KR950028644A - Ganoderma lucidum miso and its manufacturing method - Google Patents
Ganoderma lucidum miso and its manufacturing method Download PDFInfo
- Publication number
- KR950028644A KR950028644A KR1019940008365A KR19940008365A KR950028644A KR 950028644 A KR950028644 A KR 950028644A KR 1019940008365 A KR1019940008365 A KR 1019940008365A KR 19940008365 A KR19940008365 A KR 19940008365A KR 950028644 A KR950028644 A KR 950028644A
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- KR
- South Korea
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- weight
- ganoderma lucidum
- water
- miso
- manufacturing
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 영지된장과 그 제조방법을 제공함에 있다. 4.5∼12중량%의 전분질원료를 40∼50중량%의 물에 넣고 가열시킨 후 30∼40도로 식히고, 여기에 35∼45중량%의 메주분과 적정비율로 혼합하여된 0.5∼2중량%의 감초분과 영지분말혼합물과 그리고 일정량의정제염을 넣고, 이를 잘 교반하여 7∼20일동안 숙성시키는 것이다. 이에 의해 풍미성과 영양이 풍부하고, 신체기능을 촉진시키는 건강조미료를 얻게 되는 것이다.The present invention is to provide a ganoderma lucidum miso and a method of manufacturing the same. 0.5 to 2% by weight licorice mixed with 4.5 to 12% by weight of starch raw material in 40 to 50% by weight of water, heated to 30 to 40 ° C, and then mixed with 35 to 45% by weight of meju powder in an appropriate ratio. Add flour, ganoderma lucidum powder mixture and a certain amount of tablet salt, and stir well for 7-20 days to mature. As a result, a healthy seasoning rich in flavor and nutrition and promoting physical function will be obtained.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019940008365A KR950028644A (en) | 1994-04-20 | 1994-04-20 | Ganoderma lucidum miso and its manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019940008365A KR950028644A (en) | 1994-04-20 | 1994-04-20 | Ganoderma lucidum miso and its manufacturing method |
Publications (1)
Publication Number | Publication Date |
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KR950028644A true KR950028644A (en) | 1995-11-22 |
Family
ID=66677487
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019940008365A KR950028644A (en) | 1994-04-20 | 1994-04-20 | Ganoderma lucidum miso and its manufacturing method |
Country Status (1)
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KR (1) | KR950028644A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010017055A (en) * | 1999-08-06 | 2001-03-05 | 심규광 | Various bean paste including cordyceps sp., paecilomyceps sp., phytocordyceps sp., and paecilomyces sp. et al. |
KR20030072492A (en) * | 2002-03-04 | 2003-09-15 | 권기영 | Fermented soybeans made of sanghwang mushroom extract |
KR100475543B1 (en) * | 2001-08-08 | 2005-03-10 | 김봉기 | Method for manufacturing hot pepper paste |
KR100485885B1 (en) * | 2002-01-02 | 2005-04-29 | 현영진 | The bean-past soup made with oak mushroom and of the manufacturing method |
-
1994
- 1994-04-20 KR KR1019940008365A patent/KR950028644A/en not_active Application Discontinuation
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010017055A (en) * | 1999-08-06 | 2001-03-05 | 심규광 | Various bean paste including cordyceps sp., paecilomyceps sp., phytocordyceps sp., and paecilomyces sp. et al. |
KR100475543B1 (en) * | 2001-08-08 | 2005-03-10 | 김봉기 | Method for manufacturing hot pepper paste |
KR100485885B1 (en) * | 2002-01-02 | 2005-04-29 | 현영진 | The bean-past soup made with oak mushroom and of the manufacturing method |
KR20030072492A (en) * | 2002-03-04 | 2003-09-15 | 권기영 | Fermented soybeans made of sanghwang mushroom extract |
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Legal Events
Date | Code | Title | Description |
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A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |