KR960020745A - 저염사과 고추장의 제조방법 - Google Patents

저염사과 고추장의 제조방법 Download PDF

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KR960020745A
KR960020745A KR1019940034815A KR19940034815A KR960020745A KR 960020745 A KR960020745 A KR 960020745A KR 1019940034815 A KR1019940034815 A KR 1019940034815A KR 19940034815 A KR19940034815 A KR 19940034815A KR 960020745 A KR960020745 A KR 960020745A
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red pepper
salt
pepper paste
mixed
onion
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KR1019940034815A
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KR100188826B1 (ko
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김충식
조정리
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김충식
조정리
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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
    • 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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20—Fish extracts
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—Starch hydrolysates
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L27/50—Soya sauce
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/022—Acetic acid
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/08—Alcohol
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides

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  • Polymers & Plastics (AREA)
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  • Marine Sciences & Fisheries (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • Mechanical Engineering (AREA)
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  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
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Abstract

본 발명은 종래의 고추장 제조방법에서 사용하고 있던 장기간의 숙성과정을 거치지 않고, 종래 사용하지 않았던 제조방법으로 껍질을 제거한 마늘, 양파, 파, 생강을 초파분쇄한 조미료와 분쇄한 멸치 다시마를 혼합하여 망으로된 용기에 넣은 다음 이를 고압증자기에 넣고 물을 주입한 후 가열하여 추출한 후 증자탈수된 추출원액에 초파분쇄한 사과즙과, 양조간장, 정제염, 쌀가루를 혼합하여 가열솥에 넣고 가열하여 쌀가루가 익으면 가열을 중단하고 고춧가루를 넣어 잘 혼합한 다음 이를 당화솥에 넣고 80℃가 될 때까지 가열한 후 올리고당 및 조청을 투입하여 혼합한 다음 냉각시켜 주정을 넣고 잘 합한 후 진공포장함을 특징으로 하는 저염사과 고추장의 제조방법으로 종전의 숙성과정으로 인한 고추장 제조기간을 단축하고 특히 염분이 4%이하로 심장병 환자등 염분섭취량을 줄여야 하는 환자와 일반수요자에게는 염분의 섭취량을 줄일 수 있고, 사과즙을 함유함으로써 특유의 향과 맛을 지닌 새로운 저염사과 고추장을 제조하는 방법에 관한 것이다.

Description

저염사과 고추장의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (3)

  1. 고추장 제조방법에 있어서, 껍질을 제거한 마늘, 양파, 파, 생강을 초파분쇄한 조미료와 분쇄한 멸치, 다시마를 혼합하여 망으로된 용기에 넣은 다음, 이를 고압증자기에 넣고 물을 주입한 후 가열하여 추출한 증가 탈수된 추출원액에, 초파 분쇄한 사과즙과 양조간장, 정제염, 쌀가루를 혼합하여 가열솥에 넣고 가열하여 쌀가루가 익으면, 가열을 중단하고 고추가루를 넣어 혼합한 다음 이를 당화솥에 넣고 80℃가 될 때까지 가열한 후 올리고당, 조청을 투입하고 냉각시켜 주정을 넣고 잘 혼합하여, 진공포장함을 특징으로 하는 저염사과 고추장의 제조방법.
  2. 제1항에 있어서, 원료 투입비율은 증자탈수된 추출원액 18wt%, 사과즙 23wt%, 양조간장 4wt%, 정제염 3wt%, 쌀가루 12wt%, 고춧가루 13wt%, 올리고당 10wt%, 조청 11wt%, 및 주정 6wt%의 비율로 투입하여 제조함을 특징으로 하는 저염사과 고추장의 제조방법.
  3. 제1항에서 제조된 저염사과 고추장에 10~15wt%의 산도 7%인 양조식초를 혼합함을 특징으로 하는 저염사과 고추장의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940034815A 1994-12-17 1994-12-17 저염사과 고추장의 제조방법 KR100188826B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940034815A KR100188826B1 (ko) 1994-12-17 1994-12-17 저염사과 고추장의 제조방법

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Application Number Priority Date Filing Date Title
KR1019940034815A KR100188826B1 (ko) 1994-12-17 1994-12-17 저염사과 고추장의 제조방법

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KR960020745A true KR960020745A (ko) 1996-07-18
KR100188826B1 KR100188826B1 (ko) 1999-06-01

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KR1019940034815A KR100188826B1 (ko) 1994-12-17 1994-12-17 저염사과 고추장의 제조방법

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020007245A (ko) * 2001-10-30 2002-01-26 최성숙 밀감고추장
KR20020080607A (ko) * 2001-04-16 2002-10-26 (주)명세당 고추장의 제조방법
KR100494745B1 (ko) * 2001-08-30 2005-06-13 학교법인 영광학원 암예방 기능성 된장 및 그 제조방법
KR100823966B1 (ko) * 2006-11-23 2008-04-22 전주대학교 산학협력단 허브고추장 및 이를 이용한 굴비장아찌의 제조방법
KR101111288B1 (ko) * 2009-04-28 2012-02-21 최준호 기능성 고추장 및 그 제조방법

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040014748A (ko) * 2002-08-10 2004-02-18 주종재 다시마 물추출물을 이용한 고추장의 제조방법

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020080607A (ko) * 2001-04-16 2002-10-26 (주)명세당 고추장의 제조방법
KR100494745B1 (ko) * 2001-08-30 2005-06-13 학교법인 영광학원 암예방 기능성 된장 및 그 제조방법
KR20020007245A (ko) * 2001-10-30 2002-01-26 최성숙 밀감고추장
KR100823966B1 (ko) * 2006-11-23 2008-04-22 전주대학교 산학협력단 허브고추장 및 이를 이용한 굴비장아찌의 제조방법
KR101111288B1 (ko) * 2009-04-28 2012-02-21 최준호 기능성 고추장 및 그 제조방법

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