KR970061096A - Garlic paste and its preparation method - Google Patents

Garlic paste and its preparation method Download PDF

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Publication number
KR970061096A
KR970061096A KR1019960002575A KR19960002575A KR970061096A KR 970061096 A KR970061096 A KR 970061096A KR 1019960002575 A KR1019960002575 A KR 1019960002575A KR 19960002575 A KR19960002575 A KR 19960002575A KR 970061096 A KR970061096 A KR 970061096A
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KR
South Korea
Prior art keywords
brown rice
garlic
prepare
miso
bran
Prior art date
Application number
KR1019960002575A
Other languages
Korean (ko)
Inventor
김삼호
Original Assignee
박상복
주식회사 세 모
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.)
Filing date
Publication date
Application filed by 박상복, 주식회사 세 모 filed Critical 박상복
Priority to KR1019960002575A priority Critical patent/KR970061096A/en
Publication of KR970061096A publication Critical patent/KR970061096A/en

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Abstract

본 발명은 마늘죽 50~52중량%, 현미조청 15~17중량%, 현미된장 10~12중량%, 고추가루 15~17중량% 및 식염 5~7중량%로 이루어진 마늘 고추장 및 그 제조방법에 관한 것이다.The present invention provides a garlic paste of garlic comprising 50 to 52% by weight of garlic bran, 15 to 17% by weight of brown rice bran, 10 to 12% by weight of brown rice miso, 15 to 17% by weight of red pepper powder and 5 to 7% .

Description

마늘고추장 및 그 제조방법Garlic paste and its preparation method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims (2)

마늘을 삶아 만든 마늘죽 50~52중량%, 현미조청 15~17중량%, 현미된장 10~12중량%, 고추가루 15~17중량% 및 식염 5~7중량%로 이루어진 것을 특징으로 하는 마늘고추장.Wherein the garlic paste comprises 50 to 52 wt% of garlic bran made from garlic, 15 to 17 wt% of brown rice bran, 10 to 12 wt% of brown rice miso, 15 to 17 wt% of red pepper powder, and 5 to 7 wt% . 현미코지와 증자한 대두 및 식염을 혼합, 숙성시켜 현미된장을 제조하고; 증자한 현미를 당화시킨 후 가열농축시켜 현미조청을 제조하고; 마늘을 삶은 후 충분히 교반하여 거름망으로 걸러내어 마늘죽을 제조한 다음; 상기 현미된장과 현미조청 및 마늘죽을 고추가루 및 식염과 혼합한 후 숙성시키는 것을 특징으로 하는 마늘고추장의 제조방법.Brown rice koji mixed with soy sauce and salt, and aged to prepare brown rice miso; The resulting brown rice is saccharified and then heated to concentrate to prepare a brown rice cake; After garlic is boiled, it is agitated sufficiently and filtered by a sieve to prepare garlic porridge. Wherein the mixture is mixed with the brown rice miso, brown rice hull and garlic paste, red pepper powder, and salt, followed by aging. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960002575A 1996-02-02 1996-02-02 Garlic paste and its preparation method KR970061096A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960002575A KR970061096A (en) 1996-02-02 1996-02-02 Garlic paste and its preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960002575A KR970061096A (en) 1996-02-02 1996-02-02 Garlic paste and its preparation method

Publications (1)

Publication Number Publication Date
KR970061096A true KR970061096A (en) 1997-09-12

Family

ID=66218740

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KR1019960002575A KR970061096A (en) 1996-02-02 1996-02-02 Garlic paste and its preparation method

Country Status (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030064188A (en) * 2002-01-26 2003-07-31 주종재 Manufacturing process of garlic extract and sesame seed powder-added kochujang

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030064188A (en) * 2002-01-26 2003-07-31 주종재 Manufacturing process of garlic extract and sesame seed powder-added kochujang

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