KR101480310B1 - Barley rice chaff paste manufacturing method and barley rice chaff paste - Google Patents

Barley rice chaff paste manufacturing method and barley rice chaff paste Download PDF

Info

Publication number
KR101480310B1
KR101480310B1 KR20140123829A KR20140123829A KR101480310B1 KR 101480310 B1 KR101480310 B1 KR 101480310B1 KR 20140123829 A KR20140123829 A KR 20140123829A KR 20140123829 A KR20140123829 A KR 20140123829A KR 101480310 B1 KR101480310 B1 KR 101480310B1
Authority
KR
South Korea
Prior art keywords
barley
powder
paste
flour
manufacturing
Prior art date
Application number
KR20140123829A
Other languages
Korean (ko)
Inventor
박미숙
Original Assignee
박미숙
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 박미숙 filed Critical 박미숙
Priority to KR20140123829A priority Critical patent/KR101480310B1/en
Application granted granted Critical
Publication of KR101480310B1 publication Critical patent/KR101480310B1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70Germinated pulse products, e.g. from soy bean sprouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

Abstract

The present invention relates to a method for manufacturing barley inner skin paste which includes: a first step of preparing barley inner skin powder by drying and crushing inner skins of barley; a second step of preparing and steaming a dough by mixing and kneading the barley inner skin powder and water; a third step of grilling and ripening the steamed dough at a yellow-soil room; a fourth step of preparing fermented barley powder after drying and crushing the ripened barley blocks; and a fifth step of ripening at low temperature by mixing the fermented barley powder, steamed barley, soybean water, cheonggukjang powder, cheonggukjang, red pepper powder, barley jochung and salt. The barley inner skin paste of the present invention is healthy by having healthy components of cheonggukjang and barley and can widen a range of selection since the gochujang has different ingredients and different tastes.

Description

보리등겨장 제조방법 및 그 보리등겨장{BARLEY RICE CHAFF PASTE MANUFACTURING METHOD AND BARLEY RICE CHAFF PASTE}FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a barley potato,

본 발명은 청국장과 보리조청을 사용하는 보리등겨장 제조방법 및 그 보리등겨장에 관한 것이다.
The present invention relates to a method for producing a barley field using chungkukjang and barley orchard and its barley field.

일반적으로 등겨장은 구운 등겨를 숙성시켜 보리밥과 섞어 띄운 장으로서 서민층에서 된장이 떨어진 3~4월 구황기에 된장 대용품으로 만들어 먹던 장류이다. 보리를 도정할 때 나오는 등겨를 반죽하여 뭉친것을 건조 후 불에 구운 다음, 음지에서 매달아 띄워 말린 후 가루로 빻고 보리밥과 소금을 넣어 반죽하고 상온에서 숙성시켜 만든다.In general, the roasted bean paste is a fermented soy sauce substitute made from miso soup mixed with boiled rice and mixed with boiled rice. It is made by kneading the sticks coming out when the barley is rolled, drying it and then baking it in the fire, then hanging it from the shade, drying it, grinding it into powder, adding barley and salt, kneading it and making it mature at room temperature.

등겨장은 제조과정 중 전분 및 단백질 등의 분해로 생성되는 당분의 단맛 및 구수한 맛에다 지방의 전통적인 특색에 따른 향신료 등이 조화된 고유의 기호식품으로, '딩기장', '시금장'이라 부르기도 하며, 등겨 메주를 만들어 두었다가 겨울철이나 봄철에 장으로 담아 밑반찬으로 먹었다.It is a unique food with harmony of sweetness and savory taste of sugar produced by decomposition of starch and protein during the manufacturing process and spice according to the traditional characteristics of fat. It is called 'Ding Ding Head' and 'Ding Ding Head' It was made with beech, and then it was put in a bowl in winter or spring and it was eaten as a side dish.

등겨장은 쌉쌀한 독특한 맛이 있어 현재 상업화되어 시판되고 있으나, 다양한 소비자의 입맛을 충족시키기 위한 등겨장 제조방법의 연구가 필요하다.
However, it is necessary to study the process of making the beef cherries to satisfy the taste of various consumers.

