KR940013364A - How to make doenjang with extended shelf life - Google Patents

How to make doenjang with extended shelf life Download PDF

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Publication number
KR940013364A
KR940013364A KR1019920024326A KR920024326A KR940013364A KR 940013364 A KR940013364 A KR 940013364A KR 1019920024326 A KR1019920024326 A KR 1019920024326A KR 920024326 A KR920024326 A KR 920024326A KR 940013364 A KR940013364 A KR 940013364A
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KR
South Korea
Prior art keywords
doenjang
ethyl alcohol
miso
succinic acid
shelf life
Prior art date
Application number
KR1019920024326A
Other languages
Korean (ko)
Inventor
유진영
권동진
박종현
구영조
Original Assignee
박정윤
한국식품개발연구원
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.)
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Publication date
Application filed by 박정윤, 한국식품개발연구원 filed Critical 박정윤
Priority to KR1019920024326A priority Critical patent/KR940013364A/en
Publication of KR940013364A publication Critical patent/KR940013364A/en

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Abstract

본 발명은 된장의 제조방법에 관한 것으로, 된장의 보존제로 사용되고 있는 기존의 소르빈산칼륨(potassium sorbate)이나 소르빈산등 화학합성 보존제 대신의 에탄올과 젖산(lactic acid), 호박산(succinic acid)등의 유기산을 이용하여 된장의 저장서을 연장시키는 된장의 제조방법이다.The present invention relates to a method for preparing soybean paste. Organic acids, such as ethanol, lactic acid, and succinic acid, are used in place of conventional chemical preservatives such as potassium sorbate and sorbic acid, which are used as preservatives for miso. It is a manufacturing method of doenjang which extends the doenjang of doenjang.

Description

저장성이 연장된 된장의 제조방법How to make doenjang with extended shelf life

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

제1도는 20℃ 온도의 저장구에서 처리구별 된장 포장대의 부피변화를 나타낸 그래프,1 is a graph showing the volume change of the doenjang package of each treatment in the storage at 20 ℃ temperature,

제2도는 30℃ 온도의 저장구에서 처리구별 된장 포장대의 부피변화를 나타낸 그래프,2 is a graph showing the volume change of the doenjang package of each treatment in the storage at 30 ℃ temperature,

제3도는 20℃ 온도의 저장구에서 처리구별 된장의 효모 및 곰팡이 수의 변화를 나타낸 그래프,3 is a graph showing the change in the number of yeast and mold of Doenjang at different temperatures during storage at 20 ℃

제4도는 30℃ 온도의 저장구에서 처리구별 된장의 효모 및 곰팡이 수의 변화를 나타낸 그래프이다.4 is a graph showing the change in the number of yeast and mold of doenjang in each treatment section at the storage temperature of 30 ℃.

Claims (5)

증자된 대두와 소맥 또는 소맥분으로 제국하여 식염과 혼합하여 숙성시키고 보존제로서 소르브산칼륨(potassium sorbate) 또는 소르빈산을 가하여 살균후 포장하는 된장의 제조방법에 있어서, 에틸알콜(에탄올)이나 유기산류(젖산, 호박산)의천연보존제를 사용하여 된장의 저장성을 연장시키는 것을 특징으로 하는 저장성이 연장된 된장의 제조방법.In the method of preparing doenjang, which is impregnated with steamed soybeans and wheat or wheat flour, mixed with saline, aged, and then sterilized by adding potassium sorbate or sorbic acid as a preservative, ethyl alcohol (ethanol) or organic acids (lactic acid) , Succinic acid) using a natural preservative to extend the shelf life of miso, characterized in that the extended shelf life of miso. 제1항에 있어서, 천연보존제로서 에틸알콜만을 사용하여 된장과 에틸알콜의 혼합비가 중량%비로 97:3인 것을 특징으로 하는 저장성이 연장된 된장의 제조방법.The method of claim 1, wherein the mixing ratio of doenjang and ethyl alcohol is 97: 3 in weight percent using only ethyl alcohol as a natural preservative. 제1항에 있어서, 천연보존제로서 호박산만을 사용하여 된장과 호박산의 혼합비가 중량%비로 97.5:2.5인 것을 특징으로 하는 저장성이 연장된 된장의 제조방법.The method of claim 1, wherein the mixing ratio of miso and succinic acid is 97.5: 2.5 by weight, using only succinic acid as a natural preservative. 제1항에 있어서, 천연보존제로서 에틸알콜과 호박산을 사용하여 된장, 에틸알콜, 호박산의 혼합비가 중량%비로 96:3:1인 것을 특징으로 하는 저장성이 연장된 된장의 제조방법.The method of claim 1, wherein the mixing ratio of miso, ethyl alcohol, and succinic acid is 96: 3: 1 by weight, using ethyl alcohol and succinic acid as natural preservatives. 제1항에 있어서, 천연보존제로서 에틸알콜과 젖산을 사용하여 된장, 에틸알콜, 젖산의 혼합비가 중량%비로 96:3:1인 것을 특징으로 하는 저장성이 연장된 된장의 제조방법.The method of claim 1, wherein the mixing ratio of doenjang, ethyl alcohol, and lactic acid is 96: 3: 1 in weight% ratio using ethyl alcohol and lactic acid as a natural preservative. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920024326A 1992-12-15 1992-12-15 How to make doenjang with extended shelf life KR940013364A (en)

Priority Applications (1)

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KR1019920024326A KR940013364A (en) 1992-12-15 1992-12-15 How to make doenjang with extended shelf life

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KR1019920024326A KR940013364A (en) 1992-12-15 1992-12-15 How to make doenjang with extended shelf life

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KR940013364A true KR940013364A (en) 1994-07-15

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100369841B1 (en) * 2000-12-22 2003-02-05 주식회사오복식품 The manufacturing method of soy sediment
KR101388137B1 (en) * 2012-05-25 2014-04-23 대상 주식회사 The method of improving efficiency of sterilization of Sauce
KR20190098431A (en) * 2018-02-14 2019-08-22 정헌정 Soybean past composite containing dendropanax morbifera and method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100369841B1 (en) * 2000-12-22 2003-02-05 주식회사오복식품 The manufacturing method of soy sediment
KR101388137B1 (en) * 2012-05-25 2014-04-23 대상 주식회사 The method of improving efficiency of sterilization of Sauce
KR20190098431A (en) * 2018-02-14 2019-08-22 정헌정 Soybean past composite containing dendropanax morbifera and method thereof

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