KR20000006862A - Process for manufacturing multi-use extempore seasoning - Google Patents
Process for manufacturing multi-use extempore seasoning Download PDFInfo
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- KR20000006862A KR20000006862A KR1019990049323A KR19990049323A KR20000006862A KR 20000006862 A KR20000006862 A KR 20000006862A KR 1019990049323 A KR1019990049323 A KR 1019990049323A KR 19990049323 A KR19990049323 A KR 19990049323A KR 20000006862 A KR20000006862 A KR 20000006862A
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- seasoning
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- extempore
- red pepper
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 4
- 235000019512 sardine Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 241001125046 Sardina pilchardus Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 8
- 240000004160 Capsicum annuum Species 0.000 abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 6
- 239000001728 capsicum frutescens Substances 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 4
- 235000019604 hot taste sensations Nutrition 0.000 abstract 2
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 abstract 1
- 239000008274 jelly Substances 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 13
- 240000007594 Oryza sativa Species 0.000 description 11
- 235000007164 Oryza sativa Nutrition 0.000 description 11
- 235000009566 rice Nutrition 0.000 description 11
- 239000006002 Pepper Substances 0.000 description 10
- 241000722363 Piper Species 0.000 description 10
- 235000016761 Piper aduncum Nutrition 0.000 description 10
- 235000017804 Piper guineense Nutrition 0.000 description 10
- 235000008184 Piper nigrum Nutrition 0.000 description 10
- 241000234282 Allium Species 0.000 description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 8
- 240000002234 Allium sativum Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 235000006886 Zingiber officinale Nutrition 0.000 description 8
- 235000004611 garlic Nutrition 0.000 description 8
- 235000008397 ginger Nutrition 0.000 description 8
- 241000219122 Cucurbita Species 0.000 description 6
- 235000009852 Cucurbita pepo Nutrition 0.000 description 6
- 241000238557 Decapoda Species 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 239000006188 syrup Substances 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 244000000231 Sesamum indicum Species 0.000 description 5
- 235000003434 Sesamum indicum Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 235000019654 spicy taste Nutrition 0.000 description 5
- 241000758706 Piperaceae Species 0.000 description 3
- 241001125048 Sardina Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 241000143060 Americamysis bahia Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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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- 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)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 즉석에서 사용할 수 있는 다용도 즉석 양념으로서, 구체적으로 양념 재료인 고추, 물엿, 마늘, 생강, 파, 젖장, 새우, 고두밥, 깨, 물등을 여러 공정 과정을 거쳐 위생적으로 만들어 즉석에서 수월하고 간편하게 사용할 수 있으며, 다른 조미료 사용 없이도 순한 맛과 매운 맛으로 구분하여 여러 종류의 음식에 넣고 버무리기만 하면 내 입맛에 맞는 음식이 만들어지는 다용도 즉석 양념 제조 방법에 관한 것이다.The present invention is a multi-purpose instant seasoning that can be used on the fly, specifically, seasoning ingredients such as pepper, syrup, garlic, ginger, green onion, milk, shrimp, gourd rice, sesame seeds, water, etc., are easily sanitized through various processes. It is easy to use, and is divided into a mild and spicy taste without the use of other seasonings.
양념 재료에 고추, 물엿, 마늘, 생강, 파, 젖장, 새우, 고두밥, 깨, 물등이 사용되는데 육젖을 가공하지 않고 그대로 사용하여 양념을 만들 경우 육젖 고유의 군내와 비린내가 나므로 동물성 육젖인 갈치젓과 정어리젖 중 한가지 젖을 가마솥에 넣고 100℃이상의 높은 온도로 1-2시간 정도 끓인 후 자연 상태로 서서히 식혀 30-40℃ 정도쯤 식었을 때, 준비한 용기위에 가는 채와 얇은 면을 이중으로 포개 놓고 그 안에 조금씩 부으면 참기름처럼 부드러운 액이 흘러 내리는데 이 액을 젖장이라 한다. 이 젖장은 비린내는 전혀 나지 않고 맛과 향이 뛰어나 양념 맛을 내는데 없어서는 안될 가장 중요한 재료 중 하나다.Pepper, syrup, garlic, ginger, green onion, milk, shrimp, gourd rice, sesame, and water are used for the seasoning materials. Put one of the sardine milk in a cauldron and boil it at a high temperature of 100 ℃ or more for 1-2 hours, then cool it slowly in a natural state and cool it at about 30-40 ℃. If you pour a little bit in it, a smooth fluid, such as sesame oil flows down, called this milk. It's one of the most important ingredients for flavoring because it doesn't smell fishy and tastes and smells great.
