KR20240054757A - The method of soy sauce - Google Patents
The method of soy sauce Download PDFInfo
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- KR20240054757A KR20240054757A KR1020220135104A KR20220135104A KR20240054757A KR 20240054757 A KR20240054757 A KR 20240054757A KR 1020220135104 A KR1020220135104 A KR 1020220135104A KR 20220135104 A KR20220135104 A KR 20220135104A KR 20240054757 A KR20240054757 A KR 20240054757A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title description 4
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 229920000742 Cotton Polymers 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims abstract description 4
- 239000004744 fabric Substances 0.000 claims abstract description 4
- 239000011550 stock solution Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 description 17
- 244000068988 Glycine max Species 0.000 description 15
- 235000013305 food Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002087 whitening effect Effects 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
- A23L27/50—Soya sauce
-
- 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
- A23L17/20—Fish 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- 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
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/31—Mechanical treatment
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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)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명은 간장의 제조방법에 관한 것으로서 (1) 미림 3000ml와 백화수복을 섞은 후, 표면을 점화하여 2시간 동안 알코올 성분을 휘발시키는 단계; (2) 점화된 불을 소화한 뒤, 디포리 및 가쓰오부시를 면보에 넣은 뒤 상기 (1) 단계에서의 결과물에 1시간동안 우려내는 단계;; (3) 기꼬만 간장, 조미료, 자라매설탕을 상기 (2) 단계에서 우려낸 산출물에 혼합하여 30분간 교반시키는 단계; (4) 교반 후 결과물을 상온에서 식힌 후 24시간 저온 보관하는 단계; (5) 저온 보관된 간장 원액을 중탕가열 한 뒤 사용하는 단계;를 포함하는 간장 제조 방법을 개시한다. The present invention relates to a method for producing soy sauce, which includes the following steps: (1) mixing 3000 ml of mirin and Baekhwasupok, then igniting the surface to volatilize the alcohol component for 2 hours; (2) After extinguishing the ignited fire, put defoli and katsuobushi in a cotton cloth and steep the result from step (1) for 1 hour; (3) mixing Kikkoman soy sauce, seasoning, and jaramae sugar with the product brewed in step (2) above and stirring for 30 minutes; (4) After stirring, the resulting product is cooled to room temperature and then stored at a low temperature for 24 hours; (5) heating and then using the soy sauce stock solution stored at low temperature in a double boiler;
Description
본 발명은 간장의 제조방법에 관한 것이다.The present invention relates to a method for producing soy sauce.
일반적으로 된장은 삶은 콩에 미생물이 자연 접종되어 만들어진 메주를 이용한 한국의 대표적인 반고체상 대두발효식품이다.In general, soybean paste is Korea's representative semi-solid fermented soybean food using meju, which is made by naturally inoculating boiled soybeans with microorganisms.
또한, 간장은 잘 뜬 메주를 소금물에 넣고 한 달 가까이 숙성시켜 소금물에 장맛이 배어나오도록 한 것이다.In addition, soy sauce is made by placing well-floated meju in salt water and aging it for nearly a month so that the soy flavor seeps into the salt water.
상기 된장은 원료 대두가 포함하고 있는 단백질, 탄수화물, 지방 등의 영양소가 골고루 갖추어진 우수한 조미식품으로 육류의 섭취량이 많지 않은 한국의 중요한 단백질 공급원으로 식생활에 없어서는 안 되는 식품으로 자리 잡고 있다.The soybean paste is an excellent seasoning food with a balanced balance of nutrients such as protein, carbohydrates, and fat contained in soybeans. It is an important source of protein in Korea, where meat is not consumed much, and is an essential food in the diet.
상기 된장은 주원료인 단백질이 미생물의 작용으로 분해되어 생성된 분해산물과 발효과정 중에 미생물의 작용에 의해 새로이 생성되는 물질들로 구성되어 있어 다양한 생리활성을 나타내고, 최근에 우리 고유의 음식 또는 양념류를 외국에 널리 알리고자 많은 종류의 음식과 양념류를 현시대의 음식문화에 맞도록 개발하고 있다.The soybean paste is composed of decomposition products produced when protein, the main ingredient, is broken down by the action of microorganisms and substances newly created by the action of microorganisms during the fermentation process, so it exhibits various physiological activities and has recently been used as our own food or seasoning. In order to spread the word to foreign countries, many types of food and seasonings are being developed to fit the modern food culture.
