KR970005104A - Ssamjang composition and preparation method - Google Patents
Ssamjang composition and preparation method Download PDFInfo
- Publication number
- KR970005104A KR970005104A KR1019950020211A KR19950020211A KR970005104A KR 970005104 A KR970005104 A KR 970005104A KR 1019950020211 A KR1019950020211 A KR 1019950020211A KR 19950020211 A KR19950020211 A KR 19950020211A KR 970005104 A KR970005104 A KR 970005104A
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- KR
- South Korea
- Prior art keywords
- ssamjang
- weight
- composition
- preparation
- red pepper
- Prior art date
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Abstract
본 발명은 쌈장의 제조공정 중 감미료로서 말티톨을 사용하여 살균공정 중 색변화, 향변화를 최소화시키며 유통중에 발생할 수 있는 마이야르 반응을 최소화시켜 쌈장제품 고유의 색과 향을 유지할 수 있으며, 물에 데친 야채를 사용하여 그 풍미와 보존성을 향상시켜 제품의 품질을 높인 쌈장 조성물 및 그 제조방법에 관한 것이다.The present invention uses maltitol as a sweetener in the manufacturing process of the ssamjang to minimize the color change and aroma change during the sterilization process and to minimize the Maillard reaction that may occur during distribution to maintain the unique color and aroma of the ssamjang product, The present invention relates to a ssamjang composition and a method for producing the same, wherein the flavor and preservation are improved by using boiled vegetables.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
제1도는 감미료로서 말티톨을 사용한 본 발명의 쌈장과 과당을 사용한 비교예의 쌈장의 저장기간별 색도변화를 나타낸 그래프이다.1 is a graph showing the change in chromaticity by storage period of the ssamjang of the present invention using maltitol as a sweetener and ssamjang of the comparative example using fructose.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019950020211A KR970005104A (en) | 1995-07-10 | 1995-07-10 | Ssamjang composition and preparation method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019950020211A KR970005104A (en) | 1995-07-10 | 1995-07-10 | Ssamjang composition and preparation method |
Publications (1)
Publication Number | Publication Date |
---|---|
KR970005104A true KR970005104A (en) | 1997-02-19 |
Family
ID=66526354
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019950020211A KR970005104A (en) | 1995-07-10 | 1995-07-10 | Ssamjang composition and preparation method |
Country Status (1)
Country | Link |
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KR (1) | KR970005104A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100401812B1 (en) * | 2001-01-04 | 2003-10-17 | 대상 주식회사 | Manufacturing method of Kochujang to repress the increase of sweetness |
KR20040018060A (en) * | 2002-08-24 | 2004-03-02 | 박정이 | Manufacturing method of powdered soybean paste using onion and garlic |
-
1995
- 1995-07-10 KR KR1019950020211A patent/KR970005104A/en not_active Application Discontinuation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100401812B1 (en) * | 2001-01-04 | 2003-10-17 | 대상 주식회사 | Manufacturing method of Kochujang to repress the increase of sweetness |
KR20040018060A (en) * | 2002-08-24 | 2004-03-02 | 박정이 | Manufacturing method of powdered soybean paste using onion and garlic |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |