KR100730596B1 - The japchae manufacturing method where the chlorella and the chaga mushroom extract contain - Google Patents

The japchae manufacturing method where the chlorella and the chaga mushroom extract contain Download PDF

Info

Publication number
KR100730596B1
KR100730596B1 KR1020060016646A KR20060016646A KR100730596B1 KR 100730596 B1 KR100730596 B1 KR 100730596B1 KR 1020060016646 A KR1020060016646 A KR 1020060016646A KR 20060016646 A KR20060016646 A KR 20060016646A KR 100730596 B1 KR100730596 B1 KR 100730596B1
Authority
KR
South Korea
Prior art keywords
vermicelli
chaga
chlorella
mixing
mixed
Prior art date
Application number
KR1020060016646A
Other languages
Korean (ko)
Other versions
KR20060021937A (en
Inventor
조재곤
Original Assignee
조재곤
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 조재곤 filed Critical 조재곤
Priority to KR1020060016646A priority Critical patent/KR100730596B1/en
Publication of KR20060021937A publication Critical patent/KR20060021937A/en
Application granted granted Critical
Publication of KR100730596B1 publication Critical patent/KR100730596B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60Edible seaweed

Abstract

본 발명은 클로렐라분말과 차가버섯추출물이 함유된 잡채제조방법에 관한 것이며 건강보조식품으로 알려진 클로렐라분말과 차가버섯추출물을 잡채에 함유시켜 취식을 간편히 하고, 잡채의 영양을 균형화할 수 있도록 함에 목적이 있다. The present invention relates to a method for manufacturing chaebol containing chlorella powder and chaga mushroom extract, and to contain chlorella powder and chaga mushroom extract, known as health supplement foods, in chaechae to simplify eating, and to balance nutrition of chaechae. have.

본 발명은 당면의 제조단계에서 알파화 된 녹말에 클로렐라분말을 투여하여 당면을 제조하고, 잡채양념의 제조단계에서 차가버섯추출물을 혼합한 다음 당면과, 양념과, 야채를 혼합하여 잡채를 제조하고, 이와 같이 제조된 잡채는 용기에 포장하고 급랭시켜서 상품화한 것이다.The present invention is to prepare a vermicelli by administering chlorella powder to the starch alpha-ized in the manufacturing step of the vermicelli, and then mixed chaga extract in the manufacturing step of the chopped condiments, and then mixed with the vermicelli, condiments and vegetables In this way, the prepared japchaes are packaged in a container and quenched and commercialized.

이와 같은 본 발명의 잡채는 클로렐라분말과 차가버섯추출물이 잡채에 함유하여 잡채를 섭취하므로서 클로렐라와 차가버섯의 영양원을 함께 섭취할 수 있게 되고, 잡채에 다양한 영양원을 보유할 수 있게 되므로 영양보조식으로 유용한 특징이 있다.As such, the chaechae of the present invention can be ingested with chlorella powder and chaga mushroom extract in the chaechae, so that nutrients of chlorella and chaga can be ingested together, and various nutrient sources can be retained in the chaechae as a nutritional supplement. There is a useful feature.

클로렐라분말, 잡채, 차가버섯추출물, 당면, 알파화 Chlorella Powder, Japchae, Chaga Extract, Vermicelli, Alpha

Description

클로렐라분말과 차가버섯추출물이 함유된 잡채제조방법{The japchae manufacturing method where the chlorella and the chaga mushroom extract contain}The japchae manufacturing method where the chlorella and the chaga mushroom extract contain}

도1은 본 발명의 당면제조 공정도1 is a manufacturing process diagram of the present invention

도2는 본 발명의 잡채제조 공정도Figure 2 is a manufacturing process chart of the present invention

본 발명은 클로렐라분말과 차가버섯추출물이 함유된 잡채제조방법에 관한 것이며, 당면의 원료인 녹말에 클로렐라 분말을 혼합하여 당면을 제조하고, 양념에 차가버섯추출물을 혼합하고, 잡채와, 양념과, 야채를 혼합하여 잡채를 제조하고 잡채의 영양소를 다양하게 하고 품질을 고급화하며 산업화할 수 있도록 한 것이다.The present invention relates to a method of manufacturing chaebol containing chlorella powder and chaga mushroom extract, by preparing chlorella by mixing chlorella powder into starch, which is the raw material of vermicelli, mixing chaga extract with spices, chaechae, condiments, Vegetables were mixed to produce mixed vegetables, to diversify the nutrients of the mixed vegetables, to enhance the quality and to industrialize them.

