KR102788436B1 - Instant cooking kit and instant kimchi kit using dried vegetables, and manufacturing method thereof - Google Patents
Instant cooking kit and instant kimchi kit using dried vegetables, and manufacturing method thereof Download PDFInfo
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 75
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 42
- 238000010411 cooking Methods 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000011084 recovery Methods 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 23
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 16
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- 230000001737 promoting effect Effects 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 11
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 238000007602 hot air drying Methods 0.000 claims description 5
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 abstract description 11
- 238000009826 distribution Methods 0.000 description 8
- 238000002791 soaking Methods 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000010586 diagram Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000011946 reduction process Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 235000021574 pickled cabbage Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000006000 Garlic extract Substances 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000202221 Weissella Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000020706 garlic extract Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 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
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- 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
- A23V2200/14—Mouthfeel improving agent
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된 식감회복촉진제를 포함하는 건조 채소; 및 액상 형태 또는 분말 형태의 소스;를 포함하여, 유통기간이 길고, 상온 보관이 가능하고, 건조 채소를 물에 불릴 때, 식감회복 빠른 즉석 조리 키트, 즉석 김치 키트 및 그 제조방법을 제공한다.The present invention provides an instant cooking kit, an instant kimchi kit, and a method for manufacturing the same, including dried vegetables containing a texture recovery promoter composed of at least one of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate; and a sauce in a liquid or powder form; which has a long shelf life, can be stored at room temperature, and quickly restores texture when the dried vegetables are soaked in water.
Description
본 발명은 건조 채소를 이용한 즉석 조리 키트 및 즉석 김치 키트에 관한 것이다.The present invention relates to an instant cooking kit using dried vegetables and an instant kimchi kit.
김치는 발효된 절임 채소 식품으로, 식이섬유, 비타민, 젖산 등이 풍부한 발효식품으로 건강에 이로운 식품으로 전세계에 널리 알려졌다.Kimchi is a fermented pickled vegetable food that is rich in dietary fiber, vitamins, and lactic acid and is widely known around the world as a healthy food.
이에따라 점차 그 수요가 전세계적으로 확대되고 있다.Accordingly, the demand is gradually expanding worldwide.
또한, 가정내에서 김치를 직접 담가먹는 것보다, 생산자가 김치를 담근 후 포장하여 유통하는 상용 김치(이하 '담근포장김치'라 함.)의 수요가 확대되고 있다.In addition, the demand for commercial kimchi (hereinafter referred to as “packaged kimchi”), which is made by producers and then packaged and distributed, is increasing, rather than kimchi that is made at home.
담근포장김치는 김치의 특성상 지속적으로 발효가 진행되어 유통기간동안 계속 맛이 변함에 따라, 유통기간이 짧고, 냉장보관 및 냉장진열판매가 필요한 문제점이 있다.Due to the nature of kimchi, pickled kimchi undergoes continuous fermentation and its taste changes continuously throughout the distribution period. As a result, it has a short distribution period and requires refrigerated storage and refrigerated display sales.
이러한 문제를 해결하기 위하여 대한민국 특허공개번호 특2001-0069962호(이하 '인용문헌 1'이라 함.)에서는 김치를 담근 후 건조하여 건조김치로 포장 유통하며, 소비자는 건조김치에 물을 부어 불려서 김치로 취식하는 기술이 기재되어 있다.To solve this problem, Korean Patent Publication No. 2001-0069962 (hereinafter referred to as “cited document 1”) describes a technique for making kimchi, drying it, packaging it for distribution as dried kimchi, and allowing consumers to soak the dried kimchi in water and eat it as kimchi.
그러나, 인용문헌 1에 의한 기술은 상술한 담근포장김치의 문제점인 지속적인 발효의 문제점을 해결하였으나, 건조된 김치에 물을 부어도 원래 김치의 식감으로 회복되지 못하고, 건조과정 중 김치 본연의 맛을 잃어버리는 문제점이 있다.However, the technology according to cited document 1 has solved the problem of continuous fermentation, which is the problem of the above-mentioned pickled packaged kimchi, but has the problem that the texture of the original kimchi is not restored even when water is added to the dried kimchi, and the original taste of the kimchi is lost during the drying process.
