담양군;DAMYANG BAMBOO SHOOT PRODUCER ASSOCIATION COUNCIL;DAMYANG-GUN;사단법인 담양죽순생산자단체협의회
发明人:
HAN, DO YEON,한도연,HAN, DO YEONKR
申请号：
KR1020120144046
公开号：
KR1020140076006A
申请日:
2012.12.12
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a Chogochujang (red chili-pepper paste with vinegar) manufacturing method using bamboo shoots, and more desirably, bamboo shoot powder and yeast are made from bamboo shoots available in May which are a specialty of Damyang whereby Chogochujang obtained by mixing Chogochujang made by peppers dried by sun, Chogochujang powder made by peppers dried by sun and vinegar and aging can be stored for a long time allowing Chogochujang to contain abundance of vitamins and protein and people to feel bamboo shoot-specific tastes and flavors. The manufacturing method is characterized by mixing 60 wt% of Chogochujang made by peppers dried by sun, 1.5 wt% of Chogochujang powder made by peppers dried by sun, 18.5 wt% of brewed vinegar, 1 wt% of ginger juice, 3 wt% of white sugar and 9.0 wt% of crushed garlic to manufacture.본 발명은 죽순을 이용한 초고추장 및 초고추장의 제조방법에 관한 것으로, 더욱 바람직하게는 담양의 특산물인 죽순, 즉 5월에 나오는 분죽을 구입하여 죽순분말과 죽순효소를 만들어 태양초 고추장과 태양초 고춧가루 및 식초를 혼합하여 숙성시켜서 얻어진 초고추장을 장기간 보관할 수 있도록 함과 동시에 단백질과 비타민이 풍부함은 물론 죽순 고유의 맛과 향을 느낄 수 있도록 하기 위한 것이다.상기 제조방법은 태양초 고추장 60중량%와, 태양초 고춧가루 1,5중량%와, 양조식초 18.5중량%와, 생강즙 1.0중량%와, 백설탕 3.0중량%와, 다진마늘 9.0중량%를 혼합하여 제조된 것을 특징을 한다.
