KR900017501A - Powdered red pepper paste manufacturing method - Google Patents

Powdered red pepper paste manufacturing method Download PDF

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Publication number
KR900017501A
KR900017501A KR1019890006208A KR890006208A KR900017501A KR 900017501 A KR900017501 A KR 900017501A KR 1019890006208 A KR1019890006208 A KR 1019890006208A KR 890006208 A KR890006208 A KR 890006208A KR 900017501 A KR900017501 A KR 900017501A
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KR
South Korea
Prior art keywords
red pepper
pepper paste
powdered
powdered red
paste manufacturing
Prior art date
Application number
KR1019890006208A
Other languages
Korean (ko)
Inventor
이득식
주상집
안영훈
최용환
박인성
임번삼
Original Assignee
김채방
주식회사 미 원
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.)
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Publication date
Application filed by 김채방, 주식회사 미 원 filed Critical 김채방
Priority to KR1019890006208A priority Critical patent/KR900017501A/en
Publication of KR900017501A publication Critical patent/KR900017501A/en

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  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

내용 없음No content

Description

분말 초고추장 제조방법Powdered red pepper paste manufacturing method

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

Claims (2)

일반적으로 제조한 고추장을 동결 건조후 분쇄하여 80메쉬 내외로 체질한 분말고추장에 당류, 향신료, 증점제, 조미료, 산미료, 아미노산, 볶은참깨를 첨가혼합 한 후 건조하여 수분을 5%이하로 하여 분말 초고추장을 제조하는 방법.In general, the prepared red pepper paste is freeze-dried and pulverized and mixed with sugar, spices, thickeners, seasonings, acidulants, amino acids, and roasted sesame seeds to powdered red pepper sieved around 80 mesh and dried to make the water less than 5%. How to prepare. 제1항에 있어서 분말 고추장 25-45%(W/W 이하동일), 당류 20-40%, 향신료 10-20%, 증점제 0.3-5%, 조미료 5-15%, 산미료 2-5%, 글리신 3-7%, 볶은참깨 2-5%의 재료구성 비율을 특징으로 하는 분말 초고추장 제조방법.Powdered kochujang 25-45% (same as W / W or less), sugar 20-40%, spices 10-20%, thickener 0.3-5%, seasoning 5-15%, acidulant 2-5%, glycine 3-7%, roasted sesame seeds 2-5% of the ingredients composition characterized in that the powdered red pepper paste. ※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890006208A 1989-05-10 1989-05-10 Powdered red pepper paste manufacturing method KR900017501A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890006208A KR900017501A (en) 1989-05-10 1989-05-10 Powdered red pepper paste manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890006208A KR900017501A (en) 1989-05-10 1989-05-10 Powdered red pepper paste manufacturing method

Publications (1)

Publication Number Publication Date
KR900017501A true KR900017501A (en) 1990-12-19

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Application Number Title Priority Date Filing Date
KR1019890006208A KR900017501A (en) 1989-05-10 1989-05-10 Powdered red pepper paste manufacturing method

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KR (1) KR900017501A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100410798B1 (en) * 2000-12-19 2003-12-18 손상수 Method for production of powder Gochujang

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100410798B1 (en) * 2000-12-19 2003-12-18 손상수 Method for production of powder Gochujang

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E902 Notification of reason for refusal
E601 Decision to refuse application