KR101765815B1 - Hot dog for health using rice and the preparation method therof - Google Patents
Hot dog for health using rice and the preparation method therof Download PDFInfo
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- KR101765815B1 KR101765815B1 KR1020150082404A KR20150082404A KR101765815B1 KR 101765815 B1 KR101765815 B1 KR 101765815B1 KR 1020150082404 A KR1020150082404 A KR 1020150082404A KR 20150082404 A KR20150082404 A KR 20150082404A KR 101765815 B1 KR101765815 B1 KR 101765815B1
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- extract
- rice
- flour
- hot dog
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- 235000019692 hotdogs Nutrition 0.000 title claims abstract description 41
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 35
- 235000009566 rice Nutrition 0.000 title claims abstract description 35
- 240000007594 Oryza sativa Species 0.000 title claims abstract 6
- 238000002360 preparation method Methods 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000013580 sausages Nutrition 0.000 claims abstract description 22
- 240000007472 Leucaena leucocephala Species 0.000 claims abstract description 16
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000002789 Panax ginseng Nutrition 0.000 claims description 7
- 235000020688 green tea extract Nutrition 0.000 claims description 6
- 229940094952 green tea extract Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000008162 cooking oil Substances 0.000 claims description 4
- 241000255789 Bombyx mori Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 241001454694 Clupeiformes Species 0.000 claims 1
- 235000019513 anchovy Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 7
- 239000007764 o/w emulsion Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 29
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 10
- 240000006891 Artemisia vulgaris Species 0.000 description 10
- 235000002639 sodium chloride Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000208140 Acer Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000346285 Ostrinia furnacalis Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Abstract
The present invention relates to a method for producing an oil-in-water emulsion composition comprising 20 to 35% by weight of wheat flour, 5 to 20% by weight of map rice flour, 15 to 20% by weight of eggs, 10 to 20% by weight of sugar, 5 to 10% The present invention provides a functional health hot dog using the rice and a method of manufacturing the same, characterized in that the dough containing 1.0 wt%, 0.1 to 0.5 wt% of salt and 0.01 to 1.0 wt% of acacia honey powder is applied to sausages and then treated with hot water.
Description
The present invention relates to a functional health hot dog using rice, and more particularly, to a method for manufacturing a functional health hot dog using rice, which promotes consumption of rice to contribute to increase income of a farmer, The present invention relates to a functional health hot dog using rice, which can contribute to health promotion and can be easily enjoyed by anyone, any age, young and old, and a manufacturing method thereof.
A hot dog is a Western dish that is made by slicing long loaf of bread with hot sausage, butter and mustard sauce. In addition, hot dogs are offered to consumers in various forms, usually with sticks on long sausages, Is commonly referred to as a hot dog.
However, as described above, such a conventional hot dog is manufactured through a simple manufacturing process in which a sausage is put on a stick and flour is put on and fried, and then it is provided to a consumer, and the taste of the hot dog There is a problem that the usual hot dog has difficulty in providing a variety of hot dog flavors to the consumers because there is little difference in the sausage wrapping (frying clothes).
In particular, hot dogs formed from sausage and flour have difficulty in providing various nutrients to consumers, so that even when consumed by consumers, it is difficult to eat various nutrients.
In order to solve this problem, Korean Patent Laid-Open Publication No. 2011-0061276 has provided a variety of flavors and nutrients by varying the color and taste of multiple layers of exclusion.
However, it is difficult to find an example of applying rice to sausage. Moreover, after a long time, the hot dog's frying clothes become frizzy and can not maintain a long-lasting texture. In general, It has been recognized as a simple food product, and there has been a limit to greatly increase consumption.
As described above, the present invention has been proposed in order to solve the problems of the prior art. The object of the present invention is to contribute to the promotion of income of farm household by promoting the consumption of rice and to improve the flavor of existing hot dogs, It is another object of the present invention to provide a functional health hot dog using the rice which can maintain a good texture without the clammy clothes of the hot dogs, contribute to health promotion, and can be easily enjoyed by anyone,
The technical problem of the present invention as described above is achieved by the following means.
(1) 20 to 35% by weight of wheat flour, 5 to 20% by weight of map rice flour, 15 to 20% by weight of eggs, 10 to 20% by weight of sugar, 5 to 10% by weight of water, 3 to 10% by weight of cooking oil, 1.0% by weight, 0.1-0.5% by weight of salt, and 0.01-1.0% by weight of acacia honey powder are smeared on a sausage, followed by heating.
(2) The functional health hot dog using the rice according to the above (1), wherein the dough comprises 0.1-1.0 wt% of the tubular extract, 0.1-1.0 wt% of the red ginseng extract, and 0.1-1.0 wt% of the green tea extract.
(3) The functional health hot dog using the rice as described in (1) above, further comprising 0.1 to 1.0% by weight of the mugwort extract, 0.1 to 1.0% by weight of the cold extract, and 0.1 to 1.0% by weight of the extract of Bombyx mori.