국내 등록특허번호 제10-0875215호, '등겨장 제조방법'Korean Patent No. 10-0875215, " Reciprocal Preparation Method " 국내 공개특허번호 제10-2011-0121750, '등겨장을 만드는 방법'Korean Patent Laid-Open No. 10-2011-0121750, "

따라서 본 발명의 목적은 청국장과 보리조청을 사용하여 제조하므로서 다양한 소비자의 입맛을 만족시킬 수 있고 청국장과 보리조청으 풍부한 영양을 섭취할 수 있으며, 소금을 적게 넣은 저염식으로 보다 건강에 유익한 보리등겨장을 제조하는 방법 및 그 보리등겨장을 제공하는데에 있다.
Accordingly, it is an object of the present invention to provide a cheonggukjang and a barley orchard which can satisfy a variety of consumers' taste by manufacturing using a cheonggukjang and a barley orchard, The present invention also provides a method for producing a barley field and a barley field.

상기의 목적에 따른 본 발명의 보리등겨장 제조방법은 보리쌀의 등겨를 건조 분쇄하여 보리등겨가루를 제조하는 제1단계와, 보리등겨가루와 물을 혼합하여 반죽한 후 도넛형태로 만들어 찌는 제2단계와, 쪄낸 도넛 반죽을 불에 구운 후 황토방에서 숙성시키는 제3단계와, 황토방에서 숙성시킨 보리메주를 자연건조시킨 후 보리메주를 분쇄하여 보리메주가루를 제조하는 제4단계와, 보리메주가루와 삶은 보리, 콩물, 청국장 가루, 청국장, 고춧가루, 보리조청, 소금을 혼합하고 저온에서 숙성시키는 제5단계로 이루어짐을 특징으로 한다.
The method for manufacturing a barley field according to the present invention comprises the following two steps: a first step of dry-milling a barley flour to produce a barley flour, a second step of mixing barley flour and water to prepare a donut, A third step of baking the fattened donut dough in a fire and then aging in a yellow soil; a fourth step of naturally milling the barley meju, which is aged in yellow clay, followed by pulverizing the barley meju to produce barley meju powder; And a fifth step of mixing boiled barley, bean sprouts, chonggukjang powder, chungkukjang, red pepper powder, barley seasoning and salt and aging at low temperature.

본 발명은 보리등겨장을 제조함에 있어 청국장과 보리조청을 사용하므로서 청국장과 보리가 갖는 다양한 영양소를 섭취할 수 있다. 청국장은 청국장과 청국장을 분말화한 청국장 가루를 같이 사용하므로서 보리등겨장의 식감과 맛을 더욱 항상시켰다.The present invention utilizes chungkukjang and barley quercetin in the manufacture of barley field, and thus it is possible to ingest various nutrients of chungkukjang and barley. Chungkookjang made the texture and flavor of the barley field more and more always by using the powdered chonggukjang powder with chonggukjang and chonggukjang.

또한 소금을 적게 넣은 저염식으로 보리등겨장을 제조하여 건강에 좋고, 보리등겨장은 제조하는 재료에 따라 새롭고 독특한 맛을 가지므로 청국장과 보리조청을 사용한 본 발명은 다양한 사람들의 기호에 맞는 보리등겨장을 제조하여 제공할 수 있다.
In addition, it is good for health to produce barley roasted field with a salt-reduced low salt type, and the barley roasted roast has a new and unique taste depending on the material to be manufactured. Therefore, the present invention using chongkukjang and barley roasted roast Can be prepared and provided.

이하에서는 본 발명의 바람직한 실시 예에 따른 보리등겨장 제조방법을 상세히 설명한다.Hereinafter, a method for manufacturing a barley field according to a preferred embodiment of the present invention will be described in detail.

본 발명의 보리등겨장은, 먼저 보리의 외피를 탈피한 후 첫번째 도정한 보리쌀의 등겨를 건조 분쇄하여 보리등겨가루를 만든다.The barley ripening field of the present invention is obtained by first removing the outer surface of the barley and then drying and crushing the first rounded barley flour to form a barley flour.

