KR19980087850A - Matsutake - Google Patents
Matsutake Download PDFInfo
- Publication number
- KR19980087850A KR19980087850A KR1019980039820A KR19980039820A KR19980087850A KR 19980087850 A KR19980087850 A KR 19980087850A KR 1019980039820 A KR1019980039820 A KR 1019980039820A KR 19980039820 A KR19980039820 A KR 19980039820A KR 19980087850 A KR19980087850 A KR 19980087850A
- Authority
- KR
- South Korea
- Prior art keywords
- steamed
- soy sauce
- extract
- mixing
- red pepper
- Prior art date
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Abstract
본 발명은 송이와 송이 액기스를 장류에 혼합하면서 마늘을 함께 혼합하므로써 장기간 보존하는 것이 가능하고 독특한 풍미를 느낄 수 있는 송이를 이용한 장류를 제공하기 위한 것이다.The present invention is to provide a longevity using a cluster that can be preserved for a long time by mixing garlic together while mixing the clusters and cluster extract with a longevity.
본 발명은 마늘 가루 3∼6%, 찐송이와 찐송이 액기스 3∼6%를 다려진 간장과, 간장으로부터 분리된 메주, 그리고 고물에 고춧가루를 혼합하면서 함께 혼합하여서 되는 것이다.The present invention is made by mixing together 3-6% garlic powder, steamed pine mushroom and 3-6% steamed mushroom extract, mixed red pepper soy sauce, meju separated from soy sauce, and red pepper powder.
Description
본 발명은 인체에 유익한 송이의 우수한 물성을 이용하여 간장·된장·고추장을 제작하므로서 소비자의 기호를 만족시켜주면서 건강을 증진시킬 수 있는 송이를 이용한 장류에 관한 것이다.The present invention relates to a soy sauce using a cluster that can improve the health while satisfying the taste of the consumer by producing soy sauce, soybean paste, and red pepper paste using the excellent physical properties of the pine fruit beneficial to the human body.
종래로부터 다양한 종류의 장류가 제안되었고 현재에도 여러 가지 종류의 것이 소비자에게 제공되고 있으나 송이를 이용한 장류는 아직 제안된 바 없다.Conventionally, various kinds of berries have been proposed and various kinds of berries have been provided to consumers. However, berries using berries have not been proposed yet.
본 발명은 송이와 송이 액기스를 장류에 혼합하면서 마늘을 함께 혼합하므로써 장기간 보존하는 것이 가능하고 독특한 풍미를 느낄 수 있는 장류를 제공하기 위한 것이다.The present invention is to provide a longevity that can be preserved for a long time by mixing garlic together while mixing the clusters and cluster extract with the enteric soy sauce and feel a unique flavor.
본 발명이 의도하는 목적을 달성하기 위한 기술적인 특징은 간장을 제조함에 있어서, 메주를 넣어 다려진 간장에 마늘 가루 3∼6%, 찐송이와 찐송이 액기스 3∼6%를 함께 혼합하여서 되는 것이다.Technical features for achieving the intended purpose of the present invention is to prepare a soy sauce, by mixing together 3-6% garlic powder, steamed and steamed mushroom extract 3-6% in soy sauce seasoned with meju .
본 발명이 의도하는 목적을 달성하기 위한 또 다른 특징은 된장을 제조함에 있어서, 간장으로부터 분리된 메주에 마늘 가루 3∼6%, 진송이와 진송이 액기스 3∼6%를 함께 혼합하여서 되는 것이다.Another feature for achieving the intended purpose of the present invention is to prepare a soybean paste by mixing together 3-6% of garlic powder, 3-6% of jinjin and jinjin extract in meju separated from soy sauce.
