KR100603942B1 - A seasoning composition for a cabbage kimch and a cabbage kimch prepared using the same - Google Patents
A seasoning composition for a cabbage kimch and a cabbage kimch prepared using the same Download PDFInfo
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Abstract
본 발명은 배추김치 제조용 양념장 조성물에 있어서, 복어의 뼈 및 껍질의 열수 추출액 30∼70 중량% 및 제독 처리한 복어 살 5∼15 중량%를 포함하는 양념장 조성물 및 이를 이용하여 제조된 배추김치를 제공한다.The present invention provides a seasoning composition for cabbage kimchi, comprising 30-70% by weight of hot water extract of blowfish bone and skin and 5-15% by weight of detoxified puffer fish and cabbage kimchi prepared using the same do.
복어, 뼈, 껍질, 열수 추출액Blowfish, Bone, Shell, Hot Water Extract
Description
본 발명은 복어의 뼈 및 껍질의 열수 추출액 및 제독 처리한 복어 살을 포함하는 배추김치용 양념장 조성물 및 이를 이용하여 제조된 배추김치에 관한 것이다.The present invention relates to a seasoning composition for cabbage kimchi comprising hot water extract of pufferfish bone and shell and puffer fish flesh and cabbage kimchi prepared using the same.
복어는 저칼로리, 고단백질, 저지방과 각종 무기질 및 비타민이 들어 있는 다이어트 식품으로 유용하며, 복어추출물이 알콜 대사에 효과가 있는 것으로 밝혀지고 있다(김동훈, 김동수, 최종원. 알콜 섭취 쥐에서 알콜 대사 효소계에 미치는 복어 추출물의 효과. 한국영양식량학회지. 1994;23(2):181-186; 김석환, 이경희, 신두임, 김동희, 최종원. 복어추출물이 알콜성 고요산혈증에 미치는 영향. 한국영양식량학회지. 1996;25(1):46-52.). 또한, 대한민국 특허공개 제2002-91641호는 복어 알의 수성 추출액을 이용한 유방암, 위암, 폐암, 간암, 난소암 등의 암을 치료할 수 있는 약학 조성물을 개시한 바 있다.Blowfish is useful as a diet food containing low calorie, high protein, low fat and various minerals and vitamins. Blowfish extract has been shown to be effective for alcohol metabolism (Kim Dong-hoon, Kim Dong-soo, Choi Won-won. The Effects of Extracted Puffer Fish Extracts Korean Journal of Nutrition and Nutrition 1994.23 (2): 181-186; Kim, Suk-Hwan, Kyung-Hee Lee, Doo-Im Shin, Dong-Hee Kim, and Won-Won Choi.The Effects of Pufferfish Extract on Alcoholic Hyperuricemia. 25 (1): 46-52.). In addition, the Republic of Korea Patent Publication No. 2002-91641 discloses a pharmaceutical composition that can treat cancer, such as breast cancer, stomach cancer, lung cancer, liver cancer, ovarian cancer using the aqueous extract of pufferfish eggs.
한편, 대한민국 특허공개 제2002-61284호는 복어를 이용한 김치의 제조방법을 개시한 바 있으며, 대한민국 특허공개 제2002-61285호는 복어를 이용한 물김치의 제조방법을 개시한 바 있다.Meanwhile, Korean Patent Publication No. 2002-61284 discloses a method of manufacturing kimchi using blowfish, and Korean Patent Publication No. 2002-61285 discloses a method of manufacturing water kimchi using blowfish.
대한민국 특허공개 제2002-61284호는 제독처리한 복어 살을 끓는 물에 데쳐 찬물에 식힌 복어 껍질을 채썰이하고, 복어 뼈는 적정 크기로 잘라 양념장에 혼합하여, 복어 양념장을 제조하고, 이를 이용하여 복어김치를 제조하는 방법을 개시하고 있다. 그러나, 상기 방법에 따라, 복어 김치를 제조할 경우, 복어 뼈의 단단한 특성으로 인하여, 숙성·발효가 되지 않기 때문에, 복어 뼈를 아무리 작게 썰어 사용하더라도 입에 이물감을 유발하는 문제점이 있다.Republic of Korea Patent Publication No. 2002-61284 is a deodorant treated puffer fish flesh boiled in boiling water and chopped puffer shells cooled in cold water, cut puffer bones into appropriate size to mix with seasoning sauce, to prepare a blowfish seasoning sauce Disclosed is a method of manufacturing blowfish kimchi. However, when the pufferfish kimchi is prepared according to the above method, the pufferfish bone is hardly aged and fermented due to the hard characteristics of the pufferfish bone.
