KR20110030831A - 포도 보리 고추장 제조 방법 및 고추장 제조용 기초재 조성물 제조방법 - Google Patents
포도 보리 고추장 제조 방법 및 고추장 제조용 기초재 조성물 제조방법 Download PDFInfo
- Publication number
- KR20110030831A KR20110030831A KR1020090088452A KR20090088452A KR20110030831A KR 20110030831 A KR20110030831 A KR 20110030831A KR 1020090088452 A KR1020090088452 A KR 1020090088452A KR 20090088452 A KR20090088452 A KR 20090088452A KR 20110030831 A KR20110030831 A KR 20110030831A
- Authority
- KR
- South Korea
- Prior art keywords
- barley
- fermented
- meju
- powder
- manufacturing
- Prior art date
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 47
- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 25
- 241000219094 Vitaceae Species 0.000 title claims description 8
- 235000021021 grapes Nutrition 0.000 title claims description 8
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 235000015067 sauces Nutrition 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 28
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 21
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 21
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 21
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000019674 grape juice Nutrition 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 37
- 235000007164 Oryza sativa Nutrition 0.000 claims description 37
- 235000009566 rice Nutrition 0.000 claims description 37
- 239000000463 material Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 239000010902 straw Substances 0.000 claims description 4
- 241000233866 Fungi Species 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 2
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 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 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 6
- 239000006002 Pepper Substances 0.000 description 6
- 241000722363 Piper Species 0.000 description 6
- 235000016761 Piper aduncum Nutrition 0.000 description 6
- 235000017804 Piper guineense Nutrition 0.000 description 6
- 235000008184 Piper nigrum Nutrition 0.000 description 6
- 238000005406 washing Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 235000002245 Penicillium camembertii Nutrition 0.000 description 3
- 241000219095 Vitis Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007177 brain activity Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
Description
Claims (2)
- 발효보리밥가루를 제조하는 제1공정과, 메주를 제조하는 제2공정 및 발효보리밥가루와 메주 및 식염을 혼합하여 고추장제조용기초재를 제조하는 제3공정으로 구성되며,제1공정은, 보리쌀을 깨끗이 세척한 다음 상온의 물에 5~10시간 불리고 시루에 담아 섭씨100~130도의 온도로 25~40분간 쪄서 보리밥을 제조하고 식히며, 식힌 보리밥에 황곡을 넣고 섭씨 20~27도의 온도로 3~5일간 표면에 하얀 곰팡이균이 나오도록 발효시켜 발효보리밥을 제조하고, 발효된 보리밥을 건조하고 분쇄하여 발효보리밥가루를 제조하는 것으로 구성되고,제2공정은, 콩을 세척한 후 물에 10~15시간 불리고, 보일러에 넣고 섭씨100~130도로 40~50분간 삶은 후 식히고, 식은 삶은콩에 종곡을 접종한 후, 섭씨20~30도의 온도 조건에서 젖은 볏짚을 깔개로 하여 표면에 하얀 곰팡이가 나오도록 발효시켜 메주를 제조하고, 제조된 메주를 건조시켜 분쇄하여 메주 가루를 얻는 것으로 구성되며,제3공정은, 제1공정에서 얻은 발효보리밥가루와 제2공정에서 얻은 메주가루 및 식염을 혼합하여 구성되는 것을 특징으로 하는 고추장 제조용 기초재 조성물 제조방법.
- 제1항에 있어서의 고추장 제조용 기초재 조성물 제조방법에 있어서의 제3공정의 결과 얻은 고추장제조용기초재 조성물과, 포도를 섭씨 100~130도에서 1.5~2.5시간 가열한 후 망사 자루에 담아 30~40Kg의 압력으로 압축하여 추출하는 제4공정에 의한 추출물인 포도즙액과, 고추가루 및 쌀조청을 혼합하여 숙성시켜 고추장을 제조하는 제5공정을 포함하는 것을 특징으로 하는 포도 보리 고추장 제조 방법.
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KR1020090088452A KR101147680B1 (ko) | 2009-09-18 | 2009-09-18 | 포도 보리 고추장 제조 방법 |
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KR1020090088452A KR101147680B1 (ko) | 2009-09-18 | 2009-09-18 | 포도 보리 고추장 제조 방법 |
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KR20110030831A true KR20110030831A (ko) | 2011-03-24 |
KR101147680B1 KR101147680B1 (ko) | 2012-05-22 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101241975B1 (ko) * | 2010-10-28 | 2013-03-11 | 김은영 | 포도고추장 제조방법 |
KR20200029249A (ko) | 2018-09-10 | 2020-03-18 | 농업회사법인 원경식품 주식회사 | 아로니아 고추장 제조 장치 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101551241B1 (ko) | 2014-03-13 | 2015-09-08 | 김성건 | 고추장 잼 및 그 제조방법 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR970019885A (ko) * | 1995-10-21 | 1997-05-28 | 김용식 | 즉석 고추장 제조용 혼합 분말 |
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- 2009-09-18 KR KR1020090088452A patent/KR101147680B1/ko active IP Right Grant
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101241975B1 (ko) * | 2010-10-28 | 2013-03-11 | 김은영 | 포도고추장 제조방법 |
KR20200029249A (ko) | 2018-09-10 | 2020-03-18 | 농업회사법인 원경식품 주식회사 | 아로니아 고추장 제조 장치 |
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Publication number | Publication date |
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KR101147680B1 (ko) | 2012-05-22 |
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