KR101195064B1 - Ginger tea composition and making method thereof - Google Patents
Ginger tea composition and making method thereof Download PDFInfo
- Publication number
- KR101195064B1 KR101195064B1 KR20100073108A KR20100073108A KR101195064B1 KR 101195064 B1 KR101195064 B1 KR 101195064B1 KR 20100073108 A KR20100073108 A KR 20100073108A KR 20100073108 A KR20100073108 A KR 20100073108A KR 101195064 B1 KR101195064 B1 KR 101195064B1
- Authority
- KR
- South Korea
- Prior art keywords
- ginger
- juice
- prepared
- weight ratio
- sugar
- Prior art date
Links
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 87
- 235000008397 ginger Nutrition 0.000 title claims abstract description 87
- 239000000203 mixture Substances 0.000 title claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 title claims abstract 4
- 240000007329 Zingiber officinale Species 0.000 title description 6
- 241000234314 Zingiber Species 0.000 claims abstract description 82
- 239000000463 material Substances 0.000 claims abstract description 52
- 235000000346 sugar Nutrition 0.000 claims abstract description 27
- 239000011344 liquid material Substances 0.000 claims abstract description 24
- 241000703121 Campanula rotundifolia Species 0.000 claims abstract description 15
- 235000015206 pear juice Nutrition 0.000 claims abstract description 11
- 235000020418 red date juice Nutrition 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 abstract description 8
- 235000019654 spicy taste Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000004634 feeding behavior Effects 0.000 abstract description 4
- 230000000144 pharmacologic effect Effects 0.000 abstract description 4
- 230000000295 complement Effects 0.000 abstract description 3
- 241001122767 Theaceae Species 0.000 description 15
- 235000019640 taste Nutrition 0.000 description 15
- 235000009508 confectionery Nutrition 0.000 description 10
- 239000007788 liquid Substances 0.000 description 6
- 241000220324 Pyrus Species 0.000 description 5
- 235000014443 Pyrus communis Nutrition 0.000 description 5
- 244000126002 Ziziphus vulgaris Species 0.000 description 5
- 240000004581 Luffa acutangula Species 0.000 description 4
- 235000009814 Luffa aegyptiaca Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000001953 sensory Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 206010006451 Bronchitis Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- 210000003802 Sputum Anatomy 0.000 description 2
- 229940029983 VITAMINS Drugs 0.000 description 2
- 229940021016 Vitamin IV solution additives Drugs 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000001396 anti-anti-diuretic Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000001882 diuretic Effects 0.000 description 2
- 235000021271 drinking Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamins Natural products 0.000 description 2
- 208000006673 Asthma Diseases 0.000 description 1
- 206010003645 Atopy Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000005679 Eczema Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010016766 Flatulence Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 210000004072 Lung Anatomy 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N Malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-XIXRPRMCSA-N Mesotartaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-XIXRPRMCSA-N 0.000 description 1
- 206010052904 Musculoskeletal stiffness Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 231100000614 Poison Toxicity 0.000 description 1
- 206010039083 Rhinitis Diseases 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 210000003491 Skin Anatomy 0.000 description 1
- 210000000952 Spleen Anatomy 0.000 description 1
- 210000002784 Stomach Anatomy 0.000 description 1
- 206010044008 Tonsillitis Diseases 0.000 description 1
- 240000003584 Ziziphus jujuba Species 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 230000000202 analgesic Effects 0.000 description 1
- 230000003110 anti-inflammatory Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 201000004624 dermatitis Diseases 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000008286 diarrhea Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 229940079593 drugs Drugs 0.000 description 1
- 231100001003 eczema Toxicity 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003974 emollient agent Substances 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002218 hypoglycaemic Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 230000003000 nontoxic Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 230000025627 positive regulation of urine volume Effects 0.000 description 1
- 230000001737 promoting Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000001850 reproductive Effects 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 201000009890 sinusitis Diseases 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000004936 stimulating Effects 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 230000001256 tonic Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Abstract
The present invention is a ginger material prepared by grinding half of the ginger is thinly sliced while the other half of the ginger is removed while maintaining the form; Liquid material prepared from pear juice, bellflower juice, jujube juice, and scrubber juice in a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3; A mixed material in which the prepared ginger material and the liquid material are mixed in a weight ratio of 10: 1 to 2; To provide a ginger tea composition consisting of sugar; added to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar); the present invention is a half of the ginger is removed while thinly sliced while maintaining the form The other half of ginger is prepared by mixing the prepared ginger ingredients with pear juice, bellflower juice, jujube juice, and scrubber juice at a proper ratio for a certain period of time to relieve the spicy taste of ginger, and the unique flavor of ginger It is a very useful invention that maximizes the pharmacological effects of the scent, by allowing the selective eating of ginger according to the consumer's preference and the complementary action of various ingredients.