또한, 대한민국 특허공개 제2002-61285호는 제독처리된 복어뼈와 복어머리, 무우, 및 물을 약한 불에서 끓여 제조한 육수와, 복어의 껍질을 함께 절인 배추와 혼합하여 물김치를 제조하는 방법을 개시하고 있다. 그러나, 상기 제조방법에 따라, 육수를 제조하여 물김치를 제조할 수는 있으나, 육수의 부피를 감안할 경우 배추김치(통상, 절임김치)에 이를 이용하는 것은 매우 곤란하다. 더욱이, 물김치는 특성상 고추가루를 포함하고 있지 아니하며, 소금이 상대적으로 소량 사용되게 되므로, 단백질을 다량으로 함유하고 있는 복어의 살과 껍질이 숙성 중에 부패되기 쉬운 문제점이 있다. In addition, Korean Patent Publication No. 2002-61285 discloses a method of producing water kimchi by mixing a puffer fish bone, puffer fish head, radishes, and broth prepared by boiling water on a low heat, and cabbage of pickled puffer fish. Is starting. However, according to the manufacturing method, it is possible to produce a water kimchi by preparing a broth, but considering the volume of the broth, it is very difficult to use it for cabbage kimchi (usually, pickled kimchi). Moreover, water kimchi does not contain red pepper powder due to its characteristics, and since salt is used in a relatively small amount, there is a problem in that flesh and skin of puffer fish containing a large amount of protein tend to rot during ripening.
이에, 본 발명자들은 복의 뼈를 사용하더라도 식용시 이물감이 없고, 숙성시 부패 등의 문제점이 없는 복어를 포함한 배추김치(또는, 절임김치)를 개발하고자 연구를 거듭한 결과, 복어의 뼈 및 껍질을 열수 추출하여 제조한 추출액으로 양념장을 제조하고, 이를 이용하여 배추김치를 제조할 경우, 상기 문제점을 효과적으로 해결할 수 있다는 것을 발견하여 본 발명을 완성하게 되었다. Thus, the inventors of the present invention, even after using the bones of the bokje, there is no foreign body at the time of edible, there is no problem such as decay when aging, and as a result of repeated studies to develop a kimchi (or pickled kimchi) including pufferfish bone and shell of the pufferfish To prepare a seasoning sauce with an extract prepared by extracting the hot water, and to make cabbage kimchi using this, it was found that the problem can be effectively solved to complete the present invention.
따라서, 본 발명은 복어의 뼈 및 껍질의 열수 추출액 및 제독 처리한 복어 살을 포함하는 배추김치 제조용 양념장 조성물을 제공하는 것을 목적으로 한다.Therefore, an object of the present invention is to provide a seasoning composition for cabbage kimchi production comprising hot water extract of pufferfish bone and shell and puffer fish flesh.
또한, 본 발명의 목적은 상기 양념장 조성물을 사용하여 제조된 배추김치를 포함한다.In addition, an object of the present invention includes a cabbage kimchi prepared using the seasoning composition.
본 발명의 일 태양에 따라, 배추김치 제조용 양념장 조성물에 있어서, 복어의 뼈 및 껍질의 열수 추출액 30∼70 중량% 및 제독 처리한 복어 살 5∼15 중량%를 포함하는 양념장 조성물이 제공된다.According to one aspect of the present invention, in a seasoning composition for cabbage kimchi, there is provided a seasoning composition comprising 30 to 70% by weight of hot water extract of blowfish bone and skin and 5 to 15% by weight of detoxified blowfish flesh.
본 발명은 통상의 배추김치 제조용 양념장에 복어의 뼈 및 껍질의 열수 추출액 및 제독 처리한 복어 살을 포함하며, 상기 통상의 배추김치 제조용 양념장은 전통적으로 공지되어 사용되는 통상의 모든 양념장을 포함한다. 예를 들어, 이들 배추김치 제조용 양념장은 찹쌀가루 죽; 새우젓, 멸치젓 등의 젓갈류; 고추가루; 소금; 생강; 다진 마늘; 미나리, 무, 쪽파, 및 배채 등의 야채; 찹쌀가루; 참깨 등을 포함한다. 본 발명의 양념장 조성물은 공지되어 사용될 수 있는 모든 배추김치 제조용 양념장을 사용하여 얻어질 수 있다.The present invention includes a hot water extract of the bone and skin of pufferfish in the seasoning season for making cabbage kimchi and puffer fish flesh treated with detoxification, and the seasoning season for cabbage kimchi includes all conventional seasonings that are conventionally known and used. For example, the seasoning sauce for making cabbage kimchi is glutinous rice flour porridge; Salted fish, such as shrimp and anchovy salt; Red pepper powder; Salt; ginger; chopped garlic; Vegetables such as buttercups, radishes, chives and pears; Glutinous rice flour; Sesame seeds and the like. The seasoning composition of the present invention can be obtained by using any seasoning for preparing Chinese cabbage kimchi that can be known and used.
