KR960013234A - 조미식초콩 및 그 제조방법 - Google Patents

조미식초콩 및 그 제조방법 Download PDF

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Publication number
KR960013234A
KR960013234A KR1019940026405A KR19940026405A KR960013234A KR 960013234 A KR960013234 A KR 960013234A KR 1019940026405 A KR1019940026405 A KR 1019940026405A KR 19940026405 A KR19940026405 A KR 19940026405A KR 960013234 A KR960013234 A KR 960013234A
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KR
South Korea
Prior art keywords
soybeans
vinegar
seasoned
beans
boiled
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KR1019940026405A
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English (en)
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KR0140151B1 (ko
Inventor
정광현
이호영
윤형식
Original Assignee
오동빈
동원산업 주식회사
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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Application filed by 오동빈, 동원산업 주식회사 filed Critical 오동빈
Priority to KR1019940026405A priority Critical patent/KR0140151B1/ko
Publication of KR960013234A publication Critical patent/KR960013234A/ko
Application granted granted Critical
Publication of KR0140151B1 publication Critical patent/KR0140151B1/ko

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Agronomy & Crop Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

본 발명은 콩을 이용한 가공식품에 관한 것으로서, 좀 더 구체적으로 콩을 식초 및 야채류를 포함하는 조미액에 침지시킴으로써 콩이나 식초 자체의 거부감이 없이 섭취할 수 있는 조미식초콩 및 그 제조방법에 관한 것이다.
즉 본 발명은, 콩을 1-5%의 소금물 내에서 90-100℃로 30-120분간 가열한 후 찬물로 식히고, 일정크기로 절단한 혼합야채류 9-20%, 조미액 30-54% 및 식초 8-25%를 배합한 혼합액에 상기 콩 20-35%를 침지시켜 제조되는 조미식초콩 및 그 제조방법을 제공한다.

Description

조미식초콩 및 그 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (5)

  1. 소금물로 삶아낸 콩 20-35%를 식초 8-25%, 조미액 30-54%(간장 3-5%, 설탕 5-10%, 과당 3-7% 및 물 19-32%의 혼합물) 및 세절한 야채류 (당근, 고추, 샐러리, 표고, 피망, 양배추, 양파, 케일, 오이, 연근) 9-20%의 혼합액에 침지시킨 조미식초콩.
  2. 제1항에 있어서, 상기 삶아낸 콩은 1-5%의 소금물을 콩무게의 6-10배량 가하여 삶아낸 것을 특징으로 하는 조미식초콩.
  3. 콩을 1-5%의 소금물 내에서 90-100℃로 30-120분간 가열한 후 찬물로 식히고, 일정크기로 절단한 혼합야채류 9-20%, 조미액 30-54% 및 식초 8-25%를 배합한 혼합액에서 상기 콩 20-35%를 침지시키는 공정으로 이루어지는 조미식초콩의 제조방법.
  4. 제3항에 있어서, 상기 소금물은 콩무게의 6-10배인 것을 특징으로 하는 조미식초콩의 제조방법.
  5. 제3항에 있어서, 상기 조미액은 전체 조미식초콩의 중량을 100이라 할때 설탕 5-10%, 간장 3-5%, 과당 3-7% 및 물 19-32%을 혼합하여 용해시킨 것을 특징으로 하는 조미식초콩의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940026405A 1994-10-14 1994-10-14 조미식초콩 및 그 제조방법 KR0140151B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940026405A KR0140151B1 (ko) 1994-10-14 1994-10-14 조미식초콩 및 그 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940026405A KR0140151B1 (ko) 1994-10-14 1994-10-14 조미식초콩 및 그 제조방법

Publications (2)

Publication Number Publication Date
KR960013234A true KR960013234A (ko) 1996-05-22
KR0140151B1 KR0140151B1 (ko) 1998-06-01

Family

ID=19395160

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940026405A KR0140151B1 (ko) 1994-10-14 1994-10-14 조미식초콩 및 그 제조방법

Country Status (1)

Country Link
KR (1) KR0140151B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010083667A (ko) * 2000-02-17 2001-09-01 강종완 콩이 식초를 흡수하는 제조 방법.
KR20030039819A (ko) * 2001-11-14 2003-05-22 박순란 깨잎,부추등 식용식물잎의 간장절임 제조방법

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102341955B1 (ko) * 2021-02-09 2021-12-21 신복순 콩국물 제조방법

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010083667A (ko) * 2000-02-17 2001-09-01 강종완 콩이 식초를 흡수하는 제조 방법.
KR20030039819A (ko) * 2001-11-14 2003-05-22 박순란 깨잎,부추등 식용식물잎의 간장절임 제조방법

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Publication number Publication date
KR0140151B1 (ko) 1998-06-01

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