KR20030064436A - Kimchi which is not hot - Google Patents
Kimchi which is not hot Download PDFInfo
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- KR20030064436A KR20030064436A KR1020020004723A KR20020004723A KR20030064436A KR 20030064436 A KR20030064436 A KR 20030064436A KR 1020020004723 A KR1020020004723 A KR 1020020004723A KR 20020004723 A KR20020004723 A KR 20020004723A KR 20030064436 A KR20030064436 A KR 20030064436A
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- powder
- paprika
- kimchi
- red pepper
- pepper powder
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 33
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 78
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 78
- 239000000843 powder Substances 0.000 claims abstract description 74
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 51
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 27
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 abstract description 7
- 239000006002 Pepper Substances 0.000 abstract description 7
- 241000722363 Piper Species 0.000 abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 description 7
- 235000019654 spicy taste Nutrition 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 229960002737 fructose Drugs 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000032544 Cicatrix Diseases 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940077731 carbohydrate nutrients Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000002361 compost Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 231100000241 scar Toxicity 0.000 description 1
- 230000037387 scars Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Abstract
본 발명은 소금에 절여진 배추, 그 배추에 통상의 양념인 고추가루, 마늘 등을 첨가하여 가공하는 김치에 있어서, 상기 양념에는 고추가루20-40% + 파프리카 분말80-60%의 비율로 배합된 것이 고추가루를 대체하는 것을 특징으로 한다.The present invention is a kimchi processed by adding salted cabbage, pepper powder, garlic, etc., which is a common seasoning to the cabbage, wherein the seasoning is blended at a ratio of 20-40% red pepper powder + paprika powder 80-60%. It is characterized by replacing the red pepper powder.
본 발명에 따르면 파프리카 분말을 첨가하여 버무린 맵지 않은 김치는 고추가루20-40% + 파프리카 분말80-60%을 적절히 배합한 후 김치를 버무리게 되면 그 색상과 당도가 뛰어 나고, 매운맛이 거의 없어 어린이나 외국인의 입맛에 알맞은 김치를 제공할 수 있다.According to the present invention, the kimchi that is not spicy mixed with paprika powder is mixed with red pepper powder 20-40% + paprika powder 80-60%, and then mixed with kimchi. You can also offer kimchi to suit foreigners' tastes.
Description
본 발명은 파프리카 분말과 각종 양념이 배합된 김치에 관한 것으로서, 보다 상세하게는 소금에 절여진 배추에 통상의 양념인 고추가루, 마늘 등에 소정의 비율로 파프리카 분말을 첨가하여 버무린 맵지 않은 김치에 관한 것이다.The present invention relates to kimchi in which paprika powder and various seasonings are blended, and more particularly, to spicy kimchi mixed with salted cabbage by adding paprika powder in a predetermined ratio to chili powder, garlic, etc. will be.
일반적으로 김치는 배추 및 오이 등을 소금에 절여서 고추, 마늘, 파, 생강, 젓갈 등의 양념을 버무려 담가 놓고 먹는, 한국인의 식탁에서 빼놓을 수 없는 반찬이다.In general, kimchi is a side dish that is indispensable to Koreans. It is made by salting cabbages and cucumbers and soaking them with seasonings such as pepper, garlic, green onions, ginger, and salted fish.
김치를 담그는 것은 채소를 오래 저장하기 위한 수단이 될 뿐 아니라, 이는 저장 중 여러 가지 미생물의 번식으로 유기산과 방향(芳香)이 만들어져 훌륭한 발효식품이 된다.Soaking kimchi is not only a means of long-term storage of vegetables, but it is also a good fermented food because organic acids and fragrances are created by the multiplication of various microorganisms during storage.
또한, 김치는 각종 무기질과 비타민의 공급원이며, 젖산균에 의해 정장작용(淨腸作用)을 하고 식욕을 증진시켜 주기도 한다.In addition, kimchi is a source of various minerals and vitamins, and can also act as a lactic acid bacterium (淨 腸 作用) and improve appetite.
그러나, 식생활이 서구화 됨에 따라 매운 맛을 싫어하는 어린 학생들은 우리의 고유한 음식인 김치를 기피하고 있는 실정이다.However, as the diet becomes westernized, young students who do not like spicy tastes are avoiding our own food, kimchi.
또한, 국제화의 추세에 따라 외국인들도 김치를 즐겨찾고 있으나 김치의 주양념이 되는 고추가루의 매운 맛에 거부감을 느끼고 있는 것이 사실이다.In addition, foreigners are also enjoying kimchi due to the trend of internationalization, but it is true that they are reluctant to the spicy taste of red pepper powder, which is the main sauce of kimchi.
한편, 서양 요리의 양념 중의 하나인 파프리카는 샐러드드레싱, 생선, 쇠고기, 닭고기 등의 수프, 계란요리, 채소요리, 케첩, 칠레소스 등의 조미료를 만드는 데 사용한다.On the other hand, paprika, one of the seasonings of Western cuisine, is used to make seasonings such as salad dressings, fish, beef and chicken soups, egg dishes, vegetable dishes, ketchup and chile sauce.
또한, 헝가리에서 많이 재배되고 있으므로 헝가리고추란 이름도 있다.It is also known as Hungarian pepper because it is grown in Hungary.
그러나, 우리의 농촌에서 생산되는 파프리카는 주로 외국으로 수출되어 농가의 소득증대에 기여를 하고 있으나 파프리카의 표면에 상처가 있는 것이나 외관이 뛰어나지 않은 것은 폐기 처분된다.However, paprika produced in our rural areas is mainly exported to foreign countries, contributing to the income increase of farmers, but those with scars on the surface of paprika or those with poor appearance are discarded.
또한, 파프리카는 수분의 함량이 많아 퇴비로도 활용되지 못하여 자원이 낭비되는 문제점이 도출된다.In addition, paprika has a high content of water can not be used as a compost is a problem that wastes resources.
따라서, 본 발명은 상술한 문제점을 극복하기 위하여 안출된 것으로서, 수출하지 못하면 폐기되어 막대한 자원의 낭비가 되는 파프리카를 본 발명에 따른 비율로 배합한 후 매운 맛을 줄여 어린 학생이나 외국인들도 별다른 거부감이 없이 먹을 수 있는 김치를 제공하는데 본 발명의 목적이 있다.Therefore, the present invention was devised to overcome the above-mentioned problems, and after mixing the paprika, which is discarded if it fails to export and wastes enormous resources, according to the present invention, the spicy taste is reduced, so that even young students or foreigners feel different. It is an object of the present invention to provide kimchi that can be eaten without this.
도 1은 본 발명인 파프리카 분말을 첨가하여 버무린 맵지 않은 김치에 적용된 고추가루와 파프리카 분말의 성분 분석표이다.1 is a component analysis table of red pepper powder and paprika powder applied to kimchi mixed with spicy kimchi of the present invention.
본 발명은 파프리카 분말을 첨가하여 버무린 김치에 관한 것으로서, 특히 소금에 절여진 배추, 그 배추에 통상의 양념인 고추가루, 마늘 등을 첨가하여 가공하는 김치에 있어서,The present invention relates to kimchi mixed with the addition of paprika powder, particularly in kimchi processed by adding salted cabbage, chili powder, garlic, and the like, which are commonly seasoned to the cabbage,
상기 양념에는 고추가루20-40% + 파프리카 분말80-60%의 비율로 배합된 것이 고추가루를 대체하는 것을 특징으로 한다.The seasoning is characterized in that the mixture of red pepper powder 20-40% + paprika powder 80-60% ratio is replaced.
이하 바람직한 실시예를 첨부된 도면에 의하여 본 발명을 설명하면 다음과 같다.Hereinafter, the present invention will be described with reference to the accompanying drawings, preferred embodiments are as follows.
도 1은 본 발명인 파프리카 분말을 첨가하여 버무린 맵지 않은 김치에 적용된 고추가루와 파프리카 분말의 성분 분석표이다.1 is a component analysis table of red pepper powder and paprika powder applied to kimchi mixed with spicy kimchi of the present invention.
