935B1 (ko) | 2009-04-29 | 2009-04-29 | 숙성된 광어를 포함하는 된장 및 이의 제조방법 |
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Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101275750B1 (ko) * | 2011-02-15 | 2013-06-17 | 황문일 | 꽁치 액젓을 이용한 장류 및 이의 제조방법 |
KR20210065486A (ko) | 2019-11-27 | 2021-06-04 | 샘표식품 주식회사 | 페놀계 화합물 및 에스테르계 화합물 중 하나 이상의 생성능을 갖는 바실러스 서브틸러스 균주 |
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