公开(公告)号：KR1020090129108A

公开(公告)日：2009-12-16

申请号：KR1020080055207

申请日：2008-06-12

Applicant: 동신대학교산학협력단 ,  (주)한국식품

Inventor： 박영희 ,  엄혜연

IPC: A23B7/10 ,  A23L27/00

CPC classification number: A23B7/105 ,  A23L27/00

Abstract: PURPOSE: A method for preparing the mustard leaf kimchi, and the mustard leaf kimchi prepared by the method are provided to increase the content of lactic acid bacteria. CONSTITUTION: A method for preparing the mustard leaf kimchi comprises the steps of mixing garlic 110g, ginger 60g, onion 160g, red pepper powder 400g, Caridina denticulata jeot 200g, shrimp jeot 200g, anchovy jeot 110g, glutinous rice glue 130g, sesame seed 30g, starch syrup 60g, 1.5% salt water 600ml, white radish 15 ~18g, Allium fistulosum 200g, carrot 80g, pear 125g and apple 125g to make a kimchi seasoning composition; mixing the kimchi seasoning composition with mustard leaf 10,000g; and maturing the obtained kimchi.

Abstract translation: 目的：提供一种制备芥菜叶泡菜的方法，以及通过该方法制备的芥菜叶泡菜，以增加乳酸菌的含量。 构成：制备芥菜叶泡菜的方法包括以下步骤：将大蒜110g，姜60g，洋葱160g，红辣椒粉400g，Caridina denticulata jeot 200g，虾仁200g，vy鱼110g，糯米胶130g，芝麻30g ，淀粉糖浆60g，盐水1.5％，白萝卜15〜18g，葱50g，胡萝卜80g，梨125g，苹果125g，制成泡菜调味料; 将泡菜调味料与芥菜混合10,000g; 并使得到的泡菜成熟。

公开(公告)号：KR100983995B1

公开(公告)日：2010-09-30

申请号：KR1020080119843

申请日：2008-11-28

Applicant: 담양군 ,  (주)한국식품

Inventor： 박원기

IPC: A23L1/202

Abstract: 본 발명은 고추장 제조방법을 제시한다. 구체적으로 본 발명은 토하젓과 모과잎 분말이 첨가되는 것을 특징으로 하는 고추장의 제조방법을 개시한다.
고추장, 토하젓, 모과잎, 모과잎 분말

公开(公告)号：KR3007573150000S

公开(公告)日：2014-08-21

申请号：KR3020140017408

申请日：2014-04-08

Applicant: (주)한국식품

Designer： 이승훈

公开(公告)号：KR1020100060995A

公开(公告)日：2010-06-07

申请号：KR1020080119843

申请日：2008-11-28

Applicant: 담양군 ,  (주)한국식품

Inventor： 박원기

IPC: A23L1/202

CPC classification number: A23L11/20 ,  A23L17/65 ,  A23L27/88

Abstract: PURPOSE: A manufacturing method for red pepper paste is provided to improve marketability, taste, color etc of the red pepper paste while reducing a spicy taste of the red pepper paste by adding salted Caridina denticulata and Chinese quince leaf powder. CONSTITUTION: A manufacturing method for red pepper paste comprises the following steps: mixing and adding salted Caridina denticulate on components of the red pepper paste; aging a mixture; and adding Quince leaf powder in the salted Caridina denticulate. The Quince leaf powder and the salted Caridina denticulate are steamed in 100°C for 20 minutes. The dried Quince leaf is crushed to 300 mesh. The red pepper paste components include glutinous rice flour, nonglutinous rice powder, barley flour, starch flour, wheat flour, fermented soybeans powder, salt, cayenne pepper and/or water etc.

Abstract translation: 目的：提供红辣椒酱的制造方法，通过加入盐渍的Caridina denticulata和中国柑橘叶粉，减少红辣椒酱的市场性，味道，颜色等，同时减少辣椒酱的辣味。 构成：红辣椒酱的制造方法包括以下步骤：在红辣椒糊的组分上混合并加入盐渍的Caridina小齿状物; 老化混合物 并在盐渍的Caridina小齿and中加入柑橘叶粉。 将柑橘叶粉和盐渍的Caridina小齿轮在100℃下蒸20分钟。 将干燥的柑橘叶粉碎至300目。 红辣椒糊成分包括糯米粉，糯米粉，大麦粉，淀粉粉，小麦粉，发酵大豆粉，盐，辣椒和/或水等。

公开(公告)号：KR1020070095035A

公开(公告)日：2007-09-28

申请号：KR1020060025191

申请日：2006-03-20

Applicant: 담양군 ,  (재)광주테크노파크 ,  (주)한국식품 ,  박영희

Inventor： 박영희

IPC: A23L1/221 ,  A23B7/10 ,  A23L1/22 ,  A23L1/327

CPC classification number: A23L27/10 ,  A23B7/10 ,  A23L17/20 ,  A23L27/00

Abstract: A Kimchi seasoning composition and Kimchi prepared by using the composition are provided to improve the taste and preference of Kimchi by using bamboo sprout and shrimp. A Kimchi seasoning composition comprises a common Kimchi seasoning composition; 5-15 wt% of the steamed bamboo sprout; and 5-10 wt% of the shrimp jeotgal (salted shrimp). Preferably the steamed bamboo sprout is prepared by adding a bamboo sprout to a mixture comprising water and the waste water left over after washing rice, and heating the mixture. Preferably the ratio of the steamed bamboo sprout and the shrimp jeotgal is 0.5:1 to 2:1 by weight.

Abstract translation: 提供了泡菜调味料和使用该组合物制成的泡菜，以通过使用竹笋和虾来提高泡菜的味道和偏好。 泡菜调味料组成包括一个常见的泡菜调味料; 5-15重量％的蒸竹笋; 和5-10％重量的虾仁（咸虾）。 优选地，通过在洗涤米后将竹芽添加到包含水和剩余的废水的混合物中并加热混合物来制备蒸竹竹芽。 优选地，蒸煮的竹笋和虾仁的比例为0.5:1至2:1重量比。