KR910003310B1 - 천연 녹색 인삼 고추장의 제조방법 - Google Patents
천연 녹색 인삼 고추장의 제조방법 Download PDFInfo
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- KR910003310B1 KR910003310B1 KR1019890006603A KR890006603A KR910003310B1 KR 910003310 B1 KR910003310 B1 KR 910003310B1 KR 1019890006603 A KR1019890006603 A KR 1019890006603A KR 890006603 A KR890006603 A KR 890006603A KR 910003310 B1 KR910003310 B1 KR 910003310B1
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- powder
- ginseng
- red pepper
- red
- rice
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 17
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 15
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 15
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 15
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 14
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 13
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims description 7
- 244000131316 Panax pseudoginseng Species 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 26
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 6
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 6
- 235000020232 peanut Nutrition 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims abstract description 6
- 235000020357 syrup Nutrition 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 241000208340 Araliaceae Species 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 229930002875 chlorophyll Natural products 0.000 claims description 3
- 235000019804 chlorophyll Nutrition 0.000 claims description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000012467 final product Substances 0.000 abstract 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
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- 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
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey 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
- 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
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- 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
- A23L27/14—Dried spices
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
- A23V2200/04—Colour
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
내용 없음.
Description
본 발명은 통상의 붉은색, 매운맛의 고추장을 그 색과 맛을 개량하는 방법에 관한 것이다.
종래의 개량 고추장 제조방법은 쌀, 보리, 밀가루등의 전분질을 가열 호화시킨 다음, 코오지를 이용하여 소화시킴으로써 당화 및 단백질 분해를 일으킨 것에 고추가루 및 소금을 배합하여 숙성시켜 붉은색 고추장을 제조하는 것이나 본 발명은 기존 관념에서 벗어나 녹색을 띠고 매운맛이 충분히 유지되면서 영양이 강화 된 새로운 고추장의 제조 방법에 관한 것이다.
이를 좀더 자세히 설명하면, 전 세계적으로나 우리나라 역사상 유래 없는 개발품으로서 본 발명의 고추장이 녹색을 띠게 하기 위해서는 천연의 녹색 고추가루를 사용해야 하는데 이와 같은 녹색 고추가루는 고추 수확시 완숙된 고추의 끝부분이 약간 착색(붉은색이 10%이내)되고 딱딱한 것을 선별하여 잘 수세한 다음, 동결 건조기로 건조하고 통상의 방법으로 분쇠하므로서 얻을수 있으며 새로운 맛과 영양을 갖게 하기 위해 원료를 소화시킨 후에 녹색 고추가루 및 소금과 함께 인삼분말 또는 미삼을 혼합하여 숙성시킴으로서 천연 녹색 인삼 고추장을 제조하는 것이다.
이와 같이 천연의 녹색 고추가루를 사용하므로서 매운맛을 충분히 갖으면서도 엽록소가 충분히 함유된 녹색 고추를 동결 건조하므로서 각종 비타민 및 각종 영양성분의 파괴를 막을수 있고 또한 인삼분말을 첨가하므로써 인삼의 향미와 영양을 강화한 우수한 조미식품이 제조되는 것이다.
본원 발명을 제조 공정 별로 좀더 구체적으로 설명하면 다음과 같다.
본 발명에 사용되는 원료는 찹쌀가루(밀가루. 보리가루, 율무가루), 메주가루(코오지), 특색 고추가루, 인삼분말(미삼), 소금, 천연의 꿀 또는 물엿(조청), 땅콩가루를 사용하며 여기서 땅콩가루는 구수한 맛을 내게하고 꿀 또는 조청 (물엿)은 단맛을 내면서 녹색 고추장의 광택을 유지 발생케 하고 장기 보존에 부드러운 역활을 할수 있게 한다.
[제 1 공정]
원료 찹쌀을 5-6시간 물에 담근후 물을 빼고 통상의 분쇄기로 분쇄하여 쌀가루 20ℓ를 준비한다.
[제 2 공정]
솥에 상기 찹쌀가루의 2-3배의 물을 붓고 가열하여 충분히 호화시킨후 75℃정도 식히고 메주가루를 쌀가루의 30-40% 섞은후 60℃ 정도에서 당화 및 단백질의 분해를 2-3시간 시킨다.
[제 3 공정]
특색 고추가루는 엽록소가 충분히 함유되어 있는 순녹색의 고추의 끝이 10% 이내로 약간 붉게 착색된 딱딱한 고추를 선별하여 통상의 동결 건조기로 녹색으로 착색되도록 기술적인 건조를 한후 분쇄하여 미리 준 비해 둔다. 이와 같이 제조된 녹색 고추가루 5ℓ와 소금 10ℓ 및 인삼가루 0.5ℓ, 땅콩가루 1ℓ, 물엿(꿀) 0.5ℓ를 혼합하여 교반한다.
[제 4 공정]
30℃이하의 낮은 온도이서 최소 7일이상 1개월 정도 숙성시킨다.
이와 같은 제조 공정을 거쳐 제조된 천연 녹색 인삼 고추장은 통상의 붉은색 고추장과 다른 고운 녹색의 빛깔을 띠고 매운맛을 가지면서 인산분말, 땅콩가루등을 첨가하여 충분히 숙성시킴으로서 영양이 강화되어 우수한 조미 식품이 되는 것이다.
Claims (3)
- 쌀, 보리, 밀가루, 율무 등의 전분질을 가열 호화시킨후 코오지로 당화 및 단백질을 분해시켜 고추가루 및 소금과 혼합하여서 되는 통상의 고추장 제조방법에 있어서, 붉은 고추 대신 고추의 끝부분이 10%이 내에서 붉은색으로 착색되고 딱딱하게 숙성한 엽록소가 풍부한 녹색 고추를 선별하여 동결건조기로 건조한 후 분쇄하여서 제조된 천연 녹색 고추가루를 5-30% 혼합하여서 됨을 특징으로 하는 천연 녹색 고추장의 제조방법.
- 제1항에 있어서, 녹색 고추가루 혼합시 1-5%의 인삼가루 또는 미삼을 첨가한후 숙성시킴을 특징으로 하는 천연 녹색 인삼 고추장의 제조방법.
- 제2항에 있어서, 인삼가루 또는 미삼 첨가시 천연의 꿀 또는 조청을 1-5%, 땅콩가루를 1-10% 함유함을 특징으로 하는 천연 녹색 인삼 고추장의 제조방법.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890006603A KR910003310B1 (ko) | 1989-05-18 | 1989-05-18 | 천연 녹색 인삼 고추장의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890006603A KR910003310B1 (ko) | 1989-05-18 | 1989-05-18 | 천연 녹색 인삼 고추장의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR900017503A KR900017503A (ko) | 1990-12-19 |
| KR910003310B1 true KR910003310B1 (ko) | 1991-05-27 |
Family
ID=19286256
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019890006603A KR910003310B1 (ko) | 1989-05-18 | 1989-05-18 | 천연 녹색 인삼 고추장의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR910003310B1 (ko) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017142267A1 (ko) * | 2016-02-15 | 2017-08-24 | 김정호 | 녹색 고춧가루의 제조방법 |
| WO2018066966A3 (ko) * | 2016-10-04 | 2018-08-09 | 에스피씨 주식회사 | 제빵용 고추장 및 이의 제조방법 |
| CN108697134A (zh) * | 2016-02-15 | 2018-10-23 | 金正浩 | 绿色辣椒粉的制备方法 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100931970B1 (ko) * | 2008-02-15 | 2009-12-15 | 원도경 | 홍삼 벌꿀 고추장의 제조방법 |
| KR101135097B1 (ko) * | 2009-07-13 | 2012-04-16 | 이경순 | 청고추를 이용한 고추장의 제조방법 및 그로부터 제조된 고추장 |
-
1989
- 1989-05-18 KR KR1019890006603A patent/KR910003310B1/ko not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017142267A1 (ko) * | 2016-02-15 | 2017-08-24 | 김정호 | 녹색 고춧가루의 제조방법 |
| CN108697134A (zh) * | 2016-02-15 | 2018-10-23 | 金正浩 | 绿色辣椒粉的制备方法 |
| WO2018066966A3 (ko) * | 2016-10-04 | 2018-08-09 | 에스피씨 주식회사 | 제빵용 고추장 및 이의 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR900017503A (ko) | 1990-12-19 |
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