보리등겨가루를 물과 10:3의 중량비로 혼합하여 반죽한 후 도넛형태로 만들며, 만들어진 도넛을 40분 동안 찜통에서 찐다.The barley flour is mixed with water at a weight ratio of 10: 3, kneaded and made into a donut shape. The prepared donut is steamed for 40 minutes in a steamer.

찐 도넛 반죽은 갈색이 될때까지 불에 구워내며, 불에 구운 도넛 반죽은 숙성실로 옮겨 숙성시킨다.The steamed donut dough is roasted until it turns brown, and the roasted donut dough is transferred to the ripening room and aged.

숙성실은 황토방으로 이루어져 있으며, 바닥에 볏짚이 깔고 그 위에 도넛 반죽을 놓은 후 담요를 덮은 상태로 35~40℃에서 한 달간 숙성시켜 보리메주를 만든다.The ripening room is made of yellow clay, and rice straw is laid on the floor. The donut dough is placed on it, and the blanket is covered and matured at 35 ~ 40 ℃ for one month to make barley meju.

황토방에서 숙성시킨 보리메주는 다시 5개월간 자연건조시키며, 건조된 보리메주는 분쇄하여 보리메주가루를 만든다.The barley meju which has been aged in the obovate is dried again for 5 months, and the dried barley meju is pulverized to make barley meju powder.

곱게 분쇄한 보리메주가루는 삶은 보리, 콩물, 청국장 가루, 청국장, 고춧가루, 보리조청, 소금을 혼합하여 고루 섞은 후 0~1℃의 저온으로 3개월간 숙성시켜 보리등겨장 제조를 완성한다.The finely pulverized barley meju powder is mixed with boiled barley, soybean meal, chonggukjang powder, chungkukjang, red pepper powder, barley orchard and salt, and then mixed at a low temperature of 0 ~ 1 ℃ for 3 months to complete the barley fermentation.

보리등겨장을 제조할 때 보리메주가루 등의 혼합비율은, 보리등겨장 100 중량%에 보리메주가루 70~80 중량%, 삶은 보리 4~6 중량%, 콩물 4~6 중량%, 청국장 가루 2~5 중량%, 청국장 2~5 중량%, 고추가루 2~5 중량%, 보리조청 5~10 중량%, 소금 1~3 중량%를 혼합하며, 기호에 따라 무말랭이나 참외말랭이를 혼합할 수도 있다.In the case of producing a barley bran field, the blending ratio of the barley meju flour is 70 to 80% by weight of barley meju powder, 4-6% by weight of boiled barley, 4-6% by weight of bean meal, And 2 to 5% by weight of chungkukjang, 2 to 5% by weight of red pepper powder, 5 to 10% by weight of barley orchid, and 1 to 3% by weight of salt may be mixed. .

본 발명에서 콩물은 콩을 물에 삶은 후 여과하여 얻는다.In the present invention, soybean is obtained by boiling soybeans in water and then filtering.

본 발명의 보리등겨장에 사용하는 청국장과 청국장 가루는 본원 출원인에 의해 선출원된 특허출원 제10-2014-0119317호에 게시된 청국장 제조방법에 의해 만들어진 냄새가 나지 않는 청국장과, 이를 건조시킨 후 분쇄하여 가루로 만든 것을 사용한다.The chungkukjang and chungkukjang flour used in the barley field of the present invention can be prepared by a method in which the odorless chungkukjang made by the method of manufacturing a chungkukjang disclosed in Patent Application No. 10-2014-0119317 filed by the applicant of the present application, It is made of powder.

선출원된 냄새가 나지 않는 청국장은, 생산 후 6개월 이내의 햇콩을 삶는 과정과, 삶은 콩을 볏짚을 깐 황토방에서 발효시키는 과정과, 발효가 완료된 삶은 콩을 외부로 옮겨 실온에서 자연냉각시키는 과정으로 냄새가 나지 않는 청국장을 제조한다.Chongkukjang, which does not have a pre-emptive odor, processes the process of boiling soybeans within 6 months of production, fermenting the soybeans in the yellow soil with rice straw, and fermenting the fermented soybeans to the outside, It produces Chongkukjang which does not smell.

