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Preparation Of Compounds By Using Micro-Organisms
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Seeds, Soups, And Other Foods
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Abstract
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Description
고온 고압 사출처리와 효소분해에 의한 고추장 제조방법.Kochujang production method by high temperature and high pressure injection treatment and enzymatic decomposition.
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (3)
단백질 원료와 전분질 원료에 수분함량을 조절하고 고온 고압 사출기에서 호화 팽창시켜 효소액, 고추가루, 식염을 가하여 제조하는 고추장 제조방법.A method for preparing red pepper paste prepared by adding water, enzyme powder, red pepper powder, and salt by controlling the water content of protein raw materials and starch raw materials and luxury expansion in a high temperature and high pressure injection machine.제1항에 있어서, 효소액을 사출물로 액체 배향한 배양액으로 하여 담금하는 것을 특징으로 한 고추장 제조방법.2. The method for preparing kochujang according to claim 1, wherein the enzyme solution is immersed in a culture solution in which the enzyme solution is liquid-oriented.제1항에 있어서, 사출물로 고체코오지를 만들어 담금하는 것을 특징으로 한 제조방법.The manufacturing method according to claim 1, wherein a solid coogee is made by immersion and immersed.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880006872A1988-06-091988-06-09
Kochujang production method by high temperature and high pressure injection treatment and enzymatic decomposition
KR900000019A
(en)