본 발명에서 사용되는 복어는 분류학적으로 알려진 모든 복어를 사용할 수 있으며, 예를 들어 참복과, 불뚝복과. 거북복과, 가시복과 등에 속하는 식용가능한 복어들을 모두 사용할 수 있다. 상기에서 참복과에 속한 복어로서, 우리나 수역에 서식하는 복어는 자지복, 검복, 까치복 등 18종과 가시복의 1종을 합쳐 19종으로 알려져 있다. 복어에는 독성이 특히 강한 검복고, 자지복, 까치복 등이 있다. The puffer fish used in the present invention may use any taxonomically known puffer fish, for example, bokbokdae, firefish. Edible puffer fish belonging to turtles, thorns, etc. can be used. As a blowfish belonging to the bokbok family, there are 19 species of pufferfish, which are inhabited by us or in the body of water, including 18 species such as cock, sword and magpie. Blowfish are particularly toxic, including black robes, cocks and magpies.
복어의 뼈 및 껍질의 열수 추출액은 복어의 뼈 및 껍질을 물에서 일정시간, 예를 들어 약 5∼8 시간 동안 끓임으로써 제조할 수 있다. 상기 복어의 뼈는 복어의 머리뼈 및 등뼈를 포함한, 복어의 모든 뼈를 포함한다. 상기 복어의 뼈는 핏줄을 깨끗이 제거하여 찬물에 5∼6시간 담구어 두었다가 흐르는 물에 여러 번 헹구어 물기를 제거해 놓는 것이 바람직하다.The hydrothermal extract of blowfish bone and skin can be prepared by boiling the blowfish bone and skin in water for a period of time, for example about 5-8 hours. The blowfish bone includes all the bones of the blowfish, including the headbone and spine of the blowfish. The blowfish bone is preferably removed by removing the blood vessels, soaked in cold water for 5-6 hours, and then rinsed with running water several times to remove water.
바람직하게는, 상기 열수 추출액은 1 중량부의 복어의 뼈 및 껍질을 10∼15 중량부의 물에서 끓여 상기 물의 부피를 2/3로 감소시키고(1차 추출), 불의 세기를 낮추어 3∼4 시간 동안 더 끓여 상기 물의 부피를 1/3로 감소시켜(2차 추출), 제조될 수 있다. 예를 들어, 복어의 머리뼈, 등뼈, 및 껍질을 큰 솥에 넣고, 물을 붓고 센 불에서, 물의 부피가 약 2/3로 감소될 때까지 끓이고, 불의 세기를 중 불로 하여 약 3∼4 시간 동안 더 끓여 상기 물의 부피를 1/3로 감소시켜 제조할 수 있다. 상기 복어의 뼈 및 껍질은 자루 등에 넣어 추출하는 것이 추출액을 간단히 얻을 수 있으므로 바람직하다. Preferably, the hot water extract is prepared by boiling 1 part by weight of the bones and shells of blowfish in 10 to 15 parts by weight of water to reduce the volume of the water by 2/3 (primary extraction) and lowering the intensity of the fire for 3 to 4 hours. It can be prepared by further boiling to reduce the volume of water by 1/3 (secondary extraction). For example, put the headbone, spine, and shell of a puffer fish in a large pot, pour water and boil over a strong fire until the volume of water is reduced to about two-thirds; It can be prepared by further boiling for an hour to reduce the volume of water by one third. It is preferable to extract the bones and shells of the blowfish in a bag or the like, since the extract can be easily obtained.
한편, 상기 1차 추출 후, 양파, 대파, 및 멸치를 각각 복어 뼈 및 껍질 총량(1 중량부)에 대하여 0.1∼0.3 중량부, 0.1∼0.3 중량부, 및 0.3∼0.5 중량부를 가하여 2차 추출을 수행하는 것이, 양념장의 맛을 최선으로 유지할 수 있으므로 바람직하다.On the other hand, after the first extraction, onion, leek, and anchovy are extracted by adding 0.1 to 0.3 parts by weight, 0.1 to 0.3 parts by weight, and 0.3 to 0.5 parts by weight based on the total amount of blowfish bone and skin (1 part by weight), respectively. It is preferable to carry out, since it can best maintain the taste of the sauce.
