KR100526449B1 - pizza type vegetable burger manufacture method - Google Patents

pizza type vegetable burger manufacture method Download PDF

Info

Publication number
KR100526449B1
KR100526449B1 KR10-2003-0015305A KR20030015305A KR100526449B1 KR 100526449 B1 KR100526449 B1 KR 100526449B1 KR 20030015305 A KR20030015305 A KR 20030015305A KR 100526449 B1 KR100526449 B1 KR 100526449B1
Authority
KR
South Korea
Prior art keywords
weight
vegetable
pizza
burger
vegetable burger
Prior art date
Application number
KR10-2003-0015305A
Other languages
Korean (ko)
Other versions
KR20030026298A (en
Inventor
김성치
Original Assignee
김성치
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김성치 filed Critical 김성치
Priority to KR10-2003-0015305A priority Critical patent/KR100526449B1/en
Publication of KR20030026298A publication Critical patent/KR20030026298A/en
Application granted granted Critical
Publication of KR100526449B1 publication Critical patent/KR100526449B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/18—Mustard
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Abstract

본 발명은 피자식야채버거제조방법으로 특히, 강력분의 바삭함과 전지분유의 부드럽고 계란의 고소한 맛이 베어나는 피자식야채버거를 제공할 수 있도록 하는 것이다.The present invention is a pizza vegetable burger manufacturing method, in particular, to provide a pizza vegetable burger that can be cut off the crispyness of the strong powder and the soft flavor of the whole egg powder.

이를 위해 본 발명은 강력밀가루 4중량%, 중력밀가루 45중량%, 마아가린 5중량%, 백설탕 15중량%, 계란 20중량%, 전지분유 10중량%, 소금 0.8중량%, 소다 0.2중량%의 전체 혼합물에 50중량%의 물을 가미해 자동반죽기로 골고루 믹싱 제조한,혼합반죽물을 직경 20㎝ 두께 5∼7㎜의 외피를 오븐에 구어낸후, 엷은 햄조각 8g, 치즈조각 9g, 직경 6㎜ 길이 100㎜로 썬 사과 8g, 양배추채 10g, 오이채 5g, 머스터드(mustard)소스 5g을 가미한 야채가식부를 웃기로 올려 제조함을 특징으로 하는 피자식야채버거제조방법에 관한 것으로 오븐에 구어낸 피자와의 중간 식감을 느낄수 있는 피자타입야채버거로 소프트함과 바삭한 맛 그리고 영양이 많은 피자타입야채버거를 제공하는 발명인 것이다. To this end, the present invention is a strong mixture of 4% by weight of flour, 45% by weight of gravity, 5% by weight of margarine, 15% by weight of white sugar, 20% by weight of eggs, 10% by weight of whole milk powder, 0.8% by weight of salt, 0.2% by weight of soda Mixed dough prepared with 50% by weight of water in an automatic dough, mixed with a dough of 20 cm in diameter and baked in an oven with a thickness of 5-7 mm in a thin ham slice, 8 g of cheese, 9 g of cheese, and 6 mm in length 100 It is a method for manufacturing a pizza vegetable burger, which is made by adding a vegetable simmer with a millimeter of apple 8g, cabbage 10g, 5g cucumber and 5g mustard sauce. A pizza-type vegetable burger with a medium texture is an invention that provides a soft, crispy taste and a nutritious pizza-type vegetable burger.

Description

피자식야채버거제조방법{pizza type vegetable burger manufacture method}Pizza type vegetable burger manufacture method

본 발명은 피자식야채버거제조방법으로 특히, 강력분의 바삭함과 전지분유의 부드럽고 계란의 고소한 맛이 베어나는 피자식야채버거를 제공할 수 있도록 하는 것이다.The present invention is a pizza vegetable burger manufacturing method, in particular, to provide a pizza vegetable burger that can be cut off the crispyness of the strong powder and the soft flavor of the whole egg powder.

