http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100057414-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7ec65186d9cda2e03d59b1518ca5ecdd http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ef01acf7d0165a41652c4f1de3e55c7f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2008-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_698fd523f19f8b432e62d9c8b253bf22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a21db1dea9ca4abe2535507bfeef5bf |
| publicationDate | 2010-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100057414-A |
| titleOfInvention | How to Make Doenjang Curry |
| abstract | The present invention relates to a method for producing miso curry with improved flavor of curry using miso, a traditional ingredient.n n n Since wheat flour, which is commonly used as a thickener for curry, inhibits the color, taste, and aroma of curry, it is used as a substitute for modified starch or by using seaweed extract, CaCl 2 or MaCl 2 to improve its flavor. There was a prior art.n n n The present invention discloses a method for improving the flavor of instant curry using miso, a traditional Korean food ingredient.n n n When the present invention is described in more detail with respect to the production method of miso curry, 6 to 9 parts by weight of curry powder, 15 to 24 parts by weight of flour, 14 to 18 parts by weight of liquid gin sauce, 7.5 to 10 parts by weight of brown rice oil , 0.5-2 parts by weight of red pepper seed oil, 7-12 parts by weight of apple juice, 5-9 parts by weight of tomato puree, 4-8 parts by weight of potato starch, 3.5-5 parts by weight of sugar, 4-7 parts by weight of chicken stock, skim milk powder 3 ~ 5 parts by weight, salt 3-6 parts, shiitake 0.5-2 parts by weight, yeast extract 0.1-1 parts by weight, pumpkin powder 0.1-1 parts by weight, miso powder 2-7 parts by weight Quantifying and mixing the spices used as ingredients of curry powder in a quantitative manner, and then aging them in bottles; Boiling for 6 hours with 1 part by weight of chicken feet, 0.02 parts by weight of astragalus and 98.98 parts by weight of water to make chicken broth; Mixing the prepared chicken broth with tomato puree, apple juice, liquid gin sauce, yeast extract, and liquid miso and concentrating; Adding oil to a roaster and roasting flour; Adding curry powder to the flour and stir-frying the chicken broth seasoning mixture, which is prepared before, and continuing to stir; Putting the curry in a liquid phase while slowly adding water while heating the curry mixture of the previous step and stirring well so as not to form lumps; Quantitatively immersing the liquid curry in a pouch and then sealing and then performing retort sterilization; It relates to a method for producing miso curry, characterized in that it comprises. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220096117-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101973280-B1 |
| priorityDate | 2008-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 19.