농약으로 오염된 고추는 특유의 매운 맛이 있어 순한 맛과 매운 맛으로 구분한 후 깔끔하게 손질하여 깨끗한 물로 3-4차례 정도 세척하고 그 비율에 맞는 물과 함께 따로 따로 믹서기에 넣어 2번의 믹서 과정을 거치면 입자가 아주 가늘고 부드러워 진다. 이어 가늘어진 고추를 믹서기에서 꺼내 각 비율에 맞는 물엿과 혼합기에 넣고 1차적으로 혼합해 6시간 이상 재워둔 뒤 사용하여 양념을 윤기 있고 감칠맛 나게 하였으며, 고두밥은 찹쌀을 깨끗이 씻어 물에 3시간 이상 담궈둔 후 고온의 스팀기에 넣어 15-20분 정도 쪄서 만들었고, 마늘, 생강, 파, 새우등도 깔끔하게 손질하여 3-4차례 세척한 후 각 재료들을 한가지씩 그 비율에 맞는 물과 함께 믹서기에 넣고 2번의 믹서 과정으로 입자를 아주 가늘고 부드럽게 만들어서 사용 하였다. 이때 고두밥은 믹서 과정이 끝나면 풀 처럼 되어 양념을 끈적 끈적하고 찰지게 해준다.Peppers contaminated with pesticides have a distinctive spicy taste.They are divided into mild and spicy flavors.They are neatly trimmed and washed 3-4 times with clean water. Through it, the particles become very thin and soft. The thin peppers were then removed from the blender and placed in syrup and mixer for each ratio.Then, the mixture was mixed for six hours or so and then used to make the seasoning shiny and rich.Goldum rice was washed with glutinous rice and soaked in water for three hours or more. After steaming, put it in a high-temperature steamer and steam it for 15-20 minutes.Clean garlic, ginger, green onions, shrimps, etc. cleanly for 3-4 times, and put each ingredient into the blender with water suitable for the ratio. The process was used to make the particles very thin and smooth. At the end of the blending process, the Godubab becomes like paste and makes the seasoning sticky and sticky.
이 준비 과정이 끝나면 1차적으로 물엿과 혼합한 고추와 마늘, 생강, 파, 젖장, 새우, 고두밥 풀, 깨, 물등을 각각의 비율에 맞춰 혼합기에 넣고 20-30분 정도 혼합하여 양념을 만든 후, 준비한 용기에 양념을 부어서 진공 포장하고 살균 처리 한 다음 찬물에 냉각시켜 냉장 보관하면 더욱더 위생적이고 맛있는 다용도 즉석 양념이 된다. 이 양념은 여러 종류의 음식을 다른 조미료 사용 없이도 종전보다 감칠맛 나고 맛깔스럽게 만들수 있으며, 대량 생산으로 상품화하여 언제 어디서나 내 입맛에 맞는 맛을 골라 간편하면서 편리하게 사용하는 것을 제공함에 있다.After the preparation process, put pepper, garlic, ginger, green onion, milk, shrimp, gourd rice paste, sesame, and water mixed with starch syrup in the blender for 20-30 minutes and make seasoning. If you pour seasoning into a prepared container, vacuum-pack it, sterilize it, and then cool it in cold water and store it in a refrigerator for a more hygienic and delicious versatile instant seasoning. This seasoning can make various kinds of foods more tasty and tasty than before without using other seasonings, and commercializes them in mass production to provide a convenient and convenient use by selecting a taste that suits my taste anytime and anywhere.
