KR850006489A - Instant Powder Kochujang Recipe - Google Patents

Instant Powder Kochujang Recipe Download PDF

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Publication number
KR850006489A
KR850006489A KR1019840001259A KR840001259A KR850006489A KR 850006489 A KR850006489 A KR 850006489A KR 1019840001259 A KR1019840001259 A KR 1019840001259A KR 840001259 A KR840001259 A KR 840001259A KR 850006489 A KR850006489 A KR 850006489A
Authority
KR
South Korea
Prior art keywords
steamed
kochujang
recipe
raw
instant powder
Prior art date
Application number
KR1019840001259A
Other languages
Korean (ko)
Other versions
KR850001806B1 (en
Inventor
윤일섭
Original Assignee
윤일섭
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 윤일섭 filed Critical 윤일섭
Priority to KR1019840001259A priority Critical patent/KR850001806B1/en
Publication of KR850006489A publication Critical patent/KR850006489A/en
Application granted granted Critical
Publication of KR850001806B1 publication Critical patent/KR850001806B1/en

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • 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
    • 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
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/66—Aspergillus
    • C12R2001/69—Aspergillus oryzae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Cereal-Derived Products (AREA)

Abstract

내용 없음No content

Description

즉석가루 고추장 제조법Instant Powder Kochujang Recipe

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

본문에 상술한 바와 같이 생전분질을 쌀국즙, 효모즙, 맥아즙으로 발효시켜 분할 증숙하고 냉각, 건조, 분쇄하여 얻은 당화전분질에 수세한 생고추를 쌀국즙을 산포하면서 10-12시간 증숙발효하여 날내를 없앤후 20-30℃에서 건조, 분쇄하여 얻은 발효 고추분말과 칼슘강화 두부 분말 및 건조 분쇄한 식염을 혼화함을 특징으로 하는 즉석가루 고추장의 제조법.As described in the text, raw starch fermented with rice soup, yeast juice and wort is steamed separately, and steamed raw pepper washed with saccharified starch obtained by cooling, drying and grinding, steamed and steamed for 10-12 hours. Method for producing instant powdered red pepper paste characterized by mixing fermented red pepper powder obtained by drying and pulverizing at 20-30 ° C., calcified powdered tofu powder, and dried pulverized salt after removing the raw material. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019840001259A 1984-03-13 1984-03-13 Process for producing powdered redpeper fermentates KR850001806B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019840001259A KR850001806B1 (en) 1984-03-13 1984-03-13 Process for producing powdered redpeper fermentates

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019840001259A KR850001806B1 (en) 1984-03-13 1984-03-13 Process for producing powdered redpeper fermentates

Publications (2)

Publication Number Publication Date
KR850006489A true KR850006489A (en) 1985-10-14
KR850001806B1 KR850001806B1 (en) 1985-12-23

Family

ID=19233166

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019840001259A KR850001806B1 (en) 1984-03-13 1984-03-13 Process for producing powdered redpeper fermentates

Country Status (1)

Country Link
KR (1) KR850001806B1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100705297B1 (en) * 2005-08-10 2007-04-10 주식회사농심 Preparation Method for Fermented red pepper powder
KR101138286B1 (en) * 2009-08-14 2012-04-24 대상 주식회사 Process for preparing koji for rice hot pepper paste
CN102885283B (en) * 2011-07-20 2013-12-11 山东鸿兴源食品有限公司 Preparation method of chilli paste
KR101522607B1 (en) * 2012-11-20 2015-05-22 대한민국 Improved flavour red pepper paste and manufacturing method thereof

Also Published As

Publication number Publication date
KR850001806B1 (en) 1985-12-23

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