http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101663384-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 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/A23L27-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2014-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101663384-B1 |
| titleOfInvention | Process for Red Pepper Paste Having Low Salt, Low Sugar And Red Pepper Paste Manufactured Thereby |
| abstract | In the present invention, glutinous rice is referred to as a tongue liquor instead of being called water, and the salinity and the sugar content are reduced (reduced) by using a malt liquor which has been filtered through a tongue liquor, To thereby improve the value of the product. BACKGROUND ART [0002] The present invention relates to a method for producing a low salt, low-substituted kochujang, and a low-salt and low-substituted kochujang prepared therefrom. The method of producing low salt and low-substituted kochujang of the present invention is as follows: 1) The glutinous rice is immersed in the rice ginseng, and then the soybean paste is squeezed out by the mixer. The glutinous rice flour and the malt flour are mixed with the rice gruel, A first step of putting it in a pot; 2) a second step in which the pot mixed with the glutinous rice flour and the malt liquor in the first step is heated and stirred to make a thick, boiled state, followed by cooling at room temperature; 3) In step 3, add meju powder to thickened porridge and then add red pepper powder to make red pepper paste. 4) The fourth step of adding salted leek extract leached to the koji prepared in the third step and mixing it well, and then adding salted salted fish to the salted fish. 5) a fifth step of controlling the sugar content by adding the nutrients and leaching solution leached to the koji prepared by controlling the salinity in the fourth step; 6) In the fifth step, oat seasoning is added to the koji paste whose sugar content has been adjusted to control the sugar content and color. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102132428-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102381935-B1 |
| priorityDate | 2014-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.