KR870005591A - Manufacturing Method of Almond Improved Meju - Google Patents

Manufacturing Method of Almond Improved Meju Download PDF

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Publication number
KR870005591A
KR870005591A KR1019850010169A KR850010169A KR870005591A KR 870005591 A KR870005591 A KR 870005591A KR 1019850010169 A KR1019850010169 A KR 1019850010169A KR 850010169 A KR850010169 A KR 850010169A KR 870005591 A KR870005591 A KR 870005591A
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KR
South Korea
Prior art keywords
soybeans
almond
manufacturing
fermented
improved meju
Prior art date
Application number
KR1019850010169A
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Korean (ko)
Other versions
KR880000306B1 (en
Inventor
서영보
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서영보
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Publication date
Application filed by 서영보 filed Critical 서영보
Priority to KR1019850010169A priority Critical patent/KR880000306B1/en
Publication of KR870005591A publication Critical patent/KR870005591A/en
Application granted granted Critical
Publication of KR880000306B1 publication Critical patent/KR880000306B1/en

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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

내용 없음No content

Description

알콩 개량 메주의 제조방법Manufacturing Method of Almond Improved Meju

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 증숙용 고압솥의 예시도1 is an illustration of the steam autoclave

(가)느 제1도의 전선부를 확대한 단면도(A) Enlarged cross-sectional view of the wire section of FIG.

*도면의 주요 부호에 대한 설명** Description of Major Symbols in Drawings *

1:증숙용 고압솥 2:밀폐뚜껑 3: 메주알콩1: steam autoclave 2: airtight lid 3: soybeans

4:버어너 5:압력게지4: Burner 5: Pressure gauge

Claims (1)

알콩을 특수한 이중 고압솥으로 증숙시키고 이를 30 정도로 냉각시킨 냉각콩을 일정 용기에 넣어 황국(발효)을 0.5% 첨가하여 고루 교반한 다음 균 접종이 된콩을 국상자에 얇게깐뒤 제국실에 넣어 30-50℃에서 60-72시간 정도로 황료색으로 변할때까지 발효 시키고 다음 제국이 완료되면 건조실 50-55℃ 온도의 건조실에서 수분함량 15% 이하가 되도록 건조하여서 메주의 알콩을 제조함을 특징으로 하는 알콩 개량 메주의 제조방법.Steam the soybeans in a special double autoclave and cool it to about 30 degrees in a container, add 0.5% of yellow soup (fermentation), and stir evenly. The fermented soybeans are fermented at 50 ℃ for 60-72 hours until the color turns yellow, and when the next empire is completed, the soybeans are produced by drying them to 15% or less of water in the drying chamber at 50-55 ℃ temperature. Method of making meju. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019850010169A 1985-12-31 1985-12-31 Process for producing soybean malt KR880000306B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019850010169A KR880000306B1 (en) 1985-12-31 1985-12-31 Process for producing soybean malt

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019850010169A KR880000306B1 (en) 1985-12-31 1985-12-31 Process for producing soybean malt

Publications (2)

Publication Number Publication Date
KR870005591A true KR870005591A (en) 1987-07-06
KR880000306B1 KR880000306B1 (en) 1988-03-19

Family

ID=19244660

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019850010169A KR880000306B1 (en) 1985-12-31 1985-12-31 Process for producing soybean malt

Country Status (1)

Country Link
KR (1) KR880000306B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105192593B (en) * 2015-08-18 2019-07-23 广东美味鲜调味食品有限公司 A kind of aspergillus oryzae type fermented soya bean production technology

Also Published As

Publication number Publication date
KR880000306B1 (en) 1988-03-19

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