http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050070696-A
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7b2604c66bc78a7363679b60c232f52c |
classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-02 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
filingDate | 2003-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7336260696aa1b43bbd5a94f104760de http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb5a43dd5c1e1b5e5a6dc6a7de0f7a65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3db42af0db6441cad0ad3f4549ab5ad2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22dfe02853a1fe5906fe11dd40030b3a |
publicationDate | 2005-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-20050070696-A |
titleOfInvention | Manufacturing method of chogochujang(hot and sour pepper paste) using microbial organic acid fermentation |
abstract | The present invention includes a method for producing a super pepper paste rich in organic acids by microbial fermentation by inoculating and aging yeast, lactic acid bacteria and acetic acid bacteria step by step in a conventional gochujang semi-finished product.n n n Ultra pepper paste manufacturing method of the present invention in the manufacture of conventional pepper paste,n n n Increase the wheat flour and add the final product in the imperial chamber, then mix and mix the increased vein and purified water into semi-fermented kochujang products for a certain period of time, and add the initial bacterial count at the beginning of fermentation / maturation to yeast 10 6 and After adding lactic acid bacteria to 10 5 and then standing and aging, and when the alcohol concentration of the kochujang semi-finished product by yeast is 1% to 4%, acetic acid bacteria is added so that the initial bacterial count is 10 5 per 1g of kochujang semi-fermented product. The aging step and the end point of fermentation / maturation include the step of adding 4 to 6% by weight of salt when the total acid is 2.0 to 2.5% based on acetic acid.n n n In the present invention, since the vinegar is not added separately, the manufacturing process is simplified, and it is possible to produce a sensory excellent red pepper paste using semi-finished red pepper paste rich in organic acids produced by microbial fermentation. |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100815255-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230038975-A |
priorityDate | 2003-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 265.