KR950030855A - Palace Traditional Garlic Pepper Manufacturing Method - Google Patents
Palace Traditional Garlic Pepper Manufacturing Method Download PDFInfo
- 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
- Authority
- KR
- South Korea
- Prior art keywords
- garlic
- pepper paste
- palace
- slow
- amino acids
- Prior art date
Links
Landscapes
- Seasonings (AREA)
- 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
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
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 |
Family
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)
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 |
-
1994
- 1994-05-23 KR KR1019940011140A patent/KR950030855A/en not_active Application Discontinuation
Cited By (1)
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 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103211199B (en) | Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation | |
CN106107888B (en) | Crab-flavor essence free of seafood allergen components and preparation method thereof | |
RU2187947C2 (en) | Condiment obtaining method | |
CN103876117B (en) | A kind of nutritious black soya bean sauce and preparation method thereof | |
CN105029341A (en) | Anchovy fish sauce and application thereof | |
CN106036763A (en) | Abalone flavored essence and preparation method thereof | |
KR20160018020A (en) | Red-pepper Paste Using Rice Grain Syrup, and Method for Manufacturing the Same | |
CN106417665A (en) | Production method of creamy fermented bean curd | |
KR100537814B1 (en) | A soused roe of alaskan pollack-flavored seasoning and processed foodstuffs thereof | |
KR950030855A (en) | Palace Traditional Garlic Pepper Manufacturing Method | |
KR19990084659A (en) | A food additive containing chitosan and a method for producing the same. | |
JP3065695B2 (en) | Production method of low salt seasoning liquid | |
JP2007215421A (en) | Vinegar and method for producing the same | |
KR960013243A (en) | Method of manufacturing fermented food using pure cultured mushrooms | |
JPS6439977A (en) | Production of water-soluble powder food | |
CN1383741A (en) | Salted black fungus | |
CN106235280A (en) | A kind of preparation method of local flavor Carnis Haliotidis beans | |
KR20010025727A (en) | A method for manufacturing pollack roe kimchi | |
CN111034982A (en) | Method for synthesizing precursor of chicken flavor yeast extract | |
KR101672275B1 (en) | Spicy stir-fried chicken sauce included the sweet pumpkin Spicy stir-fried chicken method | |
CN111000197A (en) | Strong-fragrance compound seasoning and preparation method thereof | |
CN106307449A (en) | Preparation process of compound xanthan gum additive | |
JPH0425787B2 (en) | ||
JP2722212B2 (en) | Production method of yeast extract | |
CN106262617B (en) | Process for preparing xanthan gum-containing food additive |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |