http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100006744-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/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-145 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/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| 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-20100006744-A |
| titleOfInvention | Cheongmaesil Kochujang Production Method |
| abstract | The present invention provides a clear and clean taste by using a single strain, add a plum concentrate to add a sour taste to improve the palatability, and by direct enzyme treatment on wheat flour to make a saccharide to shorten the maturation period in the production method It is about.n n n Cheongmaesil glutinous red pepper paste applied to the present invention, while steaming the flour using steam over 100 ℃ while passing through the steamer and cooled the steam to 40 ~ 50 ℃ while conveying the steam along the transfer screw 0.02 Wheat flour increase process inoculated and transferred to the imperial chamber; A mixture of water and wheat flour in a 1: 1 ratio, followed by warming with liquefied enzyme 0.1% and glycated enzyme 0.1% 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; In the process of imperial flour, the mixture of 5.39% of the fungus, in which yellow germ bacteria were widely breeding, 4% of purified salt, 11.31% of purified water, 9.61% of sucrose, and 5% of cooked wheat flour, the temperature of the mixture was kept at 30-35 ℃. 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 aged 35.53%, red pepper powder 5%, refined salt 1.88%, garlic 1%, onion 0.5%, purified water 4.13% mixed seasoning 12.5%, starch syrup 20%, glutinous rice powder 15%, red pepper powder 10%, L- Sodium glutamate 0.5%, alcohol 3%, soybean paste 2%, plum concentrate 1.47% added to steam and stirred to reach 75 ℃ while stirring to sterilize the process to shut off the steam and hold for 5 to 10 minutes to cool below 40 ℃; It features. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220020492-A |
| 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
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