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1. 发明公开

KR1020100006744A 청매실 고추장 제조방법 无效
标题翻译：蓝宝石韩国热熔胶浆的制造方法
公开(公告)号：KR1020100006744A
公开(公告)日：2010-01-21
申请号：KR1020080067077
申请日：2008-07-10
申请人： (주)기픈샘
发明人： 양환태
IPC分类号： A23L1/202
CPC分类号： A23L11/20 , A23L27/88 , A23L29/30 , A23L33/105 , A23V2002/00 , A23V2250/21
摘要： PURPOSE: A method for making red pepper paste containing Japanese apricot concentrate is provided to ensure fresh taste, improve preference, and shorten maturing duration. CONSTITUTION: A method for making red pepper paste containing Japanese apricot concentrate comprises: a step of steaming wheat powder at over 100°C and cooling at 40-50°C; a step of inoculating 0.02% of Aspergillus oryzae; a step of adding 0.1% of liquefying enzyme and 0.1% of saccharifying enzyme in the ratio of 1:1; a step of maintaining steamed wheat powder at 35-40°C for 38 hours; a step of adding 5.39% of Aspergillus oryzae lump, 4% of purified salt, 11.31% of purified water, 9.61% of saccharified product, and 5% of steamed rolled wheat; a step of stocking in a maturing tank at underground for 20-30 days; a step of grinding with a chopper and maturing for 10-20 days; a step of adding 5% of red pepper powder, 1% of garlic, 0.5% of onion, 4.13% of purified water, 0.5% of L-glutamate, 3% of spirit liquor, 2% of soybean paste, and 1.47% of Japanese apricot concentrate; and a step of stirring at 75°C for 5-10 minutes and cooling at 40°C.
摘要翻译：目的：提供含有日本杏仁浓缩物的红辣酱糊的方法，以确保新鲜口感，改善偏好，缩短熟化时间。构成：含有日本杏仁浓缩物的红椒糊的方法包括：在100℃以上蒸煮小麦粉末并在40-50℃下冷却的步骤; 接种0.02％米曲霉的步骤; 以1：1的比例加入0.1％液化酶和0.1％糖化酶的步骤; 将蒸麦粉在35-40℃维持38小时的步骤; 加入米曲霉块5.39％，纯化盐4％，纯化水11.31％，糖化产物9.61％，蒸碾小麦5％在地下长达20-30天的成熟水箱放养的步骤; 用切碎机研磨并熟化10-20天的步骤; 添加5％的红辣椒粉，1％的大蒜，0.5％的洋葱，4.13％的纯水，0.5％的L-谷氨酸，3％的精液，2％的大豆酱和1.47％的红辣椒粉日本杏仁精; 在75℃下搅拌5-10分钟，在40℃下冷却的工序。

2. 发明公开

KR1020150071791A 꾸지뽕 추출물을 이용한 고추장의 제조방법 및 상기 방법으로 제조된 고추장 有权
标题翻译：使用枸杞提取物生产枸杞的方法
公开(公告)号：KR1020150071791A
公开(公告)日：2015-06-29
申请号：KR1020130158456
申请日：2013-12-18
申请人： 재단법인 발효미생물산업진흥원 , (주)기픈샘 , 재단법인 전라북도생물산업진흥원 , 순창군
发明人： 정수지 , 김정원 , 정도연 , 조성호 , 정성엽 , 조승화
IPC分类号： A23L11/20 , A23L19/00 , C12N1/20
CPC分类号： A23L11/20 , A23L19/00 , C12N1/20
摘要： 본발명은꾸지뽕열매와소금물을혼합한혼합물을숙성시킨후 씨를분리하여제조한꾸지뽕추출물을적정량첨가하여제조하는것을특징으로하는꾸지뽕추출물을이용한고추장의제조방법및 상기방법으로제조된꾸지뽕추출물을이용한고추장에관한것이다.
摘要翻译：本发明涉及一种用同一方法制造的红辣椒提取物和红辣椒酱制造红椒糊的方法。制备方法包括：发酵三ata果和盐水的混合物; 分离种子以制造三趾提取物; 并加入足够量的三趾提取物。