(4) 1) forming a dough comprising flour, map rice flour, eggs, sugar, water, cooking oil, baking powder, salt and acacia honey powder;
2) applying the dough obtained in the step 1) to the sausage;
3) dipping the sausage in the step 2), and heating the sausage using a preheated steamer; And
4) A method for manufacturing a functional health hot dog using the rice, which comprises cooling the hot-water-treated product and packaging the same by packing unit.
(5) The dough according to the above item (4), wherein the kneaded dough comprises 20 to 35% by weight of wheat flour, 5 to 20% by weight of map rice flour, 15 to 20% by weight of eggs, 10 to 20% by weight of sugar, Wherein the baking powder comprises 0.1 to 1.0 wt% of baking powder, 0.1 to 0.5 wt% of salt, and 0.01 to 1.0 wt% of acacia honey powder.
(6) The functional health hot dog according to the above (5), wherein the dough includes 0.1 to 1.0 wt% of a tubular extract, 0.1 to 1.0 wt% of a red ginseng extract, and 0.1 to 1.0 wt% Gt;
(7) The method for producing functional health hot dogs according to (6) above, further comprising 0.1 to 1.0% by weight of the mugwort extract, 0.1 to 1.0% by weight of the cold extract, and 0.1 to 1.0% Way.
(8) The method for producing a functional health hot dog using the rice according to (4), wherein the sausage is dough-coated in step (3) at a temperature of 170 to 180 ° C for 4 to 5 minutes.
According to the present invention, the consumption of rice is promoted, thereby contributing to the income increase of farm households, and the flavor of the hot dogs is remarkably improved and the hot food can be retained even after a long time, It is possible to provide a functional health hot dog using rice which can contribute to health promotion and can be easily enjoyed by anyone who is young and old.
1 is a view showing a manufacturing process of a functional health hot dog using rice according to the present invention.
The functional health hot dog using rice according to the present invention comprises 20 to 35 wt% of flour, 5 to 20 wt% of maple rice flour, 15 to 20 wt% of egg, 10 to 20 wt% of sugar, 5 to 10 wt% of water, 10 to 10% by weight of a baking powder, 0.1 to 1.0% by weight of a baking powder, 0.1 to 0.5% by weight of salt and 0.01 to 1.0% by weight of an acacia honey powder are smeared on a sausage.
Hereinafter, the contents of the present invention will be described in more detail.
It is a matter of course that the sausage used in the hot dog in the present invention can be used with any kind of product which is usually put on the bar of a hot dog and marketed. Preferably chicken, pork, potato starch, soybean protein, salt, and sugar.
As the dough used in the present invention, 20 to 35 wt% of flour, 5 to 20 wt% of maple rice flour, 15 to 20 wt% of egg, 10 to 20 wt% of sugar, 5 to 10 wt% of water, 3 to 10% by weight of soybean oil, 0.1 to 1.0% by weight of baking powder, 0.1 to 0.5% by weight of salt and 0.01 to 1.0% by weight of acacia honey powder.
In the present invention, by adding 5 to 20 wt% of map rice flour in addition to 20 to 35 wt% of wheat flour, it is possible to further provide the nutritional characteristics of rice without deteriorating the dough characteristics appearing in existing wheat flour products Thus promoting the consumption of rice and providing the consumer with the effect of escaping the nutritional limitations inherent in conventional flour only.
When the map rice flour exceeds 20% by weight, not only the sensory characteristics are deteriorated but also the kneading is problematic. When the rice flour is added in an amount of less than 5% by weight, it is difficult to expect an effect of providing additional nutritional characteristics of rice.
Further, in the present invention, by adding 0.01 to 1.0% by weight of acacia honey powder, it is possible to provide a sweet taste to the batter and to supply the nutritional components of the acacia honey. In addition, the acacia honey powder contains 5-10% They are mixed together and supplied to the dough to improve the texture of the dough, and also to maintain the texture of the dough without feeling flabby even after storage for a long time after the hot-water treatment. If the content of the acacia honey powder exceeds 1.0% by weight, the sweetness tends to act strongly with 10-20% by weight of the sugar, and if it is added at less than 0.01% by weight, the effect of improving the texture of the batter, It can not provide help to maintain a good texture.
The above-mentioned acacia honey powder may be a product comprising 40% by weight of acacia honey and 60% by weight of hydrous crystalline glucose (100% of corn starch).
In the present invention, the composition of the dough further comprises 0.1 to 1.0% by weight of the tubular extract, 0.1 to 1.0% by weight of the red ginseng extract, and 0.1 to 1.0% by weight of the green tea extract so as to additionally supply various inorganic components, vitamins or physiologically active substances It makes it possible to prevent various diseases caused by deficiency of trace elements, nutrients or immunity enhancing substances.
Further, in the present invention, the composition of the dough may further include mugwort extract, cold extract, and bark extract.
In order to prepare the mugwort, mugwort, and mugwort extract, the raw material is added to water at a ratio of 20 to 25 times by weight, boiled at 100 ° C for 10 to 20 minutes under a strong fire, and then reduced to medium-low mugwort, The extract is boiled until it remains at 70 to 80% by weight of the initial amount of water, filtered through a filter paper, and then the separated liquid is added.