종래에 각종 김치 및 음식을 만들 때는 고춧가루와 여러 재료를 사용해 조미료로 간을 맞추었기 때문에 어느 한가지가 부족하게 들어가면 내 입맛에 맞는 맛을 내기가 힘들었으며, 또 여러 종류의 재료를 사용하는 번거로움과 재료 구입 및 손질 과정에서도 많은 시간과 경비가 낭비되고 비위생적 이었다. 이와 같은 많은 불편함이 있는 점을 감안할 때 새로운 양념 개발이 필요한 시점에 와 있다는걸 느낄수 있을 것이다.In the past, various kinds of kimchi and foods were seasoned with seasonings using red pepper powder and various ingredients, so if one of them was insufficient, it was difficult to taste to taste. In the process of material purchase and trimming, much time and expense were wasted and unsanitary. Given this many inconveniences, you may feel that you are in a new season of development.
본 발명은 다용도 즉석 양념을 제조함에 있어 누구나 이 양념을 내 입맛에 따라 간편하면서 편리하게 사용하여 맛있는 음식을 만들수 있게 하였다. 양념 재료 중 하나인 고추는 순한 맛과 매운 맛으로 구분 하였으며, 구분된 고추는 깨끗하게 세척한 후 믹서기에 고추:물을 10:1로 넣어 2번의 믹서 과정으로 입자를 아주 가늘고 부드럽게 만들어 1차적으로 물엿과 혼합시켜서 6시간 이상 재워둔 후 사용하여 양념 맛을 감미롭게 하였다. 이때 고추맛에 따라 양념을 순한 맛과 매운 맛으로 제조할 수 있으며, 동물성 육젖인 갈치젓과 정어리젖 중 한가지 젖을 100℃이상의 높은 온도에서 끓인 후 그 액을 추출해 사용하여 육젖 고유의 비린내를 없앴고 맛과 향이 좋아 양념의 맛을 한층 더 높일 수 있게 한 것이 특징이다.In the present invention, anyone can make a delicious food by simply and conveniently using this seasoning according to my taste in preparing a versatile instant seasoning. Pepper, one of the seasoning ingredients, was divided into mild and spicy.The pepper was washed cleanly, and the pepper: water was added to the blender in a blender of 10: 1 to make the particles very thin and soft. After mixing for 6 hours or more and used to sweeten the seasoning flavor. At this time, seasoning can be made with mild taste and spicy taste according to the pepper taste.The boiled fish of animal meat milk and sardine milk is boiled at high temperature over 100 ℃, and then the liquid is extracted and used to remove the unique fishy smell. Its taste and aroma make it possible to further enhance the taste of the seasoning.
본 발명에 의한 다용도 즉석 양념을 제조함에 있어 양념 재료인 고추를 100g 정도의 중량을 사용했을 시 물엿18-20g, 마늘16-18g, 생강12-15g, 파10-12g, 젖장20-22g, 새우23-25g, 고두밥25-28g, 깨3-4g, 물10-12g 등이 여러 공정 과정을 거쳐 함유되어 만들어진 매운 맛의 종합 양념소이다.When preparing a multi-purpose instant seasoning according to the present invention when using the weight of about 100g of red pepper seasoning material, starch syrup 18-20g, garlic 16-18g, ginger 12-15g, green onion 10-12g, dairy 20-22g, shrimp It is a spicy flavored marinade that contains 23-25g, gourd rice 25-28g, sesame seeds 3-4g, and 10-12g of water.
이하 다용도 즉석 양념을 제조함에 있어 이 재료에만 한정 되지 않고 다양하게 변경하여 양념을 제조할 수 있으며 공정 과정을 구체적으로 설명하면 다음과 같다.Hereinafter, in preparing the multi-purpose instant seasoning, the seasoning can be prepared by various modifications, and the process is described in detail as follows.
(다용도 즉석 양념 제조 과정)(Multipurpose instant seasoning manufacturing process)
(공정1) 젖장 만들기(Step 1) make milk
동물성 육젖인 갈치젓과 정어리젖 중 한가지 젖을 가마솥에 넣고 100℃이상의 높은 온도로 1-2시간 정도 끓인 후 자연 상태로 서서히 식혀 30-40℃ 정도쯤 식었을 때, 준비한 용기위에 가는 채와 얇은 면을 이중으로 포개 놓고 그 안에 조금씩 부으면 건더기 즉 찌꺼기는 남고 부드러운 액이 흘러 내리면 이 액이 젖장이다.Put one of the animal cuttlefish and sardine milk into the cauldron, boil it for 1-2 hours at a temperature of over 100 ℃ and cool down slowly in a natural state. If you fold a double and pour a little bit in it, the remaining remains, or dregs, and the soft liquid flowed down, this liquid is milk.
(공정2) 손질 및 세척 과정(Step 2) Care and Cleaning
고추, 마늘, 생강, 파, 새우, 등을 깔끔하게 손질한 후 각각 3-4차례 깨끗한 물로 씻어 놓는다.Clean peppers, garlic, ginger, green onions, shrimps, etc. and clean them with clean water 3-4 times each.
(공정3) 고두밥 찌기(Step 3) steaming the rice
깨끗이 씻은 찹쌀을 3시간 이상 물에 담궈든 후 고온의 스팀기에 넣고 15-20분 가량 찌면 찰진 고두밥이 된다.Clean soaked glutinous rice in water for more than 3 hours, put it in a high-temperature steamer and steam for 15-20 minutes to become a waxy godu rice.
(공정4) 믹서 과정(Process 4) Mixer Process
고추, 마늘, 생강, 파, 새우, 고두밥을 한가지씩 그 비율에 맞는 물과 함께 믹서기에 넣고 2번의 믹서 과정으로 입자를 부드럽고 가늘게 해둔다. 이때 고두밥은 끈적끈적한 풀처럼 된다.Add pepper, garlic, ginger, green onions, shrimp, and gourd rice one by one to the blender with water to match the proportions. At this time, Godubap becomes sticky grass.
(공정5) 1차 혼합(Step 5) primary mixing
2번의 믹서 과정을 거쳐 입자가 가늘어진 고추는 순한 맛과 매운 맛으로 구분하여 각 비율에 맞는 물엿과 혼합기에 넣고 1차적으로 혼합 시켜 둔다.Pepper, which has been thinned through two mixer processes, is divided into mild taste and spicy taste, and then mixed into starch syrup and mixer for each ratio and mixed first.
(공정6) 2차 혼합(Step 6) Secondary Mixing
1차 혼합된 고추와 마늘, 생강, 파, 젖장, 새우, 고두밥 풀, 깨, 물 등을 각각의 비율에 맞춰 혼합기에 넣고 20-30분 가량 혼합 시킨다.Put the first mixed pepper and garlic, ginger, green onions, milk, shrimp, gourd rice paste, sesame seeds, water, etc. into the mixer at each ratio and mix for about 20-30 minutes.
(공정7) 포장(Step 7) Packing
2차 혼합 과정이 끝난 양념을 정량의 용기에 담아 진공 포장한다.The seasoning after the second mixing process is vacuum packed in a fixed volume.
(공정8) 살균 처리 및 보관(Step 8) Sterilization and Storage
포장된 용기를 살균 소독기에 넣고 살균 처리 한 다음 5℃이하 정도의 찬물에 냉각 시킨 후 냉장 보관 시킨다.The packaged container is placed in a sterilizer and sterilized, and then cooled in cold water of 5 ℃ or less and stored in a refrigerator.
이 과정을 통해 만들어진 다용도 즉석 양념은 우리가 흔히 고추장, 된장처럼 손쉽게 사용해 각 가정과 일반 음식점에서 수월하면서 간단하게 음식을 만들 수 있는 인스턴트 식품으로 실용화 할 수 있다.The versatile instant seasonings made through this process can be easily used as instant foods that can be easily and easily made at homes and restaurants by using them as easily as gochujang or miso.
본 발명의 효과는 구체적으로 아래와 같이 나눌 수 있다.The effects of the present invention can be specifically divided as follows.
첫째 : 우선 사용하기에 편리하고 간편하다.First: First of all, it is convenient and simple to use.
둘째 : 내 입맛에 따라 순한 맛, 매운 맛으로 골라 사용할 수 있다.Second: Depending on my taste, you can choose a mild or spicy taste.
셋째 : 기존의 음식 만드는 시간과 경비를 줄일 수 있다.Third, it can reduce the time and expense of making traditional food.
넷째 : 언제 어디서나 손쉽게 구입해 사용할 수 있으며, 휴대하기가 편리하다.Fourth: Anytime, anywhere easy to buy and use, it is convenient to carry.
다섯째 : 다른 조미료 사용 없이도 음식을 맛있게 만들 수 있다.Fifth: You can make food delicious without using other seasonings.
여섯째 : 항상 균일한 맛을 유지 시켜 준다.Sixth: always maintain a uniform taste.
일곱째 : 여러 종류의 김치나 찌개, 탕, 기타 음식을 만들때 다양하게 사용할 수 있다.Seventh: It can be used in various ways to make various kinds of kimchi, stew, soup, and other foods.
여덟째 : 음식을 만들때 예전에 느껴 보지 못한 자신감이 생긴다.Eighth: When you make food, you have confidence that you have not felt before.
아홉째 : 맛과 향이 좋고 살균 처리 과정을 거쳐서 만들어 위생적이다.Ninth: The taste and aroma is good and it is sanitary made through sterilization process.
열번째 : 대량 생산으로 인하여 가격이 절감되고 즉석에서 사용이 가능하다.Tenth: Due to mass production, the price is reduced and it can be used immediately.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990049323A KR20000006862A (en) | 1999-11-03 | 1999-11-03 | Process for manufacturing multi-use extempore seasoning |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990049323A KR20000006862A (en) | 1999-11-03 | 1999-11-03 | Process for manufacturing multi-use extempore seasoning |
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| Publication Number | Publication Date |
|---|---|
| KR20000006862A true KR20000006862A (en) | 2000-02-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990049323A KR20000006862A (en) | 1999-11-03 | 1999-11-03 | Process for manufacturing multi-use extempore seasoning |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030071234A (en) * | 2002-02-28 | 2003-09-03 | 한국식품개발연구원 | A method for manufacturing color grade and hot taste standardized-Kimchi |
| KR100420153B1 (en) * | 2000-10-17 | 2004-03-02 | 노영인 | Producing Method for Foods used Radishs, Garlics, Red Peppers, Gingers, Malts, Safflower, Ginkgo Nuts and Solar Evaporated Salts |
| KR101107414B1 (en) * | 2009-06-16 | 2012-01-19 | 농업협동조합중앙회 | Method for packing cover of red pepper powder according to level of hot-taste |
-
1999
- 1999-11-03 KR KR1019990049323A patent/KR20000006862A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100420153B1 (en) * | 2000-10-17 | 2004-03-02 | 노영인 | Producing Method for Foods used Radishs, Garlics, Red Peppers, Gingers, Malts, Safflower, Ginkgo Nuts and Solar Evaporated Salts |
| KR20030071234A (en) * | 2002-02-28 | 2003-09-03 | 한국식품개발연구원 | A method for manufacturing color grade and hot taste standardized-Kimchi |
| KR101107414B1 (en) * | 2009-06-16 | 2012-01-19 | 농업협동조합중앙회 | Method for packing cover of red pepper powder according to level of hot-taste |
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