3. 发明授权

KR101219321B1 우리밀 고추장의 제조방법 및 상기 방법으로 제조된 우리밀 고추장 失效
标题翻译：生产韩国小麦热辣椒酱和韩国小麦热辣椒酱的方法由同样的方法生产
公开(公告)号：KR101219321B1
公开(公告)日：2013-01-08
申请号：KR1020100128019
申请日：2010-12-15
申请人： 전북대학교산학협력단 , 순창군 , (주)기픈샘
发明人： 김영수 , 한금수 , 정도연 , 김정원 , 윤영 , 양은인 , 최윤경
IPC分类号： A23L11/20 , A23L33/00
摘要： 본발명은 (a) 증자된소맥분및 우리밀에코지를접종하여발효시키는단계; (b) 상기 (a)단계의발효된소맥분및 우리밀에소금과물을넣고혼합한혼합물을발효시키는단계; 및 (c) 상기 (b)단계의발효된혼합물에고춧가루, 물엿, 된장, 매실원액, 복분자원액, 주정및 다진마늘을넣고혼합하는단계를포함하여제조하는것을특징으로하는우리밀고추장의제조방법및 상기방법으로제조된우리밀고추장에관한것이다.

4. 发明授权

KR101535424B1 꾸지뽕 추출물을 이용한 고추장의 제조방법 및 상기 방법으로 제조된 고추장 有权
标题翻译：通过同样的方法生产枸杞提取物和Gochujang生产Gochujang的方法
公开(公告)号：KR101535424B1
公开(公告)日：2015-07-10
申请号：KR1020130158456
申请日：2013-12-18
申请人： 재단법인 발효미생물산업진흥원 , (주)기픈샘 , 재단법인 전라북도생물산업진흥원 , 순창군
发明人： 정수지 , 김정원 , 정도연 , 조성호 , 정성엽 , 조승화
IPC分类号： A23L11/20 , A23L19/00 , C12N1/20
摘要： 본발명은꾸지뽕열매와소금물을혼합한혼합물을숙성시킨후 씨를분리하여제조한꾸지뽕추출물을적정량첨가하여제조하는것을특징으로하는꾸지뽕추출물을이용한고추장의제조방법및 상기방법으로제조된꾸지뽕추출물을이용한고추장에관한것이다.

5. 发明公开

KR1020120066763A 우리밀 고추장의 제조방법 및 상기 방법으로 제조된 우리밀 고추장 失效
标题翻译：生产韩国热豆浆和韩国热豆浆的方法
公开(公告)号：KR1020120066763A
公开(公告)日：2012-06-25
申请号：KR1020100128019
申请日：2010-12-15
申请人： 전북대학교산학협력단 , 순창군 , (주)기픈샘
发明人： 김영수 , 한금수 , 정도연 , 김정원 , 윤영 , 양은인 , 최윤경
IPC分类号： A23L11/20 , A23L33/00
CPC分类号： A23L11/20 , A23L7/10 , A23L33/10 , A23V2002/00
摘要： PURPOSE: Red pepper paste using Korean wheat, and a producing method thereof are provided to offer the improved quality and palatability of the red pepper paste to users. CONSTITUTION: A producing method of red pepper paste using Korean wheat comprises the following steps: mixing 16-22 parts of flour by weight steamed by 120-130 deg C and 8-12 parts of steamed Korean wheat by weight, and injecting 0.15-0.25 parts of koji by weight into the mixture for fermenting at 32-38 deg C for 40-48 hours; adding 4-7 parts of salt by weight and 18-24 parts of water by weight into the fermented mixture; fermenting the mixture at 28-32 deg C for 18-22 days; adding red pepper powder, starch syrup, fermented soybean paste, a Japanese apricot extract, a rubus coreanus extract, alcohol, and minced garlic into the mixture to obtain the red pepper paste; and sterilizing the red pepper paste at 68-70 deg C before cooling at 33-35 deg C and packaging.
摘要翻译：目的：提供使用韩国小麦的红辣椒酱及其生产方法，为用户提供红辣椒酱的质量和适口性。构成：使用韩国小麦的红辣椒酱的制备方法包括以下步骤：将16-22份重量蒸出的面粉按120-130摄氏度蒸煮，8-12份蒸韩国小麦重量，注入0.15-0.25 将重量份的曲调在混合物中，在32-38℃下发酵40-48小时; 将4-7重量份的盐和18-24重量份的水加入发酵的混合物中; 在28-32摄氏度下将混合物发酵18-22天; 将红辣椒粉，淀粉糖浆，发酵大豆酱，日本杏提取物，芦荟提取物，酒精和切碎的大蒜加入混合物中，得到红辣椒糊; 并将红辣椒糊在68-70摄氏度下灭菌，然后在33-35摄氏度冷却并包装。