종래 버거에 대한 메뉴로 구운야채버거는 재료로 모닝롤 4개, 호박·가지 1/4개씩,토마토 1개, 슬라이스 치즈 2장,소금·후춧가루·파마산 치즈·올리브유 약간씩, 머스터드 소스·토마토 케첩 1큰술을 준비한후, 호박, 가지, 토마토는 0.5㎝ 두께로 둥글게 썰고, 팬에 올리브유를 두르고 야채에도 고루 발라 소금, 후춧가루, 파마산 치즈를 뿌려 굽고 오븐이나 오븐 토스터를 이용할 때는 180℃에서 10~12분 정도 구운다음,빵을 반으로 갈라 팬에 잠깐 구워내고 한쪽엔 머스터드 소스, 한쪽엔 토마토 케첩을 발라 완성하는 구운야채버거 가 있었다.Traditional burgers grilled with vegetables include four morning rolls, one quarter of zucchini and eggplant, one tomato, two slices of cheese, salt, pepper, parmesan cheese and olive oil, mustard sauce and tomato ketchup. 1 tablespoon, zucchini, eggplant, and tomato sliced into 0.5 cm thick, put olive oil in a pan, evenly spread over vegetables, sprinkled with salt, pepper, and parmesan cheese, baked 10 ~ 12 at 180 ℃ when using an oven or oven toaster There was a grilled vegetable burger that was finished for about half an hour, then the bread was split in half and briefly roasted in a pan with mustard sauce on one side and tomato ketchup on one side.

또, 블루 치즈 베이컨 버거의 경우에는 고소하고 톡 쏘는 치포틀 페퍼 소스와 블루 치즈 드레싱, 베이컨, 야채, 토마토 피클을 넣은 것이며,베이컨 버거는 베이컨, 체다치즈, 마요네즈, 양상치, 토마토와 피클을 곁들인 것이며, 바비큐 랜치 버거는 베이컨, 체다치즈, 바비큐소스, 랜치 드레싱, 야채, 토마토, 피클을 넣은 것이며, 머쉬룸 스위스 버거는 살짝 볶은 양송이에 스위스 치즈, 야채,피클이 곁들여 제조하는 것이 일반적인 버거의 제조방법이 있으며, 또 다른 버거로 떡 버거가 있는데, 이의 재료기준은 멥쌀 300g, 막걸리 50㎖, 설탕 100g, 대추 5개,석이버섯 약간, 잣 10개, 참깨 약간, 햄 5쪽, 양상치 반개, 오이1개, 야채소스 1개, 단호박 0.5개, 딸기가루·쑥가루·코코아가루 각각 조금씩을 준비한후, 멥쌀을 불려 가루로 만들고 4등분하여 각각 단호박을 쪄서 쌀가루와 체에 쳐서 내리고 딸기가루, 쑥가루, 코코아가루도 쌀가루와 섞어 체에 내리고 막걸리와 설탕으로 반죽을 하여 찐 떡에 대추는 채치고, 석이버섯도 채쳐서 볶고, 잣,참깨, 햄, 양상치, 오이 등을 섞어 야채 소스로 버무려 넣어 제조하는 떡 버거가 있다.The blue cheese bacon burger has a savory chipping pepper sauce, blue cheese dressing, bacon, vegetables and tomato pickles, and the bacon burger is served with bacon, cheddar cheese, mayonnaise, lettuce, tomatoes and pickles Barbecue ranch burger is made with bacon, cheddar cheese, barbecue sauce, ranch dressing, vegetables, tomatoes and pickles. Mushroom Swiss burger is made with lightly fried mushrooms with Swiss cheese, vegetables and pickles. Another burger is Tteok Burger, which is based on 300g of non-glutinous rice, 50ml of rice wine, 100g of sugar, 5 jujube, some mushrooms, 10 pine nuts, some sesame seeds, 5 hams, half lettuce, and 1 cucumber. Prepare 1 vegetable sauce, 0.5 pumpkin, strawberry powder, mugwort powder, cocoa powder, and then make non-glutinous rice into powder and cut it into quarters. Steam the rice flour and sieve, and mix strawberry powder, mugwort powder, and cocoa powder with rice flour, and sift it. There is a rice cake burger made by mixing lettuce, cucumbers and so on in a vegetable sauce.