전통적인 간장과 된장의 제조방법은 항아리에 메주를 넣고, 소금물을 넣은 후 숙성(약 40일)시키면 간장이 만들어지고, 간장을 우려낸 메주를 으깨서 그 위에 찹쌀을 넣은 다음 마른 메주 가루를 넣은 후 충분히 섞어서 항아리에 눌러서 담은 후 숙성시키면 된장(약 1년)이 만들어진다.The traditional method of making soy sauce and soybean paste is to put meju in a jar, add salt water, and let it age (about 40 days) to make soy sauce. Mash the soy sauce-infused meju, add glutinous rice on top, add dried meju powder, and mix thoroughly. By pressing it into a jar and letting it age, soybean paste (about 1 year) is made.
상기와 같이 전통적인 방법으로 만드는 간장을 조선간장이라고 하고, 좀더 빠르게 제조할 수 있는 간장으로 콩가루, 밀가루, 전분가루 등에 곰팡이 균주를 주입하여 숙성시킨 다음 염산을 부어 장맛이 녹아 나오도록 한 후 이를 중화시키고 식용색소로 색을 내어 만드는 양조간장도 제공되고 있다.Soy sauce made using the traditional method as described above is called Joseon soy sauce, and it is a soy sauce that can be produced more quickly by injecting mold strains into soybean flour, wheat flour, starch powder, etc., maturing it, pouring hydrochloric acid into it to allow the soy sauce to dissolve, and then neutralizing it. Brewed soy sauce colored with food coloring is also available.
하지만, 종래의 된장은 혼합원료를 다양한 비율로 배합하여 만들지라도 간장을 뜨고 남은 대두로 제조되어 품질이 낮고 영양분이 적다는 단점 뿐만 아니라 된장의 기본 향미를 크게 벗어나지 못하게 됨으로써, 소비자의 연령이나 계층에 따라 상이하게 나타나는 다양한 기호를 충분히 만족시키지 못하는 문제점이 있었다.However, although conventional soybean paste is made by mixing raw materials in various ratios, it is manufactured from soybeans left over from soy sauce, so not only does it have the disadvantage of being low quality and low in nutrients, but it also does not deviate significantly from the basic flavor of soybean paste, making it difficult for the age or class of the consumer. There was a problem in that it could not sufficiently satisfy the various tastes that appeared differently.
이에 소비자의 연령이나 계층에 따라 상이하게 나타나는 다양한 기호를 충분히 충족시켜 주고, 최근의 웰빙 열풍으로 인해 대다수의 소비자들의 식습관의 변화로 인해 단순히 음식물을 섭취하여 영양분을 공급받기보다는 자신의 인체에 면역력을 강화하고, 체질에 맞는 음식물을 섭취하기를 원하는데, 이러한 소비자들의 변화된 식습관을 충족시켜주기 위한 된장에 대한 필요성이 대두되고 있다.Accordingly, it satisfies the various tastes that differ depending on the age or class of the consumer, and due to changes in the eating habits of most consumers due to the recent wellness craze, it provides immunity to the body rather than simply receiving nutrients through food intake. They want to strengthen their body and consume foods that suit their constitution, and the need for soybean paste to satisfy the changing eating habits of these consumers is emerging.
본 발명이 해결하고자 하는 과제로서, 본 발명에 따른 간장은 된장 특유의 발효취가 거의 없고 풍미가 향상되어 각종 음식의 조리에 첨가하여 조리하였을 경우에 식재료의 잡냄새를 제거하고 풍미가 향상된 것을 목적으로 한다.As a problem to be solved by the present invention, the soy sauce according to the present invention has almost no fermentation smell characteristic of soybean paste and has an improved flavor, so that when added to the cooking of various foods and cooked, the purpose is to remove unpleasant odors from food ingredients and improve the flavor. Do this.