또한, 대한민국 실용신안등록번호 20-0200998호(이하 '인용문헌 2'라 함.)에서는 절임 배추와 각종 양념을 별도로 포장하여 소비자가 직접 버무려 간편하게 김치를 제조할 수 있도록 한 즉석 김치 세트에 관한 기술이 기재되어 있다.In addition, Republic of Korea Utility Model Registration No. 20-0200998 (hereinafter referred to as “Cited Document 2”) describes a technology regarding an instant kimchi set that allows consumers to easily make kimchi by mixing pickled cabbage and various seasonings by packaging them separately.
그러나, 인용문헌 2에 의한 기술은 소금에 절인 배추를 살균하는 과정에서 고온으로 인하여 배추의 잎 등과 같이 섬유 조직이 연한 부분이 익어버리게 되어, 아삭아삭한 섬유질을 씹는 느낌이 나지 않게 되며, 그로인하여 맛이 저하되는 요인이 되며, 또한 절인 배추가 장시간 유통되는 과정에서 물러짐 등의 식감 변화의 문제점이 있다.However, the technology according to cited document 2 has the problem that, in the process of sterilizing salted cabbage, the soft fiber tissues such as cabbage leaves are cooked due to the high temperature, so that the crunchy fibers are not chewed, which is a factor in reducing the taste, and also the pickled cabbage has the problem of changing the texture, such as becoming soft, during long-term distribution.
한편, 각종 채소의 경우 건조하여 보관 유통을 길게하는 방법이 있다. Meanwhile, for various vegetables, there is a method to extend the storage and distribution period by drying them.
그러나, 이러한 건조된 채소등을 사용하여 음식을 조리하기 위해서는 장시간 물에 불려서 사용해야하며, 충분히 불리지 않으면 식감이 좋지 못하며, 즉석 조리 식품으로는 적당하지 않은 문제점이 있다.However, in order to cook food using these dried vegetables, they must be soaked in water for a long time, and if they are not soaked sufficiently, the texture is not good, and they are not suitable for instant cooking.
본 발명의 목적은 이와 같은 종래의 문제점을 해결하기 위한 것으로서, 건조 채소와 소스를 분리 포장하여 유통과정 중 발효과정이 진행되는 것을 방지하여, 긴 유통기간을 제공할 수 있는 즉석 조리 키트, 즉석 김치 키트 및 그 제조방법을 제공하기 위한 것이다.The purpose of the present invention is to solve such conventional problems, and to provide an instant cooking kit, an instant kimchi kit, and a manufacturing method thereof, which can provide a long distribution period by separately packaging dried vegetables and sauce to prevent a fermentation process from occurring during distribution.
또한, 본 발명의 다른 목적은 건조 채소를 물에 불릴 때, 식감회복이 빨라서 즉석해서 조리가 가능한 즉석 조리 키트, 즉석 김치 키트 및 그 제조방법을 제공하기 위한 것이다.In addition, another object of the present invention is to provide an instant cooking kit, an instant kimchi kit, and a method for manufacturing the same, which enable the texture of dried vegetables to be quickly restored when soaked in water, and thus enable immediate cooking.
상기 목적을 달성하기 위한 본 발명의 일 실시예에 따른 즉석 조리 키트는, 염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된 식감회복촉진제를 포함하는 건조 채소; 및 액상 형태 또는 분말 형태의 소스;를 포함하며, 상기 식감회복촉진제를 포함하는 건조 채소는 상기 식감회복촉진제를 포함하지 않는 건조 채소에 비해, 물에 불렸을 때, 식감 회복 시간이 빠른 것을 특징으로 한다. According to one embodiment of the present invention for achieving the above object, an instant cooking kit comprises: dried vegetables including a texture recovery promoting agent composed of at least one of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate; and a liquid or powder form sauce; wherein the dried vegetables including the texture recovery promoting agent are characterized in that, when soaked in water, the texture recovery time is faster than that of dried vegetables not including the texture recovery promoting agent.
상기 목적을 달성하기 위한 본 발명의 일 실시예에 따른 즉석 김치 키트는, 배추 또는 무를 포함하는 건조 채소; 및 액상 형태 또는 분말 형태의 소스;를 포함하며, 상기 건조 채소는 염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된 식감회복촉진제를 포함하며, 상기 식감회복촉진제를 포함하는 건조 채소는 상기 식감회복촉진제를 포함하지 않는 건조 채소에 비해, 물에 불렸을 때, 식감 회복 시간이 빠른 것을 특징으로 한다.According to one embodiment of the present invention for achieving the above object, an instant kimchi kit comprises: dried vegetables including cabbage or radish; and a liquid or powdered sauce; wherein the dried vegetables include a texture recovery promoting agent comprising at least one of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate; and the dried vegetables including the texture recovery promoting agent are characterized in that, when soaked in water, the texture recovery time is faster than that of dried vegetables not including the texture recovery promoting agent.
또한, 상기 즉석 조리 키트 및 상기 즉석 김치 키트에 있어서, 상기 식감회복촉진제의 중량비는 상기 건조 채소의 표면보다 내부가 더 큰 것이 더욱 바람직하다.In addition, in the instant cooking kit and the instant kimchi kit, it is more preferable that the weight ratio of the texture recovery promoting agent is greater on the inside than on the surface of the dried vegetable.
또한 , 상기 즉석 조리 키트 및 상기 즉석 김치 키트에 있어서, 상기 건조 채소는 온풍 건조에 의해 건조된 것이 더욱 바람직하다.In addition, in the instant cooking kit and the instant kimchi kit, it is more preferable that the dried vegetables are dried by hot air drying.
상기 목적을 달성하기 위한 본 발명의 일 실시예에 따른 즉석 조리 키트 제조방법은, 염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된 식감회복촉진제를 채소에 침투시키는 단계; 상기 채소의 표면에 있는 상기 식감회복촉진제의 농도를 저하시키는 단계; 및 상기 식감회복촉진제를 포함하는 상기 채소를 온풍 건조하는 단계;를 포함하는 것이 바람직하다.According to one embodiment of the present invention for achieving the above object, a method for manufacturing an instant cooking kit preferably includes the steps of: permeating a texture recovery promoting agent composed of at least one of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate into a vegetable; reducing the concentration of the texture recovery promoting agent on the surface of the vegetable; and drying the vegetable including the texture recovery promoting agent with hot air.
본 발명에 의하면, 유통기간이 길고, 상온 보관이 가능한 즉석 조리 키트, 즉석 김치 키트 및 그 제조방법을 제공할 수 있다.According to the present invention, an instant cooking kit, an instant kimchi kit, and a method for manufacturing the same can be provided, which have a long distribution period and can be stored at room temperature.
또한, 본 발명에 의하면, 건조 채소를 물에 불릴 때, 식감회복이 빨라서 즉석해서 조리가 가능한 즉석 조리 키트, 즉석 김치 키트 및 그 제조방법을 제공할 수 있다.In addition, according to the present invention, an instant cooking kit, an instant kimchi kit, and a manufacturing method thereof can be provided, which enable the recovery of texture quickly when dried vegetables are soaked in water, and thus enable cooking immediately.
도 1은 본 발명에 따른 즉석 조리 키트 및 즉석 김치 키트에 있어서, 건조 채소 제조방법에 관한 블록도이다.
도 2는 본 발명에 따른 즉석 조리 키트 및 즉석 김치 키트를 이용하여 조리하는 과정을 설명하기 위한 블록도이다. FIG. 1 is a block diagram of a method for manufacturing dried vegetables in an instant cooking kit and an instant kimchi kit according to the present invention.
Figure 2 is a block diagram for explaining a cooking process using an instant cooking kit and an instant kimchi kit according to the present invention.
본 발명은 다양한 변경을 가할 수 있고 여러 가지 실시예를 가질 수 있는 바, 특정 실시예들을 도면에 예시하고 상세한 설명에 상세하게 설명하고자 한다.The present invention may have various modifications and embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description.
그러나, 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.However, this is not intended to limit the present invention to specific embodiments, but should be understood to include all modifications, equivalents, or substitutes included in the spirit and technical scope of the present invention.
도1은 본 발명의 일 실시예에 따른 즉석 조리 키트 및 즉석 김치 키트에 있어서, 건조 채소 제조방법에 관한 블록도이다.Figure 1 is a block diagram of a method for manufacturing dried vegetables in an instant cooking kit and an instant kimchi kit according to one embodiment of the present invention.
일반적으로 건조한 채소를 물에 불리면 식감이 회복되지만, 채소의 종류에 따라 수시간 내지 수십시간동안 불려야 취식이 가능한 식감으로 회복이 된다.Generally, soaking dried vegetables in water will restore their texture, but depending on the type of vegetable, soaking them for several hours to several tens of hours will restore them to an edible texture.
따라서, 단순히 건조한 채소는 즉시 취식이 가능한 즉석 조리 키트 및 즉석 김치 키트에 사용하기 적합하지 않다.Therefore, simply dried vegetables are not suitable for use in ready-to-eat instant cooking kits and instant kimchi kits.
즉석 조리 키트에서는 건조한 채소를 물에 불려 식감을 회복시키는 시간을 최소화하는 것이 필요하다. Instant cooking kits require minimal soaking time for dried vegetables to restore their texture.
식감회복촉진제를 채소에 침투(S110 : 식감회복 촉진제 침투 공정)시킨 후 건조하면, 이렇게 식감회복촉진제가 내부에 포함되어 건조된 채소는 물에 불리면, 채소 내부의 농도가 높아서 삼투압현상으로 인해 식감회복 시간이 빨라진다.When a texture recovery accelerator is infiltrated into vegetables (S110: Texture Recovery Accelerator Infiltration Process) and then dried, when vegetables with the texture recovery accelerator contained inside are soaked in water, the texture recovery time is accelerated due to the osmotic pressure phenomenon because the concentration inside the vegetable is high.
따라서, 식감회복촉진제가 포함된 건조 채소의 식감회복 시간은 건조된 채소 내부에 포함된 식감회복촉진제의 중량비가 클 수록 빨라진다.Therefore, the texture recovery time of dried vegetables containing a texture recovery promoter becomes faster as the weight ratio of the texture recovery promoter contained in the dried vegetables increases.
여기에서 식감회복촉진제는 염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된다.Here, the texture recovery accelerator is composed of one or more of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate.
식감회복촉진제 침투 공정(S110)에서는 손질된 채소를 식감회복촉진제가 녹아 있는 수용액에 일정시간 담가두어 식감회복 촉진제가 채소 내부로 침투하도록 한다.In the texture recovery promoter penetration process (S110), prepared vegetables are soaked in an aqueous solution containing a texture recovery promoter for a certain period of time to allow the texture recovery promoter to penetrate into the vegetables.
본 발명에서는 일 실시예로 염화나트륨 및 염화마그네슘을 주 성분으로 하는 소금을 물에 녹인 수용액에 손질한 배추를 3시간정도 담가두었다.In one embodiment of the present invention, prepared cabbage was soaked in an aqueous solution containing sodium chloride and magnesium chloride as main components dissolved in water for about 3 hours.
또한, 상기 식감회복촉진제가 포함된 수용액은 농도(ppt:천분율, 이하 단위 생략)가 6보다 크거나 같고 20보다 작거나 같은 것이 바람직하며, 더욱 바람직하게는 10보다 크거나 같고 18보다 작거나 같은 것이 바람직하다. In addition, it is preferable that the aqueous solution containing the texture recovery promoter has a concentration (ppt: parts per thousand, hereinafter the unit is omitted) of greater than or equal to 6 and less than or equal to 20, and more preferably greater than or equal to 10 and less than or equal to 18.
또한, 이후 설명될 도2의 즉석 조리 키트 및 즉석 김치 키트를 조리하는 과정의 건조 채소를 뜨거운 물에 불리는 단계(S210, S220)에서 100℃ 뜨거운 물에 5분 정도 불리는 조건인 경우, 상기 수용액의 농도가 10보다 작으면, 식감이 회복이 덜 되어 식감이 질기고, 상기 수용액의 농도가 18보다 크면, 불려진 채소가 물러져서 식감이 좋지 못하는 문제가 있다. In addition, in the step (S210, S220) of soaking dried vegetables in hot water during the process of cooking the instant cooking kit and instant kimchi kit of FIG. 2 to be described later, if the condition is to soak them in hot water at 100° C. for about 5 minutes, if the concentration of the aqueous solution is less than 10, the texture is not fully recovered and the texture is tough, and if the concentration of the aqueous solution is greater than 18, there is a problem that the soaked vegetables become soft and have a poor texture.
본 발명에서는 일 실시예로 식감회복촉진제가 포함된 수용액의 농도가 17인 것을 사용하였다.In the present invention, as an example, an aqueous solution containing a texture recovery promoting agent was used having a concentration of 17.
이후 표면농도저하 공정(S120)을 수행한다.Afterwards, the surface concentration reduction process (S120) is performed.
식감회복 촉진제 침투 공정(S110)에서는 이후 물에 불리는 식감회복 시간을 단축하기 위해서 건조 채소에 포함된 식감회복 촉진제의 중량비가 커야 한다.In the texture recovery accelerator penetration process (S110), the weight ratio of the texture recovery accelerator contained in the dried vegetable must be large in order to shorten the texture recovery time after soaking in water.
그러나, 이렇게 식감회복 촉진제의 중량비를 크게하기 위해서, 고농도의 식감회복촉진제 수용액이 표면에 있는 상태로 표면농도저하 공정(S120) 없이 건조공정(S130)를 수행하게 되면, 채소가 건조되면서 갈색으로 변하는 갈변현상이 발생하고, 불쾌한 냄새가 나는 문제점이 있다.However, in order to increase the weight ratio of the texture recovery promoter in this way, if the drying process (S130) is performed without the surface concentration reduction process (S120) while the high-concentration texture recovery promoter aqueous solution is present on the surface, there is a problem in that the vegetable turns brown as it dries and an unpleasant odor is emitted.
이러한 갈변현상 및 불쾌한 냄새는 채소 표면에 뭍어 있는 식감회복 촉진제가 건조 과정 중에 반응하면서 발생되는 것으로, 채소 표면에서 식감회복 촉진제의 농도를 저하시키는 공정(S120)이 필요하다.This browning phenomenon and unpleasant odor are caused when the texture recovery promoter on the surface of the vegetable reacts during the drying process, and a process (S120) for reducing the concentration of the texture recovery promoter on the surface of the vegetable is required.
채소 표면에서 식감회복 촉진제의 농도를 저하시키는 방법은 스프레이로 물을 뿌리는 워터샤워 방식과 물에 담궜다가 꺼내는 방법등 다양한 방법이 있다.There are various methods to reduce the concentration of texture recovery accelerator on the surface of vegetables, such as the water shower method of spraying water and the method of soaking the vegetables in water and then taking them out.
본 발명에서는 일 실시에로 깨끗한 물에 담궜다가 꺼내는 방법을 사용하였다.In one embodiment of the present invention, a method of immersing in clean water and then taking it out was used.