상기와 같이 열수 추출액을 제조할 경우, 복어의 껍질은 흐물흐물하게 되어 거의 형태를 잃게 되어, 복어의 머리뼈와, 등뼈, 껍질 속에 함유되어 있는 젤라틴, 무기질, 단백질이 추출액속에 녹아 나오게 되어, 복어의 유효성분을 모두 얻을 수 있게 된다. When the hot water extract is prepared as described above, the shell of the puffer fish becomes muggy and almost loses its shape, and the gelatin, minerals, and protein contained in the head bone, the spine and the shell of the puffer fish are dissolved in the extract liquid. You can get all the effective ingredients of.
또한, 제독 처리한 복어 살은 통상의 방법에 따라 제독처리한 복어의 살을 말하며, 잘게 썰어서 소금을 복어살의 약 2∼5 중량% 정도 뿌려 고루 섞어 놓는 것이 바람직하다. 본 명세서에서 "제독된 복어"라 함은 복어의 간장, 생식선, 소화관, 피부 등에 들어있는 테트로도톡신이라는 신경독이 제거된 복어를 말하며, 통상 복어의 지느러미, 아가미, 눈을 제거하고 개복을 통하여 내장, 복어알, 그리고 피를 제거하여 흐르는 물에 1시간 동안 씻어서 제독할 수 있다.In addition, the puffer fish flesh treated with detoxification refers to the puffer meat which is detoxified according to a conventional method, and it is preferable to chop finely and sprinkle with salt about 2 to 5% by weight of puffer meat and mix them evenly. As used herein, the term "advertised puffer fish" refers to a puffer fish from which a neurotoxin called tetrodotoxin contained in the liver, gonad, digestive tract, and skin of a puffer fish is removed. Eggs and blood can be removed and washed in running water for 1 hour to detoxify.
상기 열수 추출액 및 제독 처리한 복어 살은 통상적으로 사용되는 배추김치 제조용 양념장과 함께 혼합하여, 양념장 조성물을 제조할 수 있다. 이때, 상기 열추 추출액 및 복어 살은 양념장 조성물 총중량에 대하여, 각각 30∼70 중량%, 5∼15 중량%로 포함되며, 바람직하게는 각각 40∼60 중량%, 6∼10 중량%, 더욱 바람직하게는 각각 약 50 중량%, 약 8 중량%로 포함될 수 있다.The hot water extract and the puffer fish flesh treated with detoxification can be mixed with the seasoning sauce for cabbage kimchi commonly used, it is possible to prepare a sauce composition. At this time, the hotchu extract and puffer fish flesh is 30 to 70% by weight, 5 to 15% by weight relative to the total weight of the sauce composition, preferably 40 to 60% by weight, 6 to 10% by weight, more preferably May be included in about 50% by weight and about 8% by weight, respectively.
본 발명의 다른 태양에 따라, 상기 양념장 조성물을 배추와 버무려 제조된 배추김치가 제공된다. 상기 양념장 조성물과 배추를 버무리는 방법은 통상의 방법을 사용할 수 있다. 이렇게 제조된 배추김치는 복어 특유의 담백한 맛 뿐 아니라 보통 김치에서 결핍되어 있는 단백질 성분을 같이 섭취 할 수 있는 훌륭한 건강식 김치이다.According to another aspect of the present invention, there is provided a cabbage kimchi prepared by mixing the seasoning composition with Chinese cabbage. The seasoning composition and the method of mixing cabbage can be used a conventional method. Chinese cabbage kimchi is a good healthy kimchi that can be consumed with the protein that is usually lacking in kimchi as well as the simple taste of puffer fish.
이하, 본 발명을 실시예를 통하여 더욱 상세히 설명한다. 그러나, 이들 실시예는 본 발명을 예시하기 위한 것으로, 본 발명이 이들에 한정되는 되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are only for illustrating the present invention, and the present invention is not limited thereto.
