KR950028643A - Manufacturing method of conventional nutritional miso based on soybean boiled water - Google Patents

Manufacturing method of conventional nutritional miso based on soybean boiled water Download PDF

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Publication number
KR950028643A
KR950028643A KR1019940008269A KR19940008269A KR950028643A KR 950028643 A KR950028643 A KR 950028643A KR 1019940008269 A KR1019940008269 A KR 1019940008269A KR 19940008269 A KR19940008269 A KR 19940008269A KR 950028643 A KR950028643 A KR 950028643A
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KR
South Korea
Prior art keywords
miso
boiled water
manufacturing
soybean
conventional nutritional
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Application number
KR1019940008269A
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Korean (ko)
Inventor
박현규
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박현규
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Publication date
Application filed by 박현규 filed Critical 박현규
Priority to KR1019940008269A priority Critical patent/KR950028643A/en
Publication of KR950028643A publication Critical patent/KR950028643A/en

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Abstract

본 발명은 콩을 삶은 물에 통밀가루와 보리현미가루를 혼합하여 풋고추가루와 소금을 적당량 배합시켜서 영양가 많고 무공해의 옛날 된장을 만드는 콩 삶은 물을 주재로 한 재래식 영양된장의 제조방법에 관한 것이다.The present invention relates to a conventional method of preparing conventional nutritional miso based on soybean boiled water, which mixes whole wheat flour and barley brown rice powder with boiled soybean and mixes an appropriate amount of green pepper powder and salt to make nutritious and pollution-free old miso.

Description

콩 삶은 물을 주재로 한 재래식 영양된장의 제조방법Manufacturing method of conventional nutritional miso based on soybean boiled water

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

Claims (1)

침수수세하여 콩 삶은 물 10-50%에 통밀가루 10%를 삶아서 발효시킨 뒤 숯불에 구어서 발효시킨 보리현미가루 10%를 혼합하고, 풋고추가루와 소금을 적당량 넣어서 저장시켜서 된 콩 삶은 물을 주재로 한 재래식 영양된장의 제조방법.It is boiled in 10-50% of boiled water and 10% of whole wheat flour, fermented, and then fermented with charcoal fire and 10% of barley brown rice powder fermented. Method of manufacturing conventional nutritional miso. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940008269A 1994-04-18 1994-04-18 Manufacturing method of conventional nutritional miso based on soybean boiled water KR950028643A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940008269A KR950028643A (en) 1994-04-18 1994-04-18 Manufacturing method of conventional nutritional miso based on soybean boiled water

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940008269A KR950028643A (en) 1994-04-18 1994-04-18 Manufacturing method of conventional nutritional miso based on soybean boiled water

Publications (1)

Publication Number Publication Date
KR950028643A true KR950028643A (en) 1995-11-22

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940008269A KR950028643A (en) 1994-04-18 1994-04-18 Manufacturing method of conventional nutritional miso based on soybean boiled water

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KR (1) KR950028643A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101135351B1 (en) * 2011-07-22 2012-04-17 전봉순 Soybean paste using green chilli and helianthus tuberosus l

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101135351B1 (en) * 2011-07-22 2012-04-17 전봉순 Soybean paste using green chilli and helianthus tuberosus l

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