KR100553457B1 - 복분자술이 함유된 간장의 제조방법 - Google Patents
복분자술이 함유된 간장의 제조방법 Download PDFInfo
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- KR100553457B1 KR100553457B1 KR1020040058292A KR20040058292A KR100553457B1 KR 100553457 B1 KR100553457 B1 KR 100553457B1 KR 1020040058292 A KR1020040058292 A KR 1020040058292A KR 20040058292 A KR20040058292 A KR 20040058292A KR 100553457 B1 KR100553457 B1 KR 100553457B1
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- soy sauce
- bokbunja
- weight
- fermentation
- manufacturing
- Prior art date
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- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 244000068988 Glycine max Species 0.000 claims abstract description 26
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
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Images
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
복분자과실을 착즙하여 발효시켜 16%의 알콜을 함유한 복분자술을 대두 혹은 탈지대두를 증자하고 볶은 할쇄소맥과 혼합한 후, 아스퍼질러스 오리재(Aspergillus oryzae)를 접종하여 국균을 배양시키는 제국공정을 거쳐, 제국공정에서 얻어진 국과 식염수의 혼합물을 발효탱크에 사입하여 약 12-16℃의 젖산발효기간과 약 18-28℃의 주효모발효기간 및 주효모발효기간의 온도보다 낮은 온도에서의 후숙발효기간을 통해 얻어진 발효액을 압착하여 얻어진 양조간장원액(생간장)에 소정비율 혼합시킨 것에 소비자들의 기호에 맞추기 위해 당류 및 식품첨가물을 첨가하여 복분자간장의 제조방법을 발명한 것으로 그 실시예에 따라 상세히 설명하면 다음과 같다.
Claims (2)
- 개량식 간장의 제조방법 중 기존에 배합공정에서 주정을 첨가하는 것을 변경하여 살균 공정 후 복분자 술을 첨가하여 제조함을 특징으로 하는 복분자 술이 함유된 간장의 제조방법.
- 대두 혹은 탈지대두를 증자하여 볶은 할쇄 소맥과 혼합한 상태에서 아스퍼질러스오리재(Aspergillus oryzae)를 접종하여 국균을 배양시킨 후 얻어진 국과 식염수의 혼합물을 발효탱크에 사입하여 소정기간 발효시켜 생성된 발효물을 압착. 여과 하여 얻어진 양조간장원액 65∼77 중량 % 에 복분자 액기스 또는 복분자 과실로 만든 복분자술 14∼21 중량 % 와 식품첨가물 8∼12 중량 %. 정제수 1∼2 중량 % 를 첨가하여 제조함을 특징으로 하는 복분자술이 함유된 간장의 제조방법.
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KR1020040058292A KR100553457B1 (ko) | 2004-07-26 | 2004-07-26 | 복분자술이 함유된 간장의 제조방법 |
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KR1020040058292A KR100553457B1 (ko) | 2004-07-26 | 2004-07-26 | 복분자술이 함유된 간장의 제조방법 |
Publications (2)
Publication Number | Publication Date |
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KR20060009632A KR20060009632A (ko) | 2006-02-01 |
KR100553457B1 true KR100553457B1 (ko) | 2006-02-22 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100814774B1 (ko) | 2006-11-15 | 2008-03-19 | 동해식품 주식회사 | 고추냉이 간장의 제조방법 |
Families Citing this family (1)
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KR101733484B1 (ko) | 2014-09-01 | 2017-05-10 | 이계원 | 맛 간장 및 그 제조방법 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100814774B1 (ko) | 2006-11-15 | 2008-03-19 | 동해식품 주식회사 | 고추냉이 간장의 제조방법 |
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