청국장은 발효과정에서 바실러스균을 만들어내는 가수분해 효소에 의해 콩에 들어있는 단백질, 탄수화물 및 지방질이 소화되기 쉬운 상태로 분해되어 소화 흡수율이 증가하므로 영양면에서 매우 우수한 식품이다, 특히 발효된 청국장은 각종 항암물질, 항산화물질, 면역증강물질과 같은 생리활성화물질이 만들어진다.Chungkookjang is a food which is excellent in nutrition because the protein, carbohydrate and lipid contained in the soybean are decomposed into digestible and digested by the hydrolytic enzyme that produces Bacillus bacteria during the fermentation process. Especially, fermented Chungkookjang Physiologically active substances such as various anticancer substances, antioxidants and immunostimulating substances are produced.

보리등겨장을 제조함에 있어 청국장과 청국장 가루는 등겨장의 영양을 풍부하게 해주면서 맛과 식감을 더욱 좋게 한다. 즉, 청국장 가루는 등겨장이 고소한 맛을 내게하고, 청국장은 청국장 속의 발효된 콩알갱이들이 부드럽게 씹히면서 등겨장의 식감을 좋게 한다.In producing barley roots, Chungkukjang and Chongkukjang flour enrich the nutritional quality of the backbone and improve the taste and texture. In other words, Chungkugojang powder gives a flavor to the backyard field, and Cheonggukjang makes the fermented soybean grains in Cheonggukjang gently bite to improve the texture of the backbone field.

고추가루는 등겨장의 맛을 낼 뿐만 아니라 방부제 역할도 하게 된다.The red pepper powder not only gives a flavor to the backyard but also acts as a preservative.

본 발명에서 사용하는 보리조청은 본원 출원인에 의해 선출원된 특허출원 제10-2014-0119326호에 게시된 보리조청 제조방법에 의해 만들어진 보리조청을 사용한다.The barley tincture used in the present invention is barley tincture prepared by the method described in Patent Application No. 10-2014-0119326 filed by the applicant of the present application.

보리조청은 물에 충분히 불린 보리쌀로 보리밥을 짓는 과정과, 지은 보리밥과 쌀을 혼합하여 보리고두밥을 짓는 과정과, 별도로 지은 찹쌀고두밥과 상기 보리고두밥을 혼합하여 조청용 고두밥을 얻는 과정과, 통상의 엿기름물과 조청용 고두밥을 혼합하여 숙성시키므로서 감주를 얻는 과정과, 숙성시켜 얻은 감주를 다시 끊인 후 여과하여 맑은 감주를 제조하는 과정과, 맑은 감주를 끊여 졸이므로서 조청이 되게 하는 과정으로 제조한다.The process of making barley rice with barley rice sufficiently called water, the process of making barley rice cake by mixing rice barley and rice, the process of obtaining a rice cake barley by mixing the separately prepared rice rice cake and the barley rice cake, The process of obtaining the potato by mixing the malt water and the sweet potato for cooking, and the process of producing the clear potato by filtration after cutting off the potato obtained by aging. do.

보리조청은 보리의 유익한 성분을 가짐에 따라 혈당과 콜레스테롤을 낮춰주고 식이섬유가 풍부하여 소화가 잘되며 변비를 예방하고 다이어트에 효과가 있다. 또한, 대장암 예방에 좋고, 피로회복 효과가 우수하고 면역계통을 활성화시켜 면역력 높여주며 심혈관 질환예방에 효과가 있다.Barley orchard has a beneficial component of barley, so it lowers blood sugar and cholesterol. It is rich in dietary fiber, digesting well, preventing constipation, and effective in dieting. In addition, it is good for the prevention of colon cancer, has excellent fatigue recovery effect, activates the immune system, increases immunity, and is effective for prevention of cardiovascular disease.

본 발명 보리등겨장 제조시에는 소금을 1~3 중량%를 사용하므로서 통상의 소금 10 중량% 이상을 사용하는 것에 비해 훨씬 저염으로 제조하므로 건강에 유익하다.In the present invention, 1 to 3% by weight of salt is used at the time of preparing the barley potato field, and it is advantageous for health as compared with the case of using 10% by weight or more of ordinary salt.

