公开(公告)号：KR100774539B1

公开(公告)日：2007-11-08

申请号：KR1020060088246

申请日：2006-09-12

Applicant: 한국식품연구원

Inventor： 조진호 ,  한찬규 ,  김영붕 ,  임상동 ,  구경형 ,  정은봉

IPC: A23L1/202 ,  A23L1/325 ,  A23L1/326 ,  A23L1/212

CPC classification number: A23L11/20 ,  A23L17/00 ,  A23L17/10 ,  A23L17/65 ,  A23L19/00

Abstract: A method of manufacturing red pepper paste containing anchovies which are treated with spirits and organic acids and fermented with Aspergillus oryzae and Aspergillus sojae to conventional red pepper paste is provided to produce the titled red pepper paste with good color, reduced fishy smell and increased amount of calcium. Anchovies are treated with spirits and organic acids, inoculated with one or more strains selected from Aspergillus oryzae and Aspergillus sojae, cultured with water at 25 to 35deg.C for 5 to 10 days, heated at 70 to 90deg.C for 1 to 4hr, mixed with one or more materials selected from wood vinegar and mushroom extract and dried at 40 to 60deg.C for 30 to 60min or concentrated. In the process, 5 to 20 parts by weight of the treated anchovies are added to 100 parts by weight of red pepper paste containing 20 to 60% by weight of glutinous rice flour, 15 to 20% by weight of wheat flour Koji powder, 15 to 30% by weight of soybean Koji powder, 0.1 to 5% by weight of salt, 1 to 10% by weight of red pepper powder, 0.1 to 5% by weight of starch syrup and the remainder of water.

Abstract translation: 制备含有用烈酒和有机酸处理并用米曲霉和曲霉属发酵的常规红辣椒酱的含有鲥鱼的红椒糊的方法，以制备具有良好颜色，减少鱼腥味和增加量的标题红辣椒酱 钙。 用精神和有机酸处理鲥鱼，用一种或多种选自米曲霉和曲霉大肠杆菌的菌株接种，用25至35℃的水培养5至10天，加热至70至90℃1至4小时， 与一种或多种选自木醋和蘑菇提取物的材料混合，并在40至60℃下干燥30至60分钟或浓缩。 在该方法中，将100重量份含有20-60重量％的糯米粉，15-20重量％的小麦粉Koji粉，15重量份的红辣椒糊加入到处理过的鲥鱼中的5〜20重量份 至30重量％的大豆Koji粉末，0.1至5重量％的盐，1至10重量％的红辣椒粉，0.1至5重量％的淀粉糖浆和剩余的水。

公开(公告)号：KR100774538B1

公开(公告)日：2007-11-08

申请号：KR1020060088245

申请日：2006-09-12

Applicant: 한국식품연구원

Inventor： 조진호 ,  한찬규 ,  김영붕 ,  임상동 ,  구경형 ,  정은봉

IPC: A23L1/202 ,  A23L1/20 ,  A23L1/325 ,  A23L1/326

CPC classification number: A23L11/20 ,  A23L17/10 ,  A23L17/65 ,  A23L19/00 ,  A23L27/00

Abstract: A manufacturing method of soybean paste containing anchovies is provided to produce the soybean paste having a good color, a reduced fishy smell, and increased calcium contents by treating anchovies with an alcohol and an organic acid. A soybean paste containing anchovies is manufactured by the steps of: treating anchovies with an alcohol and an organic acid; inoculating Aspergillus oryzae or/and Aspergillus sojae on the treated anchovies; thereto adding water, performing culture, and heating the cultured material; mixing the resultant with a pyroligneous liquid or/and a mushroom extract; drying or concentrating the mixture to obtain a fermented anchovy seasoning; adding the fermented anchovy seasoning to materials for soybean paste; and mixing and aging the admixture.

Abstract translation: 提供含有an鱼的大豆酱的制造方法，通过用醇和有机酸处理an鱼来制造具有良好的颜色，减少的鱼腥味和增加的钙含量的大豆酱。 通过以下步骤制造含有an鱼的大豆酱：用醇和有机酸处理an鱼; 在经处理​​的cho鱼上接种米曲霉或/和曲霉菌; 加水，进行培养，加热培养物; 将所得物与pyroligneous液体或/和蘑菇提取物混合; 干燥或浓缩混合物以获得发酵的an鱼调味料; 将发酵的an鱼调味料加入到大豆酱料中; 并混合和老化外加剂。