KR900017502A - Method of Preparing Ginseng Gochujang - Google Patents

Method of Preparing Ginseng Gochujang Download PDF

Info

Publication number
KR900017502A
KR900017502A KR1019890006602A KR890006602A KR900017502A KR 900017502 A KR900017502 A KR 900017502A KR 1019890006602 A KR1019890006602 A KR 1019890006602A KR 890006602 A KR890006602 A KR 890006602A KR 900017502 A KR900017502 A KR 900017502A
Authority
KR
South Korea
Prior art keywords
ginseng
powder
red pepper
mixed
gochujang
Prior art date
Application number
KR1019890006602A
Other languages
Korean (ko)
Other versions
KR940004525B1 (en
Inventor
원종성
Original Assignee
원종성
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 원종성 filed Critical 원종성
Priority to KR1019890006602A priority Critical patent/KR940004525B1/en
Publication of KR900017502A publication Critical patent/KR900017502A/en
Application granted granted Critical
Publication of KR940004525B1 publication Critical patent/KR940004525B1/en

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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • 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
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng

Landscapes

  • 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)
  • Seasonings (AREA)
  • Cereal-Derived Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

내용 없음No content

Description

인삼 고추장의 제조방법Method of Preparing Ginseng Gochujang

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

Claims (2)

쌀, 보리, 밀가루, 율무 등의 전분질을 가열 호화시킨 후 코오지로 당화 및 단백질을 분해시켜 고추가루 및 소금과 혼합 숙성하여서 되는 통상의 고추장 제조 방법에 있어서, 고추가루와 혼합시 인삼분말을 1-5%, 땅콩분말을 1-10% 첨가함을 특징으로 하는 인삼 고추장의 제조 방법.In the conventional hot pepper paste manufacturing method, which is obtained by heating and gelatinizing starch such as rice, barley, flour, and yulmu and then degrading saccharification and protein with koji, and mixing with red pepper powder and salt, the ginseng powder when mixed with red pepper powder is 1-. Method for producing ginseng red pepper paste characterized by adding 5%, 1-10% peanut powder. 제1항에 있어서, 고추가루와 혼합시 인삼분말 대신 미삼 또는 1-3년생 인삼을 1-10% 혼합함을 특징으로 하는 인삼고추장의 제조방법.The method of claim 1, wherein when mixed with red pepper powder, ginseng and 1-3 year-old ginseng is mixed 1-10% instead of ginseng powder. ※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890006602A 1989-05-18 1989-05-18 Method of making fermented soybean paste with red pepper powder containing ginseng powder KR940004525B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890006602A KR940004525B1 (en) 1989-05-18 1989-05-18 Method of making fermented soybean paste with red pepper powder containing ginseng powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890006602A KR940004525B1 (en) 1989-05-18 1989-05-18 Method of making fermented soybean paste with red pepper powder containing ginseng powder

Publications (2)

Publication Number Publication Date
KR900017502A true KR900017502A (en) 1990-12-19
KR940004525B1 KR940004525B1 (en) 1994-05-25

Family

ID=19286255

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890006602A KR940004525B1 (en) 1989-05-18 1989-05-18 Method of making fermented soybean paste with red pepper powder containing ginseng powder

Country Status (1)

Country Link
KR (1) KR940004525B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101156661B1 (en) * 2008-12-31 2012-06-14 주식회사 농협한삼인 Korean hot pepper paste for red ginseng marc and the producing method thereof
KR20220095852A (en) * 2020-12-30 2022-07-07 김영웅 Jinseng hot pepper paste using ginseng without pesticides, and method for preparing thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101156661B1 (en) * 2008-12-31 2012-06-14 주식회사 농협한삼인 Korean hot pepper paste for red ginseng marc and the producing method thereof
KR20220095852A (en) * 2020-12-30 2022-07-07 김영웅 Jinseng hot pepper paste using ginseng without pesticides, and method for preparing thereof

Also Published As

Publication number Publication date
KR940004525B1 (en) 1994-05-25

Similar Documents

Publication Publication Date Title
CA2347360A1 (en) High-amylose starch-emulsifier composition and methods of making
CA2307059A1 (en) Low viscosity meat emulsion and process for producing a protein composition useful to form a low viscosity meat emulsion
KR900017502A (en) Method of Preparing Ginseng Gochujang
KR900017503A (en) Manufacturing method of natural green ginseng red pepper paste
KR880003576A (en) How to prepare and use rice flour
KR950028644A (en) Ganoderma lucidum miso and its manufacturing method
KR830009730A (en) Manufacturing Method of Substitute Powder of Glutinous Rice Gochujang
KR860002976A (en) Recipe of meat cooking seasoning
KR870011241A (en) Alcohol production method using ginseng, rice, barley and wheat
KR880012162A (en) Recipe
KR880003577A (en) Sammi ginseng rice noodles manufacturing method
KR910014052A (en) Manufacturing method of Doenjang with powdered salt
KR910016273A (en) Manufacturing method of the sample
KR950002645A (en) Antioxidant Amylase-Containing Flexible Composition of Rice Cake and Method for Manufacturing the Same
KR870005587A (en) How to Make Powder Barley Nutritional Porridge
KR960016747A (en) Seasoning and manufacturing method
KR880007000A (en) Manufacturing Method of Mixed Rice
KR830006926A (en) Calcium noodles and its manufacturing method
KR890016920A (en) Manufacturing method of ultra red pepper paste
KR850002215A (en) How to Make Mugwort Noodles
JPS55118359A (en) Method of production of fried instant noodle
KR880003639A (en) Method of forming a sustainable deodorant using microorganisms
KR840000882A (en) Natural Soy Sauce Manufacturing Method
KR920009316A (en) Rice or glutinous rice cake with ginseng
KR960020758A (en) Kimchi Seasoning Paste and Kimchi Manufacturing Method Using the Same

Legal Events

Date Code Title Description
A201 Request for examination
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: 20000526

Year of fee payment: 7

LAPS Lapse due to unpaid annual fee