KR970032458A - 사과고추장의 제조방법 - Google Patents
사과고추장의 제조방법 Download PDFInfo
- Publication number
- KR970032458A KR970032458A KR1019950053422A KR19950053422A KR970032458A KR 970032458 A KR970032458 A KR 970032458A KR 1019950053422 A KR1019950053422 A KR 1019950053422A KR 19950053422 A KR19950053422 A KR 19950053422A KR 970032458 A KR970032458 A KR 970032458A
- Authority
- KR
- South Korea
- Prior art keywords
- apple
- kochujang
- apple juice
- taste
- manufacturing
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 235000002566 Capsicum Nutrition 0.000 title claims 2
- 239000006002 Pepper Substances 0.000 title claims 2
- 235000016761 Piper aduncum Nutrition 0.000 title claims 2
- 235000017804 Piper guineense Nutrition 0.000 title claims 2
- 235000008184 Piper nigrum Nutrition 0.000 title claims 2
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000220225 Malus Species 0.000 claims abstract 6
- 235000015197 apple juice Nutrition 0.000 claims abstract 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract 3
- 235000021016 apples Nutrition 0.000 claims abstract 3
- 239000001728 capsicum frutescens Substances 0.000 claims abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract 2
- 239000012141 concentrate Substances 0.000 claims abstract 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 241000722363 Piper Species 0.000 claims 1
- 230000032683 aging Effects 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 claims 1
- 239000003651 drinking water Substances 0.000 claims 1
- 235000020188 drinking water Nutrition 0.000 claims 1
- 229910052757 nitrogen Inorganic materials 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract 1
- 206010010774 Constipation Diseases 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 239000001630 malic acid Substances 0.000 abstract 1
- 235000011090 malic acid Nutrition 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- 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
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본원 발명은 고추장 제조시 고추장에 함유하고 있는 수분 대신 잘 익은 사과를 고압압착기로 압착하여 사과즙을 제조한후 농축시설에서 1/7까지 농축하여 얻어진 사과 농축원액을 1:0.07 비율로 혼합한 사과고추장을 80℃ 정도의 열을 가하여 살균시키고 95% 주정을 혼합함을 특징으로 하는 사과고추장의 제조 방법으로 종래의 고추장보다 짠 맛이나 매운맛을 줄일 수 있고, 담백하며, 새콤하고, 달콤한 맛을 갖고 있어 요즈음 신세대의 젊은층의 기호에 알맞을 뿐만 아니라 사과성분중에는 다량의 미네랄이 함유되어 있고 특히 사과산은 체내의 염증을 치유하고 체내의 불순물을 정화시켜 주며, 변비에도 우수한 효과를 갖고 있는 우수한 새로운 사과고추장 제조방법에 관한 것이다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (1)
- 종래 제조방법으로 대두, 곡물에 고추가루, 음용수 및 식염을 혼합한 다음 이를 저장 숙성조에서 아미노산성 질소(mg%) 200이상이 되도록 3개월 이상 숙성발효시켜 제조한 수분함량이 50 중량%인 고추장과 잘 익은 사과를 고압 압착기로 압착한 사과즙을 제조한후 농축시설에서 1/7까지 농축하여 얻어진 사과 농축원액을 1:0.07 비율로 혼합한 사과즙이 함유된 사과 고추장을 80℃정도의 열을 가하여 살균시키고 95% 주정을 혼합함을 특징으로 하는 사과고추장의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950053422A KR100205197B1 (ko) | 1995-12-21 | 1995-12-21 | 사과고추장의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950053422A KR100205197B1 (ko) | 1995-12-21 | 1995-12-21 | 사과고추장의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR970032458A true KR970032458A (ko) | 1997-07-22 |
| KR100205197B1 KR100205197B1 (ko) | 1999-07-01 |
Family
ID=19442362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019950053422A KR100205197B1 (ko) | 1995-12-21 | 1995-12-21 | 사과고추장의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100205197B1 (ko) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020080607A (ko) * | 2001-04-16 | 2002-10-26 | (주)명세당 | 고추장의 제조방법 |
| KR100415320B1 (ko) * | 2001-04-02 | 2004-01-16 | 손대식 | 사과잼을 이용한 고추장의 제조방법 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000058662A (ko) * | 2000-06-22 | 2000-10-05 | 김대동 | 배된장 제조방법 |
| KR20010035023A (ko) * | 2000-10-25 | 2001-05-07 | 주봉자 | 사과고추장의 제조방법 |
-
1995
- 1995-12-21 KR KR1019950053422A patent/KR100205197B1/ko not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100415320B1 (ko) * | 2001-04-02 | 2004-01-16 | 손대식 | 사과잼을 이용한 고추장의 제조방법 |
| KR20020080607A (ko) * | 2001-04-16 | 2002-10-26 | (주)명세당 | 고추장의 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100205197B1 (ko) | 1999-07-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20030328 Year of fee payment: 5 |
|
| LAPS | Lapse due to unpaid annual fee |