KR20010016629A - vitamin instant ketchup - Google Patents
vitamin instant ketchup Download PDFInfo
- Publication number
- KR20010016629A KR20010016629A KR1020000086468A KR20000086468A KR20010016629A KR 20010016629 A KR20010016629 A KR 20010016629A KR 1020000086468 A KR1020000086468 A KR 1020000086468A KR 20000086468 A KR20000086468 A KR 20000086468A KR 20010016629 A KR20010016629 A KR 20010016629A
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- gochujang
- instant
- red pepper
- powdered
- Prior art date
Links
- 229940088594 vitamin Drugs 0.000 title abstract 2
- 229930003231 vitamin Natural products 0.000 title abstract 2
- 235000013343 vitamin Nutrition 0.000 title abstract 2
- 239000011782 vitamin Substances 0.000 title abstract 2
- 235000008960 ketchup Nutrition 0.000 title 1
- 150000003722 vitamin derivatives Chemical class 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 29
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 8
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 claims 1
- 235000013527 bean curd Nutrition 0.000 claims 1
- 235000019219 chocolate Nutrition 0.000 claims 1
- 238000013329 compounding Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 abstract description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 abstract description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 abstract description 2
- 240000000599 Lentinula edodes Species 0.000 abstract description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract description 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000151018 Maranta arundinacea Species 0.000 abstract 1
- 235000010804 Maranta arundinacea Nutrition 0.000 abstract 1
- 235000006753 Platycodon grandiflorum Nutrition 0.000 abstract 1
- 240000003582 Platycodon grandiflorus Species 0.000 abstract 1
- 235000012419 Thalia geniculata Nutrition 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 201000010260 leiomyoma Diseases 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
Classifications
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
-
- 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
- A23V2250/70—Vitamins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
PURPOSE: Provided is instant gochujang powder which is rich in vitamins, minerals, and fibroid materials and easy to transport and store by packing the gochujang in a powder type. CONSTITUTION: The instant gochujang powder is prepared by mixing powdered red pepper 200g, powdered fermented soybeans 20g, germinated glutinous rice and unpolished rice 20g, powdered malt 20g, apple skin powder 10g, orange peel powder 50g, Chinese bellflower powder 3g, dried lotus root 5g, shiitake mushroom powder 5g, arrowroot powder 5g, and broccoli powder 5g. Pouring water into this gochujang powder, gochujang can be prepared instantly.
Description
[도면의 간단한 설명][Brief Description of Drawings]
보관의 편리함과 운반의 용의함을 장점으로한 즉석고추장으로, 특별히 영양가치 면에서도 뒤지지 않는 식품으로 하였다.It is an instant red pepper paste with the advantages of convenience of storage and ease of transportation.
우리나라 음식과 농산물에 고추가 안들어가는 음식이 거의 없을 정도이다. 맵고 단순한 맛을 좀더 영양가치 있게 활용할 방법을 찾아 발명 하였다.There is almost no food that does not contain pepper in Korean food and agricultural products. Invented by finding a way to use spicy and simple taste more nutritious.
신이 내린 선물 과일 중에서도 껍질에 영양성분이 많이 포함되어 있는 줄 알면서도 그대로 섭취하지 못하는 점을 개선해서 우리가 먹는 기본 양념인 고추장을 좀더 다각적인 면에서 활용하기 위해 이 식품을 개발해 보았다.We have developed this food in order to make more use of gochujang, our basic condiments, by improving the fact that we can not consume it even though we know that the fruit contains many nutrients.
전통의 제조방법은 고춧가루에 메주가루, 엿기름 조청을 넣고 곰팡이 방지 목적으로 소금을 과다하게 첨가하여 짜고 매운맛이 대부분이었다.Traditional methods of manufacturing were red pepper powder with meju powder and malt syrup, and salt was excessively added for the purpose of preventing mold.
여기에 장기보관이 용이하고 맛과 영양을 좀 더 다양하게 하기위한 재료로써, 고춧가루 200g에 메주가루 20g, 싹튄 찹쌀현미가루 20g, 엿기름가루 20g, 사과껍질분말 10g, 귤껍질 분말 50g, 도라지 분말 3g, 말린연근 분말 5g, 표고분말 5g, 칡분 5g, 브로컬리가루 5g을 배합하여 포장, 즉 가루분말 포장을 뜯고 물만 부으면 즉석에서 이용할 수 있는 고추장으로 하였다.In addition, as a material for easy long-term storage and a variety of flavors and nutrition, 200g of red pepper powder, 20g of meju powder, 20g of glutinous brown rice powder, sprouted glutinous rice powder, 20g of malt powder, 20g of apple peel powder, 50g of tangerine peel powder, 3g of bellflower powder , 5g of dried lotus root powder, 5g of shiitake powder, 5g of ground powder, and 5g of broccoli powder were used to prepare the packaging, ie, powder powder packaging, which can be used immediately by pouring water.
액체포장은 위 분말 20g에 민간요법으로 위장에 좋다는 느름나무 다린즙 20g과 물엿 10g을 배합하여 진공포장한다.The liquid package is vacuum packed with 20g of gastric powder and 20g of lysed perilla juice and 10g of starch syrup, which are good for gastrointestinal treatment.
한국의 장아찌문화를 더 가까이 할 수 있도록 고추장 분말 포장에 말린 더덕, 당귀, 오이, 고추를 함께 포장하여 장아찌로도 활용할 수 있게 하였다.In order to get closer to the Korean pickles culture, dried dried duck, donkey, cucumber and red pepper are packed together with red pepper paste powder so that they can be used as pickles.
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Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000086468A KR20010016629A (en) | 2000-12-29 | 2000-12-29 | vitamin instant ketchup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000086468A KR20010016629A (en) | 2000-12-29 | 2000-12-29 | vitamin instant ketchup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20010016629A true KR20010016629A (en) | 2001-03-05 |
Family
ID=19704025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020000086468A KR20010016629A (en) | 2000-12-29 | 2000-12-29 | vitamin instant ketchup |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20010016629A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100719966B1 (en) * | 2006-06-29 | 2007-05-18 | 순창군 | Method for preparing kochujang with broccoli |
| KR100918678B1 (en) * | 2007-09-12 | 2009-09-22 | 방금순 | Method for manufacturing mandarin gochujang using mandarin peel and mandarin gochugang thereof |
| KR100924805B1 (en) * | 2008-01-28 | 2009-11-03 | 시흥시 | Thick soypaste mixed with red pepper including lotus root and preparing thereof |
-
2000
- 2000-12-29 KR KR1020000086468A patent/KR20010016629A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100719966B1 (en) * | 2006-06-29 | 2007-05-18 | 순창군 | Method for preparing kochujang with broccoli |
| KR100918678B1 (en) * | 2007-09-12 | 2009-09-22 | 방금순 | Method for manufacturing mandarin gochujang using mandarin peel and mandarin gochugang thereof |
| KR100924805B1 (en) * | 2008-01-28 | 2009-11-03 | 시흥시 | Thick soypaste mixed with red pepper including lotus root and preparing thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |