KR101797455B1 - Leek juice is added mandupi manufacturing method - Google Patents
Leek juice is added mandupi manufacturing method Download PDFInfo
- Publication number
- KR101797455B1 KR101797455B1 KR1020150126985A KR20150126985A KR101797455B1 KR 101797455 B1 KR101797455 B1 KR 101797455B1 KR 1020150126985 A KR1020150126985 A KR 1020150126985A KR 20150126985 A KR20150126985 A KR 20150126985A KR 101797455 B1 KR101797455 B1 KR 101797455B1
- Authority
- KR
- South Korea
- Prior art keywords
- kneader
- leek
- kneading
- water
- juice
- Prior art date
Links
- 240000006108 Allium ampeloprasum Species 0.000 title claims abstract description 57
- 235000005254 Allium ampeloprasum Nutrition 0.000 title claims abstract description 56
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 238000004898 kneading Methods 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 239000011550 stock solution Substances 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 18
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000003825 pressing Methods 0.000 abstract description 3
- 210000004373 mandible Anatomy 0.000 abstract 2
- 235000012041 food component Nutrition 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 108010068370 Glutens Proteins 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 235000021312 gluten Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 241000245665 Taraxacum Species 0.000 description 5
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- 229930003471 Vitamin B2 Natural products 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- 150000001746 carotenes Chemical class 0.000 description 3
- 235000005473 carotenes Nutrition 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 229960002477 riboflavin Drugs 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 3
- 235000019164 vitamin B2 Nutrition 0.000 description 3
- 239000011716 vitamin B2 Substances 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 208000001840 Dandruff Diseases 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- -1 kneading with water Chemical class 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000000243 solution Substances 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1592—Iron
-
- 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
- A23V2250/70—Vitamins
- A23V2250/704—Vitamin B
- A23V2250/7044—Vitamin B2
-
- 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
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Abstract
The present invention relates to a process for producing manduifoli with the addition of leek juice, wherein the beneficial nutritional components contained in the leek are added to the mandible while allowing the mandible to be produced, so that the nutrients of the leek can be consumed And to provide a method for manufacturing a dumpling having a leek juice added thereto.
That is, the present invention provides a method for preparing leeks juice by mixing Leek and water in a mixing ratio of 1: 1.4 to 1.6 L of the obtained leek juice, 3.0 to 4.0 L of water, 10 Kg of wheat flour and 50 to 150 g of yeast were put into a kneader together; A kneading step of kneading the kneader at a low speed for 15 to 25 seconds so as to distribute the undiluted stock solution and water evenly to the flour; A two-ball kneading step for kneading the kneader by driving the kneader at a higher speed than the kneading for 55 to 65 seconds so that the kneader may have a viscosity; And pressing the kneaded product to a predetermined thickness and molding the kneaded product into a circular shape.
Description
More particularly, the present invention relates to a method for preparing manduifoli, which comprises adding the beneficial nutritional ingredients included in the leek to the mandu, while allowing the mandu leaf to be produced, To which a leek juice solution is added.
In general, traditional dandelion is prepared by mixing salt flour, which is a main ingredient, with salt egg, kneading with water, and then pushing the kneaded product into a circular shape having an appropriate thickness.
However, since the main ingredients of such traditional dandruff are wheat flour, digestion is not good during ingestion, and dandelion is hardened within a relatively short time. Therefore, the dandelion is burnt in the process of making dumpling by putting dumpling into the dandruff There is a problem that the shape of the dumplings is deformed or popped when cooked.
In recent years, various additives have been added to the dandelion. Representative examples of dandelion including carotene, vitamin B2, vitamin C, calcium, iron, and alicin have been proposed.
An example of dumplings added with leek is disclosed in Korean Patent Laid-Open Publication No. 10-2013-0093874 (Aug. 23, 2013).
In the case of the above-mentioned prior art, considering that the viscosity of the leek juice can not be maintained, the leek leeks are first concentrated by heating in a temperature range of about 100 to 150 캜 for about 8 to 12 hours using an extractor or a stewer Obtained by a method of filtration through a fine sieve of a predetermined size (for example, 200-400 mesh size) after secondary condensation by heating for about 10 to 15 hours at a temperature range of about 50 to 100 ° C, Extract, and dried and finely pulverized.