이렇게 표면농도저하 공정(S120)을 통하여 표면에는 식감회복촉진제의 중량비 또는 농도가 낮고, 내부에는 식감회복촉진제의 중량비 또는 농도가 높은 상태의 채소를 온풍 건조기에 넣고 건조하는 온풍 건조 공정(S130)을 수행한다.In this way, through the surface concentration reduction process (S120), vegetables with a low weight ratio or concentration of the texture recovery promoter on the surface and a high weight ratio or concentration of the texture recovery promoter inside are placed in a hot air dryer and dried in a hot air drying process (S130).
이렇게 제작된 건조 채소는 내부보다 표면에 포함되는 식감회복촉진제의 중량비가 작다.Dried vegetables produced in this way have a smaller weight ratio of texture recovery promoting agent contained on the surface than on the inside.
이때 건조하는 온도가 높으면 건조시간의 빨라지지만, 갈변현상등이 나올 수 있으므로, 적절한 건조 온도 및 시간을 설정할 필요가 있다.At this time, if the drying temperature is high, the drying time will be faster, but browning may occur, so it is necessary to set an appropriate drying temperature and time.
본 발명에서는 일 실시예로 60℃로 24시간 온풍 건조하였으나, 채소를 탈수과정을 거친 후 건조를 하게되면 건조시간을 더욱 단축할 수도 있다.In the present invention, as an example, hot air drying was performed at 60°C for 24 hours, but the drying time can be further shortened if the vegetables are dried after going through a dehydration process.
이렇게 제작된 건조 채소는 별도로 밀봉 포장하고, 분말 또는 액상 소스를 별도 포장하여 즉석 조리 키트를 제공한다.Dried vegetables produced in this way are separately sealed and packaged, and powdered or liquid sauces are separately packaged to provide an instant cooking kit.
특히, 상기 건조 채소가 배추 또는 무 등을 사용하여 즉석 김치 키트를 제공할 수 있다. In particular, the above dried vegetables can be used to provide an instant kimchi kit using cabbage or radish, etc.
즉석 김치 키트에는 분말 소스로 고춧가루, 설탕, 유산균 등을 포함하고, 액상소스로 액젓, 물엿, 과일청, 마늘액 등을 포함할 수 있다.Instant kimchi kits may include powdered sauces such as red pepper powder, sugar, and lactic acid bacteria, and liquid sauces such as fish sauce, corn syrup, fruit syrup, and garlic extract.
상기 유산균은 류코노스톡, 락토바실러스, 웨이셀라 중 하나 이상일 수 있다.The above lactic acid bacteria may be one or more of Leuconostoc, Lactobacillus, and Weissella.
도 2는 본 발명에 따른 즉석 조리 키트 및 즉석 김치 키트를 이용하여 조리하는 과정을 설명하기 위한 블록도이다. Figure 2 is a block diagram for explaining a cooking process using an instant cooking kit and an instant kimchi kit according to the present invention.
본 발명은 사용자가 건조 채소를 물에 불려 즉시 취식이 가능한 즉석 조리 키트 및 즉석 김치 키트를 제공하고자 하는 것이므로, 건조 채소의 식감회복 시간, 즉 물에 불리는 시간을 10분이내, 바람직하게는 5분이내로 조건을 설계하였다.The present invention is intended to provide an instant cooking kit and an instant kimchi kit that allow users to soak dried vegetables in water and eat them immediately. Therefore, the time for restoring the texture of dried vegetables, i.e. the soaking time in water, is designed to be within 10 minutes, preferably within 5 minutes.
식감회복촉진제가 포함된 건조 채소는 물의 온도에 따라 식김회복 시간이 달라진다.Dried vegetables containing texture recovery accelerators have different cooling recovery times depending on the water temperature.
