KR970005104A - Ssamjang composition and preparation method - Google Patents

Ssamjang composition and preparation method Download PDF

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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
Application number
KR1019950020211A
Other languages
Korean (ko)
Inventor
박정웅
조원일
정헌웅
김재철
공운영
Original Assignee
손경식
제일제당 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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Publication date
Application filed by 손경식, 제일제당 주식회사 filed Critical 손경식
Priority to KR1019950020211A priority Critical patent/KR970005104A/en
Publication of KR970005104A publication Critical patent/KR970005104A/en

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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

쌈장조성물 및 그 제조방법Ssamjang composition and preparation method

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)

60~100℃의 물에 1~30분간 데친 양파, 마늘, 생강과 고추를 된장, 고추장 및 참깨와 함께 혼합한 후 60~80℃에서 20~60분간 살균하고 30~40℃까지 냉각시킨 후 말티톨과 주정을 첨가, 혼합하는 것을 특징으로 하는 쌈장의 제조방법.Mix onion, garlic, ginger and red pepper boiled in 60 ~ 100 ℃ water for 1 ~ 30 minutes with doenjang, red pepper paste and sesame, sterilize at 60 ~ 80 ℃ for 20 ~ 60 minutes, cool to 30 ~ 40 ℃, and then maltitol A method for producing ssamjang, characterized by adding and mixing with alcohol. 제1항에 따른 방법으로 제조되며, 된장 21.5~70.5중량%, 고추장 13.5~40.5중량%, 말티톨 3.0~20.0중량%, 양파 0.5~5.0중량%, 마늘 0.5~5.0중량%, 생강 0.5~5.0중량%, 고추 0.5~5.0중량%, 참깨 0.5~5.0중량% 및 주정 3중량%를 포함하는 것을 특징으로 하는 쌈장 조성물.Manufactured by the method according to claim 1, 21.5-70.5% by weight, 13.5-40.5% by weight of red pepper paste, 3.0-20.0% by weight maltitol, 0.5-5.0% by weight onion, 0.5-5.0% by weight garlic, 0.5-5.0% ginger Ssamjang composition characterized in that it comprises%, 0.5-5.0% by weight, 0.5-5.0% by weight sesame and 3% by weight alcohol. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950020211A 1995-07-10 1995-07-10 Ssamjang composition and preparation method KR970005104A (en)

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

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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)

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KR (1) KR970005104A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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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