However, there is a problem in that it takes a lot of work and cost to produce an extract or a dry powder, and there is a problem such that the oily ingredient is destroyed during processing.
Accordingly, the present inventors have researched and developed the present invention so as to eliminate the problem of dough in dumplings using leek, and in this invention, it is possible to add the leek juice in a proper ratio and make dough in a short time The present invention also provides a method of manufacturing a dumpling having a leek juice added thereto, which can provide a beneficial nutritional ingredient contained in leek by allowing the production of dumpling to be provided, and can provide a taste and a flavor different from other products. Thereby completing the present invention.
According to an aspect of the present invention, there is provided a method for producing leek juice, comprising the steps of: firstly pickling leeks, washing the leached mixture with water, and mixing the leeks and water in a mixing ratio of 1: 2; Adding 1.4 to 1.6 L of the obtained leek juice, 3.0 to 4.0 L of water, 10 Kg of flour and 200 to 300 g of yeast into a kneader; A kneading step of kneading the kneader at a low speed for 15 to 25 seconds so as to distribute the undiluted stock solution and water evenly to the flour; A two-ball kneading step for kneading the kneader by driving the kneader at a higher speed than the kneading for 55 to 65 seconds so that the kneader may have a viscosity; And pressing the kneaded product to a predetermined thickness and molding the kneaded product into a circular shape.
Thirdly, the leeks juice is obtained by washing the leeward, washing the leeward and removing the water, and mixing the mixture in a mixing ratio of 1: 2. 1.4 to 1.6 L of the obtained leek juice, 3.0 to 4.0 L of water and 10 Kg of wheat flour into a kneader; A kneading step of kneading the kneader at a low speed for 15 to 30 seconds so as to distribute the undiluted stock solution and water evenly to the flour; A two-ball kneading step of kneading the kneader by driving the kneader at a higher speed than the kneading kneader for 150 to 210 seconds so that the kneader may have a viscosity; And pressing the kneaded product to a predetermined thickness and molding the kneaded product into a circular shape.
delete
According to the present invention, it is possible to provide dumplings while using the leek juice which breaks down the gluten component of the flour in the dough process. According to the present invention, when the dumplings are used Because it contains carotene, vitamin B2, vitamin C, calcium, iron, and alicin contained in leek, it can expect the pharmacological action of leek such as improvement of blood circulation, detoxification of active oxygen, improvement of digestion function.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a manufacturing process of a dumpling with added leek juice according to the present invention;
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a preferred embodiment of a dumpling manufacturing method in which a leek juice is provided according to the present invention will be described with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a process for manufacturing mandrey with added leek juice according to the present invention. FIG.
In the present invention, it is possible to manufacture manduifoli while adding the juice of mandarin, which is considered to be impossible in conventional dough.
As a main ingredient of the present invention, flour, leek, and water may be added. In addition, yeast may be included, and it is natural that salt, sugar and the like may be contained in a trace amount depending on the taste.
The leek contains various nutrients such as carotene, vitamin B2, vitamin C, calcium, iron, and alicin, and is known to have a pharmacological action of leek such as improvement of blood circulation, detoxification of active oxygen, improvement of digestion function.
Leek juice can be cleaned selectively, and then leek juice can be extracted using a mixer or the like. Leek juice is preferably extracted with 1: 2 ratio of leek and water.
In the present invention, flour paste may be performed using the prepared leek juice.
In the case of dough, yeast can be divided into those containing yeast and those without yeast. In the method including yeast, 1.4 to 1.6 L of the resulting leek juice, 3.0 to 4.0 L of water, 10 Kg of flour, ~ 300g with a kneader, kneaded in about 120 seconds, press the kneaded product to a certain thickness and mold it into a circular shape.
In the present invention, the amount of yeast is 200 to 300 g. This is because a considerable amount of yeast is injected into the dumpling when the dumpling is formed, compared to when 50 ~ 150 g of yeast is added. This is because the dumpling is not fermented using a fermenter, So that natural fermentation can be performed quickly before it is destroyed.