본 발명의 일 실시예에 의하면, 식감회복촉진제가 포함된 건조 채소를 찬불에 넣어 불릴 때는 10시간이상이 지나야 회복되지만, 뜨거운 물에서는 3분 내지 10분이내에 취식이 가능한 식감으로 회복되었다.According to one embodiment of the present invention, when dried vegetables containing a texture recovery accelerator are soaked in cold water, it takes more than 10 hours for the texture to recover, but in hot water, the texture is restored to an edible state within 3 to 10 minutes.
따라서, 사용자가 본 발명에 의해 제작된 식감회복촉진제가 포함된 건조 채소를 뜨거운 물에 담근다(S210).Therefore, the user soaks the dried vegetable containing the texture recovery promoting agent produced by the present invention in hot water (S210).
이렇게 3~7분정도를 불리면(S220), 건조 채소는 충분히 취식이 가능한 식감으로 회복된다.If you boil it like this for 3 to 7 minutes (S220), the dried vegetables will recover to a texture that is completely edible.
본 발명에서는 일 실시예로 식감회복촉진제가 포함된 건조 채소를 100℃ 뜨거운 물에 5분 정도 불렸다.In one embodiment of the present invention, dried vegetables containing a texture recovery promoter were soaked in hot water at 100°C for about 5 minutes.
이후 사용자는 식감회복촉진제가 스며든 물을 버리고(S230), 식감이 회복된 채소에 액상 또는 분말 소스를 잘 섞이도록 버무린(S240) 후 취식한다. Afterwards, the user discards the water soaked with the texture recovery promoter (S230), mixes the vegetables with the restored texture with the liquid or powder sauce until well mixed (S240), and then eats them.
불린 뜨거운 물을 버리는 단계(S230) 이후 불려진 채소의 온도가 높기 때문에 채소의 상금하고 시원한 느낌을 위해서 찬물로 채소를 헹구는 단계(S231)를 더 포함할 수 있다.After the step of discarding the soaked hot water (S230), a step of rinsing the vegetables with cold water (S231) may be further included to ensure a cool and refreshing feeling of the vegetables since the temperature of the soaked vegetables is high.
본 발명에 의한 즉석 조리 키트 및 즉석 김치 키트는 상술한 도2에 의한 단계를 거쳐 사용자가 즉시 건조 채소를 불리고 소스를 버무려 즉시 취식이 가능하다.The instant cooking kit and instant kimchi kit according to the present invention can be used by a user to immediately soak dried vegetables and mix them with sauce by following the steps of FIG. 2 described above, thereby enabling immediate consumption.
즉석 김치 키트는 건조 채소를 불리고 소스를 버무려 즉시 취식도 가능하지만, 김치가 발효되도록 냉장보관하여 더욱 발효된 김치로 취식할 수도 있다.Instant kimchi kits can be eaten immediately by soaking dried vegetables and mixing them with sauce, but you can also refrigerate the kimchi to ferment it and eat it as more fermented kimchi.
즉, 본 발명은 즉석 김치 키트를 제공하지만, 사용자의 기호에 의해 조리 후 즉석해서 취식할 수 도 있고, 보관하여 더욱 발효시켜 취식할 수도 있다.That is, the present invention provides an instant kimchi kit, but depending on the user's preference, it can be eaten immediately after cooking or stored and further fermented before eating.
Claims (7)
액상 형태 또는 분말 형태의 소스;를 포함하며,
상기 식감회복촉진제를 포함하는 건조 채소는 상기 식감회복촉진제를 포함하지 않는 건조 채소에 비해, 물에 불렸을 때, 식감 회복 시간이 빠른 것을 특징으로 하는 즉석 조리 키트.Dried vegetables dried by hot air drying, comprising a texture recovery promoting agent comprising at least one of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate; and
Sources in liquid or powder form;
An instant cooking kit characterized in that the dried vegetables containing the texture recovery promoter have a faster texture recovery time when soaked in water compared to dried vegetables not containing the texture recovery promoter.