당면은 녹두, 감자, 고구마 등의 녹말을 물과 혼합하고, 이를 가열하여 알파화하고 당면제조기에서 일정 굵기로 압출시켜 인출되는 면을 끓는 물에서 익힌 후 냉수에서 냉각하고 말려서 제조된다.Noodles are prepared by mixing starch, such as mung beans, potatoes, and sweet potatoes, with water, heating them to alpha, extruding them to a certain thickness in the vermicelli, and cooking them in boiling water, then cooling and drying them in cold water.

위와 같이 제조된 당면은 물에 불린 다음 삶고 간장, 설탕, 식용유, 참기름, 참깨, 마늘, 후추, 다시다, 물엿을 혼합시켜서 조성한 양념과 각종 양파, 당근, 시금치 등을 삶거나 볶아서 만든 야채를 함께 혼합하게 되면 잡채가 제조된다. The noodles prepared as above are soaked in water and then boiled, mixed with soy sauce, sugar, cooking oil, sesame oil, sesame seeds, garlic, pepper, sashimi, syrup, and boiled or roasted vegetables of various onions, carrots, and spinach. Japchae is made.

위와 같은 잡채는 원래 중국이 원산지이나 수백년에 걸쳐서 전래 되어 전통식품으로 이어지고 있다.The chaebol is originally from China but has been introduced for hundreds of years, leading to traditional foods.

위와 같은 잡채는 야채의 변질로 인해서 빠르게 변패되고, 요리할 때마다 맛이 다르게 되며, 요리에 많은 시간이 소요되어 가정에서 요리를 기피하고 있는 실정이다.Japchae like this is rapidly decayed due to the deterioration of vegetables, the taste is different every time you cook, the situation is a lot of time spent cooking to avoid cooking at home.

한편 클로렐라는 부유미생물, 녹조식물로서 단백질, 탄수화물, 지방, 무기질, 비타민 등 엽녹소의 함유량이 높고, 알칼리성식품이고, 체질개선 기능이 높은 식품으로 알려지면서 분말로 하여 환제로 생산하여 섭취하거나 각종 음료에 혼합하는 등으로 섭취하고 있는 실정이다.On the other hand, Chlorella is a floating microorganism and green algae plant. It is known as a food with high content of chlorophyll, such as protein, carbohydrates, fats, minerals and vitamins, and is an alkaline food and has a high constitution improvement function. Ingested by mixing and the like.

또 차가 버섯의 경우 자작나무에서 생산되는 버섯으로 인체노화의 주범인 활성산소를 제거하는 항산화효소(SOD)를 활성화하는 항산화물을 함유하고 있고, 항암과 제암작용의 다당류, 다당-펩티드, 뉴클레오시드, 테르펜계 등의 물질을 다량함유하고 인체의 면역력, 자연치유력과 관련이 있는 다당류의 일종인 베타클루칸을 함유하여 인체에 유익한 것으로 알려지면서 차가버섯을 증탕으로 액을 추출하여 건강보조식품으로 음용 하고 있는 실정이다.Chaga is a birch mushroom that contains antioxidants that activate antioxidant enzymes (SOD), which removes free radicals, which are the main culprit of human aging, and are anti-cancer and anticancer polysaccharides, polysaccharide-peptides, and nucleosides. It contains a lot of substances such as seed and terpene and contains beta glucan, which is a kind of polysaccharide related to human's immunity and natural healing power. I'm drinking.

이에 본 발명은 당면의 제조공정인 녹말분을 알파화시킨 용액에 클로렐라 분말을 혼합하여 당면을 제조하고 차가버섯의 추출액을 잡채의 양념제조시에 혼합하여 잡채를 제조하므로서 잡채에는 클로렐라와 차가버섯추출물이 함께 함유되도록 하고 잡채의 취식으로 클로렐라와 차가버섯의 영양을 함께 섭취할 수 있도록 하고, 클로렐라와 차가버섯의 취식을 용이하게 함을 목적으로 한다.Therefore, the present invention is to prepare the vermicelli by mixing the chlorella powder in the solution of the starch powder, which is the manufacturing process of the vermicelli, and the extract of chaga mushroom is mixed in the seasoning of the chopped vegetables to produce the chopped vegetables. It is intended to be contained together, and to eat the nutrients of chlorella and chaga mushroom by eating chaechae, and to facilitate the eating of chlorella and chaga mushroom.