6. 发明公开

KR1020100006741A 인삼 고추장 제조방법 无效
标题翻译：金山科伦热灌浆厂的制造方法
公开(公告)号：KR1020100006741A
公开(公告)日：2010-01-21
申请号：KR1020080067073
申请日：2008-07-10
申请人： (주)기픈샘
发明人： 양환태
IPC分类号： A23L1/202
CPC分类号： A23L11/20 , A23L27/88 , A23L29/30 , A23L33/105
摘要： PURPOSE: A method for making red pepper paste containing ginseng extract is provided to improve preference and easily take saponin. CONSTITUTION: A method for making red pepper paste containing ginseng extract comprises: a step of steaming wheat powder at over 100°C and cooling at 40-50°C; a step of inoculating 0.02% of Aspergillus oryzae; a step of mixing water and wheat powder in a ratio of 1:1 and adding 0.1% of liquefying enzyme and 0.1% of saccharifying enzyme; a step of heating at 90°C to deactivate; a step of maintaining steamed powder at 35-40°C for 38 hours and repeating upside down of steamed powder three times; a step of adding 7.2% of bacteria mass, 6% of purified salt, 7.6% of purified water, 12.8% of saccharified product, and 8% of steamed wheat; a step of grinding with a chopper and maturing in an maturation tank for 10-20 days; a step of adding mixed seasonings containing 41.9% of red pepper matured product, 8% of red pepper powder, 3% of purified salt, 16% of garlic, 0.8% of onion, 6.6% of purified water; a step of adding 25% of malt, 3% of spirit liquor, 2% of red pepper powder, 2% of soybean paste, 0.5% of L-glutamate 0.5%, and 0.3% of ginseng concentrate, and 0.03% of synthetic flavoring agent; and a step of stirring at 75°C and blocking steam and cooling at under 40°C.
摘要翻译：目的：提供含有人参提取物的辣椒糊的方法，以改善偏好，容易服用皂苷。构成：含有人参提取物的红辣椒糊的方法包括：在100℃以上蒸煮小麦粉末并在40-50℃下冷却的步骤; 接种0.02％米曲霉的步骤; 以1:1的比例混合水和小麦粉末并加入0.1％的液化酶和0.1％的糖化酶的步骤; 在90℃加热去活化的步骤; 将蒸粉在35-40℃保持38小时，重复颠倒倒三次; 添加7.2％的细菌质量，6％的纯化盐，7.6％的纯化水，12.8％的糖化产物和8％的蒸熟小麦的步骤; 用切碎机研磨并熟化在成熟罐中10-20天的步骤; 加入混合调味料的步骤包括红胡椒成熟品41.9％，红辣椒粉8％，纯化盐3％，大蒜16％，洋葱0.8％，净水6.6％添加25％麦芽，3％精液，2％红辣椒粉，2％大豆酱，0.5％L-谷氨酸盐0.5％，0.3％人参浓缩液，0.03％合成调味剂剂; 和在75℃下搅拌并阻止蒸汽并在40℃下冷却的步骤。

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