http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010100032-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2742ccc70abb4a3d104bbe154a5ef413 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65B25-001 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2000-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_54c51fde8440182238a498cd75bd6695 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3587f709174b6381c52c42b25ac191f8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa6f42c5ae48c00e336f278c37d0386d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5a4a6e90de9adb2422864d9e1368705 |
| publicationDate | 2001-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010100032-A |
| titleOfInvention | Spread Type Kochujang and Manufacturi ng Method Thereof |
| abstract | The present invention relates to a spread type kochujang and a manufacturing method thereof. More specifically, the present invention relates to a spread type kochujang which is emulsified by adding oil to a mixture of kochujang and tomato paste, followed by gelation by adding spices such as pectin, sugar or oligosaccharide, and citron extract. According to the present invention, the mixture is added by adding fruit juice, such as citron, and tomato paste, and then passing through a 45-mesh sieve to prepare a uniform mixture of red pepper paste. Kochujang emulsion is formed by stirring and adding vegetable fats and oils such as butter and soybean oil to the kochujang mixture. Sugar or oligosaccharides and pectin are added to this emulsion, and the temperature is increased. When the pectin and sugar are sufficiently dissolved and gelled, the temperature is lowered and citric acid is added. When the mixture concentration is 30 Brix or more, it is packed in a container and used for bread and snacks. Is in the manufacture of high quality spread type kochujang products.n n n Spread type kochujang of the present invention can be applied to various foods, as well as bread and snacks, it is expected to diversify the use of kochujang. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016140436-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10721952-B2 |
| priorityDate | 2000-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.