KR20010085103A - hot pepper paste - Google Patents
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- KR20010085103A KR20010085103A KR1020010047614A KR20010047614A KR20010085103A KR 20010085103 A KR20010085103 A KR 20010085103A KR 1020010047614 A KR1020010047614 A KR 1020010047614A KR 20010047614 A KR20010047614 A KR 20010047614A KR 20010085103 A KR20010085103 A KR 20010085103A
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- 240000008574 Capsicum frutescens Species 0.000 title abstract description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 10
- 239000001728 capsicum frutescens Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 4
- 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 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 239000000203 mixture Substances 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 240000000599 Lentinula edodes Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241000121220 Tricholoma matsutake Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- GYHNNYVSQQEPJS-UHFFFAOYSA-N Gallium Chemical compound [Ga] GYHNNYVSQQEPJS-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 240000002769 Morchella esculenta Species 0.000 description 1
- 235000002779 Morchella esculenta Nutrition 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- -1 ergosterine Natural products 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052733 gallium Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000000968 medical method and process Methods 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
-
- 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
- A23V2250/208—Fungi extracts
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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)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 고추장에 관한 것으로, 특히 버섯을 혼합, 숙성시켜 만든 버섯 고추장에 관한 것이다.The present invention relates to gochujang, and more particularly, to mushroom gochujang made by mixing and ripening mushrooms.
종래의 재래식 고추장은 메주가루와 고춧가루, 소금물, 엿물로만 혼합 제조 숙성시켜 고추장의 영양소만 공급하였다.Conventional conventional gochujang was prepared by mixing and ripening only meju powder, red pepper powder, brine, and malt to supply nutrients of red pepper paste.
그러나 이러한 재래의 고추장은 맛이 별로 없어서, 이 재래식 고추장에 여러가지 양념 재료들을 더 추가시켜 그때 그때 음식에 맞게 만들어 먹고 있는 실정이다However, these traditional gochujangs are not so tasty, so they add more seasoning ingredients to the traditional gochujang and make them suitable for food at that time.
본 발명은 상기한 점을 감안하여 발명한 것으로, 본 발명의 목적은, 영양과 향기가 좋은 더 맛있는 고추장을 제공하는데 본 발명의 목적이 있다The present invention has been invented in view of the above, and an object of the present invention is to provide a more delicious gochujang with good nutrition and aroma.
상기한 목적을 달성하기 위한 본 발명의 주요 제조 방법은, 메주가루와 고추장을 혼합하여 이를 소금물로 혼합하여 그 혼합된 반죽에 엿물을 넣어 숙성시켜 만드는 고추장의 제조 방법에 있어서, 상기한 방법으로 제조되는 고추장을 햇볕이 잘드는 장소에서 약 40-80일 정도 숙성 시킨 후, 상기한 숙성된 고추장에 절단한 버섯을 혼합하여 밀봉한 후, 약 200-400일 정도 숙성시켜 완성하는 것을 특징으로 한다.The main production method of the present invention for achieving the above object, in the manufacturing method of red pepper paste made by mixing the meju powder and red pepper paste mixed with salt water and putting the malt into the mixed dough to ripen, prepared by the above method After ripening about 40-80 days in a sunny place, which is a hot pepper paste is mixed by sealing the mushrooms cut in the above-described mature gochujang, characterized in that it is matured about 200-400 days to complete.
상기한 특징 외의 다른 특징 및 방법에 대하여 이하, 상술한다.Other features and methods other than those described above will be described below.
버섯은 그 독특한 향기와 맛뿐만 아니라 영양 가치가 높아서 예부터 식용 및 약용으로 소중하게 여겨 왔다.Mushrooms have been valued for their edible and medicinal properties since ancient times, as well as their unique aroma and taste.
허준의 동의보감에는 복령, 저령, 곰보버섯, 목이, 말똥진흙버섯, 표고, 송이 등 버섯의 약용법이 자세히 씌어 있다. 이것으로 보아 일찍부터 약용 자원으로 버섯이 사용되었음을 알 수 있다.Heo Joongam's consent is written in detail the medicinal method of mushrooms, such as Bokryeong, Haeryeong, Morel mushroom, sore throat, horse mud mushrooms, shiitake, matsutake. This shows that mushrooms were used as medicinal resources from early on.
최근에는 표고버섯에 콜레스테롤의 축적을 억제하고 고혈압과 당뇨병의 혈당량을 저하시키는 효과가 있는 것으로 알려지고 있다.Recently, shiitake mushrooms are known to have an effect of suppressing the accumulation of cholesterol and reducing the blood sugar level of hypertension and diabetes.
통상의 식용 버섯은 70~95%의 수분과 5~30%의 유기 및 무기 성분으로 되어 있다. 건조시킨 버섯은 15~30 퍼센트 정도의 단백질, 2~10%의 지방과 50% 안팎의 가용성 무기물이 들어 있고 5~10%의 조섬유와 갈륨, 인산, 회분 등이 함유되어 있다. 일반적으로 맛이 좋은 식용 버섯에는 아미노산, 마니트, 트레할로오스 등이 많이 있으며 그 밖에 비타민 B2와 D의 전구체인 에르고스테린 같은 여러 비타민류와 효소도 들어 있다.Common edible mushrooms are 70-95% water and 5-30% organic and inorganic ingredients. Dried mushrooms contain 15-30 percent protein, 2-10% fat and 50% soluble minerals, and 5-10% crude fiber, gallium, phosphoric acid and ash. In general, tasty edible mushrooms contain many amino acids, manites, trehalose, and many other vitamins and enzymes, such as ergosterine, the precursors of vitamins B2 and D.
본 발명에서는 상기와 같이 인체에 매우 이로운 성분을 포함하고 있는 식용 버섯을 이용하여 고추장을 제조 하는 방법을 제공하는 것으로, 이하, 본 발명에 대하여 예들들어, 상술한다.In the present invention to provide a method for producing gochujang using an edible mushroom containing a component very beneficial to the human body as described above, hereinafter, for example, the present invention will be described in detail.
종래의 방법에 따라 통상의 크기의 메주를 예들들어, 메주 4 개 정도의 가루와, 고추가루 5-6 kg 를 골고루 잘 혼합한 다음, 섭씨 100 도 이상에서 끓인 후 식힌 소금물을, 혼합된 메주 가루와 고춧가루에 맛을 보면서 적당량을 골고루 혼합한다.Taking conventional meju according to the conventional method, mix about 4 meju powders and 5-6 kg of red pepper powder evenly, and then boil at 100 degrees Celsius or more, and then cool the brine powder. While mixing with red pepper powder, mix the appropriate amount evenly.
혼합된 반죽에 엿물을 적당히 넣고 골고루 반죽하여 항아리에 넣어 밀폐한다. 여기까지는 종래의 메주 제조 방법과 동일하다.Add the syrup to the mixed dough, mix it well, and put it in a jar to seal it. Up to now, it is the same as the conventional meju manufacturing method.
그리고 상기와 같이 밀폐시킨 항아리를 햇볕을 많이 받는 장소에서 약 40-80일 정도, 바람직하기로는 약 60일 정도 숙성시킨다. 60일 정도 숙성된 고추장에 깨끗하고 싱싱한 식용 버섯을 잘게 썰어 약 5-30 부피%, 바람직하기로는 약 10 부피%를 넣어 골고루 혼합다.And the jars sealed as described above are aged for about 40-80 days, preferably about 60 days in a lot of sunlight. Finely chopped clean, fresh edible mushrooms in gochujang aged for 60 days, and mix evenly with about 5-30% by volume, preferably about 10% by volume.
30 부피% 를 넘어 가면 고추장 고유의 매운 맛이 떨어지고 버섯에서 발생되는 액이 생길 수도 있다.If it exceeds 30% by volume, the spicy taste of gochujang may be lowered and the liquid generated from the mushroom may be generated.
버섯은 식용 가능한 어떠한 버섯을 넣어도 좋다. 가장 바람직하기로는 송이 버섯이 향과 맛이 좋은 장점이 있다, 그외, 느타리버섯 등 어떠한 식용 버섯을 사용하여도 좋다Mushrooms can be any edible mushroom. Most preferably, matsutake mushrooms have a good aroma and taste. In addition, any edible mushroom such as oyster mushroom may be used.
버섯의 혼합이 완료되면 그 혼합하여 채워 넣은 항아리를 완전히 밀폐시켜 햇볕이 잘드는 장소에서 다시 200-400 일 또는 그 이상 숙성시킨다. 바람직하기로는 약 360일 정도 숙성시킨다When the mushrooms are mixed, the jars filled with the mixture are completely sealed and aged again in a sunny place for 200-400 days or more. Preferably aged for about 360 days
그러면 맛과 향이 매우 좋은 버섯 고추장이 완성된다.This completes the mushroom gochujang which has a very good taste and aroma.
이상과 같은 본 발명에 따라 제조되는 버섯 고추장은, 고추장 고유의 각종 영양소와 버섯의 영양소를 포함하는 새로운 고추장을 제공한다.Mushroom kochujang prepared according to the present invention as described above provides a new kochujang containing various nutrients unique to kochujang and nutrients of mushrooms.
또한 본 발명에 의하면, 고추장에 버섯을 넣고 장기간 숙성시키는 방법에 의하여 고추장의 고유한 맛과 버섯의 특이한 향기와 맛이 베어나 어울어져 남녀노소 누구나 맛있게 먹을 수 있는 고추장을 제공한다.In addition, according to the present invention, by putting the mushrooms in gochujang and aged for a long time, the unique flavor of the gochujang and the unique aroma and taste of the mushrooms are cut and matched to provide a gochujang that can be deliciously eaten by everyone.
또한 본 발명에 따른 고추장은 종래의 고추장 보다 더욱 영양가가 높은 한 차원 더 높은 한국 고유의 기초식품으로 자리 잡을 수 있고 또 장래 우리 고유식품을 더욱 개선하는데 디딤돌이 될 수 있을 것으로 확신한다.In addition, gochujang according to the present invention is more nutritious than the conventional gochujang can be established as a higher level of Korea's own basic food, and is sure to be a stepping stone to further improve our native food in the future.
따라서 우리나라 식품산업의 발전에 기여하고 나아가 한국 고유의 식품으로 수출에도 기여 할 수 있는 제품이 될 수 있을 것으로 예상된다Therefore, it is expected to be a product that can contribute to the development of Korea's food industry and further contribute to export to Korea's own food.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0047614A KR100475543B1 (en) | 2001-08-08 | 2001-08-08 | Method for manufacturing hot pepper paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0047614A KR100475543B1 (en) | 2001-08-08 | 2001-08-08 | Method for manufacturing hot pepper paste |
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| Publication Number | Publication Date |
|---|---|
| KR20010085103A true KR20010085103A (en) | 2001-09-07 |
| KR100475543B1 KR100475543B1 (en) | 2005-03-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0047614A KR100475543B1 (en) | 2001-08-08 | 2001-08-08 | Method for manufacturing hot pepper paste |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100475543B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030032211A (en) * | 2001-10-16 | 2003-04-26 | 임용수 | Soy Sauce with Natural Clusters |
| KR100485885B1 (en) * | 2002-01-02 | 2005-04-29 | 현영진 | The bean-past soup made with oak mushroom and of the manufacturing method |
| KR100616309B1 (en) * | 2003-06-20 | 2006-08-28 | 조순호 | A method for preparing mushroom paste pickles and mushroom paste pickles obtained therefrom |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61280245A (en) * | 1985-06-03 | 1986-12-10 | Kikkoman Corp | Production of blended miso (fermented soybean paste) |
| KR950028644A (en) * | 1994-04-20 | 1995-11-22 | 유영선 | Ganoderma lucidum miso and its manufacturing method |
| KR20000024797A (en) * | 1998-10-02 | 2000-05-06 | 김재종 | Process for hot pepper paste included extract of oak mushroom |
| KR100276555B1 (en) * | 1998-10-02 | 2000-12-15 | 김재종 | Process for preparing hot pepper paste containing oak mushroom component |
| KR20000024798A (en) * | 1998-10-02 | 2000-05-06 | 김재종 | Process for soy sauce and fermented soybean paste included ingredient of oak mushroom |
| JP3540192B2 (en) * | 1999-03-23 | 2004-07-07 | エヌ・ティ・ティ・アドバンステクノロジ株式会社 | Method and apparatus for checking and correcting optical character reading paper recognition result |
| KR19990078932A (en) * | 1999-08-21 | 1999-11-05 | 김재환 | Various bean paste including Phellinus linteus |
-
2001
- 2001-08-08 KR KR10-2001-0047614A patent/KR100475543B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030032211A (en) * | 2001-10-16 | 2003-04-26 | 임용수 | Soy Sauce with Natural Clusters |
| KR100485885B1 (en) * | 2002-01-02 | 2005-04-29 | 현영진 | The bean-past soup made with oak mushroom and of the manufacturing method |
| KR100616309B1 (en) * | 2003-06-20 | 2006-08-28 | 조순호 | A method for preparing mushroom paste pickles and mushroom paste pickles obtained therefrom |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100475543B1 (en) | 2005-03-10 |
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