http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120005146-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9217af34e6701cfae4014c97149b8003 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-801 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2010-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ab6d12c6adc8e88e2b21196b5918642 |
| publicationDate | 2012-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120005146-A |
| titleOfInvention | Manufacturing method of tomato gochujang |
| abstract | The present invention relates to a method for producing tomato gochujang, comprising: a tomato pretreatment step (first step) of boiling tomatoes to remove peels and stems; A tomato heating step (second step) of heating the pretreated tomatoes in the first step; A tomato simmering step (stage 3) of sifting the tomatoes filtered through the sieve after sieving the heated tomatoes in the second step; Malt and water in a ratio of 1 to 3 to 5 by weight, and then called, and then malt pretreatment step of crushing the soaked malt and sifting through a sieve (fourth step); The glutinous rice flour is mixed with the pretreated malt in a ratio of 1: 0.3 to 0.7 by weight and heated, and then the boiled malt mixture is boiled (step 5); and the tomato boiled in the third step and the fifth step The malt mixture boiled in and mixed with red pepper powder and salt is characterized by consisting of a ripening step (sixth step). Tomato Gochujang prepared by the above method is a food with excellent functionality that meets the diet of modern people and children as well as foreigners, which is becoming westernized by reducing the spicy taste. In addition, it can improve the taste of food and provide new taste of red pepper paste, and can effectively utilize the large amount of discarded tomatoes, which can be helpful to the health of the people as well as the benefits of farming income for growing tomatoes. Can be. |
| priorityDate | 2010-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.