KR100463683B1 - manufacturing method of powder for instant water boiled with burned cereals - Google Patents
manufacturing method of powder for instant water boiled with burned cereals Download PDFInfo
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- KR100463683B1 KR100463683B1 KR10-2001-0017901A KR20010017901A KR100463683B1 KR 100463683 B1 KR100463683 B1 KR 100463683B1 KR 20010017901 A KR20010017901 A KR 20010017901A KR 100463683 B1 KR100463683 B1 KR 100463683B1
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- fine powder
- barley
- soybeans
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- 239000000843 powder Substances 0.000 title claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 19
- 235000013339 cereals Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 23
- 235000021329 brown rice Nutrition 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 241000209219 Hordeum Species 0.000 claims description 21
- 241000272814 Anser sp. Species 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- 238000001816 cooling Methods 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 2
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 241000219104 Cucurbitaceae Species 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 238000003801 milling Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000004071 soot Substances 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019280 Heart failures Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
본 발명은 즉석숭늉분말의 제조방법에 관한 것으로, 보리, 현미, 콩 및 둥굴레 뿌리를 깨끗이 세척한 후 물기의 일부를 건조시키고, 건조된 곡물을 볶은 후 즉시 냉각시킨 후 체로 쳐서 찌꺼기를 제거하며, 냉각된 곡물을 40∼80메쉬의 비교적 거친가루와 100메쉬 이상의 고운가루가 되도록 2단계로 분쇄한 후 물에 용해가 잘됨과 동시에 재료의 미감은 유지되도록 상기 거친가루와 고운가루를 상호 혼합하는 재료준비단계와; 상기 거친가루와 고운가루를 포함하는 보리, 현미, 콩 및 둥굴레 뿌리를 각각 50∼80중량%, 0∼25중량%, 10∼20중량%, 5∼20중량%의 함량으로 혼합하는 혼합단계로 이루어지는 것을 특징으로 한다. 따라서, 본 발명에 따르면 기존의 누룽지를 만드는 과정이나 누룽지를 이용하여 분말화하는 과정에 비해 제조공정을 단순화함으로써 제조원가를 감소시킬 수 있고, 누룽지 또는 누룽지 분말을 이용하여 숭늉을 끓이는 것에 비해 사용상 간편함을 부여할 수 있는 효과가 있다.The present invention relates to a method for preparing instant soybean powder, and after washing the roots of barley, brown rice, soybeans, and round gourds, drying a part of the water, and after cooling the dried grains and immediately cooling and sifting to remove the residue, Crushed the cooled grains in two steps to make 40 ~ 80 mesh relatively coarse powder and 100 mesh or more fine powder, and then mix the coarse powder and fine powder together so that they are easily dissolved in water and maintain the aesthetics of the material. A preparation step; Barley, brown rice, soybeans and the round roots containing the coarse powder and fine powder in a mixing step of 50 to 80% by weight, 0 to 25% by weight, 10 to 20% by weight, 5 to 20% by weight, respectively, Characterized in that made. Therefore, according to the present invention, the manufacturing cost can be reduced by simplifying the manufacturing process compared to the process of making or using Nurungji or powdering using Nurungji, and it is easy to use compared to boiling Sung Soong using Nurungji or Nurungji powder. There is an effect that can be given.
Description
본 발명은 한국 고유의 전통 음료 중 하나인 숭늉을 간편히 만들어 먹을 수 있는 즉석숭늉분말의 제조방법에 관한 것이다.The present invention relates to a method for preparing instant soybean powder, which can be easily made and eaten, which is one of Korea's unique traditional beverages.
한국 고유의 전통 음료인 숭늉은 가마솥에서 밥을 지었을 때 솥바닥에 밥알이 붙은 것을 물로 우려낸 무공해 음료로서, 향과 맛이 구수하고 영양가도 상당히 높은 것으로 예로부터 잘 알려져 있다.Soong-Jung, a Korean traditional drink, is a pollution-free drink made by cooking water in a cauldron with rice grains on the bottom of the pot. It is known for its aroma, taste, and nutritional value.
그런데 최근 가마솥에 비해 밥짓기가 편리하고 불을 지필 때 연기나 끄으름이 생기지 않으며 연료조달이 훨씬 수월한 전기나 가스를 땔감으로 사용하는 전기보온밥솥, 압력밥솥 등이 등장한 이후에는 좀체로 누룽지가 생기지 않아 숭늉의 맛을 즐길 기회가 점차 줄어들고 있는 실정이다.However, compared to the cauldron recently, it is more convenient to cook and does not produce smoke or drag when it is on fire, and electric heating cookers and pressure cookers, which use electricity or gas, which are much easier to procure fuel, do not have any lumps. The opportunity to enjoy the taste of Sungnyong is gradually decreasing.
