KR960020742A

KR960020742A - Composition of paste-like miso sauce and preparation method thereof

Info

Publication number: KR960020742A
Application number: KR1019940033644A
Authority: KR
Inventors: 남경화; 김은호; 유정욱; 김도언; 이강표; 공운영
Original assignee: 김정순; 제일제당 주식회사
Priority date: 1994-12-07
Filing date: 1994-12-07
Publication date: 1996-07-18

Abstract

1. 청구범위에 기재된 발명이 속하는 기술분야1. TECHNICAL FIELD OF THE INVENTION

된장소스의 조성물Miso sauce

2. 발명이 해결하려고 하는 기술적 과제2. The technical problem to be solved by the invention

된장소그의 즉시사용 및 천연 맛난맛의 개선Instant use of miso sog and improvement of natural taste

3. 발명의 해결방법의 요지3. Summary of Solution to Invention

식염 1~7%, 40~60 메쉬의 멸치가루 2.5~4%, 25~50메쉬를 들깨가루 1~3.5%, 검은콩가루 3~3.5%, 60메쉬 이하의 고춧가루 1.5~4%, 후추가루 0.5~1% 혼합물에 일정 숙성도의 된장을 50~60% 첨가하여 균질화하고 여기에 5~20메쉬로 파쇄하여 0.2~1%(w/w)구연산 용액에 침지 및 탈수한 마늘 및 파 등을 각각 2.5~10% 및 20~50% 첨가 및 교반한 후 85~100℃에서 10~15분간 살균하여 제조된 페이스트상 된장소스.1 ~ 7% of salt, 2.5 ~ 4% of anchovy powder of 40 ~ 60 mesh, 1 ~ 3.5% of perilla powder 1 ~ 3.5%, black soybean powder 3 ~ 3.5%, red pepper powder below 60 mesh 1.5 ~ 4%, black pepper 0.5 50% to 60% of doenjang with a certain degree of maturity is added to the ~ 1% mixture, homogenized, and then crushed with 5 to 20 mesh, and the garlic and green onions immersed in 0.2 ~ 1% (w / w) citric acid solution and dehydrated, respectively. Paste miso sauce prepared by sterilization at 85-100 ° C. for 10-15 minutes after 2.5-10% and 20-50% addition and stirring.

4. 발명의 중요한 용도4. Important uses of the invention

식품food

Description

Composition of paste-like miso sauce and preparation method thereof

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

Claims

1 ~ 7% of salt, 2.5 ~ 4% of anchovy powder of 40 ~ 60 mesh, 1 ~ 3.5% of perilla powder 1 ~ 3.5%, black soybean powder 3 ~ 3.5%, red pepper powder below 60 mesh 1.5 ~ 4%, black pepper 0.5 ~ 1%, soybean paste 50 ~ 60%, and 5 ~ 20 mesh, crushed into 0.2 ~ 1% (w / w) citric acid solution, made of 2.5 ~ 10% garlic and 20 ~ 50% green onion. A paste-like miso sauce composition.

1 ~ 7% of salt, 2.5 ~ 4% of anchovy powder of 40 ~ 60 mesh, 1 ~ 3.5% of perilla powder of 25 ~ 50 mesh, 3 ~ 3.5% of black soy flour, 1.5 ~ 4% of black pepper powder of 60 mesh or less, and black pepper 0.5 50% to 60% of doenjang with a certain degree of maturity is added to the ~ 1% mixture, homogenized, and then crushed into 5-20 mesh, and the garlic and leeks immersed in 0.2 ~ 1% (w / w) citric acid solution and dehydrated, respectively. Method of producing paste-like miso sauce characterized in that the pasteurized for 10-15 minutes at 85 ~ 100 ℃ after 2.5-10% and 20-50% addition and stirring.

※ Note: The disclosure is based on the initial application.