公开(公告)号：KR101255594B1

公开(公告)日：2013-04-16

申请号：KR1020110110433

申请日：2011-10-27

Applicant: 전북대학교산학협력단

Inventor： 김용석 ,  최승권

IPC: A23L11/20 ,  A23L1/30 ,  A23L3/44 ,  B65D81/34

CPC classification number: Y02W90/11 ,  A23L23/00 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A manufacturing method of instant curcumae longae rhizoma bean paste soup is provided to minimize an unpleasant smell of bean paste soup and to contain nutritious ingredients by adding curcumae longae rhizoma bean. CONSTITUTION: A manufacturing method of instant curcumae longae rhizoma bean paste comprises the following steps: adding 2-4 wt% of chopped garlic, 2-4 wt% of anchovy powder, and 0.5-1.5 wt% of sea tangle powder to 400-600 wt% of water, boiling the ingredients for 1-3 minutes, adding 30-40 wt% of bean paste and 0.4-0.6 wt% of curcumae longae rhizoma powder, and boiling the mixed ingredients for 1-3 minutes; manufacturing bean paste soup by adding 4-6 wt% of spring onions, 10-20 wt% of onions, and 2-4 wt% of peppers to the boiled mixture in the previous step, and boiling the mixed soup for 2-5 minutes; and separating the soup and the ingredients from the bean paste soup, freeze-drying the soup and the ingredients respectively at -40 to 60 deg. C and 4-6 mmTorr for 6-8 days. [Reference numerals] (AA) Bean paste powder with 0% of curcumae longae rhizoma; (BB) Bean paste powder with 0.1% of curcumae longae rhizoma; (CC) Bean paste powder with 0.2% of curcumae longae rhizoma; (DD) Bean paste powder with 0.3% of curcumae longae rhizoma;

Abstract translation: 目的：提供一种立即姜黄根豆酱汤的制造方法，以尽量减少豆酱汤的不愉快的气味，并加入姜黄龙oma豆含有营养成分。 构成：立即姜黄酱的制作方法如下：将2-4重量％的切碎的大蒜，2-4重量％的鲥鱼粉和0.5-1.5重量％的海螯虾粉加入到400-600 重量百分比的水，沸腾成分1-3分钟，加入30-40重量％的豆酱和0.4-0.6重量％的姜黄龙oma粉，煮沸混合成分1-3分钟; 在前一步骤中，将煮沸的混合物中加入4-6重量％的洋葱，10-20重量％的洋葱和2-4重量％的辣椒制成豆酱汤，煮沸混合汤2〜5分钟 ; 并将汤和成分与豆酱汤分离，分别在-40至60度冷冻干燥汤和成分。 C和4-6 mmTorr 6-8天。 （AA）具有0％姜黄的豆浆粉（AA） （BB）豆酱粉0.1％姜黄; （CC）豆酱粉0.2％姜黄根茎; （DD）豆酱粉0.3％姜黄根茎;