Description
The present invention relates to a ginger tea composition and a method for manufacturing the same, and more particularly, the half of the ginger is removed, while thinly sliced while maintaining the form, the other half of the ginger is prepared by grinding the pear juice, bellflower juice, jujube juice, loofah By mixing the liquid ingredients and sugar in juice at an appropriate ratio and aging them for a certain period of time, it reduces the spicy taste of ginger and at the same time utilizes the deep flavor and aroma of ginger. It relates to a ginger tea composition and a method of manufacturing the same that can be expected pharmacological effects of various materials.
In general, ginger means the root stem of ginger, which is a ginger plant. The taste is spicy, slightly warm, and contains a lot of moisture, minerals, and vitamins. It is mainly used as a spice due to its peculiar aroma and spicy taste. It is used as a herbal medicine by inhibiting poison, increasing vitality, covering the inside, and promoting blood circulation. It is used.
As a method for preparing ginger tea, ginger is thinly prepared and then prepared in a sugar, boiled in water whenever necessary, and eaten widely.
However, the above-mentioned method can enjoy the unique aroma and taste of ginger tea, but it is difficult to eat ginger flakes by the spicy taste of ginger. Difficult consumers had the inconvenience of having to spit out.
In addition, the conventional ginger tea manufacturing method is prepared by simply cutting ginger and weighing it in sugar, which does not satisfy the active ingredients contained in the ginger as well as satisfying consumers as a favorite food by the stimulating taste of ginger. There was a problem.
Therefore, the present invention is to solve the above problems, the half of the ginger is removed while keeping the form as it is thinly sliced and the other half of the ginger prepared by grinding the ginger material prepared pear juice, bellflower juice, jujube juice, loofah juice By mixing ingredients and sugar at an appropriate ratio and aging them for a certain period of time, it reduces the spicy taste of ginger, and makes use of ginger's unique deep taste and aroma. It is an object of the present invention to provide a ginger tea composition and a method for producing the same that can maximize the pharmacological effect they have by complementary action.
Ginger tea composition according to the present invention for achieving the above object, a ginger material prepared by grinding half of the ginger, thinly sliced and the other half of the ginger while remaining dry; Liquid material prepared from pear juice, bellflower juice, jujube juice, and scrubber juice in a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3; A mixed material in which the prepared ginger material and the liquid material are mixed in a weight ratio of 10: 1 to 2; It is characterized in that consisting of; sugar is added to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar).
In addition, the ginger tea manufacturing method according to the present invention comprises the steps of preparing a ginger material by slicing thinly and grinding the other half of the ginger while maintaining the form half of the ginger removed; Preparing liquid material at a weight ratio of pear juice, bellflower juice, jujube juice, and scrubber juice from 16 to 24: 2 to 6: 1 to 3: 1 to 3; Mixing the prepared ginger material and the liquid material in a weight ratio of 10: 1 to 2 to obtain a mixed material; Adding sugar to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar); The sugar is added to the mixed material in a jar and aged for 6 months or more at room temperature in the shade; characterized in that consisting of.
