KR100479783B1 - Kochujang adding persimmon and green tea - Google Patents
Kochujang adding persimmon and green tea Download PDFInfo
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- KR100479783B1 KR100479783B1 KR1020020049522A KR20020049522A KR100479783B1 KR 100479783 B1 KR100479783 B1 KR 100479783B1 KR 1020020049522 A KR1020020049522 A KR 1020020049522A KR 20020049522 A KR20020049522 A KR 20020049522A KR 100479783 B1 KR100479783 B1 KR 100479783B1
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- green tea
- persimmon
- kochujang
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Classifications
-
- 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
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- Seasonings (AREA)
Abstract
Description
본 발명은 감과 녹차를 이용한 고추장에 관한 것으로, 더욱 상세하게는 종래의 전통고추장에 감(홍시)과 녹차성분을 첨가하여 제조함으로써 색다른 특성과 기호도를 높일 수 있는 조미식품으로 이용 가능한 감과 녹차를 이용한 고추장에 관한 것이다. The present invention relates to gochujang using persimmon and green tea, and more specifically, by adding persimmon (hongsi) and green tea ingredients to a conventional traditional red pepper paste, the persimmon and green tea can be used as seasoning foods that can enhance different characteristics and taste. It's about gochujang.
일반적으로, 고추장은 식생활에서 가장 전통적인 조미식품으로서, 숙성시킨 메주를 이용하여 제조함으로써 매운맛, 단맛, 얼큰한 맛 등이 조화를 이루면서 다양하고도 독특한 풍미를 음식물에 가미시키게 된다.In general, gochujang is the most traditional seasoning food in the diet, and by using mature meju, spicy, sweet, spicy taste, etc. in harmony to add a variety of unique flavor to the food.
그러나, 이러한 전통적인 고추장은 숙성시간이 장기간 소요되고, 오늘날 번거롭게 집에서 직접 담그기보다 속성으로 제조된 상품을 구입하는 추세이나, 이러한 상업적인 제품은 전통적인 고추장이 갖는 독특한 맛과 풍미를 낼 수 없는 단점을 안고 있다.However, these traditional gochujangs take a long time to ripen, and today they tend to purchase products manufactured with attributes rather than cumbersome at home, but these commercial products do not have the unique taste and flavor of traditional kochujang. have.
따라서, 전통적인 고추장의 맛과 풍미를 가지면서 속성으로 제조할 수 있는 개량고추장의 제조기술이 다양하게 연구되고 있다.Therefore, various techniques have been studied for the production of improved red pepper paste, which can be produced with the attributes while having the taste and flavor of traditional gochujang.
한편, 개량고추장중 특허출원된 바 있는 연시고추장은 전통적인 고추장에 물엿과 연시 및 소주를 일정비율로 배합한 것이다.On the other hand, Yeongo pepper paste, which has been patented among the improved red pepper paste, combines traditional kochujang with starch syrup, yeast and soju in a certain ratio.
그러나, 이러한 연시고추장은 전통적인 고추장에 감이 갖는 독특한 맛을 가미한 진일보된 고추장이나, 그 기능성 및 보존성이 떨어지는 문제가 있다.However, such hot pepper paste is an advanced gochujang with the unique taste of persimmon pepper paste, but there is a problem that its functionality and preservation are inferior.
본 발명은 이러한 기존 고추장의 문제를 개선하기 위하여 안출된 것으로, 종래의 전통고추장에 감(홍시)과 녹차성분을 첨가하여 제조함으로써 숙성중의 매운맛과 감성분과 녹차성분의 기능성이 조화를 이루어 보존성도 높일 수 있고, 다양한 조리에 적용할 수 있는 건강조미식품으로서 활용이 가능한 감과 녹차를 이용한 고추장을 제공함에 그 목적이 있다.The present invention was devised to improve the problem of the existing gochujang, by adding persimmon (hongsi) and green tea ingredients to the traditional traditional pepper paste by combining the functionality of the spicy taste and persimmon components and green tea ingredients during ripening Its purpose is to provide red pepper paste using persimmon and green tea that can be used as a healthy seasoning food that can be increased and applied to various cooking.
상기한 목적을 달성하기 위하여 본 발명은 고추가루 10~25중량%, 물엿 18~38중량%, 감 18~40중량%, 찹쌀당화액 7~23중량%, 메주가루 2~11중량%, 녹차감식초 2~10중량%, 소금 3~11중량%로 혼합 조성되는 것을 특징으로 하는 감과 녹차를 이용한 고추장을 제공하게 된다.In order to achieve the above object, the present invention is red pepper powder 10-25% by weight, starch syrup 18-38% by weight, persimmon 18-40% by weight, glutinous rice saccharification solution 7-23% by weight, meju powder 2-11% by weight, green tea Persimmon vinegar 2 to 10% by weight, salt 3 to 11% by weight to provide a red pepper paste using persimmon and green tea characterized in that the composition.
이하, 본 발명의 바람직한 실시예를 상세히 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail.
본 발명에 따른 감과 녹차를 이용한 고추장은 고추가루 10~25중량%, 물엿 18~38중량%, 감 18~40중량%, 찹쌀당화액 7~23중량%, 메주가루 2~11중량%, 녹차감식초 2~10중량%, 소금 3~11중량%로 조성된다.Gochujang using persimmon and green tea according to the present invention, red pepper powder 10-25% by weight, starch syrup 18-38% by weight, persimmon 18-40% by weight, glutinous rice saccharification solution 7-23% by weight, meju powder 2-11% by weight, green tea Persimmon vinegar is 2 to 10% by weight, salt is composed of 3 to 11% by weight.
일반적으로, 감은 전통적으로 밤, 대추와 함께 제사상에 오르는 삼색과일의 하나로 기호성이 높은 과실이고, 한방에서 설사를 멈추게 하고 토혈과 고혈압 환자에게 이용되며 혈압강하작용을 한다고 널리 알려져 있다.In general, persimmon is traditionally one of the tricolor fruits rising on the ritual with chestnuts and jujube, palatial fruit, it is widely used to stop diarrhea in Chinese medicine, used in patients with hemostasis and hypertension, and lowers blood pressure.
특히, 홍시감은 그 조직이 펙틴과 함께 세포막 사이에 겔(Gel)상태로 존재하기 때문에 쉽게 용해되지 않는다. In particular, red persimmon is not easily dissolved because its tissue is present in the gel state between the cell membrane with pectin.
또한, 녹차에는 여러 가지 생리활성물질이 함유되어 있는데, 그 중에서도 카테친(Catechin)성분은 덟은 맛을 내는 물질로서 수렴, 해독, 살균 및 방부작용 등의 생리작용이 있으며 특히 최근에는 성인병 및 암 예방에 관계하는 항산화작요아 항균작용, 중금속제거효과, 헐압강화효과, 혈중콜레스테롤 저하, 항비만작용 등의 생리활성 기능과 함게 현대 성인병의 예방과 치료에도 탁월한 효과가 있는 것으로 밝혀지고 있다. In addition, green tea contains various biologically active substances. Among them, catechin (Catechin) is an eight flavoring substance that has physiological effects such as convergence, detoxification, sterilization and antiseptic, and especially in the prevention of adult diseases and cancer. It has been found to be effective in preventing and treating modern adult diseases along with physiological activities such as antibacterial activity, anti-heavy metal removal effect, hull pressure strengthening effect, blood cholesterol lowering and anti-obesity effect.
이에 본 발명에서는 대봉감(홍시)과 녹차를 이용하여 녹차엑기스, 녹차분말, 녹차감식초를 농도별로 첨가시켜 숙성기간에 따른 고추장의 pH, 염도, 아미노태질소, 유리당. 유기산 등과 같은 이화학적 특성과 색도, 미생물수, 점도, 탄닌, 관능적 특성을 조사하고, 이로부터 녹차와 감을 첨가한 고추장의 최적배합비율과 제조방법을 제시함으로써 지역특산 농산물의 고부가가치 상품화로 농가소득증대 및 건강조미식품의 수요를 창출하고자 한다. Therefore, in the present invention, the green tea extract, green tea powder, green tea persimmon vinegar are added by the concentration using Daebonggam (hongsi) and green tea, and the pH, salinity, amino nitrogen, free sugar of kochujang according to the ripening period. Investigate the physicochemical and color, microbial, viscosity, tannin, and organoleptic properties of organic acids, and suggest the optimal blending ratio and manufacturing method of kochujang added with green tea and persimmon from them. To increase and create demand for healthy seasonings.
본 발명의 바람직한 제조공정에 따르면, 감(홍시)은 그 꼭지와 껍질을 벗겨내고 씨를 제거한 후, 과육을 믹서기로 갈은 다음, 영양성분과 맛, 향 보존을 위해 레토르트팩에 넣어 밀봉, 살균하여 -75℃ 초저온냉동고에 보관하여 시료로 사용하게 된다.According to a preferred manufacturing process of the present invention, persimmon (hongsi) is peeled off the nipples and peels, the seeds are removed, the flesh is ground in a blender, and then sealed and sterilized in a retort pack for the preservation of nutritional ingredients, taste and aroma. It is stored as -75 ℃ cryogenic freezer for use as a sample.
그리고, 녹차엑기스는 녹차잎을 수확한 후, 추출농축기에서 50°Bx가 될 때까지 농축한 것을 시료로 사용하고, 녹차분말은 녹차잎을 열풍건조기에서 60℃ 온도로 건조시켜 믹서기로 분쇄한 후 100메시체를 이용하여 분말화 하였고, 녹차감식초는 수확한 감에 식초와 수확한 녹차잎과 함께 발효시켜 여과한 액을 사용한다. Then, green tea extract is used as a sample after harvesting green tea leaves, concentrated to 50 ° Bx in the extracting concentrator, green tea powder is dried in a hot air dryer at 60 ℃ temperature and pulverized with a blender Powdered using 100 mesh body, green tea persimmon vinegar is used to fermented with vinegar and harvested green tea leaves in the harvested persimmon and filtered.
본 발명에서는 위와 같은 재료를 최적배합비율로 첨가한 후, 후두믹서로 혼합하여 2ℓ의 페트용기에 담은 상태로 15~20℃의 온도에서 150일간 숙성시키게 되는데, 이때 재료숙성중 그 매운맛과 감성분과 녹차성분의 기능성이 조화를 이루어 보존성도 높일 수 있고, 다양한 조리에 적용할 수 있는 감과 녹차를 이용한 고추장이 될 수 있다.In the present invention, the above materials are added at an optimum mixing ratio, and then mixed in a laryngeal mixer and aged at 150 ° C. for 15 days in a state of 2 liter PET container. Functionality of green tea ingredients can be harmonized to increase preservation, and can be used as persimmon and red pepper paste that can be applied to various cooking.
한편, 하기의 표1에 나타난 바와 같이 숙성 150일 동안 수분함량을 보면 물엿첨가 대조구보다 녹차엑기스, 녹차분말, 녹차감식초 첨가구 모두 수분함량이 높았으며, 담금전보다 수분이 조금씩 증가하다가 숙성 90일이후에 감소하는 경향을 보였다. On the other hand, as shown in Table 1 below, the moisture content of the green tea extract, green tea powder, and green tea persimmon vinegar was higher than that of the control syrup, and the moisture content was higher than that of the control group. Showed a tendency to decrease.
그리고, 하기의 표2는 녹차감고추장의 적색도를 나타낸 것으로, 고추장의 색깔은 소비자가 품질을 평가하는 가장 주요한 인자중의 하나로서, 본 발명에 따른 감과 녹차를 이용한 고추장의 적색도를 보면 숙성됨에 따라 적색도가 낮아지는 경향이었고, 녹차분말을 첨가한 구에서 가장 적색도가 낮았다. And, Table 2 below shows the redness of the green tea persimmon pepper, the color of red pepper paste is one of the most important factors for the consumer to evaluate the quality, according to the redness of the red pepper paste using persimmon and green tea according to the present invention is aged The redness tended to be lowered and the redness was the lowest in the green tea powder added.
하기의 표3은 처리내용별 숙성기간에 따른 점도변화를 나타내고 있는데, 물엿첨가 대조구에 비하여 대체로 낮은 경향을 보였고, 녹차엑기스와 녹차분말, 녹차감식초의 첨가량에 따라 담금전보다 점도가 숙성 60일까지 증가하다가 그 이후로 감소하는 경향을 보였으며, 녹차감식초의 첨가량이 많은 처리구에서 점도가 가장 낮았다. Table 3 below shows the change in viscosity according to the aging period for each treatment, and showed a lower tendency than the control group added with syrup. It showed a tendency to decrease since then, and the viscosity was the lowest in the treatment group with a large amount of green tea vinegar added.
또한, pH의 변화는 재래식 고추장에서 미생물의 발효대사 산물과 밀접한 관련이 있는 것으로, 하기의 표4에서 pH의 변화를 살펴보면 담금전보다 pH가 낮아져서 숙성이 지행됨에 따라 서서히 증가하는 경향이고, 녹차엑기스 3% 첨가와 녹차분말 3%의 첨가에서 물엿첨가 대조구보다 pH가 낮았고, 녹차감식초 첨가구는 대조구보다 모두 낮았으며, 이런 결과로 볼 때 녹차감식초의 첨가가 고추장의 숙성을 지연시킨다고 생각된다. In addition, the change in pH is closely related to the fermentation metabolites of the microorganisms in the traditional Kochujang, the pH change in the following Table 4 shows a tendency to increase gradually as the pH is lowered than the immersion before aging, green tea extract 3 At the addition of% and 3% of green tea powder, the pH was lower than that of the control group, and the green tea persimmon vinegar was lower than that of the control. The results suggest that the addition of green tea persimmon vinegar delayed the ripening of kochujang.
하기의 표5에서 염도변화를 살펴보면, 소금농도는 녹차엑기스의 첨가구, 녹차분말의 첨가구, 녹차감식초의 첨가구에서 물엿첨가의 대조구에 비하여 조금 높았으며, 숙성 90일까지 염농도가 전반적으로 낮아지다가 그 이후 다시 증가하는 경향을 보였다. Looking at the salinity change in Table 5 below, the salt concentration was slightly higher than the control of starch added in the green tea extract, green tea powder, green tea persimmon vinegar, the overall low salt concentration up to 90 days of aging It has tended to increase since then.
하기의 표6과 표7은 고추장의 생균수와 효모수를 나타내고 있는데, 이 고추장의 생균수와 효모수는 고추장의 숙성중에 맛이나 향기의 생성에 밑접한 관련이 있는 것으로, 생균수의 경우 녹차엑기스, 녹차분말, 녹차감식초를 첨가한 고추장에서 숙성 90일까지 전반적으로 증가하다가 그 이후로 감소하는 경향을 보였다. Table 6 and Table 7 below show the viable cell number and yeast number of kochujang. The viable cell number and yeast number of kochujang are closely related to the production of taste and aroma during the fermentation of kochujang. In kochujang added with extract, green tea powder, and green tea persimmon vinegar, it increased generally until 90 days of aging and then decreased.
감과 녹차를 이용한 고추장의 경우 숙성 60일에서 90일 사이가 고추장의 맛에 있어서 가장 좋은 것으로 나타났는데, 그 이유는 숙성 60일과 90일 사이에 세균의 증식이 증가하기 때문이고, 숙성 60일전에는 풋맛이 나지만 숙성 90일이후에는 알코올이 생성되어 고추장의 맛을 저하시키게 되며, 전통식 고추장의 경우도 숙성시 세균의 영향이 크다는 것과 일치하고, 효모의 증식이 활발한 것으로 생각된다. In the case of kochujang using persimmon and green tea, 60 to 90 days of fermentation showed the best in the taste of kochujang, because the growth of bacteria increased between 60 and 90 days of fermentation, However, after 90 days of aging, alcohol is produced to reduce the taste of gochujang, and the traditional gochujang also has a great effect on bacteria, and it is thought that the growth of yeast is active.
효모는 당류로부터 알코올을 생산하며 고추장 중에 여러 가지 유기산들과 반응하여 고추장의 관능적 품질요소중의 하나인 에스테르류의 향기를 발산하는 역할을 하며, 당함량 및 알콜 생성량과 관계가 있다. Yeast produces alcohol from sugars and reacts with various organic acids in kochujang to emit the fragrance of esters, one of the organoleptic quality factors of kochujang, and is related to sugar content and alcohol production.
물엿첨가 대조구에 비해 효모수는 녹차엑기스, 녹차분말, 녹차감식초의 첨가량이 많은 경우 효모의 증식이 이루어지지 않았지만, 녹차엑기스와 녹차감식초 첨가 고추장에서 숙성 60일 이후 효모수가 크게 증가하였는데, 이것은 알콜발효와 관계가 있는 것으로 판단된다. Yeast water did not grow when the amount of green tea extract, green tea powder, green tea persimmon vinegar were increased compared to the control group, but the number of yeast increased significantly after 60 days of fermentation in kochujang with green tea extract and green tea persimmon vinegar. It seems to have a relationship with.
*ND :미검출* ND: Not detected
하기의 표8에서 탄닌의 변화를 살펴보면, 녹차엑기스 첨가구와 녹차감식초 첨가구에서 물엿첨가 대조구보다 탄닌이 낮은 경향을 보였고, 숙성 60일까지 탄닌이 조금 증가하다가 감소하였으며, 녹차분말을 첨가한 처리구에서 탄닌함량이 가장 높았다. In the following Table 8, the tannins of green tea extract and green tea persimmon vinegar were lower than tannins, and tannin increased slightly until 60 days of aging, and then decreased. Tannin content was the highest.
아미노태 질소는 유리아미노산의 변화를 간접 측정하는 지표로서 주로 콩을 이용한 발효식품에 있어서 숙성도의 척도가 되는 중요한 성분으로서 고추장에 있어서 구수한 맛의 주체가 된다. Amino nitrogen is an indirect measure of the change of free amino acids and is an important component that is a measure of ripening in fermented foods using soybeans.
따라서, 고추장 숙성기간 중 아미노산성 질소의 함량이 높은 고추장이 품질면에서 볼 때 우수한 것으로 평가되고 있다. Therefore, kochujang with high amino acid nitrogen content during kochujang ripening period is evaluated to be excellent in terms of quality.
하기의 표9는 녹차감고추장의 아미노태질소 함량을 나타낸 것으로써, 녹차엑기스를 첨가한 처리보다 녹차분말과 녹차감식초를 첨가한 처리에서 담금전보다 낮아졌다가 다시 숙성 90일까지 물엿첨가 대조구와, 감과 물엿을 첨가한 대조구보다 증가하는 경향을 나타내었다. Table 9 below shows the amino nitrogen content of green tea persimmon pepper paste, which was lower than that of green tea powder and green tea persimmon vinegar than the green tea extract, and then added to the syrup until 90 days of aging. The syrup increased more than the control added.
하기의 표10과 표11은 고추장의 숙성 30일과 60일의 유리당과 유기산의 변화를 나타내고 있는데, 처리내용에 따른 고추장의 숙성 30일째의 전체 유리당 함량은 15.18~31.38%이었고, 60일째는 7.13~11.74%로 숙성기간이 지남에 따라 감소하는 경향을 보였다. Table 10 and Table 11 below show the change of free sugar and organic acid of kochujang at 30 and 60 days of fermentation. The total free sugar content of kochujang at 30 days of fermentation was 15.18 ~ 31.38%, and from 7.13 ~ 60 days. 11.74% showed a tendency to decrease with age.
유리당중 숙성 30일에는 물엿첨가 대조구에 비해 녹차엑기스, 녹차분말, 녹차김식초의 첨가 모두가 말토오즈(Maltose)와 글루코오즈(Glucose)의 함량이 높았으나. 숙성 60일에는 수크로오즈(Sucrose)와 글루코오즈(Glucose)의 함량이 높았다. On the 30th day of free sugar, all of the green tea extract, green tea powder, and green tea nori vinegar were higher in maltose and glucose than the control group. At 60 days of aging, sucrose and glucose were high.
유기산의 경우 숙성 30일에는 시트릭산(Citric Acid), 말릭산(Malic Acid), 수시닉산(Succinic Acid), 아세틱산(Acetic Acid)이 검출되었고, 숙성 60일에는 시트릭산(Citric Acid), 말릭산(Malic Acid), 수시닉산(Succinic Acid), 아세틱산(Acetic Acid)외에 녹차감식초 10% 첨가구에서 락틱산(Lactic Acid) 0.072%가 검출되었다. In the case of organic acid, citric acid, malic acid, succinic acid, and acetic acid were detected on the 30th day of aging, and citric acid and malic on the 60th day of aging. In addition to Malic Acid, Succinic Acid and Acetic Acid, 0.072% of Lactic Acid was detected in 10% of green tea persimmon vinegar.
본 발명의 고추장에서 유기산중 특히 시트릭산(Citric Acid)의 함량이 높았는데, 이는 감을 첨가하였기 때문이라 추측된다. In the red pepper paste of the present invention, the content of organic acid, especially citric acid, was high, which is presumably due to the addition of persimmon.
하기의 표12는 처리내용에 따라 60일 숙성시킨 다음, 고추장의 관능검사를 9점 채점법으로 실시한 결과를 나타낸 것으로, 녹차분말을 첨가한 고추장은 색과 맛에 있어서 낮은 점수를 나타내었고, 물엿첨가 대조구에 비하여 녹차엑기스를 첨가한 고추장은 기호도가 좋았으나, 녹차감식초 1%첨가와 5% 첨가한 경우 기호도가 비슷하였지만 5% 첨가한 고추장이 색, 향, 맛 및 전체적인 기호도에서 높은 점수를 나타내었다. Table 12 below shows the results of the sensory test of kochujang prepared by nine-point scoring method after aging for 60 days according to the treatment contents. The kochujang added with green tea powder showed low scores in color and taste. Kochujang added with green tea extract had better palatability compared to the control, but the addition of 1% green tea persimmon vinegar and 5% added kochujang showed similar preference, but the 5% added kochujang showed high scores in color, aroma, taste and overall palatability. .
앞서 여러가지 성분을 분석한 결과와 비교해 보았을 때, 본 발명의 고추장은 숙성 60일에서 90일 사이가 적당하고, 녹차엑기스와 분말을 첨가한 것보다 녹차감식초 1~5%를 첨가한 처리에서 기호도가 가장 좋았다. Compared with the results of analyzing the various components, the red pepper paste of the present invention is suitable for 60 to 90 days of aging, and has a preference in the treatment with 1-5% green tea persimmon vinegar than the green tea extract and powder. It was the best.
그리고, 녹차감식초 10%를 첨가한 처리는 고추장으로서 점도는 묽지만, 초고추장이나 비빔밥 소스로 이용되어지면 좋을 것이라 판단된다. In addition, although the viscosity of the green pepper persimmon vinegar added 10% is thin as gochujang, it is judged that it may be used as an ultra red pepper paste or bibimbap sauce.
*9점 채점법(1:아주 나쁘다, 5:보통, 9:아주 좋다)* 9 scoring method (1: very bad, 5: normal, 9: very good)
이와 같은 결과에서 볼 때 본 발명에 따른 감과 녹차를 이용한 고추장의 최적배합비율은 고추가루 10~25중량%, 물엿 18~38중량%, 감 18~40중량%, 찹쌀당화액 7~23중량%, 메주가루 2~11중량%, 녹차감식초 2~10중량%, 소금 3~11중량%이다.In view of these results, the optimum mixing ratio of kochujang using persimmon and green tea according to the present invention is red pepper powder 10-25 wt%, starch syrup 18-38 wt%, persimmon 18-40 wt%, glutinous rice saccharification solution 7-23 wt% , Meju powder 2-11% by weight, green tea vinegar 2-10% by weight, salt 3-11% by weight.
본 발명은 여러 가지 생리활성물질이 함유된 녹차와 전통적으로 기호성이 높은 과실인 감을 이용하여 고추장을 제조함으로써 숙성중의 매운맛과 감성분과 녹차성분의 기능성이 조화를 이루어 보존성도 높일 수 있고, 다양한 조리에 적용할 수 있는 건강조미식품으로서 활용이 가능한 효과를 제공하게 된다. According to the present invention, red pepper paste is prepared using green tea containing various physiologically active substances and persimmon, which is traditionally highly palatable fruit. As a health seasoning food that can be applied to provide a possible effect.
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| KR100855665B1 (en) * | 2007-03-07 | 2008-09-03 | 최희재 | Kochujang for anti-cholesterol comprising persimmon fruit and extracts of herb medicine mixture and a preparation method thereof |
| KR100891276B1 (en) * | 2007-07-20 | 2009-04-06 | 하동군 | Manufacture method of second Hot pepper paste vinegar flavor sauce to use green tea, Persimmon food vinegar and Bamboo-salt |
| KR101226794B1 (en) * | 2010-06-30 | 2013-01-25 | 주식회사 다니엘엔텍 | Kochujang using peel of persimmon and method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990046277A (en) * | 1999-01-25 | 1999-07-05 | 박동하 | Thick saypaste mixed with red peppers manufacture method and this method a sweet persimmon thick saypaste mixed with red peppers of the chief element is a sweet persimmon |
| KR19990073068A (en) * | 1999-03-18 | 1999-10-05 | 권황옥 | Persimmon kochujang, persimmon chokochujang containing the same and process for preparation thereof |
| KR19990079009A (en) * | 1999-08-27 | 1999-11-05 | 김순동 | A manufacturing process for making a low sodium Jang varieties with green tea |
| KR20000049526A (en) * | 2000-03-27 | 2000-08-05 | 유연실 | The vitamin MEJOO |
| KR20000051516A (en) * | 1999-01-22 | 2000-08-16 | 서항원 | soybean sauce or paste and hot pepper paste containing green tea components and a method for preparing the same |
| KR20030029737A (en) * | 2001-10-10 | 2003-04-16 | 진주단감농업협동조합 | Hot pepper paste comprising mainly a japanese apricot and a sweet persimmon and the method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000051516A (en) * | 1999-01-22 | 2000-08-16 | 서항원 | soybean sauce or paste and hot pepper paste containing green tea components and a method for preparing the same |
| KR19990046277A (en) * | 1999-01-25 | 1999-07-05 | 박동하 | Thick saypaste mixed with red peppers manufacture method and this method a sweet persimmon thick saypaste mixed with red peppers of the chief element is a sweet persimmon |
| KR19990073068A (en) * | 1999-03-18 | 1999-10-05 | 권황옥 | Persimmon kochujang, persimmon chokochujang containing the same and process for preparation thereof |
| KR19990079009A (en) * | 1999-08-27 | 1999-11-05 | 김순동 | A manufacturing process for making a low sodium Jang varieties with green tea |
| KR20000049526A (en) * | 2000-03-27 | 2000-08-05 | 유연실 | The vitamin MEJOO |
| KR20030029737A (en) * | 2001-10-10 | 2003-04-16 | 진주단감농업협동조합 | Hot pepper paste comprising mainly a japanese apricot and a sweet persimmon and the method thereof |
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