KR910016273A - Manufacturing method of the sample - Google Patents

Manufacturing method of the sample Download PDF

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Publication number
KR910016273A
KR910016273A KR1019900003041A KR900003041A KR910016273A KR 910016273 A KR910016273 A KR 910016273A KR 1019900003041 A KR1019900003041 A KR 1019900003041A KR 900003041 A KR900003041 A KR 900003041A KR 910016273 A KR910016273 A KR 910016273A
Authority
KR
South Korea
Prior art keywords
sample
manufacturing
temperature
barley
powder
Prior art date
Application number
KR1019900003041A
Other languages
Korean (ko)
Other versions
KR940010259B1 (en
Inventor
이종렬
Original Assignee
이종렬
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 이종렬 filed Critical 이종렬
Priority to KR1019900003041A priority Critical patent/KR940010259B1/en
Publication of KR910016273A publication Critical patent/KR910016273A/en
Application granted granted Critical
Publication of KR940010259B1 publication Critical patent/KR940010259B1/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
    • 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
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • 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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)

Abstract

내용 없음No content

Description

시금장의 제조방법Manufacturing method of the sample

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

Claims (1)

보리와 보리겨로 만든 깨주먹을 온도 25-30°C에서 15-20일간 띄워서 발효된 깨주먹을 건조 분쇄하고, 찹쌀 꼬두밥과 질금으로 점주를 만들어 상기 깨주먹가루와 점주를 배합하여 30-40°C의 온도에서 10-12시간 삭게한 후 재피가루와 쑥가루를 혼합하고 천일염과 다진 마늘로 간을 맞쳐서 시금장을 제조하는 방법.Floured and crushed fermented sesame seeds were dried for 15-20 days at a temperature of 25-30 ° C and made of barley and barley bran. After cutting for 10-12 hours at a temperature of 40 ° C. How to prepare a spinach by mixing the jaepi powder and mugwort powder and seasoning with sun salt and chopped garlic. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019900003041A 1990-03-08 1990-03-08 Process for making soybean paste from barley KR940010259B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900003041A KR940010259B1 (en) 1990-03-08 1990-03-08 Process for making soybean paste from barley

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900003041A KR940010259B1 (en) 1990-03-08 1990-03-08 Process for making soybean paste from barley

Publications (2)

Publication Number Publication Date
KR910016273A true KR910016273A (en) 1991-11-05
KR940010259B1 KR940010259B1 (en) 1994-10-22

Family

ID=19296758

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900003041A KR940010259B1 (en) 1990-03-08 1990-03-08 Process for making soybean paste from barley

Country Status (1)

Country Link
KR (1) KR940010259B1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101226571B1 (en) * 2009-06-26 2013-01-30 박귀조 Method to make Sea-Keum-Jang
KR101480310B1 (en) * 2014-09-17 2015-01-08 박미숙 Barley rice chaff paste manufacturing method and barley rice chaff paste

Also Published As

Publication number Publication date
KR940010259B1 (en) 1994-10-22

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