KR890016920A - 초고추장의 제조방법 - Google Patents

초고추장의 제조방법 Download PDF

Info

Publication number
KR890016920A
KR890016920A KR1019880006461A KR880006461A KR890016920A KR 890016920 A KR890016920 A KR 890016920A KR 1019880006461 A KR1019880006461 A KR 1019880006461A KR 880006461 A KR880006461 A KR 880006461A KR 890016920 A KR890016920 A KR 890016920A
Authority
KR
South Korea
Prior art keywords
red pepper
manufacturing
pepper paste
ultra red
add
Prior art date
Application number
KR1019880006461A
Other languages
English (en)
Other versions
KR920005367B1 (ko
Inventor
김충식
Original Assignee
조정리
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 조정리 filed Critical 조정리
Priority to KR1019880006461A priority Critical patent/KR920005367B1/ko
Publication of KR890016920A publication Critical patent/KR890016920A/ko
Application granted granted Critical
Publication of KR920005367B1 publication Critical patent/KR920005367B1/ko

Links

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
    • A23L19/09—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
    • A23L23/00—Soups; Sauces; 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
    • 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
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/254—Particle size distribution
    • 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)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seasonings (AREA)
  • Cereal-Derived Products (AREA)

Abstract

내용 없음

Description

초고추장의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 찹쌀, 밀가루, 물을 혼합 증자 시키며 황국을 넣고 48시간 발효 시켜 고추가루, 식염을 혼합 교반한 다음 90일 동안 저장 숙성 시켜서된 1차 생성물을 50-60℃로 가열하고 황설탕, 물엿, 식초를 혼합한 다음 7-10일 동안 자숙 시키는 공정의 결합을 특징으로하는 초고추장의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019880006461A 1988-05-31 1988-05-31 초고추장의 제조 방법 KR920005367B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880006461A KR920005367B1 (ko) 1988-05-31 1988-05-31 초고추장의 제조 방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880006461A KR920005367B1 (ko) 1988-05-31 1988-05-31 초고추장의 제조 방법

Publications (2)

Publication Number Publication Date
KR890016920A true KR890016920A (ko) 1989-12-14
KR920005367B1 KR920005367B1 (ko) 1992-07-02

Family

ID=19274814

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880006461A KR920005367B1 (ko) 1988-05-31 1988-05-31 초고추장의 제조 방법

Country Status (1)

Country Link
KR (1) KR920005367B1 (ko)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100506832B1 (ko) * 2002-12-31 2005-08-10 주식회사 해찬들 매운맛이 감소된 고추장용 코지의 제조방법, 동 방법에의해 제조된 코지 및 상기 코지로부터 제조되는 고추장

Also Published As

Publication number Publication date
KR920005367B1 (ko) 1992-07-02

Similar Documents

Publication Publication Date Title
IE45638L (en) Food product from blood
KR840003394A (ko) 풍미 조성물의 제조방법
KR910009173A (ko) 육류용 소스 및 그 제조방법
KR890016920A (ko) 초고추장의 제조방법
JPS5794263A (en) Preparation of dried noodle with reduced salt content
KR900017503A (ko) 천연 녹색 인삼 고추장의 제조방법
KR880003577A (ko) 삼미(參味) 인삼 쌀면류 제조방법
KR970064429A (ko) 칼슘이 첨가된 간장, 고추장, 된장 제조방법
GB1456276A (en) Process of preparing an ointment
KR880012173A (ko) 송엽분말을 함유시킨 영양당면의 제조방법
KR900007337A (ko) 포장용 냉동 혼합 찰떡의 제조 방법
KR910014051A (ko) 분말젓갈을 가미한 고추장의 제조방법
KR910005770A (ko) 면류(麵類)의 제조방법
KR850000205A (ko) 곡류와 해초류를 주성분으로 한 건강식품의 제조방법
JPS57202256A (en) Novel food additive
KR950008678A (ko) 사과 소주의 제조방법
KR830006924A (ko) 사료의 제조방법
KR880013470A (ko) 케일(Kale)을 주원료로한 국수의 제조방법
KR880012172A (ko) 해조류분말을 함유시킨 영양당면의 제조방법
GB1396950A (en) Mustard paste
KR920005900A (ko) 가스발생을 최소화한 연와사비의 제조방법
US1640193A (en) Process for making food products
JPH02167064A (ja) 甘しょを利用する醸造酢の製法
KR970073382A (ko) 자연조미 김치양념의 제조방법
KR950007685A (ko) 노화방지 떡류의 제조방법 및 그 제품

Legal Events

Date Code Title Description
A201 Request for examination
E601 Decision to refuse application
E902 Notification of reason for refusal
J2X1 Appeal (before the patent court)

Free format text: APPEAL AGAINST DECISION TO DECLINE REFUSAL

G160 Decision to publish patent application
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20070702

Year of fee payment: 16

EXPY Expiration of term