As described above, the present invention is a half of the ginger is removed while keeping the form as it is thinly sliced and the other half of the ginger prepared by grinding the liquid ingredients and sugar of pear juice, bellflower juice, jujube juice, scrubber juice in a suitable ratio It is produced by aging for a period of time to relieve the spicy taste of ginger, and to make use of ginger's unique deep taste and aroma.It is also possible to selectively eat ginger according to consumers' preferences and to complement the pharmacological effects of various ingredients. It is a very useful invention that can be maximized.
The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.
Ginger tea composition according to the present invention, a ginger material prepared by grinding half of the ginger is thinly sliced while the other half of the ginger is removed while maintaining the form; Liquid material prepared from pear juice, bellflower juice, jujube juice, and scrubber juice in a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3; A mixed material in which the prepared ginger material and the liquid material are mixed in a weight ratio of 10: 1 to 2; Sugar is added to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar); and consists of the mixed material to which the sugar is added in a jar aged for 6 months at room temperature.
In order to prepare the ginger material, first peel the ginger and wash it, and then remove the water, half of the material is sliced while maintaining the form and the other half is prepared by grinding.
At this time, half of the ginger material is cut into a plate-shaped body having a width of about 0.5 to 2 mm in order to reveal the shape of the ginger, which is easy to drink because the ginger material does not enter the mouth of the consumer when drinking tea. Ginger material can be eaten according to your preference, and it is to enhance consumer's preference by keeping the inherent shape of ginger.
In addition, the rest of the ginger material is prepared by grinding, which is intended to facilitate the aging with mixing with the liquid material, which is a late process, in order to make use of ginger's unique flavor and unique deep taste.
In order to prepare the liquid material, the pear, bellflower, jujube, loofah is given juice using a conventional undiluted extractor, wherein the pear juice, bellflower juice, jujube juice, loofah juice is 16 ~ 24: 2 ~ It is prepared by the weight ratio of 6: 1-3: 1-3.
The use of the liquid material as a juice (stock solution), not as a powder, adds ginger material and sugar together with the liquid material so that the liquid material penetrates well into the ginger material and dissolves in the sugar material when mixed with the liquid material. In order to facilitate the maturation of the liquid, the reason why the liquid material is added to the liquid rather than the powder is because it is inconvenient to drink because the liquid is not dissolved in water when the liquid material is added as a powder material.
At this time, the pear is an alkaline food, the main component is carbohydrate and contains sugars, organic acids such as malic acid, tartaric acid and citric acid, vitamins B and C, fiber and fat, etc. It helps with diuresis, removes sputum and cough, relieves symptoms when you have a sore throat, colds and soreness, helps to treat boils, and also has a detoxifying effect that eliminates hangovers.
In addition, the bellflower is an alkaline food rich in saponin, calcium, iron, minerals, proteins, vitamins, and fiber, and is used for orthodontics, lung fever, tonsillitis and diarrhea in herbal medicine.Efficacy in sputum, cough, bronchitis, sedation, analgesic, fever , Coercive action, anti-inflammatory action, hypoglycemic effect is effective.
In addition, the jujube is the fruit of the jujube tree, the fruit is not only reproductive, but also dried and dried to be used as a confectionery, cooking and medicinal as dried fruit, used as a diuretic, tonic, and emollient in Chinese medicine, to strengthen the heart and make blood flow well. It protects the stomach and spleen, boosts energy, eliminates cough and pain, stabilizes nerves, and removes the toxicity of drugs.
In addition, the scrubber is a perennial herb with a dicotyledonous galvanized ant tower, it is effective in rhinitis, asthma, bronchitis, skin eczema and atopy, sinusitis, enteritis and stiffness, flatulence, detoxification, diuretic effect.
