KR100326602B1 - A manufacturing method for rice chaff paste - Google Patents
A manufacturing method for rice chaff paste Download PDFInfo
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- KR100326602B1 KR100326602B1 KR1019990044857A KR19990044857A KR100326602B1 KR 100326602 B1 KR100326602 B1 KR 100326602B1 KR 1019990044857 A KR1019990044857 A KR 1019990044857A KR 19990044857 A KR19990044857 A KR 19990044857A KR 100326602 B1 KR100326602 B1 KR 100326602B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 4
- 235000009566 rice Nutrition 0.000 title claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 13
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 10
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract description 4
- 239000006188 syrup Substances 0.000 claims abstract description 4
- 235000020357 syrup Nutrition 0.000 claims abstract description 4
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 3
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 3
- 240000008042 Zea mays Species 0.000 claims abstract description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 3
- 235000021329 brown rice Nutrition 0.000 claims abstract description 3
- 235000005822 corn Nutrition 0.000 claims abstract description 3
- 239000012153 distilled water Substances 0.000 claims abstract description 3
- 235000020232 peanut Nutrition 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims abstract 3
- 244000061456 Solanum tuberosum Species 0.000 claims abstract 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract 2
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 238000001035 drying Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 claims 1
- 230000032683 aging Effects 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 239000002184 metal Substances 0.000 claims 1
- 208000005718 Stomach Neoplasms Diseases 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 206010017758 gastric cancer Diseases 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 201000011549 stomach cancer Diseases 0.000 abstract description 4
- 240000004160 Capsicum annuum Species 0.000 abstract description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 2
- 239000001728 capsicum frutescens Substances 0.000 abstract description 2
- 230000001079 digestive effect Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 235000017060 Arachis glabrata Nutrition 0.000 abstract 1
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 1
- 235000018262 Arachis monticola Nutrition 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 6
- 244000294411 Mirabilis expansa Species 0.000 description 5
- 235000015429 Mirabilis expansa Nutrition 0.000 description 5
- 235000013536 miso Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 등겨장의 제조방법에 관한 것이다.The present invention relates to a method for producing baekjangjang.
즉, 본 발명은 주원료와 부원료를 각각 제조한 후 상호 혼합, 숙성하여 등겨장을 제조하는 것으로서, 주원료는 콩, 보리, 밀을 약 1 : 1 : 1 정도의 비율로 하고, 여기에 현미, 땅콩, 고추, 감자가루를 약 1∼2% 정도씩 각각 준비하여 미세가루로 분쇄하고, 분쇄된 주원료를 증기로 증숙한 후 사각틀 속에 투입 한 후 발효기내에서 약 60℃의 온도상에서 약 50∼60일간 발효시키고 주원료를 증류수로 세척하고 난 후 음지에서 약 40℃ 정도의 온도로 건조 및 미세가루로 분쇄토록 하며, 부원료는 찹쌀, 보리, 옥수수, 질금, 고구마가루, 물을 각각 1 : 1 : 1 : 1 : 1 : 5의 배합비로 혼합하여 분쇄한 후 부원료 제조기(kettle)에 투입하여 약 24시간 정도 끓이면서 엿을 제조토록 하고, 상기 주원료와 부원료, 그리고 소금을 각각 약 5 : 3.5 : 1.5의 배합비로 혼합하여 옹기에 투입하여 완전 밀폐시켜 약 15일 정도 숙성하여 등겨장을 제조토록 한 것으로서, 본 발명의 제조방법에 의하여 제조된 등겨장은 구수하면서도 향긋한 향을 내어 새로운 식감을 유도할 수 있고, 소화흡수가 잘 되며 위암 등과 같은 질병도 동시에 예방할 수 있는 것이다.That is, according to the present invention, the main raw material and the subsidiary raw material are prepared, and then mixed with each other and aged to prepare the isojang. The main raw material is soybean, barley and wheat in a ratio of about 1: 1: 1, and brown rice and peanut , Red pepper and potato powder are prepared by 1 ~ 2% each, pulverized into fine powder, steamed pulverized main raw material is steamed and put into a square frame, and then put into a square frame for about 50 ~ 60 days at a temperature of about 60 ℃. After fermentation and washing the main raw material with distilled water, it is dried in the shade at about 40 ℃ and pulverized with fine powder. The secondary raw materials are glutinous rice, barley, corn, pumium, sweet potato powder and water, respectively. After mixing and pulverizing at a compounding ratio of 1: 1: 5, it is put into a subsidiary material maker (kettle) to boil for about 24 hours to prepare the syrup. Mix and put into Onggi By fully sealing and aged for about 15 days to produce the jangjangjang, prepared by the method of the present invention, the jangjangjang by inducing fresh and fragrant aroma can induce a new texture, digestive absorption and gastric cancer, etc. The same disease can be prevented at the same time.
Description
본 발명은 등겨장의 제조방법에 관한 것으로서, 더욱 상세히는 기존의 된장, 또는 막장 등과 같은 장류를 대체할 수 있는 '등겨'를 주재(主材)로 하여 독특한 맛과 향 및 소화기능향상, 위암 등과 같은 질병예방 기능을 갖는 등겨장의 제조방법을 제공코자 하는 것이다.The present invention relates to a method of manufacturing jangjangjang, more specifically, the unique taste and aroma and digestive function enhancement, gastric cancer, etc. as the main ((겨) that can replace the conventional miso, or other types of miso, such as miso The purpose of the present invention is to provide a method for preparing anchovies having the same disease prevention function.
통상 콩을 발효시켜 만든 건강식품으로서 오래전부터 우리나라에서는 메주를 이용한 된장 등을 식용하여 왔으며, 허드레로 먹기 위하여 볶은 콩을 맷돌에 갈아 메주가루를 섞은 후에 소금, 고춧가루, 보드라운 겨 및 양념 등을 넣고 물을 적량 혼합하여 띄운 막장 등도 널리 식용하여 왔었다.It is a health food made by fermenting soybeans. For a long time, Koreans have used miso made with meju, and they have to grind roasted beans on millstone and mix them with meju powder to add salt, red pepper powder, board bran and spices Membrane, etc. floating by mixing the appropriate amount has been widely edible.
그리고 볶은 콩을 잠깐 삶아 데우고 푹 띄운 후에 쇠고기, 마른대구, 북어, 해삼 같은 것을 넣고 끓인 후에 장국에 섞어 먹는 청국장 등도 널리 식용되어 왔었다.Also, boiled beans are boiled for a short time, and then floated, and then boiled with beef, dried cod, north seaweed, and sea cucumber.
이러한 콩을 발효시킨 각종의 장류는 근자에 들어 암을 예방할 수 있다는 학계의 연구결과 등으로 외국에서도 큰 각광을 받고 있는 건강식품이다.Various soybeans fermented with soybeans are health foods that are attracting much attention in foreign countries due to research results of academia that can prevent cancer by entering the roots.
그러나 기존의 각종 장류는 그 맛의 차이가 별로 없다는 문제점이 있으며, 그로 인하여 다양한 소비자의 기호에 부응할 수 없다는 등의 문제점이 있었던 것이다.However, the existing various kinds of Jangjang has a problem that there is not much difference in the taste, and thus there was a problem such that it can not meet the taste of various consumers.
또한 보리등겨, 밀을 분쇄하여 30일간 방안에서 발효시켜, 주원료를 제조한 후 질금, 보리를 분쇄한 후 8시간 정도 끓이면서 주원료를 혼합하여 항아리에 넣어서 7일 후에 완성되는 등겨장 등이 있었으나, 이는 주성분이 보리등겨와 몇가지의 재료에 불과하여 소비자의 다양한 기호에 적극적으로 부응할 수 없었던 것이다.In addition, barley bran and wheat were crushed and fermented in a room for 30 days, and after preparing the main raw materials, the fine gold and barley were crushed and boiled for about 8 hours, and then mixed with the main raw materials and put into a jar, which was completed 7 days later The main ingredient was only barley bran and a few ingredients, which could not actively respond to various tastes of consumers.
이에 본 발명에서는 기존의 된장, 막장, 청국장, 등겨장 등의 장류와는 색다른 맛과 향을 지니면서도 소화기능 촉진, 위암 등의 사전예방 효과 등을 갖는 등겨장의 제조방법을 제공함에 본 발명의 기술적 과제를 두고 본 발명을 완성한 것이다.Accordingly, the present invention provides a method for preparing baekjangjang, which has a different taste and aroma than conventional miso, makjang, cheongukjang, jangjangjang, etc., but has a precautionary effect such as promoting digestion and gastric cancer. The present invention has been completed with a problem.
도 1은 본 발명의 제조공정을 보인 블록도1 is a block diagram showing a manufacturing process of the present invention
도 1은 본 발명에서 제공하는 등겨장의 바람직한 제조공정을 보인 블록도로서, 이를 통하여 본 발명을 상세히 설명하면 다음과 같다.Figure 1 is a block diagram showing a preferred manufacturing process of the jangjangjang provided by the present invention, when the present invention will be described in detail as follows.
본 발명에서는 1차로 주원료를 제조한 후, 상기 1차에서 제조된 주원료와 2차에서 제조된 부원료를 상호 혼합하여 등겨장을 제공받게 되는 것으로서, 본 발명의 실시예를 이하에 상세히 설명한다.In the present invention, after the primary raw material is first manufactured, the main raw material prepared in the first and the secondary raw materials prepared in the secondary are provided with an isojang, and the embodiment of the present invention will be described in detail below.
(실시예)(Example)
1. 1차 주원료 제조1. Primary Raw Material Manufacturing
(1) 혼합(1) mixed
콩, 보리, 밀을 약 1 : 1 : 1 정도의 비율로 하고, 여기에 현미쌀, 땅콩, 고추, 감자가루 등을 각각 약 1∼2% 정도씩 준비하여 상호 혼합한다.Beans, barley and wheat in a ratio of about 1: 1: 1, 2% of brown rice, peanuts, peppers, potato flour, etc. are prepared and mixed with each other.
(2) 분쇄(2) crushing
상기 혼합물을 약 8mesh 정도의 미세가루로 분쇄한다.The mixture is ground into fine powder of about 8 mesh.
(3) 증숙(3) steaming
상기 과정에서 미세하게 분쇄된 주원료를 증기로 증숙한다.The finely ground main raw material is steamed in the above process.
(4) 발효(4) fermentation
상기 과정에 의해 증숙된 주원료를 가로, 세로, 높이가 약 200mm 정도 되는 사각틀 속에 투입 한 후 발효기에 투입하여 약 60℃의 일정온도를 유지하면서 약 50∼60일간 발효시킨다. 발효의 완성도 확인은 파란 곰팡이의 생성과 강엿의 점도와 비슷한 정도의 점도를 유지하면 발효가 매우 완성적으로 이루어진 것으로 볼 수 있다.The main raw material steamed by the above process is put into a square frame having a width, length, and height of about 200 mm, and then put into a fermenter and fermented for about 50 to 60 days while maintaining a constant temperature of about 60 ° C. Confirmation of the completeness of the fermentation can be seen that the fermentation is very complete if the formation of blue mold and maintaining the viscosity of the starch syrup.
(5) 세척(5) washing
상기 발효기 내에서 발효 완료된 주원료를 증류수로 깨끗이 세척한다.In the fermenter, the fermented main raw material is washed with distilled water.
(6) 건조(6) drying
건조는 약 40℃ 정도의 온도를 유지하는 음지에서 완전건조 시키도록 한다.Drying should be completely dried in the shade maintaining the temperature of about 40 ℃.
(7)분쇄(7) grinding
완전 건조된 주원료를 8mesh 이하의 미세가루로 역시 분쇄한다.The completely dried main raw material is also ground into fine powder of 8 mesh or less.
2. 2차 부원료 제조2. Secondary Raw Material Manufacturing
(1) 혼합(1) mixed
찹쌀, 보리, 옥수수, 질금, 고구마가루, 물을 각각 1 : 1 : 1 : 1 : 1 : 5의 배합비로 혼합한다.Glutinous rice, barley, corn, pumium, sweet potato powder, and water are mixed at a ratio of 1: 1: 1: 1: 1: 1.