본 발명의 과제 해결수단으로,(1) 미림 3000ml와 백화수복을 섞은 후, 표면을 점화하여 2시간 동안 알코올 성분을 휘발시키는 단계; (2) 점화된 불을 소화한 뒤, 디포리 및 가쓰오부시를 면보에 넣은 뒤 상기 (1) 단계에서의 결과물에 1시간동안 우려내는 단계; (3) 기꼬만 간장, 조미료, 자라매설탕을 상기 (2) 단계에서 우려낸 산출물에 혼합하여 30분간 교반시키는 단계; (4) 교반 후 결과물을 상온에서 식힌 후 24시간 저온 보관하는 단계; (5) 저온 보관된 간장 원액을 중탕가열 한 뒤 사용하는 단계; 를 포함하는 간장 제조 방법을 일 수단으로 한다.As a means of solving the problem of the present invention, (1) mixing 3000 ml of mirin and whitening restoration, igniting the surface to volatilize the alcohol component for 2 hours; (2) After extinguishing the ignited fire, putting defolia and katsuobushi in a cotton cloth and steeping the result from step (1) above for 1 hour; (3) mixing Kikkoman soy sauce, seasoning, and jaramae sugar with the product brewed in step (2) above and stirring for 30 minutes; (4) After stirring, the resulting product is cooled to room temperature and then stored at a low temperature for 24 hours; (5) using the soy sauce stock solution stored at low temperature in a double boiler; A soy sauce manufacturing method including a method is used as one method.
본 발명의 제조방법으로 생산되는 간장은 된장 특유의 발효취가 거의 없고 풍미가 향상되어 각종 음식의 조리에 첨가하여 조리하였을 경우에 식재료의 잡냄새를 제거하고 풍미가 향상된다. Soy sauce produced by the manufacturing method of the present invention has almost no fermentation odor characteristic of soybean paste and has an improved flavor, so that when added to various foods and cooked, odors of food ingredients are removed and the flavor is improved.
본 발명에 따른 일 실시예로, (1) 미림 3000ml와 백화수복을 섞은 후, 표면을 점화하여 2시간 동안 알코올 성분을 휘발시키는 단계; (2) 점화된 불을 소화한 뒤, 디포리 및 가쓰오부시를 면보에 넣은 뒤 상기 (1) 단계에서의 결과물에 1시간동안 우려내는 단계; (3) 기꼬만 간장, 조미료, 자라매설탕을 상기 (2) 단계에서 우려낸 산출물에 혼합하여 30분간 교반시키는 단계; (4) 교반 후 결과물을 상온에서 식힌 후 24시간 저온 보관하는 단계; (5) 저온 보관된 간장 원액을 중탕가열 한 뒤 사용하는 단계; 를 포함하는 간장 제조 방법이 개시된다.In one embodiment according to the present invention, (1) mixing 3000 ml of mirin and Baekhwasupok, then igniting the surface to volatilize the alcohol component for 2 hours; (2) After extinguishing the ignited fire, putting defolia and katsuobushi in a cotton cloth and steeping the result from step (1) above for 1 hour; (3) mixing Kikkoman soy sauce, seasoning, and jaramae sugar with the product brewed in step (2) above and stirring for 30 minutes; (4) After stirring, the resulting product is cooled to room temperature and then stored at a low temperature for 24 hours; (5) using the soy sauce stock solution stored at low temperature in a double boiler; A soy sauce manufacturing method comprising a is disclosed.
Claims (1)
(2) 점화된 불을 소화한 뒤, 디포리 및 가쓰오부시를 면보에 넣은 뒤 상기 (1) 단계에서의 결과물에 1시간동안 우려내는 단계;
(3) 기꼬만 간장, 조미료, 자라매설탕을 상기 (2) 단계에서 우려낸 산출물에 혼합하여 30분간 교반시키는 단계;
(4) 교반 후 결과물을 상온에서 식힌 후 24시간 저온 보관하는 단계;
(5) 저온 보관된 간장 원액을 중탕가열 한 뒤 사용하는 단계;
를 포함하는 간장 제조 방법.
(1) Mixing 3000ml of mirin and Baekhwasupok, igniting the surface to volatilize the alcohol component for 2 hours;
(2) After extinguishing the ignited fire, putting defolia and katsuobushi in a cotton cloth and steeping the result from step (1) above for 1 hour;
(3) mixing Kikkoman soy sauce, seasoning, and jaramae sugar with the product brewed in step (2) above and stirring for 30 minutes;
(4) After stirring, the resulting product is cooled to room temperature and then stored at a low temperature for 24 hours;
(5) using the soy sauce stock solution stored at low temperature in a double boiler;
Soy sauce manufacturing method comprising.
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