국내의 2001년 특허출원 제23048호의 야채버거의 경우에는 기존에 위아래로 햄버거빵 사이에 패티나 양상치와 같은 야채류와 소스를 층층히 쌓아 만드는 대신 소스,빵,패티,토마토를 층층이 쌓은 상하로 양상치로 감싼 방식의 제조방법을 제안하여 양상치가 주는 식감으로 인해 기존 햄버거와는 차별된 맛을 느낄수 있다고 하였다.In the case of the domestic vegetable burger of Korean Patent Application No. 23048 in 2001, instead of stacking vegetables and sauces such as patina and lettuce between the hamburger buns, the sauce, bread, patty and tomato are stacked up and down. By suggesting a method of manufacturing the wrapped method, the texture of the lettuce gives a different taste from the existing hamburgers.

본 발명의 경우에는 상기와 같이 통상적으로 판매되는 각종 버거는 발효된 햄버거용빵 사이에 야채와 햄,패티,소스와 같은 내용물을 넣은 버거의 경우에는 저작감에 있어서, 햄버거빵에 의한 소프트(soft)만을 식감할수 있었으나, 본 발명은 오븐에 구어낸 피자와의 중간 식감을 느낄수 있는 피자타입야채버거를 제공하고자 하는 것이다.In the case of the present invention, a variety of burgers commonly sold as described above, in the case of a burger in which the contents such as vegetables, ham, patty and sauce are put between fermented hamburger buns, soft in the sense of chewing. Although it was possible to cook only, the present invention is to provide a pizza-type vegetable burger that can feel the intermediate texture with the pizza baked in the oven.

상기와 같은 본 발명은 피자타입야채버거로는 혼합반죽물을 직경 20㎝ 두께 5∼7㎜의 외피를 오븐에 구어낸후, 야채가식부를 웃기로 올려 제조하는데, 이에 따른 외피와 야채가식부의 제조공정은 다음과 같다.In the present invention as described above is a pizza-type vegetable burger to mix the dough mixture 20cm in diameter thickness 5-7mm baked in the oven, and then put up the vegetable decorating part to laugh, according to the manufacturing process of the skin and vegetable decorating part accordingly Is as follows.

[외피의 제조공정][Manufacturing process of skin]

강력밀가루 4중량%, 중력밀가루 45중량%, 마아가린 5중량%, 백설탕 15중량%, 계란 20중량%, 전지분유 10중량%, 소금 0.8중량%, 소다 0.2중량%의 전체 혼합물에 물을 가미해 자동반죽기로 골고루 믹싱 제조한다.4% by weight of strong flour, 45% by weight of gravity flour, 5% by weight of margarine, 15% by weight of white sugar, 20% by weight of eggs, 10% by weight of whole milk powder, 0.8% by weight of salt, 0.2% by weight of soda Mixing is made evenly with a kneader.

상기와 같이 외피를 이루는 주재에 물을 가미하는 정도에 따라 외피의 점질성과 굳기(hardness)및 촉감등이 좌우되는데, 이를 위한 자체실험 결과로는 표 1과 같다.Viscosity, hardness, and touch of the skin depend on the degree of adding water to the main body forming the skin as described above. Table 1 shows the results of the self test.

가수량(외피100중량%당)Hydrogen amount (per 100 wt% of the jacket) 점 질 성     Viscous sex 표면굳기(hardness) Surface hardness 촉 감    Tactile 7070 상Prize 하Ha 하Ha 5050 중medium 중medium 상Prize 3030 하Ha 상Prize 중medium

따라서, 외피의 주재에 대한 물의 첨가량은 외피 100중량%당 50중량%의 물을 첨가해 반죽함을 기본으로 한다.Therefore, the amount of water added to the base of the skin is kneaded by adding 50% by weight of water per 100% by weight of the skin.

