KR910002367A - 저온 열처리를 이용한 개량된장의 제조법 - Google Patents
저온 열처리를 이용한 개량된장의 제조법 Download PDFInfo
- Publication number
- KR910002367A KR910002367A KR1019890010165A KR890010165A KR910002367A KR 910002367 A KR910002367 A KR 910002367A KR 1019890010165 A KR1019890010165 A KR 1019890010165A KR 890010165 A KR890010165 A KR 890010165A KR 910002367 A KR910002367 A KR 910002367A
- Authority
- KR
- South Korea
- Prior art keywords
- heat treatment
- temperature heat
- low temperature
- preparation
- added
- Prior art date
Links
- 238000010438 heat treatment Methods 0.000 title claims 4
- 238000002360 preparation method Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims 3
- 239000000284 extract Substances 0.000 claims 2
- 235000021419 vinegar Nutrition 0.000 claims 2
- 239000000052 vinegar Substances 0.000 claims 2
- 235000015429 Mirabilis expansa Nutrition 0.000 claims 1
- 244000294411 Mirabilis expansa Species 0.000 claims 1
- 238000007796 conventional method Methods 0.000 claims 1
- 239000012467 final product Substances 0.000 claims 1
- 235000013536 miso Nutrition 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 239000008158 vegetable oil Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- A23V2250/022—Acetic acid
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (3)
- 재래식 방법으로 제조한 된장에 물 또는 된장 엑기스를 첨가하고, 적은양의 양조식초를 넣은 뒤 균질기를 사용하여 저속으로 회전시키면서 식물유를 서서히 첨가한 후 고속으로 교반 유화시킨 다음 안정제 및 설탕, 효모 엑기스 또는 기타 엑기스를 첨가 조미한 뒤 저온 열처리함을 특징으로 하는 개량 된장의 제조방법.
- 제1항에 있어 양조식초(6.5-7.0%)를 최종제품 전체중량의 4-5%를 첨가함이 특징인 방법.
- 제1항에 있어 저온열처리는 70-100℃에서 10-30분간 열처리 하는 것인 방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019890010165A KR910005288B1 (ko) | 1989-07-18 | 1989-07-18 | 저온 열처리를 이용한 개량된장의 제조법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019890010165A KR910005288B1 (ko) | 1989-07-18 | 1989-07-18 | 저온 열처리를 이용한 개량된장의 제조법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR910002367A true KR910002367A (ko) | 1991-02-25 |
KR910005288B1 KR910005288B1 (ko) | 1991-07-24 |
Family
ID=19288187
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019890010165A KR910005288B1 (ko) | 1989-07-18 | 1989-07-18 | 저온 열처리를 이용한 개량된장의 제조법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR910005288B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109601951A (zh) * | 2019-01-28 | 2019-04-12 | 广东聿津食品有限公司 | 一种用于鱼类菜肴的骨香型汤膏及其制备方法 |
-
1989
- 1989-07-18 KR KR1019890010165A patent/KR910005288B1/ko not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109601951A (zh) * | 2019-01-28 | 2019-04-12 | 广东聿津食品有限公司 | 一种用于鱼类菜肴的骨香型汤膏及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
KR910005288B1 (ko) | 1991-07-24 |
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Legal Events
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A201 | Request for examination | ||
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: 19990706 Year of fee payment: 9 |
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LAPS | Lapse due to unpaid annual fee |