In the method without yeast, the kneaded product obtained by kneading 1.4 to 1.6 liters of the leek juice obtained, 3.0 to 4.0 liters of water and 10 kg of wheat flour in a kneader for 180 to 240 seconds is pressed to a predetermined thickness and molded into a circular shape .
In the above-mentioned two methods, when yeast is included, dough is rapidly performed in a short time, in order to inhibit yeast fermentation in the kneading process. In the case of a kneader, the driving force has a function of being driven by a low speed (slow) driving which is a general driving and a high speed driving which is faster than a general driving.
It is known that when the wheat flour is kneaded with the leek juice, it is impossible to maintain the gluten state. This phenomenon is known that the gluten ingredient which gives the stickiness of the dough of the flour is destroyed by the strong alkaline broth juice in the kneading process .
In the present invention, the kneading is performed in a short time, in order to complete the kneading before the gluten breakage as described above.
In addition, the present invention has a considerable weight in addition to the short kneading time as described above.
In other words, the amount of water input is highly variable on seasonal and humid rainy days, and should be appropriately adjusted within the range of 3 to 4 liters.
In spring and autumn, the amount of water is appropriately 3.6-3.7 liters. In the summer and when the humidity and temperature are high, relatively small 3.1-3.2 liters is suitable, and in the winter when the temperature is low, 3.9-4 liters is suitable.
Also, on a rainy day, a small amount of 0.2 L is needed under the above conditions.
Hereinafter, a method for manufacturing a dumpling in the present invention will be described.
As described above, in the method of manufacturing the mandhodo in the present invention, two conditions are proposed.
The first is a method involving yeast and the second is a method without yeast. These are the steps of 1) obtaining the leeks juice, 2) feeding the material, 3) kneading the dough, 4) And each step will be described in more detail.
1) Step of obtaining leek juice
The leeks juice is obtained by washing the leeward, washing the leached leeks and water in a mixing ratio of 1: 2 and mixing them.
At this time, it is preferable to use the obtained leek juice as it is, and it can be used in a state in which the leek residue is removed by using a sieve according to the preference.
2) Material input step
This is a step of putting the prepared material into the kneader.
When the flour is added to the flour, 1.4 ~ 1.6ℓ of leek juice, 3.0 ~ 4.0ℓ of water and 200 ~ 300g of yeast are added.
At this time, you can knead without yeast.
3) Initial dough stage
When the yeast is included, it is preferable to drive the kneader at a low speed for 15 to 25 seconds. If there is no yeast, the kneader is driven for 15 to 30 seconds. desirable.
4) Two-step dough step
It is preferable that the kneader is driven at a high speed of 55 to 65 seconds faster than the low speed, and it is preferable that the kneader is driven at 150 to 210 seconds when there is no yeast.
When the above-mentioned time elapses, the gluten tissue of the wheat flour is destroyed by the strong alkaline component of the leek juice together with the slight heat generated in the kneading process, and viscosity is lost, and therefore, it is necessary to pay considerable attention.
It is preferable that the dough is molded in a dumpling mold to be described later immediately after the dough is finished. When the dumpling is to be temporarily stored, it is stored in a freezer to inhibit fermentation by yeast and prevent the gluten tissue from being destroyed by the jujube do.
5) Molding step
The dough is formed through a known method in which the kneaded material is passed through a pair of rollers as described above to press the kneaded material to a thin thickness necessary for dumpling and then cut into a circular shape.
As described above, in the present invention, it is possible to produce dumplings using fresh materials because it uses unprocessed dumplings for leek addition, and the various nutrients contained in the leek are added to the dumplings It is possible to take an effect that can be taken together when eating.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments. Therefore, the scope of protection of the present invention should not be limited to the described embodiment, but should be determined by the equivalents as well as the claims that follow.
Claims (4)
Adding 1.4 to 1.6 L of the obtained leek juice, 3.0 to 4.0 L of water, 10 Kg of flour and 200 to 300 g of yeast into a kneader;
A kneading step of kneading the kneader at a low speed for 15 to 25 seconds so as to distribute the undiluted stock solution and water evenly to the flour;
A two-ball kneading step for kneading the kneader by driving the kneader at a higher speed than the kneading for 55 to 65 seconds so that the kneader may have a viscosity;
Wherein the dough is produced by a dough molding step in which the dough is pressed to a predetermined thickness and molded into a circular shape.
1.4 to 1.6 L of the obtained leek juice, 3.0 to 4.0 L of water and 10 Kg of wheat flour into a kneader;
A kneading step of kneading the kneader at a low speed for 15 to 30 seconds so as to distribute the undiluted stock solution and water evenly to the flour;
A two-ball kneading step of kneading the kneader by driving the kneader at a higher speed than the kneading kneader for 150 to 210 seconds so that the kneader may have a viscosity;
Wherein the dough is produced by a dough molding step in which the dough is pressed to a predetermined thickness and molded into a circular shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150126985A KR101797455B1 (en) | 2015-09-08 | 2015-09-08 | Leek juice is added mandupi manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150126985A KR101797455B1 (en) | 2015-09-08 | 2015-09-08 | Leek juice is added mandupi manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170029865A KR20170029865A (en) | 2017-03-16 |
| KR101797455B1 true KR101797455B1 (en) | 2017-11-14 |
Family
ID=58497804
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150126985A KR101797455B1 (en) | 2015-09-08 | 2015-09-08 | Leek juice is added mandupi manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101797455B1 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101379910B1 (en) | 2012-02-15 | 2014-04-01 | 배달민족 | Allium hookeri dumpling and its manufacturing method |
-
2015
- 2015-09-08 KR KR1020150126985A patent/KR101797455B1/en active IP Right Grant
Non-Patent Citations (2)
| Title |
|---|
| 인터넷 게시물[Daum tip](2007.10.18.게시) |
| 인터넷 기사[Lim’s 땡큐푸드](2014.01.19.게시) |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170029865A (en) | 2017-03-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103988875B (en) | A kind of production method of the fruits and vegetables cookies that ferment | |
| CN106720458B (en) | Novel margarine and preparation method and application thereof | |
| CN107568299A (en) | A kind of mushroom biscuit and preparation method thereof | |
| CN104642478A (en) | Shiitake mushroom biscuit | |
| CN109122765A (en) | A kind of preparation method of the dedicated enzyme process modified wheat gluten of bread and licorice powder modified wheat flour | |
| KR101531136B1 (en) | Method of manufacturing of quinoa bread | |
| KR20150117124A (en) | Fermenting Phellinus species and natural fermentation natural fermentation of bread produced using this method | |
| CN106577935A (en) | Making method of cookie with rich macadamia nuts | |
| US20050170065A1 (en) | Soybean noodle | |
| CN105076903A (en) | Camellia oil and grifola frondosa tapioca ball and preparation method thereof | |
| CN104489028A (en) | Method for making bread containing lentinus edodes, Chinese yam and buckwheat | |
| KR101797455B1 (en) | Leek juice is added mandupi manufacturing method | |
| JP2687247B2 (en) | Bread manufacturing method | |
| CN110713514A (en) | Extraction method of wheat small molecule active peptide | |
| CN108522608A (en) | A kind of jackfruit fiber biscuit and preparation method thereof | |
| CN111728000A (en) | Grape inflorescence dietary fiber nutritional biscuit and preparation method thereof | |
| CN104982818A (en) | Braised instant noodle and preparation method thereof | |
| CN111000163A (en) | Method for making fish noodles fermented with rice wine | |
| KR101658321B1 (en) | White bread manufacturing method using Lentil bean | |
| RU2580137C1 (en) | Method of making bread with addition of sugar-containing powder of potatoes | |
| KR101531138B1 (en) | Method of manufacturing of cellulose bread useing oats | |
| CN104255859A (en) | Method for making needle mushroom health bread | |
| RU2601806C1 (en) | Method for production of wafers of enhanced nutritional value | |
| CN103478196A (en) | Fried sesame slices and production method thereof | |
| KR102048590B1 (en) | Fabricating method of supplementary feed for black goat comprising tangle and producing method of black goat meat thereform |
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 |