[야채가식부의 제조방법][Method of Manufacturing Vegetables]

엷은 햄조각 8g, 치즈조각 9g, 직경 6㎜ 길이 100㎜로 썬 사과 8g, 양배추채 10g, 오이채 5g, 머스터드(mustard)소스 5g을 가미한 야채가식부를 제작한다.8 g of thin ham slices, 9 g cheese slices, 6 mm diameter 100 mm long, 8 g sliced apples, 10 g cabbage vegetables, 5 g cucumber cucumbers, and 5 g of mustard sauce were prepared.

상기 머스터드소스는 서양식 소스로 양겨자 고유의 맛과 향이 잘 배어 있다.The mustard sauce is a western-style sauce, the taste and aroma of sheep mustard is well soaked.

이와같이 제조된 외피 주재 혼합반죽물을 직경 20㎝ 두께 5∼7㎜의 외피를 오븐에 구어낸후, 상기 야채가식부를 웃기로 올려 제조하는 것이다.The outer shell material mixture dough prepared as described above is baked in an oven with a thickness of 5 to 7 mm in diameter of 20 cm, and then prepared by raising the vegetable decorating part with a smile.

상기와 같이 제조된 피자타입야채버거는 강력분의 바삭함과 전지분유의 부드러움, 계란의 고소한 맛과 사과 양배주,오이와 같이 비타민이 풍부한 야채류와 치즈와 같이 한장당 405㎉의 고칼로리를 제공하며, 단백질, 지방, 칼슘, 비타민A, B1, B2, 나이아신 등이 풍부하게 들어 있으며,칼슘, 인, 황이 많아 무기질의 좋은 공급원이 될 뿐 아니라 비타민B 성분이 다이어트에 도움이 된다. Pizza-type vegetable burgers prepared as described above provide 405 칼 high calories per piece, such as vegetables, cheese, vitamin-rich vegetables such as cucumber, softness of whole milk powder, savory taste of eggs and apple cultivation, and cucumber. It is rich in fat, calcium, vitamin A, B1, B2, niacin, etc., calcium, phosphorus, sulfur is a good source of minerals as well as vitamin B components to help diet.

그리고 야채가식부에 포함된 햄은 주성분이 단백질이며,필수아미노산을 골고루 함유하고 있는 우수한 식품으로 맛과 영양이 풍부한 피자타입야채버거를 제공할수 있었다.And the ham contained in the vegetable edible part is a protein that is the main ingredient, evenly containing the essential amino acid was able to provide a tasty and nutritious pizza-type vegetable burger.

Claims (1)

강력밀가루 4중량%, 중력밀가루 45중량%, 마아가린 5중량%, 백설탕 15중량%, 계란 20중량%, 전지분유 10중량%, 소금 0.8중량%, 소다 0.2중량%의 전체 혼합물에 50중량%의 물을 가미해 자동반죽기로 골고루 믹싱 제조한,혼합반죽물을 직경 20㎝ 두께 5∼7㎜의 외피를 오븐에 구어낸후, 엷은 햄조각 8g, 치즈조각 9g, 직경 6㎜ 길이 100㎜로 썬 사과 8g, 양배추채 10g, 오이채 5g, 머스터드(mustard)소스 5g을 가미한 야채가식부를 웃기로 올려 제조함을 특징으로 하는 피자식야채버거제조방법.50% by weight of the total mixture of 4% by weight of strong flour, 45% by weight of gravity flour, 5% by weight of margarine, 15% by weight of white sugar, 20% by weight of eggs, 10% by weight of whole milk powder, 0.8% by weight of salt and 0.2% by weight of soda. Mixed dough prepared by mixing with automatic dough with water was baked in oven with 20cm diameter 5 ~ 7mm thickness, 8g thin ham slices, 9g cheese slices, 8mm apples sliced with 100mm length 100mm , 10g cabbage vegetable, 5g cucumber vegetable, 5g mustard (mustard) sauce added to the vegetable cabbage with a smile to produce a pizza vegetable burger, characterized in that the manufacturing.
KR10-2003-0015305A 2003-03-12 2003-03-12 pizza type vegetable burger manufacture method KR100526449B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-2003-0015305A KR100526449B1 (en) 2003-03-12 2003-03-12 pizza type vegetable burger manufacture method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-2003-0015305A KR100526449B1 (en) 2003-03-12 2003-03-12 pizza type vegetable burger manufacture method