본 발명에서 보인 도1은 당면의 제조공정도Figure 1 shown in the present invention is a manufacturing process of the instant noodles

도2는 잡채의 제조공정도이다.2 is a manufacturing process diagram of the miscellaneous vegetables.

본 발명은 물에 혼합한 녹말분을 끓여서 알파화시킨 후 당면제조기에서 압출시키고 끓는 물에 삶고 냉각에 통과시켜 건조시킨 다음 anff에 불려 10~20cm로 세절하는 당면제조단계와, 간장, 설탕, 식용유, 참기름, 참깨, 마늘, 후추, 다시마, 물엿을 혼합하여 조성되는 양념제조단계와, 양파, 당근, 시금치를 2~3mm의 규격으로 세절하여 삶거나 볶아서 조성한 야채조성단계와, 상기의 당면과, 양념과, 야채를 혼합하는 혼합단계를 거쳐 제조되는 통상의 잡채제조에 있어서 당면제조단계에서는 알파화 시킨 녹말에 클로렐라 분말을 혼합하는 공정을 부가하여 당면제조기에서 압출시켜 당면을 제조하고, 양념의 제조단계에서 차가버섯추출물을 혼합하는 공정을 부가하여 양념을 제조하고 상기의 당면과, 양념과 야채를 함께 혼합하여 잡채를 제조하고 이를 단위 포장하고 냉동시켜서 제품화하는 제조 방법이다.In the present invention, the starch powder mixed in water is boiled and alphaized, extruded in a sugar making machine, boiled in boiling water, passed through cooling, dried, and then called anff to be cut into 10-20 cm, soy sauce, sugar, Seasoning manufacturing step is made by mixing cooking oil, sesame oil, sesame seeds, garlic, pepper, kelp, starch syrup, vegetable composition step of cutting onions, carrots, and spinach to 2-3mm and boiled or roasted them, In the general preparation of mixed vegetables prepared by mixing the seasoning, seasoning and vegetables, in the vermicelli manufacturing step, a process of adding chlorella powder to the alpha-starched starch is added and extruded in the vermicelli manufacturing machine to prepare vermicelli. Prepare the seasoning by adding the process of mixing chaga extract in the manufacturing step, and then mixed with the vermicelli and the seasoning and vegetables to produce a mixed vegetable and unit By chapter and a frozen preparation for commercialization.

이와 같은 본 발명을 단계별, 공정별로 구체적으로 설명하면 다음과 같다.The present invention will be described in detail for each step and process as follows.

1. 당면제조단계1. Current production stage

제1-1공정 : (당면원료 조성공정)Step 1-1: (Vegetable Raw Material Composition Process)

녹두, 감자, 고구마 등에서 추출한 녹말분을 물에 혼합하고 이를 끓여서 알파화 하여 당면 원료를 조성한다. Starch powder extracted from mung bean, potato, sweet potato, etc. is mixed with water and boiled and alphaized to prepare vermicelli raw materials.

이때 물과 녹말의 혼합비율은 중량비율로 60:40의 비율로 한다.At this time, the mixing ratio of water and starch is 60:40 in weight ratio.

제1-2공정 : (클로렐라 혼합공정)Step 1-2: (Chlorella Mixing Process)

제1-1공정과 같이 알파화 된 당면원료에 클로렐라 분말을 중량비율로 99:1의 비율로 혼합하여 균질화 한다.The chlorella powder is mixed and homogenized in a ratio of 99: 1 in weight ratio to the alpha raw vermicelli as in step 1-1.

여기에서 클로렐라분말의 투입량이 높아지면 클로렐라의 성분은 높아지게 되나 전분이 적어져 당면의 색상이 검어지고 쫄깃함이 없게 되며 투입량이 낮아지면 클로렐라분말의 함유율이 떨어진다.In this case, when the amount of chlorella powder is increased, the chlorella component becomes high, but the amount of starch decreases, the color of the vermicelli becomes black, and there is no chewyness.

본 발명에는 0.5~1%의 함유로 하였을 때 당면의 색상은 밝은 초록색이 되고 쫄깃함을 그대로 유지하게 된다.In the present invention, when the content is 0.5 to 1%, the color of the noodles becomes light green and maintains the chewyness.