(2) 분쇄(2) crushing
상기 혼합물을 약 200mesh 정도로 분쇄한다.The mixture is ground to about 200 mesh.
(3) 증숙(3) steaming
상기 분쇄된 2차 부원료를 개방형의 부원료 제조기(kettle)에 투입하여 약 24시간 정도 끓이면서 엿을 제조한다.The crushed secondary secondary raw materials are put into an open-type secondary raw material maker (kettle) to boil about 24 hours to prepare a syrup.
3. 등겨장 제조3. ratchet manufacture
상기 1항의 주원료와 2항의 부원료, 소금을 각각 약 5 : 3.5 : 1.5의 배합비로 최종 혼합하여 옹기에 투입하여 완전 밀폐시키고 약 15일 정도 숙성시킨 후 개방하면 본 발명에서 제공받고자 하는 등겨장이 완성되는 것이다.The main raw material of claim 1, subsidiary ingredients of item 2 and salt are finally mixed in a mixing ratio of about 5: 3.5: 1.5, and then completely sealed by pottery, and aged for about 15 days to open the isojang to be provided by the present invention. will be.
상기와 같이 제조될 수 있는 본 발명의 등겨장은 기존의 장류와 성상은 비슷 하지만 맛은 구수하면서도 향긋한 맛을 내어 수요자에게 색다른 미감을 제공하여 장류의 시장개척에 일조할 수 있으며, 그 식용형태는 기존의 장류와 동일한 다양한 방법으로 조리하여 식용할 수 있는 것이다.The bran of the present invention which can be prepared as described above is similar in appearance to the existing jangjang, but the taste is delicious and fragrant, giving a different aesthetic to the consumer, thereby contributing to the market development of jangjang, the edible form of which It can be cooked and edible in the same way as various kinds of Jangjang.
그리고 본 발명은 각종 식물성 단백질 및 보리 등과 같은 소화가 잘 되는 잡곡을 발효, 숙성하여 제조됨으로써 인체의 각종 소화기내에서 소화흡수가 잘 되어소화를 촉진함은 물론, 기존의 장류와 같이 위암과 같은 질병도 미연에 예방하는 등 그 효과는 지대한 것이라 하겠다.In addition, the present invention is produced by fermenting and ripening well-digested grains such as various vegetable proteins and barley to promote digestion by absorbing well in various digestive organs of the human body, as well as diseases such as gastric cancer, such as conventional intestines The effects of prevention, such as prevention, is enormous.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990044857A KR100326602B1 (en) | 1999-10-12 | 1999-10-12 | A manufacturing method for rice chaff paste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990044857A KR100326602B1 (en) | 1999-10-12 | 1999-10-12 | A manufacturing method for rice chaff paste |
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| Publication Number | Publication Date |
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| KR20010037373A KR20010037373A (en) | 2001-05-07 |
| KR100326602B1 true KR100326602B1 (en) | 2002-03-12 |
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| KR1019990044857A KR100326602B1 (en) | 1999-10-12 | 1999-10-12 | A manufacturing method for rice chaff paste |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100370642B1 (en) * | 2000-06-03 | 2003-02-05 | 강달순 | The method for manufacturing of bran hot pepper paste |
| KR102196439B1 (en) | 2020-01-06 | 2020-12-29 | 장해정 | Deung-kyeo-jang sauce and manufacturing method for the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100437573B1 (en) * | 2001-10-23 | 2004-06-30 | 김상수 | Permented corns and its paste |
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1999
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100370642B1 (en) * | 2000-06-03 | 2003-02-05 | 강달순 | The method for manufacturing of bran hot pepper paste |
| KR102196439B1 (en) | 2020-01-06 | 2020-12-29 | 장해정 | Deung-kyeo-jang sauce and manufacturing method for the same |
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| Publication number | Publication date |
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| KR20010037373A (en) | 2001-05-07 |
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