KR100449827B1 - sweet potato and white potato containing rice manufacturing method. - Google Patents
sweet potato and white potato containing rice manufacturing method. Download PDFInfo
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- KR100449827B1 KR100449827B1 KR10-2001-0046861A KR20010046861A KR100449827B1 KR 100449827 B1 KR100449827 B1 KR 100449827B1 KR 20010046861 A KR20010046861 A KR 20010046861A KR 100449827 B1 KR100449827 B1 KR 100449827B1
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- rice
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- starch
- potato starch
- potatoes
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 50
- 235000009566 rice Nutrition 0.000 title claims abstract description 50
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 24
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 24
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 17
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 49
- 229920001592 potato starch Polymers 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000021329 brown rice Nutrition 0.000 claims abstract description 11
- 235000012015 potatoes Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 241000283690 Bos taurus Species 0.000 claims 1
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 238000007865 diluting Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 230000003749 cleanliness Effects 0.000 abstract description 6
- 238000007670 refining Methods 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 2
- 238000007517 polishing process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-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
- 239000002994 raw material Substances 0.000 description 2
- 235000019997 soju Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 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 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 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 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000001238 wet grinding Methods 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
(1)발명이 속한 기술분야(1) Field of invention
본 발명은 고구마 전분 및 감자 전분을 물에 용해하여 용액이 함유된 청결미 및 그 제조방법에 관한 것으로, 인체에 매우 유익한 고구마와 감자의 성분을 자연스럽게 밥을 취식 하면서 섭취 할 수 있토록 한 것이다.The present invention relates to a clean rice containing a solution by dissolving sweet potato starch and potato starch in water, and a method for producing the same, so that the components of sweet potato and potato which are very beneficial to the human body can be ingested while eating rice naturally.
(2)발명이 해결하고자 하는 기술적과제(2) Technical problem to be solved
본 발명은 습식연미기를 이용하여 정미 할 때의 방법을 응용하면서 인체에 매우 유익하다고 알려진 고구마와 감자의 성분을 쌀의 표면에 도포 내지배유(내부)에 함침 시킴으로써, 쌀을 깨끗하게 하여 씻지 않고 밥을 지을 수 있으면서도 상기한 성분을 자연스럽게 섭취할 수 있도록 하는 것으로, 맛과 향 및 건강에 뛰어난 청결미을 제공함에 목적이 있는 것이다.The present invention is applied to the method of the polishing process using a wet polisher, while impregnating the components of sweet potato and potato known to be very beneficial to the human body on the surface of the rice or impregnated into the oil (inside), to clean the rice without washing the rice While being able to cook, the above-mentioned ingredients can be ingested naturally, and its purpose is to provide excellent cleanliness for taste, aroma and health.
(3)발명의 구성(3) Composition of invention
본 발명의 방법을 순서대로 설명하면 다음과 같다.The method of the present invention will be described in order as follows.
먼저 건조된 고구마와 감자을 준비 한다.First, prepare dried sweet potatoes and potatoes.
건조된 고구마와 감자을 미세하게 분쇄하여 전분으로 제조한다.Dried sweet potatoes and potatoes are finely ground to prepare a starch.
분쇄 시에는 최대한 미세한 입자로 하되 30마이크로미터 이하의 전분이 되도록함이 바람직하다.At the time of grinding, it is desirable to make the particles as fine as possible, but not more than 30 micrometers starch.
상기 제조된 고구마 전분과 감자 전분를 1:1의 비율로 희석한다.The prepared sweet potato starch and potato starch are diluted in a ratio of 1: 1.
이후 희석된 전분를 물에 용해하여 용액을 제조한다.The diluted starch is then dissolved in water to prepare a solution.
제조 시에는 물80%에 전분20%의 비율로 용해한다.At the time of preparation, it melt | dissolves in the ratio of 20% of starch in 80% of water.
청결미 10,00kg을 정미하는 기준으로 볼때 필요한 상기 용액의 량은 약 40ℓ 정도가 적합하다.The amount of the solution required based on a net cleanness of 10,00kg is suitably about 40L.
이 후 쌀을 정미하는 과정 중 현미가 되어 다음공정을 위해 대기하는 과정에서 수분함량이 14% 미만인 현미를 예비탱크에 저장함과 동시에 워터펌프로 상기 준비된 용액을 현미에 분사(1차공급)하여 용액을 현미에 함침시켜 수분 함량이 15% 정도로 인위적으로 끌어올린 다음 1시간 소요,Thereafter, in the process of refining rice, it becomes brown rice and waits for the next process, while storing brown rice having a water content of less than 14% in a reserve tank and spraying the prepared solution to brown rice with a water pump (primary supply) Is impregnated with brown rice and artificially raised the moisture content to 15%, then takes 1 hour.