제1-3공정 : (당면제조공정)Step 1-3: (Nursery Manufacturing Process)

제1-2공정의 알파화 된 녹말용액을 당면제조기에서 압출시켜 인출되는 면을 끓는 물에서 익힌 다음 냉수를 통과시켜 단위길이로 절단하고 말려서 당면을 제조한다.Alpha-starch solution of step 1-2 is extruded in the instant noodle maker, and the extracted noodle is cooked in boiling water, then passed through cold water to cut into unit lengths and dried to prepare noodle.

2. 양념제조단계2. Seasoning step

제2-1공정(Step 2-1 차가버섯추출물Chaga Extract 조성공정) Creation process)

차가버섯을 증숙용기에 넣고 달인 후 걸러서 차가버섯추출물을 조성한다.Chaga mushrooms are put in a steaming container, decoction and filtered to form chaga extract.

차가버섯 500g에 물40ℓ를 넣고 2시간 정도를 달인 후 걸르면 30ℓ의 차가버섯추출물이 생산된다.Put 500 liters of chaga mushroom in 40 liters of water, decoct for 2 hours, and filter it to produce 30 liters of chaga extract.

제2-2공정 : (잡채양념 조성공정)Step 2-2: (Job Vegetable Seasoning Process)

간장, 설탕, 식용유, 참기름, 참깨, 마늘, 후추, 다시다, 물엿을 고르게 혼합하여 조성한 양념과 제2-1공정의 차가버섯추출물을 98:2의 중량비율로 혼합하여 잡채양념을 조성한다.Soy sauce, sugar, cooking oil, sesame oil, sesame seeds, garlic, pepper, sashimi, starch syrup evenly mixed with chaga extract of step 2-1 in a weight ratio of 98: 2 to make a mixed vegetable seasoning.

상기에서 차가버섯추출물은 검고 쓴맛을 함유하고 있어 함유비율이 높아지면 양념이 당면에 흡수되면서 당면의 색상이 어두워지고, 또 차가버섯추출물의 쓴맛이 나타나 잡채 고유의 맛을 낼 수가 없게 되므로 잡채의 색상을 유지하고 쓴맛을 느끼지 못하는 정도의 비율은 1~3%가 적당하다.In the above, chaga extract contains black and bitter taste. When the content ratio increases, the color of vermicelli becomes dark as the seasoning is absorbed into the vermicelli, and the bitter taste of chaga mushroom extract appears, which makes it impossible to produce the unique taste of jjachae. Maintaining and not feeling bitter is a good ratio of 1-3%.

3. 야채조성단계3. Vegetable composition stage

잡채에 사용할 야채 즉 양파, 당근, 시금치 등을 2-3㎜의 규격으로 세절하고, 삶거나 볶아서 야채를 조성하고 이들을 섞어서 혼합한다.Vegetables used for miscellaneous vegetables, onions, carrots, spinach, etc. are cut into 2-3 mm sizes, boiled or roasted to form vegetables, mixed and mixed.

이때 혼합비율은 기호도에 따라 달라지나 대체적으로 같은 비율로 하게 된다.In this case, the mixing ratio varies depending on the degree of preference, but is generally the same ratio.

4.잡채혼합단계4.Jobchae Mixing Stage

제4-1공정 : (당면가공공정)Step 4-1: (face processing)

제1단계에서 제조된 당면을 10~20㎝의 규격으로 절단하고 물에 불린 후 삶고 소쿠리등에 담아 물을 뺀다.Cut the vermicelli prepared in the first step to the size of 10 ~ 20㎝, soak it in water, boil it, put it in a colander and drain the water.

제4-2공정 : (혼합단계)Step 4-2: (mixing stage)

제4-1공정의 잡채와, 제2단계의 양념과, 제3단계의 야채를 중량비율로 60:15:35의 비율로 하여 혼합하여 잡채의 제조를 완성한다.The preparation of the chopped vegetables is completed by mixing the chopped vegetables of the step 4-1, the seasoning of the second step, and the vegetables of the third step in a weight ratio of 60:15:35.

5. 포장 및 냉동 제품화 단계5. Packaging and frozen product stage

제4-2공정으로 제조된 잡채를 규격 용기에 담아서 밀폐포장한 다음 이를 영하 30~40℃에서 10~20분간 급속동결시켜서 제품화한다.Japchae prepared in step 4-2 is packed in a standard container and packed in an airtight container, and then it is rapidly frozen at minus 30 to 40 ° C for 10 to 20 minutes to produce a product.