상기 식감회복촉진제의 중량비는 상기 건조 채소의 표면보다 내부가 더 큰 것을 특징으로 하는 즉석 조리 키트.In the first paragraph,
An instant cooking kit characterized in that the weight ratio of the texture recovery promoter is greater on the inside than on the surface of the dried vegetable.
액상 형태 또는 분말 형태의 소스;를 포함하며,
상기 건조 채소는 염화나트륨, 염화마그네슘, 탄산수소나트륨, 탄산나트륨 중 하나 이상으로 구성된 식감회복촉진제를 포함하며, 온풍 건조에 의해 건조되고,
상기 식감회복촉진제를 포함하는 건조 채소는 상기 식감회복촉진제를 포함하지 않는 건조 채소에 비해, 물에 불렸을 때, 식감 회복 시간이 빠른 것을 특징으로 하는 즉석 김치 키트.Dried vegetables including cabbage or radish; and
Sources in liquid or powder form;
The above dried vegetables contain a texture recovery promoting agent composed of at least one of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate, and are dried by hot air drying.
An instant kimchi kit characterized in that the dried vegetables containing the texture recovery promoter have a faster texture recovery time when soaked in water compared to dried vegetables not containing the texture recovery promoter.
상기 식감회복촉진제의 중량비는 상기 건조 채소의 표면보다 내부가 더 큰 것을 특징으로 하는 즉석 김치 키트.In paragraph 4,
An instant kimchi kit characterized in that the weight ratio of the texture recovery promoting agent is greater on the inside than on the surface of the dried vegetable.
상기 채소의 표면에 있는 상기 식감회복촉진제의 농도를 저하시키는 단계; 및
상기 채소의 표면 보다 상기 채소의 내부에서의 상기 식감회복촉진제의 농도가 높은 상태에서, 상기 식감회복촉진제를 포함하는 상기 채소를 온풍 건조하는 단계;를 포함하는 즉석 조리 키트 제조방법.
A step of permeating a texture recovery promoting agent comprising at least one of sodium chloride, magnesium chloride, sodium bicarbonate, and sodium carbonate into vegetables;
A step of reducing the concentration of the texture recovery promoting agent on the surface of the vegetable; and
A method for manufacturing an instant cooking kit, comprising: a step of drying the vegetable containing the texture recovery promoter with hot air, wherein the concentration of the texture recovery promoter is higher inside the vegetable than on the surface of the vegetable.
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| KR101933832B1 (en) | 2018-06-29 | 2018-12-28 | 박성호 | Manufacture method powdered kimchi and powdered kimchi therefrom |
| KR102132791B1 (en) * | 2020-02-21 | 2020-07-10 | 조은영 | Material for diy kimchi-making |
| KR102353269B1 (en) | 2021-03-17 | 2022-01-20 | (주)비비씨 | Liquid kimchi, liquid kimchi concentrate and liquid kimchi powder and making method of it |
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| KR100266373B1 (en) * | 1997-01-06 | 2000-09-15 | 더블유. 유 병 | How to Make Kimchi |
| KR200200998Y1 (en) | 2000-04-06 | 2000-11-01 | 정덕교 | Kimchi set |
| KR100415485B1 (en) | 2001-05-22 | 2004-01-24 | 백영식 | the drying pickles production method for a quick tasting |
| KR102095913B1 (en) * | 2018-07-06 | 2020-04-01 | 주식회사 아워홈 | Powder sauce for kimchi and kimchi prepared by the same |
| KR102443902B1 (en) * | 2020-05-08 | 2022-09-15 | 김준휘 | Method for manufacturing kimchi |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101933832B1 (en) | 2018-06-29 | 2018-12-28 | 박성호 | Manufacture method powdered kimchi and powdered kimchi therefrom |
| KR102132791B1 (en) * | 2020-02-21 | 2020-07-10 | 조은영 | Material for diy kimchi-making |
| KR102353269B1 (en) | 2021-03-17 | 2022-01-20 | (주)비비씨 | Liquid kimchi, liquid kimchi concentrate and liquid kimchi powder and making method of it |
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