KR920005887A - Ssamjang and its manufacturing method - Google Patents

Ssamjang and its manufacturing method Download PDF

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Publication number
KR920005887A
KR920005887A KR1019900013796A KR900013796A KR920005887A KR 920005887 A KR920005887 A KR 920005887A KR 1019900013796 A KR1019900013796 A KR 1019900013796A KR 900013796 A KR900013796 A KR 900013796A KR 920005887 A KR920005887 A KR 920005887A
Authority
KR
South Korea
Prior art keywords
ssamjang
mayonnaise
mixture
sodium citrate
red pepper
Prior art date
Application number
KR1019900013796A
Other languages
Korean (ko)
Other versions
KR930002024B1 (en
Inventor
정소영
홍기주
유익제
박기문
최춘언
Original Assignee
함태호
오뚜기식품 주식회사
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 함태호, 오뚜기식품 주식회사 filed Critical 함태호
Priority to KR1019900013796A priority Critical patent/KR930002024B1/en
Publication of KR920005887A publication Critical patent/KR920005887A/en
Application granted granted Critical
Publication of KR930002024B1 publication Critical patent/KR930002024B1/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
    • A23L23/00—Soups; Sauces; Preparation or treatment 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
    • A23L11/50—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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—Starch hydrolysates
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/212—Garlic

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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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seasonings (AREA)

Abstract

내용 없음No content

Description

쌈장 및 그 제조방법Ssamjang and its manufacturing method

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

Claims (8)

된장, 고추장 및 마요네스로 된 쌈장.Ssamjang with miso, red pepper paste and mayonnaise. 된장과 고추장을 약 2:1의 중량비로 혼합한 혼합물에 마요네스 10%이상을 첨가시켜 사용함을 특징으로 하는 쌈장.Ssamjang, which is used by adding more than 10% of mayonnes to a mixture of miso and red pepper paste at a weight ratio of about 2: 1. 제2항에 있어서, 상기 혼합물에 마요네스 10%이상, 겨자유 20ppm이상, 구연산나트륨 0.1%이상 첨가시켜 사용함을 특징으로 하는 상기 쌈장.The ssamjang according to claim 2, wherein at least 10% of mayonnaise, at least 20 ppm of mustard oil, and at least 0.1% of sodium citrate are added to the mixture. 제2항에 있어서, 상기 혼합물에 마요네스 25%, 명란젓 10%를 첨가시켜 사용한 상기 쌈장.The ssamjang according to claim 2, wherein 25% of mayonnaise and 10% of cod roe are added to the mixture. 된장과 고추장 2:1의 중량비를 혼합시킨다음 물엿, 마요네스, 마늘을 첨가시킨 쌈장기재를 조성시킨다음 설탕, 고추분, 구연산나트륨 및 통깨를 조성한 분말원료를 서서히 첨가시키면서 교반시킴을 특징으로 하는 쌈장의 제조방법.Mix the weight ratio of doenjang and kochujang 2: 1, and then prepare the ssamjang base with starch syrup, mayonnaise and garlic, and then stir while slowly adding powder, which contains sugar, red pepper powder, sodium citrate, and sesame seeds. Manufacturing method of ssamjang. 제5항에 있어서, 상기 마요네스는 10% 이상 첨가시켜 사용함을 특징으로 하는 상기 제조방법.The method according to claim 5, wherein the mayonnaise is used by adding 10% or more. 제5항에 있어서, 상기 구연산나트륨은 0.1% 이상 첨가시켜 사용하며, 상기 겨자유 20ppm 이상 첨가시켜 사용함을 특징으로 하는 상기 제조방법.The method according to claim 5, wherein the sodium citrate is used by adding 0.1% or more, and 20 ppm or more of the mustard oil is used. 제5항에 있어서, 상기 쌈장기재는 된장 42%, 고추장 21%, 마요네스 10~20%, 물엿 3.5%로 조성함을 특징으로 하는 상기 제조방법.The method according to claim 5, wherein the ssamjang base is composed of soybean paste 42%, kochujang 21%, mayonnaise 10-20%, starch syrup 3.5%. ※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.※ Note: This is to be disclosed by the original application.
KR1019900013796A 1990-09-01 1990-09-01 Process for making fermented soybean paste KR930002024B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900013796A KR930002024B1 (en) 1990-09-01 1990-09-01 Process for making fermented soybean paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900013796A KR930002024B1 (en) 1990-09-01 1990-09-01 Process for making fermented soybean paste

Publications (2)

Publication Number Publication Date
KR920005887A true KR920005887A (en) 1992-04-27
KR930002024B1 KR930002024B1 (en) 1993-03-22

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ID=19303127

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900013796A KR930002024B1 (en) 1990-09-01 1990-09-01 Process for making fermented soybean paste

Country Status (1)

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KR (1) KR930002024B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102326946B1 (en) * 2020-10-15 2021-11-16 이남호 Piece type ssamjang and manufacturing method of the same

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101255799B1 (en) * 2010-12-29 2013-04-17 주식회사 덕화푸드 Method of preparing korean hot pepper paste with spawn of pollack
KR101308921B1 (en) * 2011-11-16 2013-09-23 주식회사 가야에프앤디 Method of preparing korean hot pepper paste with fish egg
CN104323197A (en) * 2013-07-23 2015-02-04 刘志中 Nourishing healthy rinsing mutton seasoning

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102326946B1 (en) * 2020-10-15 2021-11-16 이남호 Piece type ssamjang and manufacturing method of the same

Also Published As

Publication number Publication date
KR930002024B1 (en) 1993-03-22

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