http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101235038-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2010-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101235038-B1 |
| titleOfInvention | Method for preparing red pepper paste and red pepper paste prepared by |
| abstract | The present invention relates to the preparation of gochujang, more specifically, the present invention comprises the first step of producing 15 to 25% of brine; A second step of preparing a red sap solution by stirring the hongsi prepared by removing the skin and seeds; After saccharifying by mixing the prepared red saline solution with malt and gourd rice, to obtain a clear saccharified liquid, and then heated, concentrated and cooled, the red sap solution with a water content of 16 to 20%, the sugar content of 64 to 69 Brix A third step of preparing red syrup containing; The prepared red saline solution and the prepared red shijocheong in the salt water prepared above are mixed in a ratio of 10 to 20: 3 to 9: 10 to 30 to prepare a mixed solution, and red pepper powder and Cheonggukjang powder to 3 to 7: 1 to 1 A fourth step of preparing a mixed powder by mixing at a ratio of 2; And a fifth step of preparing the red pepper paste mixture by mixing and mixing the mixed solution and the mixed powder in a ratio of 2: 1 to 2, and then aging for 5 to 7 months. It relates to a red pepper paste manufacturing method using the preparation and red pepper paste characterized by being produced thereby. According to the present invention described above, it is possible to prepare the red pepper paste that adds the nutrition of the red sap solution and the cheonggukjang, adds the sweet taste and the rich taste without adding artificial sweeteners such as starch syrup, and remarkably improves the palatability such as flavor and color. Will be. |
| priorityDate | 2010-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.