KR940003483A - High Protein Gochujang Manufacturing Method - Google Patents

High Protein Gochujang Manufacturing Method Download PDF

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Publication number
KR940003483A
KR940003483A KR1019920014917A KR920014917A KR940003483A KR 940003483 A KR940003483 A KR 940003483A KR 1019920014917 A KR1019920014917 A KR 1019920014917A KR 920014917 A KR920014917 A KR 920014917A KR 940003483 A KR940003483 A KR 940003483A
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KR
South Korea
Prior art keywords
bacteria
red pepper
rice
high protein
fermented
Prior art date
Application number
KR1019920014917A
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Korean (ko)
Inventor
김충식
Original Assignee
김충식
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Publication date
Application filed by 김충식 filed Critical 김충식
Priority to KR1019920014917A priority Critical patent/KR940003483A/en
Publication of KR940003483A publication Critical patent/KR940003483A/en

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Abstract

볏짚을 이용한 박테리아균을 배양방법과 황곡이나 백곡을 이용한 곰파이균을 배양하는 방법에 동물성단백짙 이 풍부한 신성한 생선(멸치, 살이연한 생선등)에 식염27%를 혼합하여 숙성 추출한 원액을 탑쌀, 쌀 등을 정선하여 증자한것을 함게 혼합 숙성하여 맛있고, 영 양가높은 고추장을 생산함으로서 전통성을 살리고 맛을 더욱 향상시켜 소비자로부터 호평을 받는 고추장을 생산하여 널리 보급하기 위한 것이다.In the method of cultivating the bacteria bacteria using rice straw and cultivation of Gompie bacteria using brown rice and white rice, the raw liquid extracted from aged saline (27% salt) was mixed with sacred fish rich in animal protein (anchovies, fleshy fish, etc.). It is intended to produce and distribute red pepper paste which is popular with consumers by producing the delicious and nutritious red pepper paste by mixing and ripening it together with the increase of the choice and increase the taste.

Description

고단백 고추장 제조방법High Protein Gochujang Manufacturing Method

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

Claims (1)

정선하고 세척하여 증자한 콩을 박테리아균이 많은 볏짚을 사용하여 발효시킨 콩과, 정선하고 세척하여 증자한 콩을 황곡 또는 백곡으로 발효시킨 콩을 1 : 1 비율로 혼합한 후 분쇄하여 얻은 메주가루를 만들고, 단백질이 많은 연한 생선을 염분을 함유하여 숙성시킨 효소원액과, 태양에 말린 고추로 만든 고추가루와, 증자한 찹쌀과, 상기 발효시켜 얻은 메주가루를 함게 혼합하여 분쇄한후 저장탱크에 저장하여 90-180일간 숙성 발효시킴을 특징으로 하는 고단백 고추장 제조방법.Meju powder obtained by mixing and crushing soybeans fermented with pickled and washed soybeans using rice straw containing a large number of bacteria and the beans fermented with selected and washed soybean fermented with brown or white grain in a ratio of 1: 1. Make a soft fish rich in protein and mix it with salt, mix it with the red pepper powder made from sun-dried red pepper, the glutinous rice with steamed rice, and the meju powder obtained by fermentation. Method for producing high protein kochujang, characterized by fermentation and storage for 90-180 days. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920014917A 1992-08-19 1992-08-19 High Protein Gochujang Manufacturing Method KR940003483A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920014917A KR940003483A (en) 1992-08-19 1992-08-19 High Protein Gochujang Manufacturing Method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920014917A KR940003483A (en) 1992-08-19 1992-08-19 High Protein Gochujang Manufacturing Method

Publications (1)

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KR940003483A true KR940003483A (en) 1994-03-12

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ID=67147621

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Application Number Title Priority Date Filing Date
KR1019920014917A KR940003483A (en) 1992-08-19 1992-08-19 High Protein Gochujang Manufacturing Method

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KR (1) KR940003483A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010112123A (en) * 2001-08-23 2001-12-20 이경수 Preparation method of Kochujang (fermented hot pepper - soybean paste) with a grain of boiled rice
KR20030032602A (en) * 2001-10-18 2003-04-26 김성진 red pepper paste spices preparation material and a manufacturing process of the preparation material

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010112123A (en) * 2001-08-23 2001-12-20 이경수 Preparation method of Kochujang (fermented hot pepper - soybean paste) with a grain of boiled rice
KR20030032602A (en) * 2001-10-18 2003-04-26 김성진 red pepper paste spices preparation material and a manufacturing process of the preparation material

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