먼저, 도 1은 본 발명인 파프리카 분말을 첨가하여 버무린 맵지 않은 김치에 적용된 고추가루와 파프리카 분말의 성분 분석표로서, 성분의 검사항목을 선정하는데 그 기준이 되는 조건은 건조조건에 따라 영양성분이 크게 변하지 않은 성분위주로 선정하였다.First, FIG. 1 is a component analysis table of red pepper powder and paprika powder applied to kimchi which is not mixed with paprika powder of the present invention, and selects a test item of the ingredients. It was selected based on the ingredients.
본 발명에 따른 성분은 수분, 회분, 지방, 단백질, 탄수화물, 총 유리당(포도당, 과당, 자당), 그외 미량원소(마그네슘, 철, 칼슘, 칼륨)이다.Ingredients according to the invention are moisture, ash, fat, protein, carbohydrates, total free sugars (glucose, fructose, sucrose) and other trace elements (magnesium, iron, calcium, potassium).
도시된 바와같이 고추가루와 파프리카 분말의 전반적인 성분은 별다른 차이가 없는 것으로 판단된다.As shown, the overall components of the red pepper powder and paprika powder are judged to be not much different.
그러나, 지방 및 단백질의 함량은 고추가루가 파프리카 분말보다 높게 나타남을 확인할 수 있다.However, it can be seen that the content of fat and protein is higher than red pepper powder paprika powder.
또한, 포도당과 과당의 함량은 파프리카 분말이 높아 총 유리당 함량이 고추가루보다 높다.In addition, the content of glucose and fructose is higher in paprika powder, so the total free sugar content is higher than red pepper powder.
따라서, 고추가루와 파프리카 분말을 적절히 배합하면 본 발명이 의도하는 김치의 양념으로 사용될 수 있음을 알 수 있다.Therefore, it can be seen that when the pepper powder and paprika powder are properly blended, the present invention can be used as a seasoning for kimchi.
또한, 이하에서는 상기와 같은 성분을 함유한 고추가루와 파프리카 분말을 적절히 혼합하여 당도 및 색상을 테스트한 과정 및 그 결과이다.In addition, below is a process and results of testing the sweetness and color by properly mixing the red pepper powder and paprika powder containing the above components.
1. 실험목적1. Purpose of Experiment
고추가루와 파프리카 분말을 혼합시킨 김치의 당도 및 색상을 테스트하여 매운맛을 싫어하는 어린이 또는 외국인의 입맛에 맞는 김치를 제공하는 것을 목적으로 한다.The purpose is to test the sweetness and color of kimchi mixed with red pepper powder and paprika powder to provide kimchi that is suitable for the taste of children or foreigners who do not like spicy taste.
2. 실험방법2. Experimental method
동일한 조건 및 동일한 양념으로 배합하되, 고추가루와 파프리카 분말의 배합을 10% 단위로 변환시킨 후 당도 및 색상을 측정함.Mix with the same conditions and the same seasoning, and measure the sugar content and color after converting the mixture of red pepper powder and paprika powder in 10% units.
당도 측정기는 비카라치측정기이다.The sugar meter is Bikarachi It is a measuring instrument.
3. 실험결과3. Experimental Results
상기와 같은 실험결과에 의하면 김치의 색상은 고추가루40%+파프리카 분말60%, 고추가루30%+파프리카 분말70%, 고추가루20%+파프리카 분말80%에서 가장 좋은 색상을 나타낸다.According to the above experimental results, the color of kimchi shows the best color in red pepper powder 40% + paprika powder 60%, red pepper powder 30% + paprika powder 70%, red pepper powder 20% + paprika powder 80%.
또한, 상기 고추가루20-40%+파프리카 분말80-60%에서 당도가 가장 적당하므로 매운맛에 거부감을 느끼는 외국인의 입맛에 가장 적당하다.In addition, since the sweetness of the pepper powder 20-40% + paprika powder 80-60% is the most suitable for the taste of the foreigner who feels rejection in spicy taste.
상술한 바와같이 본 발명에 따른 파프리카 분말을 첨가하여 버무린 맵지 않은 김치는 고추가루20-40%+파프리카 분말80-60%을 적절히 배합한 후 김치를 버무리게 되면 그 색상과 당도가 뛰어 나고, 매운맛이 거의 없어 어린이나 외국인의 입맛에 알맞은 김치를 제공할 수 있다.As described above, the kimchi that is not mixed with paprika powder according to the present invention is mixed with red pepper powder 20-40% + paprika powder 80-60%, and then mixed with kimchi. There are few, and it can provide kimchi suitable for the taste of children and foreigners.