Publications (2)

Publication Number Publication Date
KR20030026298A KR20030026298A (en) 2003-03-31
KR100526449B1 true KR100526449B1 (en) 2005-11-08

Family

ID=27730913

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-2003-0015305A KR100526449B1 (en) 2003-03-12 2003-03-12 pizza type vegetable burger manufacture method

Country Status (1)

Country Link
KR (1) KR100526449B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100849244B1 (en) * 2007-11-15 2008-07-29 김성치 Process method for vegetable burger
KR100849245B1 (en) * 2007-11-15 2008-07-29 김성치 Process method for vegetable burger

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100744830B1 (en) * 2006-03-24 2007-08-01 주식회사 롯데리아 Composition of batter mix and process for cheese patty using same
KR100907164B1 (en) * 2008-11-05 2009-07-09 이상건 Manufacturing method for hamburger patty
KR101434598B1 (en) * 2014-02-06 2014-08-26 박찬웅 Bread for sandwich or hamburger, method for preparing the bread and hamburger produced by using the bread
CN107980861A (en) * 2017-11-22 2018-05-04 宁波高新区若水智创科技有限公司 The production method of one seed pod Pu's Piza

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100849244B1 (en) * 2007-11-15 2008-07-29 김성치 Process method for vegetable burger
KR100849245B1 (en) * 2007-11-15 2008-07-29 김성치 Process method for vegetable burger

Also Published As

Publication number Publication date
KR20030026298A (en) 2003-03-31

Similar Documents

Publication Publication Date Title
RU2352170C1 (en) Method of production canned food "home-made cutlets in sour cream sauce"
KR100526449B1 (en) pizza type vegetable burger manufacture method
RU2351192C1 (en) Production method of preserved food "fried ham with onions"
RU2362391C1 (en) "hazel grouse chopped cutlets and white sauce with vegetables" preserves preparation method
KR100236403B1 (en) Preparation of pizza with rice
RU2349118C1 (en) Production method of preserves "collops in sour cream and onion sauce"
RU2352163C1 (en) Method of production canned food "home-made cutlets in sour cream sauce"
RU2359504C1 (en) Production method of preserves "home-made cutlets in sour cream and tomato sauce"
RU2355221C1 (en) Method of production canned food "moscow cutlets in sour cream with tomato sauce"
KR20140059464A (en) Method for manufacturing pizza using nureungji dough
JP2010099048A (en) Food containing ground sesame
RU2359506C1 (en) Production method of canned food "home-made cutlets in sour cream sauce"
RU2362386C1 (en) "pheasant rissoles and white sauce with vegetables" preserves preparation method
RU2363309C1 (en) Production method of canned food "home-made cutlets in sour cream sauce"
JP3129948U (en) Cold noodle
KR20010100393A (en) A hamburger patty manufacturing method using Kimchi
KR102593831B1 (en) Sandwich bread and its manufacturing method
KR100444646B1 (en) Method of baking pizza with various tastes in mosaic type
KR102109521B1 (en) Crepe made with dough including kongbiji and preparation method thereof
RU2344664C1 (en) Method of manufacturing for preserved cutlets "riga"
KR19980067393A (en) Pizza dumplings
KR20020080082A (en) A manufacturing process for a rice pizza
CA2514095C (en) Pizza and crust having an irregular edge
KR20170034193A (en) A process for the preparation of pizza dough comprising black sesame and the pizza dough comprising black sesame prepared therefrom
KR20150059945A (en) Pizza dough using steamed brown rice

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20120928

Year of fee payment: 8

FPAY Annual fee payment

Payment date: 20131230

Year of fee payment: 9

FPAY Annual fee payment

Payment date: 20141027

Year of fee payment: 10

FPAY Annual fee payment

Payment date: 20151021

Year of fee payment: 11

FPAY Annual fee payment

Payment date: 20161123

Year of fee payment: 12

LAPS Lapse due to unpaid annual fee