이에 따라 인위적으로 누룽지를 만들고 그로부터 숭늉을 만들어 마시는 사람들이 다수 생겨나고 있지만, 누룽지를 만드는 과정 및 만든 누룽지를 이용하여 숭늉을 만드는 과정이 복잡하여 실용적이지 못한 문제점이 있었다.As a result, a large number of people are artificially making and drinking muongungji and making soongong from it, but the process of making soongung and making soongung using the made nuungji was complicated and not practical.
본 발명은 이러한 문제점을 해결하기 위한 것으로, 가정이나 기타 장소에서 누구나 손쉽게 숭늉을 즐길 수 있도록 한 즉석숭늉분말의 제조방법을 제공하는데 그 목적이 있다.The present invention has been made in view of the above-described problem, and an object thereof is to provide a method for preparing instant milling powder so that anyone can easily enjoy milling at home or in other places.
상기 목적을 달성하기 위한 본 발명은, 보리, 현미, 콩 및 둥굴레 뿌리를 깨끗이 세척한 후 물기의 일부를 건조시키고, 건조된 곡물을 볶은 후 즉시 냉각시킨 후 체로 쳐서 찌꺼기를 제거하며, 냉각된 곡물을 40∼80메쉬의 비교적 거친가루와 100메쉬 이상의 고운가루가 되도록 2단계로 분쇄한 후 물에 용해가 잘 됨과 동시에 재료의 미감은 유지되도록 상기 거친가루와 고운가루를 상호 혼합하는 재료준비단계와; 상기 거친가루와 고운가루를 포함하는 보리, 현미, 콩 및 둥굴레 뿌리를 각각 50∼60중량%, 10∼25중량%, 10∼20중량%, 5∼20중량%의 함량으로 혼합하는 혼합단계로 이루어지는 것을 특징으로 한다.또한, 본 발명은 보리, 콩 및 둥굴레 뿌리를 깨끗이 세척한 후 물기의 일부를 건조시키고, 건조된 곡물을 볶은 후 즉시 냉각시킨 후 체로 쳐서 찌꺼기를 제거하며, 냉각된 곡물을 40∼80메쉬의 비교적 거친가루와 100메쉬 이상의 고운가루가 되도록 2단계로 분쇄한 후 물에 용해가 잘 됨과 동시에 재료의 미감은 유지되도록 상기 거친가루와 고운가루를 상호 혼합하는 재료준비단계와; 상기 거친가루와 고운가루를 포함하는 보리, 콩 및 둥굴레 뿌리를 각각 80중량%, 10중량%, 10중량%의 함량으로 혼합하는 혼합단계로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the present invention cleans barley, brown rice, soybeans, and round roots, and then dry a portion of the water, and after cooling the dried grains immediately after cooling the sieve to remove the residue, cooled grains And the material preparation step of mixing the coarse powder and fine powder with each other so as to dissolve in water and maintain the aesthetics of the material at the same time, so as to make a relatively coarse powder of 40 to 80 mesh and fine powder of 100 mesh or more. ; Barley, brown rice, soybeans and the round roots containing the coarse powder and fine powder in a mixing step of 50 to 60% by weight, 10 to 25% by weight, 10 to 20% by weight, 5 to 20% by weight, respectively, In addition, the present invention is to clean the barley, soybeans and round roots, and then to dry a part of the water, and to stir the dried grains immediately after cooling the sieve to remove the residue, and to remove the cooled grains A material preparation step of pulverizing the coarse powder and the fine powder with each other so as to dissolve in water and maintain the aesthetics of the material at the same time after grinding in two steps to make the coarse powder of 40 to 80 mesh and the fine powder of 100 mesh or more; Barley, soybeans, and the round roots containing the coarse powder and fine powder are characterized in that the mixing step consisting of mixing in an amount of 80% by weight, 10% by weight, 10% by weight, respectively.
이하, 본 발명에 의한 즉석숭늉분말의 제조방법을 설명하면 다음과 같다.Hereinafter, the manufacturing method of the instant soot powder according to the present invention will be described.
제1공정(재료의 분말화)First step (powdering of materials)
공정에 필요한 재료, 즉 보리, 현미, 콩, 둥굴레 뿌리를 분쇄기를 이용하여 필요한 크기로 분쇄하여 사용에 적합한 상태로 분말화한다.The materials necessary for the process, ie barley, brown rice, soybeans, and roots, are ground to the required size using a grinder and powdered in a state suitable for use.
우선, 보리를 물로 깨끗이 세척한 후, 물기의 일부를 건조시킨다. 건조된 곡물을 볶은 후 즉시 냉각시켜 곡물의 원래 맛을 유지시킨다. 그후, 냉각된 곡물을 체로 쳐서 찌꺼기를 제거하고 필요한 것만 선별한다. 그후, 냉각된 보리를 비교적 거친가루와 고운가루가 되도록 2단계로 분쇄한다. 상기 거친가루는 40∼80메쉬이고 고운 가루는 100메쉬 이상으로서, 재료가 너무 미세화되면 물에 용해되는 속도가 감소할 뿐만 아니라 물에 용해되지 않고 덩어리지는 현상이 발생하게 되며, 재료가너무 크면 물에 용해되는 속도는 증가하지만 재료의 미감을 저하시키게 되므로 고운가루와 거친가루가 적당히 혼합되도록 하는 것이 바람직하다.First, the barley is washed thoroughly with water, and then a part of the water is dried. The dried grains are roasted and then immediately cooled to maintain their original taste. The cooled grains are then sifted to remove debris and screening only what is needed. Thereafter, the cooled barley is ground in two stages so as to be relatively coarse and fine powder. The coarse powder is 40 to 80 mesh and the fine powder is 100 mesh or more. When the material becomes too fine, the rate of dissolving in water decreases as well as the phenomenon of agglomeration without dissolving in water. The rate of dissolution increases, but it decreases the aesthetics of the material. Therefore, it is preferable to make the fine powder and the coarse powder mixed properly.
그후, 현미, 콩 및 둥굴레 뿌리를 상술한 보리의 분말화과정과 동일한 공정을 거쳐 분말화한다.Thereafter, the brown rice, soybeans, and the roots are powdered through the same process as the above-mentioned barley powdering process.
여기서, 상기 보리는 외떡잎식물 벼목 화본과의 두해살이풀로서, 쌀을 주식으로 하는 일본이나 한국 등 동양권에서는 식량으로 재배되고 있으며, 식량으로 쓰일 때는 쌀과 섞어서 먹는 혼식 방법이 일반적이다.Here, the barley is a biennial plant with a monocotyledonous rice plant, and is grown as food in the Asian region such as Japan or Korea, where rice is used as a staple, and when it is used as a food, a mixing method of eating with rice is common.
상기 현미는 수확한 벼를 건조, 탈곡한 후 왕겨를 벗긴 쌀로서, 현미의 표준적 화학조성은 수분 15.5%, 단백질 7.4%, 지질(脂質) 3.0%, 당질 71.8%, 섬유 1.0%, 회분 1.3%, 비타민B1은 100g 중 0.54mg으로 당질(녹말)이 대부분을 차지하고, 비타민 B1 및 B2가 풍부하다.The brown rice is rice that has been chaffed after drying and threshing the harvested rice, the standard chemical composition of brown rice 15.5% moisture, protein 7.4%, lipid 3.0%, sugar 71.8%, fiber 1.0%, ash 1.3 %, Vitamin B1 is 0.54mg of 100g, the majority of sugar (starch), and is rich in vitamin B1 and B2.
상기 콩은 식용 및 공업용으로 널리 쓰이는데, 자실(子實)은 단백질 및 지방이 풍부하므로, 콩은 식생활에서 가장 중요한 단백질원이 되어 왔다.The beans are widely used for edible and industrial purposes, and since fruiting is rich in protein and fat, soybeans have been the most important protein source in the diet.
상기 둥굴레는 봄철에 어린 잎과 뿌리줄기를 식용한다. 생약의 위유는 뿌리줄기를 건조시킨 것이며, 한방에서는 뿌리줄기를 번갈·당뇨병·심장쇠약 등의 치료에 사용한다. 한편, 본 발명에서 상기 둥굴레 뿌리는 혼합되는 양이 적기 때문에 고운가루만으로 분쇄하여도 물에 용해되는데 그 영향이 미비하므로 고운가루만으로 분말화시켜도 무방하다.The duckle edible young leaves and rhizomes in the spring. The crude oil of the herbal medicine is dried root stems, and in one shot, the root stems are used for the treatment of alternation, diabetes and heart failure. On the other hand, in the present invention, because the amount of mixing the roots is small, even if pulverized only by fine powder is dissolved in water, but its effect is insignificant and may be powdered only by fine powder.
