http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101565612-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-254 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-208 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2014-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101565612-B1 |
| titleOfInvention | Using a natural method of producing high quality red pepper paste |
| abstract | The present invention relates to a method for producing high quality kochujang using natural products, comprising the steps of: (a) drying birch bark with a water content of 5% or less and grinding to a size of 100 탆 to 150 탆; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the extract prepared in step (c) and the extract prepared in step (e) at a weight ratio of 1: 5 to 1:30; (g) preparing a dried bulkhead; (h) adding the covering of step (g) to the mixed extract of step (f) and soaking for 5 to 12 hours; (i) extracting the covering of step (h) and germinating it in a germination container at 22 ° C to 28 ° C for 24 hours; (j) cooling the mixed extract solution prepared in the step (f) to a temperature of 5 ° C to 10 ° C to immerse the cover in step (i), immersing it for 1 to 3 hours, step; (k) germinating the covering of step (j) at a temperature of 7 캜 to 15 캜 for 24 hours; (l) adjusting the mixed extract solution prepared in step (f) to a temperature of 20 ° C to 30 ° C, and then dipping the coverall of step (k) in the gut for 1 hour to 3 hours, (m) germinating the covering of step (1) at a temperature of 22 ° C to 28 ° C for 24 hours; (n) drying the germinated coverings of step (m) to a moisture content of 5% to 10%; (o) fermenting the coverstock of step (n) for 24 hours at 30 ° C to 38 ° C; (p) drying the coverall of step (o) to a moisture content of 5% or less and pulverizing the maltose; (q) preparing the extract of step (e) at a temperature of 33 ° C to 40 ° C; (r) mixing the maltose powder of step (p) with the extract of step (q) at a weight ratio of 5: 1 to 20: 1 and then filtering for 3 to 6 hours to prepare maltolate; (s) mixing glutinous rice flour at a weight ratio of 5: 1 to 15: 1 to the maltose of the step (r), and removing the flour at a temperature of 50 ° C to 80 ° C for 10 hours to 24 hours; (t) boiling the material of step (s) at a temperature of 90 ° C to 100 ° C for 1 hour to 2 hours; (u) 100 g to 500 g of starch syrup per liter of the boiled composition of step (t) and 50 g to 300 g of salt are added and boiled for 1 hour to 3 hours at 90 ° C to 100 ° C and then cooled to 10 ° C to 25 ° C ; (v) adding 500 g to 1000 g of meju powder per liter of the material of step (u), mixing and aging for 1 to 5 hours; (w) 700 g to 1000 g of red pepper powder is added to the aged composition prepared in the step (v), and the mixture is put into a container and aged for 1 to 3 months; (x) commercializing the fermented kochujang. |
| priorityDate | 2014-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.