In addition, the juice of the pear, bellflower, jujube, and scrubber at a weight ratio of 16 to 24: 2 to 6: 1 to 3: 1 to 3 is to lower the weight ratio of sugar due to the sweet properties of the pear, jujube and scrubber. By the cold, cool, sweet, sour nature of the pear, the flat, spicy, and bitter nature of bellflower, the warm, nontoxic and sweet nature of jujube, and the calm, sweet nature of the scrubber This is to maximize the efficacy of the materials by complementing.
The ginger material and the liquid material prepared as described above are mixed in a weight ratio of 10: 1 to 2 to obtain a mixed material, which is an appropriate ratio for maintaining the intrinsic taste of ginger when the ginger material is more weight than the liquid material. Ginger's peculiar spiciness and aroma are so strong that it is not suitable for drinking. On the contrary, when the ginger material is lighter than the liquid material, the taste and aroma of the liquid material is so strong that it cannot taste the unique taste and aroma of ginger. .
In addition, sugar is added to the mixed material in a weight ratio of 1: 0.5 to 1 (mixed material: sugar), which is a content in consideration of consumer's preference, when the mixed material is too sweet or too sweet compared to sugar, which is too sweet. Because it is not sweet or sweet. Of course, you can drink it with a small amount of honey, depending on your preference.
As such, the mixed ingredients added with the proper ratio of sugar are put into jars and matured for 6 months or more at shaded room temperature, which alleviates the spicy taste of ginger, revives the deep taste and aroma of ginger, and the active ingredients of liquid ingredients To soak in.
Prepare ginger tea (comparative example) of the present invention prepared by the above process and ginger tea (comparative example) sold as a control, and then drink it to a total of 50 people of 20 to 55 years of age, the result of flavor, taste The sensory test was carried out by dividing the taste, appearance, and taste.
At this time, the sensory test score was used as a 10-point scoring method to be rated as 1 (very bad) to 10 points (very good), the results are as follows.
As described above, the ginger tea produced according to the present invention was confirmed to have a better aroma, taste, appearance, and eating feeling than commercial ginger tea.
As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto and is intended by those skilled in the art to which the present invention pertains to the technical spirit of the present invention and claims to be described below. Various modifications and variations are possible within the scope of equivalents.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20100073108A KR101195064B1 (en) | 2010-07-29 | 2010-07-29 | Ginger tea composition and making method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20100073108A KR101195064B1 (en) | 2010-07-29 | 2010-07-29 | Ginger tea composition and making method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20120021374A KR20120021374A (en) | 2012-03-09 |
KR101195064B1 true KR101195064B1 (en) | 2012-10-29 |
Family
ID=46129674
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR20100073108A KR101195064B1 (en) | 2010-07-29 | 2010-07-29 | Ginger tea composition and making method thereof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101195064B1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20160114287A (en) | 2015-03-24 | 2016-10-05 | 아름다운영농조합법인 | Fermented ginger tea composition and making method thereof |
KR20180003152A (en) * | 2016-06-30 | 2018-01-09 | 슬로푸드주식회사농업회사법인 | Manufacturing method of pear extract |
KR20210078913A (en) | 2019-12-19 | 2021-06-29 | 김혜영 | Method for manufacturing ginger juice |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101469495B1 (en) * | 2012-08-22 | 2014-12-05 | 김영봉 | Mature Composition Comprising Ginger and Jujube and Preparation Method Thereof |
CN102986993A (en) * | 2012-10-29 | 2013-03-27 | 江苏卡迪诺节能保温材料有限公司 | Ginger and jujube tea and production method thereof |
CN105053381A (en) * | 2015-07-05 | 2015-11-18 | 广州中医药大学 | Method for preparing ginger tea |
KR20190036014A (en) | 2017-09-27 | 2019-04-04 | 장기자 | Ginger tea composition, ginger tea and ginger candy manufactured using it |
KR102268219B1 (en) | 2019-05-29 | 2021-06-23 | 농업회사법인 주식회사 합천봉황농원 | A liquid tea composition containing ginger, radish, platycodon grandiflorum and pine needle |
KR102286187B1 (en) * | 2019-08-23 | 2021-08-04 | 김현숙 | Manufacturing method of ginger syrup |
KR20210128210A (en) | 2020-04-16 | 2021-10-26 | 김수아 | Manufacturing method of cocoa-ginger tea |
KR102429074B1 (en) * | 2020-07-09 | 2022-08-03 | 허병렬 | Oriental medicine tea producing method containing ginger as main component and Oriental medicine tea produced by using the same. |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100882084B1 (en) | 2008-01-16 | 2009-02-10 | 김대을 | Preparation method of a ginger extract using enzyme fermentation of honey |
KR100970342B1 (en) | 2009-10-08 | 2010-07-15 | 이혜진 | Citron tea composition and precess |
-
2010
- 2010-07-29 KR KR20100073108A patent/KR101195064B1/en active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100882084B1 (en) | 2008-01-16 | 2009-02-10 | 김대을 | Preparation method of a ginger extract using enzyme fermentation of honey |
KR100970342B1 (en) | 2009-10-08 | 2010-07-15 | 이혜진 | Citron tea composition and precess |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20160114287A (en) | 2015-03-24 | 2016-10-05 | 아름다운영농조합법인 | Fermented ginger tea composition and making method thereof |
KR20180003152A (en) * | 2016-06-30 | 2018-01-09 | 슬로푸드주식회사농업회사법인 | Manufacturing method of pear extract |
KR101972111B1 (en) | 2016-06-30 | 2019-05-23 | 슬로푸드 주식회사 농업회사법인 | Manufacturing method of pear extract |
KR20210078913A (en) | 2019-12-19 | 2021-06-29 | 김혜영 | Method for manufacturing ginger juice |
Also Published As
Publication number | Publication date |
---|---|
KR20120021374A (en) | 2012-03-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101195064B1 (en) | Ginger tea composition and making method thereof | |
CN102488010B (en) | Method for making momordica grosvenori milky tea | |
KR100970342B1 (en) | Citron tea composition and precess | |
CN105779198A (en) | Preparation method of bitter gourd and glutinous rice wine | |
CN103416561A (en) | Dahurian patrinia herb tea and starter culture thereof | |
KR100990075B1 (en) | Raw rice wine containing herb extract and manufacturing process of the same | |
CN105941787A (en) | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes | |
CN109156820A (en) | A kind of fresh ginseng bird's nest and preparation method thereof | |
CN106135780A (en) | A kind of Flos Rosae Rugosae Fructus Mori jam and preparation method thereof | |
CN104041632A (en) | Beautification and health-protection tea and preparation method thereof | |
CN104146211B (en) | A kind of summer-heat relieving gruel and preparation method thereof | |
KR20160014073A (en) | Production method of coffee ssanghaw tea | |
CN105166262A (en) | Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method | |
KR101731899B1 (en) | health supplement food to Improve Respiratory Diseases and method for manufacturing the same | |
CN104305063A (en) | Processing method of Chinese yam and oyster mushroom nutritional and health powder | |
CN104397310A (en) | Preparation method of rose hip | |
CN104059835A (en) | Pumpkin wine | |
CN107019134A (en) | A kind of syrup of plum and preparation method thereof | |
CN107397092A (en) | A kind of stems of dragon fruits beverage and preparation method thereof | |
CN106359718A (en) | Method for producing Oolong-fruit tea | |
CN106666810A (en) | Tobacco grape wine new type tobacco product and preparation method thereof | |
CN105230943A (en) | Making method of mushroom healthcare sugars | |
CN105053454A (en) | Processing method for nourishing and bodybuilding preserved Chinese yam-pear | |
CN105053471A (en) | Heat clearing and feature beautifying Chinese yam flavored preserved pear processing method | |
KR102267801B1 (en) | Composition of ssanghwa and method for preparing the same |
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: 20150806 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20160912 Year of fee payment: 5 |
|
FPAY | Annual fee payment |
Payment date: 20171110 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20180905 Year of fee payment: 7 |