다음 쌀을 정미하는 과정에서 습식연미기를 이용하여 상기 준비된 용액을 한번 더 쌀에 분사(2차공급)하여 쌀의 수분함량을 16∼17% 정도 끌어올리면서 정미를 하도록 한다.Next, in the process of refining rice, the prepared solution is sprayed on the rice once more (second supply) using a wet polisher to increase the water content of the rice by 16 to 17%, thereby refining.
그 후 쌀을 자인 건조하면 본 발명에 의한 용액이 도포 및 함침된 청결미가 완성 되며, 또한 변질의 위험에 대비하여 쌀을 화력건조기의 온도를 20c°로 조절하여 쌀의 수분을 다시 14% 미만으로 건조하면 본 발명에 의한 용액이 도포 및 함침된 청결미가 완성 된다.Afterwards, the rice is dried and dried, and the cleansing taste of the solution applied and impregnated by the present invention is completed, and in preparation for the risk of deterioration, the rice is adjusted to less than 14% by adjusting the temperature of the thermal dryer to 20c °. Drying completes the cleanliness of the solution of the present invention applied and impregnated.
(4)발명의 효과(4) the effect of the invention
이상 설명한 바와 같은 본 발명은 밥을 주식으로 하는 나라에서 밥을 더욱 맛있게 먹을 수 있게 하는 유용한 발명으로서, 어렵지 않은 방법으로 간단하게 밥맛과 영양분 및 향을 증진시킴으로써 쌀의 소비량 증대에 의한 농가 소득 향상과 밥을 취식하는 량이 늘어남에 의한 국민건강 증진에도 크게 기여할 수 있는 뛰어난 효과가 있다.The present invention as described above is a useful invention that can be more delicious to eat rice in a country with rice as a staple, it is easy to improve the farm income by increasing the consumption of rice by simply improving the taste, nutrients and flavors There is an outstanding effect that can greatly contribute to the improvement of national health by increasing the amount of rice eaten.
Description
본 발명은 고구마 전분 및 감자 전분를 물에 용해하여 용액이 함유된 청결미의 그 제조방법에 관한 것으로, 인체에 매우 유익한 고구마 및 감자의 성분을 자연스럽게 밥을 취식 하면서 섭취할 수 있도록 한 것이다.The present invention relates to a method for preparing clean rice containing a solution of dissolved sweet potato starch and potato starch in water, so that the components of sweet potato and potato which are very beneficial to the human body can be ingested while eating rice naturally.
주시된 바와 같이 쌀은 우러 나라를 비롯한 많은 나라의 국민들이 주식으로 하는 대표적인 곡물이라 할 수 있다.As noted, rice is a representative grain that is stocked by the people of many countries.
그런데 근래에 와서는 쌀로 밥을 지어먹는 것이 단순히 끼니를 해결하는 수단만이 아니고 더 나아가 건강을 위한 보조적인 수단, 즉 건강에 도움이 되는 성분이 함유된 쌀로 밥을 지어먹으면 자연스럽게 그 성분을 섭취할 수 있도록 시도하고있다.However, in recent years, cooking rice with rice is not just a means to solve meals, but it is also a supplementary means for health, that is, if you cook rice with rice that contains ingredients that are beneficial to your health, you can naturally eat the ingredients. Are trying to help.
또한 요즘의 젊은 세대들은 입맛이 서구형으로 변하여 우리의 주식인 쌀의 섭취가 줄어들고 있는 실정으로서 변화된 입맛에 맞춰줄 수 있는 방안이 요구되었던 것이다.In addition, the younger generations of these days have changed their tastes to the western form, and the consumption of rice, our staple food, is decreasing.
상기한 문제점을 감안하여 안출한 본 발명은 습식연미기를 이용 청결미을 정미하는 방법을 응용하여 쌀을 깨끗하게 하며 인체에 매우 유익하다고 알려진 고구마와 감자의 성분을 쌀의 표면에 도포 내지 함침 시킴으로써 영양 성분을 자연스럽게 섭취 할 수 있도록 하는 것으로, 맛과 향 및 건강에 뛰어난 청결미을 제공함에 목적이 있는 것이다.The present invention devised in view of the above problems by applying a method of refining clean rice using a wet milling machine to clean the rice and by applying or impregnating the components of sweet potatoes and potatoes known to be very beneficial to the human body on the surface of the rice naturally Ingestion is intended to provide excellent cleanliness for taste, aroma and health.