상기에서와 같이 본 발명은 청국장과 보리조청을 사용하여 보리등겨장을 제조하므로서 청국장과 보리가 갖는 다양한 영양소를 섭취할 수 있고, 소금을 적게 넣은 저염식으로 보리등겨장을 제조하여 건강에 좋으며, 보리등겨장은 제조하는 재료에 따라 새롭고 독특한 맛을 가지므로 청국장과 보리조청을 재료로 사용하는 본 발명은 다양한 사람들의 기호에 맞는 새로운 보리등겨장을 제조하여 제공할 수 있다.
As described above, the present invention can produce various kinds of nutrients of chungkukjang and barley by preparing barley brewed field using chungkukjang and barley orchard, and it is possible to produce barley brewed field by low salt type with less salt, Since the barley bran field has a new and unique taste depending on the material to be manufactured, the present invention using chungkukjang and barley bran as a material can provide a new barley bran field suitable for various people's preferences.

상술한 본 발명의 설명에서는 구체적인 실시 예에 관해 설명하였으나, 여러 가지 변형이 본 발명의 범위에서 벗어나지 않고 실시할 수 있다. 따라서 본 발명의 범위는 설명된 실시 예에 의하여 정할 것이 아니고 특허청구범위 및 그 특허청구범위와 균등한 것에 의해 정해 져야 한다.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments. Therefore, the scope of the present invention should not be limited by the described embodiments, but should be determined by the scope of claims and equivalents thereof.

Claims (3)

등겨장 제조방법에 있어서,
보리쌀의 등겨를 건조 분쇄하여 보리등겨가루를 제조하는 제1단계와,
보리등겨가루와 물을 혼합하여 반죽한 후 도넛형태로 만들어 찌는 제2단계와,
쪄낸 도넛 반죽을 불에 구운 후 황토방에서 숙성시키는 제3단계와,
황토방에서 숙성시킨 보리메주를 자연건조시킨 후 보리메주를 분쇄하여 보리메주가루를 제조하는 제4단계와,
보리메주가루 70~80 중량%, 삶은 보리 4~6 중량%, 콩물 4~6 중량%, 청국장 가루 2~5 중량%, 청국장 2~5 중량%, 고추가루 2~5 중량%, 보리조청 5~10 중량%, 소금 1~3 중량%를 혼합하여 섞은 후 0~1℃의 저온에서 숙성시키는 제5단계로 이루어짐을 특징으로 하는 보리등겨장 제조방법.
In a method for manufacturing a rectification field,
A first step of drying barley flour to form barley flour,
A second step of mixing and kneading the barley flour and water and making it into a donut form,
The third step of baking the fattened donut dough and matureing it in the yellow soil,
A fourth step of naturally drying the barley meju matured in a yellow soil, and then pulverizing the barley meju to produce barley meju flour;
A fermented soybean meal containing 2 to 5 wt% of chungkukjang, 2 to 5 wt% of red pepper powder, 5 to 10 wt% of fermented soybean meal, 5 to 10 wt% of fermented soybean meal, 4 to 6 wt% of boiled barley, 4-6 wt% To 10% by weight of salt, and 1 to 3% by weight of salt, and mixing and aging at a low temperature of 0 to 1 ° C.
삭제delete 제1항의 보리등겨장 제조방법에 의해 제조된 보리등겨장.
A barley baffle sheet produced by the method of manufacturing the barley baffle sheet of claim 1.
KR20140123829A 2014-09-17 2014-09-17 Barley rice chaff paste manufacturing method and barley rice chaff paste KR101480310B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR20140123829A KR101480310B1 (en) 2014-09-17 2014-09-17 Barley rice chaff paste manufacturing method and barley rice chaff paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR20140123829A KR101480310B1 (en) 2014-09-17 2014-09-17 Barley rice chaff paste manufacturing method and barley rice chaff paste

Publications (1)

Publication Number Publication Date
KR101480310B1 true KR101480310B1 (en) 2015-01-08

Family

ID=52588223

Family Applications (1)

Application Number Title Priority Date Filing Date
KR20140123829A KR101480310B1 (en) 2014-09-17 2014-09-17 Barley rice chaff paste manufacturing method and barley rice chaff paste