한편, 파프리카는 고추와 같이 그 '과,속,종'이 동일하여 식약청의 원재료 표시에 고추100%와 같은 표시를 할 수 있어 제품 홍보의 면에 있어서도 매우 효과적이다.On the other hand, paprika is the same as the 'six, genus, species' like the pepper, so the KFDA's raw materials can be labeled as 100% pepper is very effective in terms of product promotion.
또한, 우리나라의 파프리카 전체 생산량 중 70%가 붉은색의 파프리카임을 감안 할 때 수출 및 내수시장에서 소화하지 못하는 재고 파프리카를 활용할 수 있어 농가의 수익에 일조를 할 수 있는 효과가 있다.In addition, considering that 70% of the total production of paprika in Korea is red paprika, it is possible to use the stock paprika which cannot be digested in the export and domestic market, thereby contributing to the farmer's profit.
더우기, 보통의 가정에서 주부들이 김치를 만들때 양념과 함께 설탕을 넣지만 본 발명에 따른 파프리카를 첨가한 김치는 파프리카 특유의 당도가 뛰어나 별도의 설탕을 첨가할 필요가 없다.Moreover, the housewife puts the sugar with the seasoning when making the kimchi in a common household, but the kimchi added with paprika according to the present invention is excellent in the sweetness of paprika and does not need to add a separate sugar.
또한, 한국보건산업진흥원에 의뢰한 당도(포도당등 4항목)의 시험결과는 다음과 같다.In addition, the test results of sugar content (four items including glucose) requested by the Korea Health Industry Development Institute are as follows.
상기의 결과와 같이 영양소면에서도 매우 뛰어난 효과를 볼 수 있다.As shown in the above results can be seen in the nutrients very excellent effect.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020004723A KR20030064436A (en) | 2002-01-28 | 2002-01-28 | Kimchi which is not hot |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020004723A KR20030064436A (en) | 2002-01-28 | 2002-01-28 | Kimchi which is not hot |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100811204B1 (en) * | 2006-05-24 | 2008-03-07 | 대한민국(관리부서:농촌진흥청) | Kimchi Sauce and Manufacturing Method thereof |
| KR101049164B1 (en) * | 2008-06-19 | 2011-07-14 | 한국식품연구원 | Kimchi composition for Spanish |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100275526B1 (en) * | 1997-06-13 | 2000-12-15 | 더블유. 유 병 | Reinforced Kimchi Mix Composition |
| KR20020075146A (en) * | 2001-03-23 | 2002-10-04 | 김영용 | Red pepper oil and manufacturing method |
| KR20030039542A (en) * | 2001-11-13 | 2003-05-22 | 한국식품개발연구원 | Manufacturing Method for Instant Kimchi Jjigae Extended Shelf Life |
-
2002
- 2002-01-28 KR KR1020020004723A patent/KR20030064436A/en not_active Abandoned
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100275526B1 (en) * | 1997-06-13 | 2000-12-15 | 더블유. 유 병 | Reinforced Kimchi Mix Composition |
| KR20020075146A (en) * | 2001-03-23 | 2002-10-04 | 김영용 | Red pepper oil and manufacturing method |
| KR20030039542A (en) * | 2001-11-13 | 2003-05-22 | 한국식품개발연구원 | Manufacturing Method for Instant Kimchi Jjigae Extended Shelf Life |
Non-Patent Citations (2)
| Title |
|---|
| A study on the production of kimchi using paprika (Department of Food and Nutrition, Chonnam National University, Graduate School, Kim Hyun-joo, August 2000) * |
| Journal of the Korean Society for Food Science and Technology, Vol.33, No.2, pp.231-237 (2001) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100811204B1 (en) * | 2006-05-24 | 2008-03-07 | 대한민국(관리부서:농촌진흥청) | Kimchi Sauce and Manufacturing Method thereof |
| KR101049164B1 (en) * | 2008-06-19 | 2011-07-14 | 한국식품연구원 | Kimchi composition for Spanish |
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