도 1은 본발명에 의한 청결미의 확대 단면도.1 is an enlarged cross-sectional view of cleanliness according to the present invention.
*** 도면중 주요 부분에 대한 부호의설명 ****** Explanation of symbols for main part of drawing ***
1 : 쌀1: rice
2 : 고구마 전분 및 감자 전분이 물에 용해된 용액이 도포 및 함침된층2: layer coated and impregnated with a solution of sweet potato starch and potato starch dissolved in water
본 발명의 방법을 순서대로 설명하면 다음과 같다.The method of the present invention will be described in order as follows.
먼저 건조된 고구마와 감자를 준비 한다.First, prepare dried sweet potatoes and potatoes.
건조된 고구마와 감자를 미세하게 분쇄하여 전분으로 제조한다.Dried sweet potatoes and potatoes are finely ground to prepare a starch.
분쇄 시에는 최대한 미세한 입자로 하되 30마이크로미터 이하의 전분이 되도록 함이 바람직하다.At the time of grinding, it is desirable to make the particles as fine as possible, but not more than 30 micrometers starch.
상기 제조된 고구마 전분과 감자 전분를 1:1의 비율로 희석한다.The prepared sweet potato starch and potato starch are diluted in a ratio of 1: 1.
이후 희석된 전분를 물에 용해하여 용액을 제조한다.The diluted starch is then dissolved in water to prepare a solution.
제조 시에는 물 80%에 전분 20%의 비율로 용해한다.At the time of preparation, it melt | dissolves in the ratio of 20% of starch in 80% of water.
청결미 10,000kg을 정미하는 기준으로 볼때 필요한 상기 용액의 량은 약 40ℓ 정도가 적합하다.The amount of the solution required based on a net weight of 10,000 kg of cleansing rice is suitably about 40 L.
이 후 쌀을 정미하는 과정 중 현미가 되어 다음공정을 위해 대기하는 과정에서 수분함량이 14% 미만인 현미를 예비탱크에 저장함과 동시에 워터펌프로 상기 준비된 용액을 현미에 분사(1차공급)하여 용액을 현미에 함침시켜 수분 함량이 15% 정도로 인위적으로 끌어올린 다음 1시간 소요,Thereafter, in the process of refining rice, it becomes brown rice and waits for the next process, while storing brown rice having a water content of less than 14% in a reserve tank and spraying the prepared solution to brown rice with a water pump (primary supply) Is impregnated with brown rice and artificially raised the moisture content to 15%, then takes 1 hour.
다음 쌀을 정미하는 과정에서 습식연미기를 이용하여 상기 준비된 용액을 한번 더 쌀에 분사(2차공급)하여 쌀의 수분함량을 16∼17% 정도 끌어 올리면서 정미를 하도록 한다.Next, in the process of milling rice, the prepared solution is sprayed on the rice once more (second supply) by using a wet polisher to increase the water content of the rice by about 16 to 17%, so that the rice is polished.
그 후 쌀을 자연 건조하면 본 발명에 의한 용액이 도보 및 함침된 청결미가 완성 되며, 또한 변질의 위험에 대비하여 쌀을 화력건조기의 온도를 20c°로 조절하여 쌀의 수분을 다시 14% 미만으로 건조하면 본발명에 의한 용액이 도포 및 함침된 청결미가 완성 된다.After that, the natural drying of the rice to complete the walk and impregnated cleanliness of the solution according to the present invention, and to prepare for the risk of deterioration of the rice to adjust the temperature of the thermal dryer to 20c ° to reduce the moisture of the rice back to less than 14% Drying completes the cleanliness of the application and impregnation of the solution according to the present invention.
이러한 방법으로 된 청결미(1)은 도 1에서 볼 수 있듯이 표면에 용액이 미세한 두께로 도포되고 또한 배유(내부)에 깊숙히 상기 용액(2)가 함침된 상태가 되는 것이다.As shown in FIG. 1, the cleansing rice 1 in this way is in a state where the solution is applied to the surface with a fine thickness and the solution 2 is impregnated deeply in the drainage (inside).
