	US 11,849,744 B2
	Manufacturing method for powdered fermented paste
Chi Kwang Song, Anyang-si (KR); Dong Min Moon, Seoul (KR); Hye Won Shin, Seoul (KR); Byoung Seok Moon, Anyang-si (KR); and Dae Ik Kang, Goyang-si (KR)
Assigned to CJ Cheiljedang Corporation, Seoul (KR)
Filed by CJ Cheiljedang Corporation, Seoul (KR)
Filed on Jan. 29, 2021, as Appl. No. 17/162,742.
Application 17/162,742 is a continuation of application No. 15/406,086, filed on Jan. 13, 2017, abandoned.
Prior Publication US 2021/0145032 A1, May 20, 2021
Int. Cl. A23L 3/44 (2006.01); A23L 25/00 (2016.01); A23B 7/024 (2006.01); A23L 19/00 (2016.01); A23L 27/24 (2016.01); A23L 11/50 (2021.01); A23L 3/36 (2006.01)

CPC A23L 25/40 (2016.08) [A23B 7/024 (2013.01); A23L 3/36 (2013.01); A23L 3/44 (2013.01); A23L 11/50 (2021.01); A23L 19/01 (2016.08); A23L 27/24 (2016.08); A23V 2002/00 (2013.01)]

8 Claims

1. A method for manufacturing a powdered fermented paste, comprising the steps of:

(1) pretreating a fermented paste, wherein the water content of the fermented paste is 40 to 65 wt. %;

(2) freezing the pretreated fermented paste;

(3) freeze-drying the frozen fermented paste, wherein the water content of the freeze-dried fermented paste is 10 to 20 wt. %;

(4) grinding the freeze-dried fermented paste; and

(5) heat-drying the ground paste at a temperature of 75° C. to 100° C., for 30 minutes to 6 hours, wherein the water content of the heat dried ground paste is 8 wt. % or less,

wherein the fermented paste comprises hot pepper paste, soybean paste or seasoned soybean paste, and

wherein step (5) comprises a step of drying and granulating the ground fermented paste, and

wherein the step of granulating the ground fermented paste comprises granulating the ground fermented paste to a size of 10-60 mesh.