실시예 1. 복어 손질과 제독처리Example 1 Blowfish Treatment and Detoxification
참복(검자주복: Fugu rubripes rubripes)의 지느러미를 제거하고 배를 가른 후 껍질을 벗긴 다음, 내장을 완전히 제거하고 복어의 살, 머리뼈, 등뼈를 분리하였다. 머리뼈는 반으로 가르고, 눈과 골을 제거했다. 분리된 복어의 살은 핏줄을 깨끗하게 제거하고, 흐르는 물에 여러 번 씻은 다음, 물기를 제거하였다. 분리된 복어의 머리뼈와 등뼈는 핏줄을 깨끗이 제거하여 찬물에 6시간 동안 담구어 두었다가 흐르는 물에 3번 헹군 다음, 물기를 제거하였다. 복어껍질은 앞 뒷면에 이물질을 깨끗이 제거하고, 흐르는 물에 3번 헹구어 물기를 제거하였다.The fins of the abalone ( Fugu rubripes rubripes ) were removed, the stomach was cut and peeled, the intestines were completely removed, and the flesh, head bones and spines of the puffer fish were separated. The head bone was split in half, removing eyes and bones. The separated puffer meat was cleaned of blood, washed several times in running water, and then drained. The blowfish's head bones and spines were removed by removing blood vessels, soaked in cold water for 6 hours, rinsed with running water three times, and then drained. The puffer fish shell was completely removed from the front and back, rinsed three times in running water to remove the water.
실시예 2. 배추의 손질과 재료준비Example 2 Preparation of Chinese Cabbage and Material Preparation
푸른 겉잎이 많고 싱싱한 배추의 배춧잎을 한 장씩 분리하여 잎이 크고 푸른 잎(바깥쪽)과 부드럽고 연한 흰색 잎을 구분한 다음, 잎이 크고 푸른 잎(바깥쪽)은 머리와 잎 쪽을 차곡차곡 정리하여 배추 잎이 잠기도록 약 25% 의 소금물에 절여 두었다(1). 부드럽고 연한 흰색 잎은 약 5∼7 cm 크기로 잘라서 배추가 잠기도록 25% 의 소금물에 따로 절여 두었다(2). 절여진 배춧잎 (1) 및 (2)를 골고루 절여지도록 한번씩 뒤집어 주었다. 다 절여진 배추 (1) 및 (2)를 흐르는 물에 4회 깨끗이 씻은 다음, 물기가 잘 제거 될 수 있도록 따로따로 소쿠리에 분리하여 건져 놓았다.Separate the large leaves of green and fresh cabbage, one by one, and separate the large and green leaves (outer) from the soft and pale white leaves, and the large and green leaves (outer) are arranged head to head and leaf side by side. The leaves of cabbage were soaked in about 25% brine (1). The soft, pale white leaves were cut to about 5-7 cm in size and marinated in 25% brine to soak the cabbages (2). The pickled cabbage leaves (1) and (2) were turned upside down so that they were evenly pickled. The pickled cabbages (1) and (2) were washed four times in running water, and then separated and delivered separately in a colander so that the water could be removed well.
실시예 3. 열수 추출액 및 복어 살의 제조Example 3 Preparation of Hot Water Extract and Blowfish Meat
실시예 1에서 준비한 복어의 머리뼈, 등뼈, 및 껍질을 큰 솥에다 물을 붓고(약 15ℓ), 센 불에서 물의 양이 약 2/3로 감소될 때까지 끓였다. 여기에 양파 300g, 대파 300g, 및 멸치가루 500g을 넣은 다음, 불의 세기를 중 불로 하여 3시간 더 끓인 다음, 실온으로 냉각하였다.The head bones, spines, and shells of the puffer fish prepared in Example 1 were poured into a large pot (about 15 L) and boiled on a strong fire until the amount of water was reduced to about 2/3. 300 g of onions, 300 g of green onions, and 500 g of anchovy powder were added thereto, and the mixture was boiled for 3 hours with medium intensity of fire, and then cooled to room temperature.
실시예 1에서 준비한 복어의 살은 잘게 썰어서 소금을 30g 뿌려 고루 섞어 놓았다.The flesh of the puffer fish prepared in Example 1 was finely chopped, sprinkled with 30 g of salt, and mixed well.