이와 같이 제조된 잡채는 동결공정을 거침으로써 양념이 당면에 흡수되어 당면이 풀어지는 결점이 해소되고 변질에 대한 안정성이 보장된다.As a result of the freezing process, the miscellaneous vegetables thus prepared are absorbed by the condiments, and the defects of dissolving the vermicelli are solved, and stability to deterioration is guaranteed.

이와 같이 제조된 당면은 전자렌지에 일정시간(4분정도)을 해동 및 가열시켜서 취식할 수 있게 된다.The vermicelli prepared in this way can be eaten by thawing and heating the microwave for a predetermined time (about 4 minutes).

이와 같이 제조된 잡채의 당면에는 클로렐라와 차가버섯이 함유되어 잡채의 섭취로 클로렐라의 성분과 차가버섯의 성분을 모두 섭취할 수 있게 되므로 클로렐라와 차가버섯과 당면을 함께 섭취하게 되므로 클로렐라와 차가버섯의 기능성분이 섭취되어 인체의 면역력을 높이고 건강의 보조기능을 갖게 된다.The vermicelli produced in this way contains chlorella and chaga mushrooms, so that you can consume both chlorella and chaga mushrooms by ingesting them, so you can eat chlorella and chaga and vermicelli as well. Functional ingredients are ingested to increase the body's immunity and have a secondary function of health.

또 본 발명은 클로렐라 및 차가버섯추출물은 음용이나 취식이 불편한 식품이므로 이를 잡채에 함유하여 취식하게 되면 취식이 용이하고 잡채의 영양원의 범위도 다양하게 된다.In addition, the present invention, chlorella and chaga mushroom extract is a food that is inconvenient to drink or eating, so when it is eaten by containing it in the japchae, it is easy to eat, and the range of nutrition sources of the japchae is also varied.

따라서 이상과 같은 본 발명은 건강보조식품인 클로렐라와 차가버섯추출물을 잡채에 함유시켜서 취식할 수 있게 되므로서 영양을 균형화 하고 인체에 유익한 영양소를 골고루 섭취할 수 있게 되어 영양보조식으로 유용한 특징이 있다.Therefore, the present invention as described above can be eaten by containing chlorella and chaga mushroom extract as a health supplement food in a variety of vegetables, so that it is possible to balance nutrition and evenly ingest nutrients beneficial to the human body. .

Claims (1)

물에 혼합한 녹말분을 끓여서 알파화하여 당면제조기에서 압출시켜서 끓는 물에 삶고 냉각에 통과 건조시킨 다음 물에 불려 10~20cm로 세절하여 구성하는 당면제조단계와; 간장, 설탕, 식용유, 참기름, 참깨, 마늘, 후추, 다시마, 물엿을 혼합하여 조성되는 양념제조단계와; 양파, 당근, 시금치를 2~3mm의 규격으로 세절하여 삶거나 볶아서 조성하는 야채조성단계와; 상기의 당면과, 양념과, 야채를 중량비율로 60:15:35의 비율로 혼합제조하는 혼합단계로 이루어지는 잡채제조공정에 있어서 당면제조단계에는 알파화시킨 녹말에 클로렐라 분말을 혼합하는 공정과, 양념제조단계에서는 차가버섯 500g에 물 40ℓ를 넣어 30ℓ가 되도록 달여서 추출한 차가버섯추출물을 혼합하는 공정을 부가하여 잡채를 제조함을 특징으로 한 클로렐라 분말과 차가버섯추출물이 함유된 잡채제조방법Boiled starch powder mixed with water and alpha to be extruded in a vermicelli maker, boiled in boiling water, dried by cooling and then soaked in water and made into 10 ~ 20cm to prepare a vermicelli; Soy sauce, sugar, cooking oil, sesame oil, sesame seeds, garlic, pepper, kelp, starch syrup composition step; A vegetable composition step of preparing onions, carrots, and spinach by cutting them to a size of 2 to 3 mm and then boiling or roasting them; In the mixed-vegetation process comprising a mixing step of mixing the vermicelli, seasoning, and vegetables in a ratio of 60:15:35 by weight ratio, the vermicelli manufacturing step includes mixing chlorella powder with alpha starch; In the seasoning step, 500g of chaga mushrooms, 40 liters of water is added to the 30 liters to add 30 liters of chaga extract extracted by adding a process of mixing the chlorella powder and chaga extract containing the method
KR1020060016646A 2006-02-21 2006-02-21 The japchae manufacturing method where the chlorella and the chaga mushroom extract contain KR100730596B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020060016646A KR100730596B1 (en) 2006-02-21 2006-02-21 The japchae manufacturing method where the chlorella and the chaga mushroom extract contain