The mugwort extract, cold extract and corn borer extract provide an additional effect on the physiological activity of the herb, as well as relieving the side effects of gluten caused by ingestion of flour products.
The dough obtained as described above is applied to the surface of a sausage that has been put into a barb, and then the mixture is heated at 170 to 180 ° C for 4 to 5 minutes using a preheated boiler. The thus-boiled product is cooled and packed individually or packed into packages of 30g, 40g, 50g, 200g, 500g and 600g per packed unit, and then stored frozen at -18 ° C or below.
Hereinafter, the present invention will be described by way of examples. It is to be understood, however, that these embodiments are provided for the purpose of illustrating the present invention and are not to be construed as limiting the scope of the present invention.
[Example 1] Production of hot dogs
(For example soybean oil) 4.63% by weight, baking powder 0.53% by weight, salt 0.32% by weight, sodium chloride 28.25% by weight, wheat flour 22.23% by weight, map rice flour 6.95% by weight, egg 16.21% by weight, sugar 11.58% by weight, water 9.25% %, And 0.05% by weight of acacia honey powder were prepared, sausages were inserted into barbs, weighed according to the proportions of the components, and mixed to prepare dough.
The prepared dough was put on the surface of the sausage, and the mixture was then pre-heated at 170 DEG C for 5 minutes through a preheated boiler and cooled. The cooled product was packaged and stored frozen at -18 ° C.
[Example 2] Production of hot dogs
A hot dog was prepared by using the same composition and method as in Example 1, except that 27.95 wt% of sausage was used and 0.1 wt% of triple extract, 0.1 wt% of red ginseng extract, and 0.1 wt% of green tea extract were used as components of the dough .
[Example 3] Production of hot dogs
A hot dog was prepared by using the same composition and method as in Example 2, except that 27.65% by weight of sausage was used, and 0.1% by weight of mugwort extract, 0.1% by weight of cold extract and 0.1% .
[Experimental Example 1] Sensory evaluation of hot dogs
The hot dogs obtained in Examples 1 to 3 were subjected to a sensory test according to the 5-point scaling method for 30 people in the 20th to 30th panels. The results are shown in Table 1 below. As a comparative example, a hot dog prepared using a conventional dough not containing the map rice flour, acacia honey powder, Samchee extract, red ginseng extract, green tea extract, mugwort extract, cold water extract, and bryophyta extract was used.
(Degree of gain)
Likelihood
1. Very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.
As a result of the above test, the hot dog according to the present invention was found to have a good texture and excellent sensory characteristics including taste and aroma, which is superior to the conventional hot dog in terms of overall taste.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that
Claims (8)
(2) applying the dough obtained in the step (1) to the sausage;
(3) dipping the sausage in the step (2) by using a preheated steamer at a temperature of 170 to 180 DEG C for 4 to 5 minutes; And
(4) A method for manufacturing a functional health hot dog using the rice, which comprises cooling the hot-water-treated product and packaging the same by packing unit.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150082404A KR101765815B1 (en) | 2015-06-11 | 2015-06-11 | Hot dog for health using rice and the preparation method therof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150082404A KR101765815B1 (en) | 2015-06-11 | 2015-06-11 | Hot dog for health using rice and the preparation method therof |
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| Publication Number | Publication Date |
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| KR20160145970A KR20160145970A (en) | 2016-12-21 |
| KR101765815B1 true KR101765815B1 (en) | 2017-08-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101964900B1 (en) | 2018-07-20 | 2019-08-07 | 허윤정 | The manufacturing method of the egg stick and egg stick manufactured by the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102033675B1 (en) * | 2017-12-28 | 2019-10-18 | 주식회사 동화 | Method for manufacturing rice cheese hot dogs |
| KR102004936B1 (en) * | 2018-01-30 | 2019-07-30 | 김명수 | Cudrania tricuspidata corn dog and method of making thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100849244B1 (en) * | 2007-11-15 | 2008-07-29 | 김성치 | Process method for vegetable burger |
| KR101406912B1 (en) * | 2014-02-04 | 2014-06-13 | 최정자 | Korean native cattle hotdog enhancing antioxidant |
| KR101514356B1 (en) * | 2014-11-05 | 2015-04-22 | 위재상 | Castella Using Pine Enzyme and Preparing Methods Thereof |
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2015
- 2015-06-11 KR KR1020150082404A patent/KR101765815B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100849244B1 (en) * | 2007-11-15 | 2008-07-29 | 김성치 | Process method for vegetable burger |
| KR101406912B1 (en) * | 2014-02-04 | 2014-06-13 | 최정자 | Korean native cattle hotdog enhancing antioxidant |
| KR101514356B1 (en) * | 2014-11-05 | 2015-04-22 | 위재상 | Castella Using Pine Enzyme and Preparing Methods Thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101964900B1 (en) | 2018-07-20 | 2019-08-07 | 허윤정 | The manufacturing method of the egg stick and egg stick manufactured by the same |
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