Country Status (1)

Country Link
KR (1) KR101480310B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101857362B1 (en) * 2016-09-20 2018-05-11 영남대학교 산학협력단 Barley bran paste for reducing benzopyrene and manufacturing method thereof
KR20180088123A (en) 2017-01-26 2018-08-03 영남대학교 산학협력단 Barley bran paste improved quality using yeast or mold and manufacturing method thereof
CN110846041A (en) * 2019-11-15 2020-02-28 黑龙江惊哲森林食品集团有限公司 Soybean water lactobacillus soil remediation agent and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR940010259B1 (en) * 1990-03-08 1994-10-22 이종렬 Process for making soybean paste from barley
KR100875215B1 (en) * 2008-06-24 2008-12-19 김중열 Manufacturing method for rice chaff paste
KR20120015235A (en) * 2010-08-11 2012-02-21 편범주 Preparation method of soybean paste using chung guk jang and fermented barley

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR940010259B1 (en) * 1990-03-08 1994-10-22 이종렬 Process for making soybean paste from barley
KR100875215B1 (en) * 2008-06-24 2008-12-19 김중열 Manufacturing method for rice chaff paste
KR20120015235A (en) * 2010-08-11 2012-02-21 편범주 Preparation method of soybean paste using chung guk jang and fermented barley

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101857362B1 (en) * 2016-09-20 2018-05-11 영남대학교 산학협력단 Barley bran paste for reducing benzopyrene and manufacturing method thereof
KR20180088123A (en) 2017-01-26 2018-08-03 영남대학교 산학협력단 Barley bran paste improved quality using yeast or mold and manufacturing method thereof
CN110846041A (en) * 2019-11-15 2020-02-28 黑龙江惊哲森林食品集团有限公司 Soybean water lactobacillus soil remediation agent and preparation method thereof

Similar Documents

Publication Publication Date Title
KR101992212B1 (en) Manufacturing method of nutritious dumpling
KR101634364B1 (en) Bread including seaweeds and method for producing thereof
KR101480310B1 (en) Barley rice chaff paste manufacturing method and barley rice chaff paste
KR101386138B1 (en) Walnut cake comprising bean flour and black sesame, preparation method thereof
KR20140085367A (en) Lotus root cookie and method of manufacturing the same
CN104719858A (en) Production method of health lentinus edodes meat paste
KR101743404B1 (en) Manufacturing method of gynura procumbens steamed bread and gynura procumbens steamed bread manufactured by thereof method
KR101382916B1 (en) Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw
KR102290792B1 (en) Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method
KR102099053B1 (en) Basil pesto comprising ground roasted grain granules and the method for preparation thereof
KR101614142B1 (en) paste and manufacturing method thereof
KR101742139B1 (en) Hamburger patty that contains brown rice
KR101434269B1 (en) Manufacturing method for steamed bread
KR101533086B1 (en) Thick soy paste mixed with red peppers containing Tricuspid Cudrania, a process for the preparation thereof, and a dish comprising the same
KR20120119572A (en) Manufacturing method of instant soybean paste
KR20170127671A (en) A method of preparing functional fermented soybean powder comprising beet extract using ultra-high pressure
KR20160080878A (en) Manufacturing methode for glutinous rice cake having stuffing made of potatoes and red bean paste and glutinous rice cake using the same
KR20090107323A (en) Song-i mushroom hot pepper paste manufacture method
KR20150031620A (en) Manufacturing Method of Premix Flour of Bindaetteok
KR102486176B1 (en) Garlic-tofu baguette bread and manufacturing method of the same
KR102498450B1 (en) Tare sauce and manufacturing method of the same
KR20190083187A (en) Manufacturing method for glutinous rise cake using baked adzuki bean
KR102561208B1 (en) Chicken breast processed food that can be used as meat paper or patty
KR20190081355A (en) How to make ram hamburger
KR20120056076A (en) Manufacturing method for hop pepper paste using turmeric

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20180102

Year of fee payment: 4

FPAY Annual fee payment

Payment date: 20190117

Year of fee payment: 5