제2공정(재료의 혼합)2nd process (mixing material)
상기와 같이 분쇄된 보리와 현미, 콩, 둥굴레 뿌리를 적당한 비율로 혼합한다. 즉, 보리 50%, 현미 25%, 콩 20%, 둥굴레 5% 또는 보리 50%, 현미 20%, 콩 20%, 둥굴레 10% 또는 보리 60%, 현미 10%, 콩 10%, 둥굴레 20%, 보리 50%, 현미 15%, 콩 20%, 둥굴레 15% 등과 같이 개개인의 취향에 따라 각각의 재료를 적절하게 조절할 수 있으며, 필요시 현미를 제외하고 보리 또는 보리 80%, 콩 10%, 둥굴레10%와 같이 보리, 콩 , 둥굴레만을 혼합하여 구성할 수 있다.Mix the crushed barley and brown rice, soybeans, the roots as described above in an appropriate ratio. That is, 50% barley, 25% brown rice, 20% soybean, 5% or barley 50%, 20% brown rice, 20% soybean, 10% or 60% barley, 10% brown rice, 10% soybean, 20% soybean, Each ingredient can be adjusted according to individual preferences such as 50% barley, 15% brown rice, 20% soybean, 15% soybean curd, and if necessary, barley or barley 80%, soybean 10%, and soybean 10 As in%, only barley, soybeans, and roundtails can be mixed.
상기와 같은 방법으로 제조된 즉석숭늉분말에 대략 80∼100℃의 끓는 물을 부으면 2∼3분 뒤에는 구수한 숭늉이 생성된다. 이와 같이 즉석 숭늉을 제조하면, 누룽지를 만들어 분말로 만드는 것보다 공정이 간단하여 제조원가가 감소되고, 기존의 누룽지 또는 누룽지 분말을 물에 넣고 끓이는 것보다 사용상 간편함을 느낄 수 있으며, 끓인 물만 있으면 쉽게 숭늉을 만들 수 있다.Pour boiling water of approximately 80 to 100 ° C. into the instant milling powder prepared in the same manner as described above, and after 2 to 3 minutes, the old millet is produced. In this way, the manufacturing of instant soot is simpler than making Nurungji and making it into powder, which reduces the manufacturing cost, and it is easier to use than boiling and adding conventional Nurungji or Nurungji powder to water. You can make
이상에서 설명한 바와 같이, 본 발명은 기존의 누룽지를 만드는 과정이나 누룽지를 이용하여 분말화하는 과정에 비해 제조공정을 단순화함으로써 제조원가를 감소시킬 수 있고, 누룽지 또는 누룽지 분말을 이용하여 숭늉을 끓이는 것에 비해 사용상 간편함을 부여할 수 있으며, 상기 분말에 내재되어 있는 각 곡물의 영양가를 흡수할 수 있으므로 건강보조음식으로도 탁월한 효과가 있다.As described above, the present invention can reduce the manufacturing cost by simplifying the manufacturing process as compared to the process of making a conventional nurungji or powdered by using the nurungji, compared to boiling Sung Soong using Nurungji or Nurungji powder Ease of use can be given, and because it can absorb the nutritional value of each grain inherent in the powder has an excellent effect as a dietary supplement.
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| KR100994753B1 (en) * | 2010-04-07 | 2010-11-19 | 하이바이오 주식회사 | Manufacturing method of black sesame paste having high antioxidantal activity |
| KR101446739B1 (en) * | 2013-04-11 | 2014-10-06 | 주식회사 푸른세원 | simplicity food and the manufacturing method thereof |
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| KR100460321B1 (en) * | 2002-03-28 | 2004-12-08 | 박상희 | A manufacturing method of substitution food using a rice |
| CN101991164B (en) * | 2010-10-28 | 2013-08-28 | 江西省赣粮实业有限公司 | Method for preparing soybean and brown rice beverage |
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| KR19990016881A (en) * | 1997-08-20 | 1999-03-15 | 김강권 | Manufacturing method of grain tea using flavor and colored taste |
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| KR940003682A (en) * | 1992-08-17 | 1994-03-12 | 윤종룡 | How to handle location error of robot |
| KR940011814A (en) * | 1992-11-20 | 1994-06-22 | 이시다 아쯔미 | Damping Force Control Hydraulic Shock Absorber |
| KR970061114A (en) * | 1996-02-08 | 1997-09-12 | 박해룡 | How to make barley sole, brown rice sole, rice sole cans |
| KR19980044263A (en) * | 1996-12-06 | 1998-09-05 | 김완태 | Soongsong powder beverage manufacturing method |
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| KR100994753B1 (en) * | 2010-04-07 | 2010-11-19 | 하이바이오 주식회사 | Manufacturing method of black sesame paste having high antioxidantal activity |
| WO2011126197A1 (en) * | 2010-04-07 | 2011-10-13 | 하이바이오 주식회사 | Production method for black sesame paste having high antioxidant activity |
| KR101446739B1 (en) * | 2013-04-11 | 2014-10-06 | 주식회사 푸른세원 | simplicity food and the manufacturing method thereof |
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