본 발명에 의한 청결미는 표면에 인체에 매우 유익한 용액(2)의 성분이 함유되어 있고 습식연미기에 의해 청결미가 된 상태이므로 쌀을 씻을 필요도 없이 그대로 밥을 지으면 영양가는 물론, 구수한 맛과 찰기도 좋은 밥을 먹을 수 있게 되는 것이다.The cleansing taste according to the present invention contains the components of the solution (2) which is very beneficial to the human body on the surface, and it is in a state of being cleansed by the wet polishing machine, so it is not necessary to wash the rice. You will be able to eat good rice.
고구마에 대하여 알아보자.Learn about sweet potatoes.
고구마는 감서·단고구마라고도 하고, 한국 전역에서 널리 재배하며 전세계적으로 많은 품종이 있다.Sweet potatoes, also known as Gamseom and sweet potato, are widely grown throughout Korea and have many varieties all over the world.
외관과 맛, 자라는 속도, 흰색·노란색·붉은색·자주색 등의 속 빛깔, 점도 등에 따라 품종이 다양하다.The variety varies depending on the appearance and taste, the speed of growth, the inner color and viscosity of white, yellow, red and purple.
성분은 수분69.39%, 당질27.7%,단백질1.3%등이며 주성분은 녹말이다.Ingredients are 69.39% moisture, 27.7% sugar, 1.3% protein, and the main ingredient is starch.
최근에는 식용이 40% 안팍에 그쳐 예전처럼 주식을 보조하는 식품이 아니라 주로 부식 또는 간식으로 이용한다.In recent years, only 40% of edible foods are used as foods, but not as food supplements.
공업용으로는 녹말용으로 30% 정도 사용하고 엿·포도당·과자류·식용가공용·의약품·화장품·알코올·위스키·소주등의 원료로 많이쓴다.It is used for industrial use about 30% for starch, and is used for raw materials such as malt, glucose, confectionary, food processing, medicine, cosmetics, alcohol, whiskey, and soju.
다음은 감자에대해 알아보자.Next, let's talk about potatoes.
감자는 마령서·하지감자·북감저 라고도하며 삶아서 주식 또는 간식으로 사용되며 굽거나 기름에 튀겨 먹기도 하며 소주의 원료와 알코올의 원료로 사용되고 감자 녹말은 당면, 공업용 원료 외에도 좋은 사료도 된다.Potatoes are also known as Maengseom, Haji Potato, and Bokgamji. They are boiled and used as stocks or snacks. They can be grilled or fried in oil and used as raw materials for soju and alcohol.
성분은 덩이줄기에 수분 75%, 녹말 13∼20%, 단백질 1.5∼2.6%, 무기질 0.6∼1%, 환원당0.03mg, 비타민C 10-30mg이 들어 있다.The components contain 75% water, 13-20% starch, 1.5-2.6% protein, 0.6-1% minerals, 0.03mg reducing sugar and 10-30mg vitamin C.
질소화합물의 절반을 차지하는 아미노산 중에는 밀가루보다 더 많은 필수 아미노산이 함유 되어 있다.Half of the amino acids contain more essential amino acids than flour.
날감자 100g은 열량 80cal에 해당한다.100 g of raw potato corresponds to 80 calories.
한편, 상기 설명한 본 발명의 방법은 고구마 또한 감자뿐 아니라 자연에서 얻어지는 여러 가지 인체에 유익한 약용 효능을 대체하여 사용할 수도있는 것으로,액체 상태로 만들어 본 발명의 방법과 같이 제조하면 해당 약용 효능의 특성을 밥에 함유되게 할 수 있는 것이다.On the other hand, the method of the present invention described above can also be used as a substitute for medicinal efficacy beneficial to the human body obtained in nature as well as potatoes and potatoes, when made in the liquid state and prepared as the method of the present invention, the characteristics of the medicinal efficacy It can be contained in rice.
이상 설명한 바와 같은 본 발명은 밥을 주식으로 하는 나라에서 밥을 더욱 맛있게 먹을 수 있게 하는 유용한 발명으로서, 어렵지 않은 방법으로 간단하게 밥맛과 영양분 및 향을 증진시킴으로써 쌀의 소비량 증대에 의한 농가 소득 향상과 밥을 취식하는 량이 늘어남에 의한 국민건강 증진에도 크게 기여할 수 있는 뛰어난 발명인 것이다.The present invention as described above is a useful invention that can be more delicious to eat rice in a country with rice as a staple, it is easy to improve the farm income by increasing the consumption of rice by simply improving the taste, nutrients and flavors It is an excellent invention that can greatly contribute to the improvement of national health by increasing the amount of rice eaten.
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