KR900012549A - 액체 육젓을 가미한 된장의 제조 방법 - Google Patents
액체 육젓을 가미한 된장의 제조 방법 Download PDFInfo
- Publication number
- KR900012549A KR900012549A KR1019890002355A KR890002355A KR900012549A KR 900012549 A KR900012549 A KR 900012549A KR 1019890002355 A KR1019890002355 A KR 1019890002355A KR 890002355 A KR890002355 A KR 890002355A KR 900012549 A KR900012549 A KR 900012549A
- Authority
- KR
- South Korea
- Prior art keywords
- miso
- manufacturing
- fish paste
- liquid fish
- liquid
- Prior art date
Links
- 239000007788 liquid Substances 0.000 title claims 3
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 241000251468 Actinopterygii Species 0.000 title 1
- 235000015429 Mirabilis expansa Nutrition 0.000 title 1
- 244000294411 Mirabilis expansa Species 0.000 title 1
- 235000013536 miso Nutrition 0.000 title 1
- 244000068988 Glycine max Species 0.000 claims 2
- 235000010469 Glycine max Nutrition 0.000 claims 2
- 235000013372 meat Nutrition 0.000 claims 2
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 239000012267 brine Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims 1
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
- 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
- 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
- A23L17/40—Shell-fish
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (1)
- 발효 시킨 콩메주와 염수에 의하여 제조함에 있어서, 메주 가루와 액체 육젓, 보리밥을 혼합하여 숙성 시켜서됨을 특징으로한 액체 육젓을 가미한 된장의 제조 방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890002355A KR910006926B1 (ko) | 1989-02-27 | 1989-02-27 | 액체육젓을 가미한 된장의 제조 방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890002355A KR910006926B1 (ko) | 1989-02-27 | 1989-02-27 | 액체육젓을 가미한 된장의 제조 방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR900012549A true KR900012549A (ko) | 1990-09-01 |
| KR910006926B1 KR910006926B1 (ko) | 1991-09-14 |
Family
ID=19284098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019890002355A KR910006926B1 (ko) | 1989-02-27 | 1989-02-27 | 액체육젓을 가미한 된장의 제조 방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR910006926B1 (ko) |
-
1989
- 1989-02-27 KR KR1019890002355A patent/KR910006926B1/ko not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR910006926B1 (ko) | 1991-09-14 |
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Legal Events
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|---|---|---|---|
| A201 | Request for examination | ||
| N231 | Notification of change of applicant | ||
| E902 | Notification of reason for 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: 20080310 Year of fee payment: 17 |
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| LAPS | Lapse due to unpaid annual fee |