본 발명이 의도하는 목적을 달성하기 위한 또 다른 특징은 고추장을 제조함에 있어서, 고물에 고춧가루를 혼합하면서 마늘 가루 3∼6%, 찐송이와 찐송이 액기스 3∼6%를 함께 혼합하여서 되는 것이다.Another feature for achieving the intended purpose of the present invention is to prepare a red pepper paste, while mixing the red pepper powder to the solid, by mixing together 3-6% garlic powder, 3-6% steamed and steamed mushroom extract.
본 발명에 있어서, 찐송이 액기스가 10% 이상 혼합되면 장류의 농도가 묽어지게 된다.In the present invention, when the steamed pine extract is mixed with 10% or more, the concentration of the enteric liquor becomes thin.
마늘 가루는 건조된 것을 사용하게 되는데, 이러한 마늘은 퐁미를 높이고, 바이러스의 생식을 억제하여 부패를 방지하므로써 장류를 장기간 보존할 수 있게 한다.Garlic powder is used to dry, which increases the fondant, inhibits the reproduction of the virus to prevent decay can be preserved for a long time.
이와 같은 본 발명은 간장·된장·고추장에 송이와 송이 액기스, 그리고 마늘을 첨가하여 미각을 돋구고 소비자의 건강을 증진시키게 된다.The present invention is added to the soy sauce, soybean paste, red pepper paste and pine mushroom extract, and garlic to enhance the taste and enhance the health of consumers.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019980039820A KR19980087850A (en) | 1998-09-25 | 1998-09-25 | Matsutake |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019980039820A KR19980087850A (en) | 1998-09-25 | 1998-09-25 | Matsutake |
Publications (1)
Publication Number | Publication Date |
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KR19980087850A true KR19980087850A (en) | 1998-12-05 |
Family
ID=65895613
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019980039820A KR19980087850A (en) | 1998-09-25 | 1998-09-25 | Matsutake |
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KR (1) | KR19980087850A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010027959A (en) * | 1999-09-08 | 2001-04-06 | 최인석 | A songi mush room juice mixed soybean sauce |
KR20010097590A (en) * | 2000-04-24 | 2001-11-08 | 최인석 | A mush room juice mixed yang jo raw matenals soybean sauce |
KR20030032211A (en) * | 2001-10-16 | 2003-04-26 | 임용수 | Soy Sauce with Natural Clusters |
KR20030072492A (en) * | 2002-03-04 | 2003-09-15 | 권기영 | Fermented soybeans made of sanghwang mushroom extract |
KR20040017192A (en) * | 2002-08-20 | 2004-02-26 | 박정이 | Manufacturing method of powdered miso using onion and garlic |
KR100496225B1 (en) * | 2002-10-29 | 2005-06-16 | 곽춘식 | Producing method of mushrooms toenjang |
WO2007097575A1 (en) * | 2006-02-23 | 2007-08-30 | Yeong Hwan An | Method for producing soybean paste containing pine mushroom |
-
1998
- 1998-09-25 KR KR1019980039820A patent/KR19980087850A/en not_active Application Discontinuation
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010027959A (en) * | 1999-09-08 | 2001-04-06 | 최인석 | A songi mush room juice mixed soybean sauce |
KR20010097590A (en) * | 2000-04-24 | 2001-11-08 | 최인석 | A mush room juice mixed yang jo raw matenals soybean sauce |
KR20030032211A (en) * | 2001-10-16 | 2003-04-26 | 임용수 | Soy Sauce with Natural Clusters |
KR20030072492A (en) * | 2002-03-04 | 2003-09-15 | 권기영 | Fermented soybeans made of sanghwang mushroom extract |
KR20040017192A (en) * | 2002-08-20 | 2004-02-26 | 박정이 | Manufacturing method of powdered miso using onion and garlic |
KR100496225B1 (en) * | 2002-10-29 | 2005-06-16 | 곽춘식 | Producing method of mushrooms toenjang |
WO2007097575A1 (en) * | 2006-02-23 | 2007-08-30 | Yeong Hwan An | Method for producing soybean paste containing pine mushroom |
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