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020060016646A KR100730596B1 (en) 2006-02-21 2006-02-21 The japchae manufacturing method where the chlorella and the chaga mushroom extract contain

Publications (2)

Publication Number Publication Date
KR20060021937A KR20060021937A (en) 2006-03-08
KR100730596B1 true KR100730596B1 (en) 2007-06-20

Family

ID=37128595

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020060016646A KR100730596B1 (en) 2006-02-21 2006-02-21 The japchae manufacturing method where the chlorella and the chaga mushroom extract contain

Country Status (1)

Country Link
KR (1) KR100730596B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102158164B1 (en) 2019-12-05 2020-09-21 전우학 Manufacturing Method Of Chives Japche Set Menu

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101452107B1 (en) * 2013-05-07 2014-10-17 (주)에스아이케이 Making Method for Instant Kimchi Japchae
KR101695178B1 (en) 2015-02-04 2017-01-11 조송연 Instant frozen starch noodle mixed with meat and vegetables

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR930021088A (en) * 1992-04-23 1993-11-22 류경열 Instant Japchae Method
KR20030035641A (en) * 2001-10-30 2003-05-09 김원택 Frozen Starch noodle mixed with beef and vegetables

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR930021088A (en) * 1992-04-23 1993-11-22 류경열 Instant Japchae Method
KR20030035641A (en) * 2001-10-30 2003-05-09 김원택 Frozen Starch noodle mixed with beef and vegetables

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102158164B1 (en) 2019-12-05 2020-09-21 전우학 Manufacturing Method Of Chives Japche Set Menu

Also Published As

Publication number Publication date
KR20060021937A (en) 2006-03-08

Similar Documents

Publication Publication Date Title
CN105795395A (en) Enteromorpha potato chips and processing method thereof
CN101828725B (en) Shrimp food and production method thereof
CN103494144A (en) Corn-flavored potato chips and producing method thereof
CN103535658A (en) Fruit and vegetable sweet potato chips and preparation method thereof
CN102342488A (en) Method for making hot pepper-pumpkin sauce
CN104187355A (en) Five-cereal crisp chip and production technology thereof
CN101720886A (en) Colored fruit and vegetable fish noodles
CN104106819A (en) Spicy red oil dried small shrimps and manufacturing method thereof
KR100730596B1 (en) The japchae manufacturing method where the chlorella and the chaga mushroom extract contain
KR20170115309A (en) The method of instant rice cake
CN105876765A (en) Marine vegetarian paste and preparation method thereof
CN104431969A (en) Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste
KR101183247B1 (en) Red pepper paste with galic and manufaturing method thereof
KR20090074386A (en) Flour food including extract of rubi fructus and method of manufacturing the same
KR100731507B1 (en) Method manufacture of rice cake
CN103393124B (en) Production method of tea soup series product
CN104783115A (en) Nutritional seasoning for fast-food bean vermicelli
KR101741593B1 (en) Sweet Potate Cheongkukjang Producing Method
KR101434836B1 (en) Cold noodle containing Artemisia annua Leaf, Ramie Leaf, Cirsium japonicum and Cooking method thereof
CN110892971A (en) Salmon stuffing with health-care function and processing method thereof
KR101670573B1 (en) Manufacturing Method for Kimchi using Blueberry and Guibitang, Kimchi using thereof
KR101431811B1 (en) manufacturing method of kimchi source comprising vegetable kinds
KR102348923B1 (en) A manufacturing method for kimchi source and paste using apple and dry-prune pure
KR20170116420A (en) The method of Jeju bibimbap
KR100874573B1 (en) Manufacturing method of nutritional pap using a tomato

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: 20130507

Year of fee payment: 7

FPAY Annual fee payment

Payment date: 20140512

Year of fee payment: 8

FPAY Annual fee payment

Payment date: 20150518

Year of fee payment: 9

FPAY Annual fee payment

Payment date: 20160613

Year of fee payment: 10

FPAY Annual fee payment

Payment date: 20170502

Year of fee payment: 11

FPAY Annual fee payment

Payment date: 20180405

Year of fee payment: 12

FPAY Annual fee payment

Payment date: 20190605

Year of fee payment: 13