실시예 4. 양념장 제조Example 4 Seasoning Preparation
큰 용기에 실시예 3에서 제조한 열수 추출액을 300g 붓고, 찹쌀가루 죽 500g, 새우젓 200g, 멸치젓 500g, 고춧가루 300g, 통깨 약간, 생강 약간, 다진 마늘 800g, 소금 약간을 넣고 혼합하였다. 실시예 3에서 준비한 복어 살을 물기가 없도록 꼭 짜서 상기 용기에 넣어 버무려 두었다. 배 200g, 쪽파 200g, 미나리 100g를 5∼7 cm 크기로 썰어, 상기 용기에 넣고 버무려 양념장을 제조하였다.300 g of the hot water extract prepared in Example 3 was poured into a large container, 500 g of glutinous rice gruel, 200 g of shrimp chops, 500 g of anchovy, 300 g of red pepper powder, some sesame, some ginger, 800 g of minced garlic, and some salt were mixed. The puffer fish flesh prepared in Example 3 was squeezed tightly and put in the container. 200 g of pears, 200 g of green onions and 100 g of buttercups were cut into 5-7 cm sizes, and mixed in the container to prepare a seasoning sauce.
실시예 5. 복김치 제조Example 5 Preparation of Bok Kimchi
실시예 2에서 썰어서 준비한 배추(2)를 큰 용기에 담고 실시예 4에서 제조한 양념장에 골고루 섞이도록 버무렸다. 실시예 2에서 제조한 푸르고 큰 잎(1)은, 배추 잎의 두께나 크기에 따라 잎을 두 장 또는 세 장씩 겹쳐 가면서 넓게 편 다음, 잎이 가슴 쪽으로 오게 하여 놓고 그 위에 양념한 배추를 두 주먹 정도 뭉쳐서 놓았다. 좌,우의 배추 잎을 먼저 싸고, 가슴 쪽의 배추 잎을 싸서 꼭꼭 눌러 가면서 줄기로 돌려 싸 놓았다.The cabbage (2) prepared by slicing in Example 2 was placed in a large container and mixed in a seasoning sauce prepared in Example 4. The green and large leaves (1) prepared in Example 2 are spread widely by overlapping two or three leaves according to the thickness or size of the cabbage leaves, and then the leaves are brought toward the chest and two seasoned cabbages are placed thereon. I put them together. The left and right cabbage leaves were wrapped first, and then the cabbage leaves on the chest were wrapped and pressed back to the stem while pressing tightly.
상기와 같이 제조한 김치를 김치 용기에 꼭꼭 눌러 담아 놓은 다음, 하루 동안 상온에 두었다가 냉장고에 넣어 숙성시켰다.The kimchi prepared as described above was pressed tightly into a kimchi container, and then placed at room temperature for one day and then aged in a refrigerator.
본 발명에 따른 배추김치 제조용 양념장 조성물 및 이로부터 제조된 배추김치는 입에 이물감을 유발하지 않고, 숙성시 부패의 염려가 없다. Seasoning composition for cabbage kimchi and cabbage kimchi prepared therefrom according to the present invention does not cause a foreign body in the mouth, there is no fear of corruption during aging.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990010316A (en) * | 1997-07-16 | 1999-02-18 | 명인식 | Manufacturing method of blowfish extract |
| KR20020061284A (en) * | 2001-01-15 | 2002-07-24 | 송영석 | Kimchi manufacturing method using swellfish |
| KR20020061285A (en) * | 2001-01-15 | 2002-07-24 | 송영석 | Kimchi manufacturing method using swellfish |
| KR20020091641A (en) * | 2001-05-31 | 2002-12-06 | 김익수 | Pharmaceutical composition comprising a swellfish extract for anticancer therapy |
| KR100495173B1 (en) | 2001-10-23 | 2005-06-13 | 윤황병 | Method for manufacturing of health food being use of nonpoisonous river puffer |
| KR20050087426A (en) * | 2004-02-26 | 2005-08-31 | 김송월 | Healthy beverage containing swellfish extract and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990010316A (en) * | 1997-07-16 | 1999-02-18 | 명인식 | Manufacturing method of blowfish extract |
| KR20020061284A (en) * | 2001-01-15 | 2002-07-24 | 송영석 | Kimchi manufacturing method using swellfish |
| KR20020061285A (en) * | 2001-01-15 | 2002-07-24 | 송영석 | Kimchi manufacturing method using swellfish |
| KR20020091641A (en) * | 2001-05-31 | 2002-12-06 | 김익수 | Pharmaceutical composition comprising a swellfish extract for anticancer therapy |
| KR100495173B1 (en) | 2001-10-23 | 2005-06-13 | 윤황병 | Method for manufacturing of health food being use of nonpoisonous river puffer |
| KR20050087426A (en) * | 2004-02-26 | 2005-08-31 | 김송월 | Healthy beverage containing swellfish extract and manufacturing method thereof |
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| Title |
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| 1020020061285 * |
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