http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100006741-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_11ee4dd4233dd8f99e0afe3d6b07e97b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 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/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-145 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2008-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1feba75a9329c6d2cb22763ac258a07 |
| publicationDate | 2010-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100006741-A |
| titleOfInvention | Ginseng Gochujang Manufacturing Method |
| abstract | The present invention relates to a method for preparing ginseng red pepper paste which improves palatability by adding ginseng concentrate to red pepper paste and ingests saponin, an anticancer ingredient contained in the ginseng concentrate.n n n The method of manufacturing ginseng gochujang applied to the present invention, using steam over 100 ℃ while passing the flour through the steamer to cool the flour and steamed to 40 ~ 50 ℃ while transferring the steam along the transfer screw 0.02% A wheat flour cooker which is inoculated and transferred to the imperial chamber; A mixture of water and wheat flour in a 1: 1 ratio, followed by warming with 0.1% of liquefied enzyme and 0.1% of saccharifying enzyme to induce saccharification and inactivating at 90 ° C .; Maintain the steamed wheat flour at 35 to 40 ℃ for more than 38 hours to breed the H. pylori and keep the temperature at 35 to 40 ℃ and invert the cooked wheat three times so as to obtain starch and protease necessary for aging kochujang. Imperial process; During the imperial process, 7.2% of the fungus, which is widely bred with H. germs, 6% of purified salt, 7.68% of purified water, 12.8% of sucrose and 8% of cooked wheat flour, the mixture is kept at a temperature of 30-35 ℃ while maintaining the temperature of the mixture. After the first aging is completed for 20 to 30 days after the maturation tank is transferred to the aging machine to transfer to an external aging tank to maintain the second aging for 10 to 20 days; Gochujang ripened 41.9%, red pepper powder 8%, refined salt 3%, garlic 1.6%, onion 0.8%, purified water 6.6% mixed seasoning 20%, red pepper powder 1%, steamed wheat flour 3.27%, refined salt 0.63%, glucose Mixing seasoning consisting of 0.37% 5.27%, starch syrup 25%, alcohol 3%, red pepper powder 2%, soybean paste 2%, sodium L- glutamate 0.5%, ginseng concentrate 0.3%, synthetic flavor 0.03%, add steam and stir 75 When it reaches to ℃ to block the steam and maintain for 5 to 10 minutes, the sterilization process to cool to 40 ℃ or less; characterized in that consisting of. |
| priorityDate | 2008-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.