KR890014019A - Final production method using chaff and bran - Google Patents

Final production method using chaff and bran Download PDF

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Publication number
KR890014019A
KR890014019A KR1019880002674A KR880002674A KR890014019A KR 890014019 A KR890014019 A KR 890014019A KR 1019880002674 A KR1019880002674 A KR 1019880002674A KR 880002674 A KR880002674 A KR 880002674A KR 890014019 A KR890014019 A KR 890014019A
Authority
KR
South Korea
Prior art keywords
chaff
production method
final production
bran
hours
Prior art date
Application number
KR1019880002674A
Other languages
Korean (ko)
Other versions
KR900008213B1 (en
Inventor
이관영
한상설
Original Assignee
이관영
한상설
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 이관영, 한상설 filed Critical 이관영
Priority to KR1019880002674A priority Critical patent/KR900008213B1/en
Publication of KR890014019A publication Critical patent/KR890014019A/en
Application granted granted Critical
Publication of KR900008213B1 publication Critical patent/KR900008213B1/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
    • A23L27/50—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
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/046—Phosphoric acid

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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)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Cereal-Derived Products (AREA)

Abstract

내용 없음.No content.

Description

왕겨와 밀기울을 이용한 종국의 제조방법Final production method using chaff and bran

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

Claims (1)

왕겨와 밀기울을 물로 습윤하고 여기에 포도당, 제일인산암모늄, 제이인산암모늄, 염화나트륨, 연화칼륨, 주석산철및 황상마그네슘의 수용액에 소맥말분의 혼합한것을 첨가 배합하고 이 배합물을 120℃증자한 것을 파정탱크에서 38℃로 냉각한후 종균을 접종하고 품온을 32-36℃로 16-20시간 유지한 다음 국상자에 옮겨 23-25℃에서 80-100시간 배양한 다음 이를 건조하고 120멧쉬 채로 포자만을 분리 채취함을 특징으로 하는 종국의 제조방법.Chaff and wheat bran are moistened with water, and a mixture of wheat flour is added to an aqueous solution of glucose, ammonium phosphate, ammonium diphosphate, sodium chloride, potassium softener, iron stannate and magnesium sulfate, and the mixture is steamed at 120 ° C. After cooling to 38 ℃ in the tank, inoculate spawn and keep the temperature at 32-36 ℃ for 16-20 hours, transfer to soup box and incubate 80-100 hours at 23-25 ℃ Final production method characterized in that the separation harvesting. ※ 참고사항:최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880002674A 1988-03-14 1988-03-14 Process for making fermentation raw materials useing rice bran etc. KR900008213B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880002674A KR900008213B1 (en) 1988-03-14 1988-03-14 Process for making fermentation raw materials useing rice bran etc.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880002674A KR900008213B1 (en) 1988-03-14 1988-03-14 Process for making fermentation raw materials useing rice bran etc.

Publications (2)

Publication Number Publication Date
KR890014019A true KR890014019A (en) 1989-10-21
KR900008213B1 KR900008213B1 (en) 1990-11-06

Family

ID=19272824

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880002674A KR900008213B1 (en) 1988-03-14 1988-03-14 Process for making fermentation raw materials useing rice bran etc.

Country Status (1)

Country Link
KR (1) KR900008213B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030039696A (en) * 2001-11-14 2003-05-22 홍성윤 Method of nuruk preparation for brewing korean traditional liquor and jeju folklore liquor-making using the nuruk thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101017594B1 (en) * 2011-01-13 2011-03-03 송성민 Preparation of fermented onion containing increased quercetin content

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030039696A (en) * 2001-11-14 2003-05-22 홍성윤 Method of nuruk preparation for brewing korean traditional liquor and jeju folklore liquor-making using the nuruk thereof

Also Published As

Publication number Publication date
KR900008213B1 (en) 1990-11-06

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