KR950030855A - Palace Traditional Garlic Pepper Manufacturing Method - Google Patents

Palace Traditional Garlic Pepper Manufacturing Method Download PDF

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Publication number
KR950030855A
KR950030855A KR1019940011140A KR19940011140A KR950030855A KR 950030855 A KR950030855 A KR 950030855A KR 1019940011140 A KR1019940011140 A KR 1019940011140A KR 19940011140 A KR19940011140 A KR 19940011140A KR 950030855 A KR950030855 A KR 950030855A
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KR
South Korea
Prior art keywords
garlic
pepper paste
palace
slow
amino acids
Prior art date
Application number
KR1019940011140A
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Korean (ko)
Inventor
김행자
Original Assignee
김행자
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 김행자 filed Critical 김행자
Priority to KR1019940011140A priority Critical patent/KR950030855A/en
Publication of KR950030855A publication Critical patent/KR950030855A/en

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  • Preparation Of Fruits And Vegetables (AREA)

Abstract

대대로 궁전에 진상한 궁전 전통 마늘고추장은 다른 지방의 고추장과 다음 몇가지 점에서 다르다는 것이 시험결과 나왔습니다.The test result shows that the traditional garlic pepper paste that is authentic in the palace from generation to generation differs from other local pepper pastes in several ways.

1) 감칠맛을 내는 아미노산인 구루타믹산(Glutamic acid)과 아스파틱산(Asparti cacid)이 가장 많고, 2) 불쾌미(쓴맛)을 내는 아미노산인 이쇼류신(Isoleucine), 류신(Leucine), 히스티딘(Histidine), 아루기닌(Arginine), 페니라라닌산(Phenylalanin) 등이 적게 들어있음, 3) 메주를 띄우는 시기(8-9월)가 여름철로서 곰팡이인 아스페규루스 오리제(Aspergillus oryzae)가 활발히 분해되어 단백분해와 당화효소가 잘 용해되어 있고, 4) 담그는 시기가 추운 겨울이어서 당화속도가 느리고 유산균의 번식이 느려 신맛을 내지 않고 감칠맛이 생김, 5) 본 마늘고추장은 3년 묵은 간장과 100℃ 끓여 식힌 지하수물을 특히 사용하여 다진 마늘을 첨가할 경우 곰팡이가 전혀 발생치 않고 아미노소태질소량도 20%나 증가하므로서 장기간 보존이 가능함.1) Glutamic acid and aspartic acid are the most tasty amino acids, and 2) Isoleucine, Leucine, and Histidine are amino acids that produce unpleasant taste (bitter taste). ), Arginine, Phenylalanin, etc. are low. 3) Aspergillus oryzae, which is a fungus, decomposes during the summer (August-September). Proteolysis and glycosylase are well dissolved. 4) Soaking time is cold winter, so the saccharification rate is slow and lactic acid bacteria propagation is slow. When minced garlic is added by using boiled and cooled groundwater, mold is not generated at all and amino nitrogen is increased by 20%, which enables long-term preservation.

이 마늘고추장은 곰팡이의 발생을 억제하므로서 무방부제 식품으로 향이 뛰어날 뿐 아니라 항암 스테미너식품으로 장기간 보존이 가능한 장려할만한 식품임.This garlic pepper paste is not only an excellent antiseptic food, but also an anti-cancer stamina food that can be preserved for a long time.

Description

궁전 전통 마늘고추장 제조방법Palace Traditional Garlic Pepper Manufacturing Method

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

Claims (1)

본 마늘고추장은 전기 제1공정의 12% 비율의 고추장 메주가루를 만든 후 전기 제2공정과 같이 찹쌀 40%, 고춧가로 12%, 다진마늘 10∼20%, 간장식염 8%, 물 5%의 비율에 의한 마늘고추장을 10개월 성숙시켜 제조한 부패방지와 향이 독특하며 영양가가 높은 마늘고추장의 제조방법임.This garlic pepper paste makes 12% of red pepper paste meju powder in the first step, then 40% of glutinous rice, 12% with red pepper, chopped garlic 10-20%, soy sauce salt 8%, water 5% It is a method of producing garlic pepper paste with unique and nutritious anti-corruption and flavor, which is made by fermenting garlic pepper paste by ratio for 10 months. ※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.※ Note: This is to be disclosed by the original application.
KR1019940011140A 1994-05-23 1994-05-23 Palace Traditional Garlic Pepper Manufacturing Method KR950030855A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940011140A KR950030855A (en) 1994-05-23 1994-05-23 Palace Traditional Garlic Pepper Manufacturing Method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940011140A KR950030855A (en) 1994-05-23 1994-05-23 Palace Traditional Garlic Pepper Manufacturing Method

Publications (1)

Publication Number Publication Date
KR950030855A true KR950030855A (en) 1995-12-18

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ID=66682112

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940011140A KR950030855A (en) 1994-05-23 1994-05-23 Palace Traditional Garlic Pepper Manufacturing Method

Country Status (1)

Country Link
KR (1) KR950030855A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040017192A (en) * 2002-08-20 2004-02-26 박정이 Manufacturing method of powdered miso using onion and garlic

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040017192A (en) * 2002-08-20 2004-02-26 박정이 Manufacturing method of powdered miso using onion and garlic

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