KR910011157A - Method of preparing pumpkin gochujang - Google Patents

Method of preparing pumpkin gochujang Download PDF

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Publication number
KR910011157A
KR910011157A KR1019890018775A KR890018775A KR910011157A KR 910011157 A KR910011157 A KR 910011157A KR 1019890018775 A KR1019890018775 A KR 1019890018775A KR 890018775 A KR890018775 A KR 890018775A KR 910011157 A KR910011157 A KR 910011157A
Authority
KR
South Korea
Prior art keywords
stirring
temperature
mix
gochujang
preparing pumpkin
Prior art date
Application number
KR1019890018775A
Other languages
Korean (ko)
Other versions
KR940007117B1 (en
Inventor
김길용
Original Assignee
김길용
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 김길용 filed Critical 김길용
Priority to KR1019890018775A priority Critical patent/KR940007117B1/en
Publication of KR910011157A publication Critical patent/KR910011157A/en
Application granted granted Critical
Publication of KR940007117B1 publication Critical patent/KR940007117B1/en

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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
    • 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
    • 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
    • A23L19/09—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
    • 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

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)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cereal-Derived Products (AREA)
  • Seasonings (AREA)

Abstract

내용 없음No content

Description

호박 고추장의 제조방법Method of preparing pumpkin gochujang

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

호박을 세척 탈피하고 씨와 섬유질을 제거하여 미세한 분말 상태로 분쇄하고 이를 100℃정도의 온도로 40~50분간 삶은 다음 식힌 호박액에 찹쌀가루 보리가루, 메주가루를 혼합교반하여 60~65℃ 항온으로 재워두면서 60℃ 온도로 3~4시간 당화 및 단백질 분해를 일으키게 한 후 적당량의 고추가루와 소금을 첨가 교반하여 제조함을 특징으로 하는 호박 고추장의 제조방법.Wash and peel pumpkins, remove seeds and fiber, grind them into fine powders, boil them at a temperature of about 100 ℃ for 40-50 minutes, and then mix and mix glutinous rice flour with barley flour and meju powder in cooled pumpkin solution at 60 ~ 65 ℃ Method of producing pumpkin gochujang characterized in that the stirring and proteolysis at 60 ℃ temperature for 3 to 4 hours and then added by stirring the appropriate amount of red pepper powder and salt. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890018775A 1989-12-14 1989-12-14 Process for making fermented soybean paste with red pepper containing pumpkin KR940007117B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890018775A KR940007117B1 (en) 1989-12-14 1989-12-14 Process for making fermented soybean paste with red pepper containing pumpkin

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890018775A KR940007117B1 (en) 1989-12-14 1989-12-14 Process for making fermented soybean paste with red pepper containing pumpkin

Publications (2)

Publication Number Publication Date
KR910011157A true KR910011157A (en) 1991-08-07
KR940007117B1 KR940007117B1 (en) 1994-08-06

Family

ID=19293053

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890018775A KR940007117B1 (en) 1989-12-14 1989-12-14 Process for making fermented soybean paste with red pepper containing pumpkin

Country Status (1)

Country Link
KR (1) KR940007117B1 (en)

Also Published As

Publication number Publication date
KR940007117B1 (en) 1994-08-06

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E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee