KR20010044363A - The method for producing seasoned lavers which are fortified with kimchi flavor - Google Patents
The method for producing seasoned lavers which are fortified with kimchi flavor Download PDFInfo
- Publication number
- KR20010044363A KR20010044363A KR1020010007110A KR20010007110A KR20010044363A KR 20010044363 A KR20010044363 A KR 20010044363A KR 1020010007110 A KR1020010007110 A KR 1020010007110A KR 20010007110 A KR20010007110 A KR 20010007110A KR 20010044363 A KR20010044363 A KR 20010044363A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- flavor
- kimchi
- oil
- laver
- Prior art date
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 49
- 235000019634 flavors Nutrition 0.000 title claims abstract description 49
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 47
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 46
- 238000000034 method Methods 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 19
- 235000019640 taste Nutrition 0.000 claims abstract description 13
- 229920001353 Dextrin Polymers 0.000 claims abstract description 7
- 239000004375 Dextrin Substances 0.000 claims abstract description 7
- 235000019425 dextrin Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 9
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 7
- 229960002401 calcium lactate Drugs 0.000 claims description 7
- 239000001527 calcium lactate Substances 0.000 claims description 7
- 235000011086 calcium lactate Nutrition 0.000 claims description 7
- 244000215068 Acacia senegal Species 0.000 claims description 6
- 229920000084 Gum arabic Polymers 0.000 claims description 6
- 239000000205 acacia gum Substances 0.000 claims description 6
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000007791 liquid phase Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 240000000982 Malva neglecta Species 0.000 claims 1
- 235000000060 Malva neglecta Nutrition 0.000 claims 1
- 241000269821 Scombridae Species 0.000 claims 1
- 235000019688 fish Nutrition 0.000 claims 1
- 235000020640 mackerel Nutrition 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 11
- 238000005507 spraying Methods 0.000 abstract description 7
- 241000209149 Zea Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 9
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 8
- 229960005069 calcium Drugs 0.000 description 8
- 239000011575 calcium Substances 0.000 description 8
- 229910052791 calcium Inorganic materials 0.000 description 8
- 235000001465 calcium Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 6
- 235000014666 liquid concentrate Nutrition 0.000 description 6
- 235000008504 concentrate Nutrition 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 235000015140 cultured milk Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 3
- 235000011477 liquorice Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 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 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000206613 Pyropia yezoensis Species 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000008786 sensory perception of smell Effects 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 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 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
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23V2200/15—Flavour affecting 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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 김치맛 조미김의 제조 방법에 관한 것으로서 제조 과정중 칼슘을 첨가하여 영양을 강화하고 김치맛 풍미를 부여한 조미김의 제조 방법에 관한 것이다.The present invention relates to a method for producing Kimchi seasoned Kimchi, and more particularly, to a method for preparing Kimchi seasoned Kimchi by enhancing nutrition by adding calcium during the manufacturing process.
김(Porphyra Yezoensis)은 해태, 해의, 감태라고도 하는데 예로부터 미역 및 다시마 등의 해조류와 함께 각종 미네랄, 식이섬유, 조미 소스, 영양의 공급원으로 애용되어 온 기호식품으로서 최근에는 이들 해조 성분이 가지는 생체 유지 기능에 관해서도 관심이 고조되고 있다.Kim (Porphyra Yezoensis) is a common food which has been used as a source of various minerals, dietary fibers, seasoning sauces and nutrients along with seaweeds such as seaweed and sea tangle since ancient times. There is also a growing interest in bio-retaining functions.
김은 한천과 유사한 구조를 가지는 다당이 약 40% 이상으로서 황산기를 6% 정도 함유하고 있어 항균 효과, 항종양 효과 등 다양한 기능성을 나타내고 있는 것으로 국내외의 학자들에 의해 보고되고 있으며 이 다당은 또한 소화되지 않는 식이 섬유로서의 가치가 매우 크고 점성이 높아 물성부형제로서의 사용 가치도 높다.It has been reported by domestic and foreign scholars that the polysaccharide has a similar structure to agar and has about 40% or more of sulfated groups and contains about 6% of the antimicrobial effect and antitumor effect. The value as a dietary fiber is very high and the viscosity is high, so that it is highly worth using as a physical excipient.
또한 김은 질 좋은 단백질을 다량 함유하고 있고 카로틴 등 비타민 A의 모체와 비타민 B 복합체, 비타민 C와 칼슘 등 무기질을 많이 함유하고 있으며 동맥 경화 예방 효과, 다혈질, 뇌졸중, 현기증 등에 특히 좋은 식품으로 알려져 있다.Kim also contains high quality protein and carotene, vitamin A matrix, vitamin B complex, vitamin C and calcium and contains a lot of minerals, atherosclerosis prevention effect, high blood pressure, stroke, dizziness and is especially good food .
조미김이라 함은 마른김을 유처리한 후 조미료, 식염 등으로 조미 가공한 것을 말하는 것으로서 제품의 특성에 따라서 굽는 온도, 열처리조건 및 시간을 적절하게 관리하여야 하며 고유의 색택과 향미를 가지고 이미·이취가 없어야 한다.The term "seasoning" refers to seasoning of dried laver followed by seasoning with seasoning, salt, etc. It should properly control the baking temperature, heat treatment conditions and time according to the characteristics of the product. There should be no odor.
이와 같은 김은 식욕을 돋우는 독특한 향기와 맛을 가지고 있는데, 그 고소한 향미는 시스틴, 아스파라긴산 등에 의한 것이며 빛깔이 검고 광택이 나며 향기가 높고 불에 구우면 청록색으로 변하는 것이 좋은 것이다.This kind of Kim has a unique aroma and flavor that encourages appetite. Its flavor is due to cystine, asparaginic acid, etc. It is a good color to turn black, glossy and high in aroma.
우리나라에서 유통되고 있는 김 가공품은 생김을 초제(抄製)하여 건조시킨 건조김과, 건조김에 식용유와 식염을 첨가하여 구운 조미김이 있으나 이와 같은 김 가공품만으로는 경제수준의 향상 및 식문화 수준의 고급화, 다양화를 추구하는 소비자들의 구매 욕구를 충족시키기에는 미흡한 실정이며 이에 따라 김의 다각적인 이용 방법을 개발할 필요성이 요구되고 있는 실정이다.Kimchi processed in Korea is seasoned with dried kimchi which is dried and dried, and seasoned kimchi which is made by adding cooking oil and salt to dried kimchi. However, such processed kimchi alone can improve the economic level, It is not enough to satisfy consumers' desire for diversification. Therefore, there is a need to develop diverse utilization methods of Kim.
본 발명은 상기의 사항들을 고려하여 안출한 것으로서, 조미 김의 가공 공정 중 김치향의 액상형 향소재와 김치맛의 분말형 조미소재(seasoning)를 김 표면에 분사하여 배소하는 공정을 개발함으로써 김치맛 향미를 부여하여 맛과 향이 뛰어나며 향미와 색택의 유지효과가 우수한 조미김의 제조 방법을 제공하는 데 있다.The present invention has been made in view of the above considerations, and it is an object of the present invention to provide a process for roasting and flavoring a liquid type flavoring material of Kimchi flavor and seasoning of Kimchi taste on the surface of Kimchi during processing of seasoning Kim, Which is excellent in taste and flavor and excellent in the effect of maintaining flavor and color tone.
본 발명의 다른 목적은 조미김에 칼슘을 첨가하는 공정을 개발함으로써 영양적 효능이 강화된 조미김의 제조 방법을 제공하는 데 있다.Another object of the present invention is to provide a process for producing seasoned steaming with enhanced nutritional efficacy by developing a process for adding calcium to seasonings.
이와 같은 목적을 달성하기 위해서 본 발명에 따른 김치맛 조미김의 제조 방법은 옥배유에 김치향의 지용성 액상 농축향을 혼합한 후 선별한 원료김에 분사하는 공정과, 상기 액상향 혼합유를 분사한 김을 170∼180℃에서 2∼5초간 굽는 1차 구이 공정과, 상기 1차 구이한 김에 김치맛 분말 농축 조미소재를 분사하되 지용성 액상 농축향 : 분말 농축 조미소재의 첨가비율이 4:6이 되도록 하는 공정과, 상기 조미한 원료김을 200∼250℃에서 5∼10초간 원적외선 처리로 굽는 2차 구이 공정으로 구성되는 것을 특징으로 하는 것으로서 김치맛 풍미를 조미김에 부여하여 기존의 김보다 맛과 향이 우수한 조미김을 제공할 수 있도록 한 것이다.In order to accomplish the above object, the present invention provides a method for producing Kimchi-flavored seasoning, comprising the steps of mixing an oil-soluble liquid-enriched fragrance of kimchi in an oil-in-water mixture and spraying the mixture in a selected raw material, A first grilling process at a temperature of 170 to 180 DEG C for 2 to 5 seconds; and a step of spraying a kimchi powder-concentrated seasoning material in the first grilling step, wherein a ratio of the fat-soluble liquid-phase concentrated flavor: powdery seasoning material is 4: 6 And a secondary roasting step of baking the seasoned raw material debris with a far infrared ray treatment at 200 to 250 DEG C for 5 to 10 seconds. The present invention is characterized in that a kimchi taste flavor is imparted to the seasonings, So that it can provide seasoning Kim.
또한 상기 옥배유에 젖산 칼슘을 옥배유 사용량의 4∼6중량%로 첨가하여 혼합하는 공정을 더욱 포함하여 영양적 측면에서도 우수한 조미김을 제공할 수 있다.In addition, calcium lactate is added to the above fermented milk at 4 to 6 wt% of the amount of fermented milk, and the fermented milk is further mixed with the fermented milk.
이하 본 발명을 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
(1) 원료김 선별 공정(1) Raw material selection process
조미김 제조를 위한 원료 선정에서 가장 중요한 점은 원료김의 맛과 초제 상태이다. 따라서 제품 개발에 적당한 원료김의 확보를 위해 2000년에 생산된 기존 건조김 중 참김 5종, 돌김 5종, 혼합김 5종을 선정하여 본 발명에 따른 조미김 제조 방법으로 제조한 다음 관능검사 요원 10명을 대상으로 5점 척도법에 따라 관능 검사를 실시한 후 원료김의 초제 상태와 배소 후의 기호성 등을 토대로 가공적성이 우수한 원료김을 선정하였다.The most important point in choosing raw materials for seasoning is the taste and supergene status of raw materials. Therefore, in order to secure the proper raw material for product development, 5 kinds of seeds, 5 kinds of seeds and 5 kinds of mixed seeds, which were produced in 2000, were prepared and prepared by the method of producing seasoning according to the present invention, After 10 sensory tests according to the 5 - point scaling method, raw materials with excellent processability were selected based on the initial state of raw materials and the palatability after roasting.
상기 표 1의 결과와 같이 초제 상태별로 원료김을 확보하여 제조 실험을 실시하였으며 확보된 원료김 중 참김은 D 시료가, 돌김은 C 시료가, 혼합김은 A 시료가 적당한 것으로 나타났다.As shown in the above Table 1, the preparation of the raw material for the preparation of the raw material was carried out according to the state of the preparation, and it was found that the A sample was suitable for the D sample, the C sample, and the A sample.
선별된 원료김은 원료산지와 무관하게 수분 5∼8% 수준, 중량 290∼302g으로 배소후의 맛이 우수하고 초제상태가 비교적 균일하고 조밀한 것이 특징이었다. 따라서 상기와 같은 조건의 김을 원료로 사용하는 것이 바람직한 것으로 판단되었다.Regardless of the origin of the raw material, the selected raw material was characterized by having 5 to 8% moisture content and 290 to 302 g of weight, which was superior in flavor after roasting and relatively homogeneous and compact. Therefore, it was determined that it is preferable to use the steaming conditions as the raw material.
(2) 옥배유와 지용성 액상 농축향의 혼합 공정(2) Mixing process of milk powder and fat-soluble liquid concentrate
옥배유에 김치 base 15중량%, 젓갈 flavor 2중량%, MCT oil 83중량%로 구성되는 것을 특징으로 하는 김치향 지용성 액상 농축향을 첨가하여 혼합하되 그 첨가량은 옥배유 사용량의 4∼10중량%로 첨가한다.The mixture of kimchi base oil-soluble concentrated flavor, which is composed of 15% by weight of kimchi base, 2% by weight of fermented fish flavor and 83% by weight of MCT oil, is added to corn oil and added in an amount of 4 to 10% .
또한 젖산 칼슘을 옥배유 사용량의 4∼6중량%로 첨가하여 칼슘 성분을 강화할 수 있으며 그 첨가량이 6중량% 이상일 경우 쓴맛이 감지되고 4중량% 이하일 경우 이용 효과가 미약하므로 상기 범위로 첨가하는 것이 바람직하다.In addition, calcium lactate can be added in an amount of 4 to 6% by weight of calcium oxalate to strengthen the calcium component. When the added amount is 6% by weight or more, a bitter taste is sensed. When the added amount is less than 4% by weight, Do.
상기 지용성 액체 농축향의 첨가량을 결정하기 위해 옥배유에 2∼10중량%의 범위내에서 김치향을 첨가하여 시제품을 제조한 후 관능검사요원 10인을 대상으로 9점 척도법의 관능검사법을 실시하여 그 결과의 평균값을 표 2에 나타내었다.In order to determine the addition amount of the above-mentioned fat-soluble liquid concentrated flavor, kimchi was added to a mixture of 2 to 10% by weight of waxy liquor to prepare a prototype product, and then 10 sensory test agents were subjected to a sensory test of the 9-point scale method Are shown in Table 2. < tb > < TABLE >
표 2의 결과에서 알 수 있듯이 향의 첨가량이 높을수록 기호도가 증가하는 것으로 나타났지만 김치맛 특성에 대해 후각으로 느끼는 강도가 낮은 경향을 보였으므로 김을 섭취했을 때 맛 특성에 맞게 바로 입안에서 느낄 수 있는 분말형 조미 성분을 첨가하는 것이 바람직할 것으로 판단되었다.As can be seen from the results in Table 2, the higher the addition amount of the fragrance, the higher the preference degree, but the lower the intensity of the sense of smell than the taste characteristic of kimchi, It is preferable to add the powdery seasoning component.
따라서 첨가되는 향미 성분의 종류에 따른 기호도를 알아보기 위하여 각각의 맛 종류별로 액상형 단독, 분말형 단독, 액상형+분말형의 3종류 향미 성분 첨가 형태를 나누어 10인의 관능검사요원에 의해 9점 척도법의 관능검사를 실시하여 그 결과를 표 3에 나타내었다.To investigate the preference according to the type of flavor added, three types of flavor components were classified into three flavors: liquid type alone, powder type alone, liquid type + powder type. The sensory evaluation was carried out and the results are shown in Table 3.
표 3의 결과와 같이 액상형 또는 분말형 단독으로 사용한 경우 맛의 강도가 약하여 기호성이 현저히 떨어지는 것으로 나타났으며 액상형과 분말형을 함께 사용하였을 때의 기호도가 가장 좋게 나타나 분말형 조미소재를 함께 사용하는 것이 향미의 증진에 바람직한 결과를 가져오는 것을 알 수 있었다.As shown in Table 3, when used as a liquid or powder alone, the taste intensity was weak and the palatability was significantly lower. When the liquid type and the powder type were used together, the preference degree was the best, and the powdery seasoning material was used together It was found that the above-mentioned effect was favorable for the enhancement of the flavor.
(3) 1차 구이 공정(3) Primary grilling process
상기 (2)의 공정에서 옥배유와 김치향의 지용성 액체 농축향을 혼합한 것을 원료김에 분사한 다음 170∼180℃에서 2∼5초간 굽는다.In the step (2), the mixture of oxbow oil and kimchi is mixed with the oil-soluble liquid concentrated flavor, and the mixture is baked at 170 to 180 ° C for 2 to 5 seconds.
상기의 1차 구이 공정을 거치며 김의 색택이 청록색으로 변하며 액상향이 원료김에 충분히 스며들게 된다.After the primary roasting process described above, the color of the roots turns to cyan, and the liquid flavor is sufficiently impregnated in the raw material.
(4) 분말형 농축 조미 소재 분사 공정(4) Powder type concentrated seasoning material injection process
상기 1차 구이한 김에 김치 base 10중량%, 아라비아검 10중량%, 덱스트린 80중량%로 구성되는 것을 특징으로 하는 김치맛의 분말형 농축 조미소재를 분사하여 김치맛 풍미 특성을 보강하며 그 첨가량은 지용성 액상 농축향 : 분말형 조미소재가 4 : 6으로 되게 하는 것이 바람직하다.The above-mentioned primary flavor enhancer enhances the flavor characteristics of kimchi by spraying the powdery concentrated seasoning material of Kimchi taste, which is composed of 10% by weight of kimchi base, 10% by weight of gum arabic and 80% by weight of dextrin, Soluble liquid concentrate flavor: powdery seasoning is preferably 4: 6.
상기 (2)의 공정에서 첨가한 지용성 액상 농축향과 본 공정에서 첨가하는 분말형 조미소재의 맛과 향이 함께 조화되어 가장 바람직한 향미를 낼 수 있어야 하기 때문에, 액상형 향성분과 분말형 조미 성분의 첨가 비율에 따른 기호도를 알아보기 최대 첨가 수준을 10중량%로 고정하고 첨가 비율을 조정하여 김치맛 조미김을 시제품으로 제조한 다음 10인의 관능검사 요원을 대상으로 9점 척도법의 관능검사를 실시하여 그 결과의 평균값을 표 4와 표 5에 나타내었다.Since the flavor and flavor of the powder-type seasoning material added in the present step and the fat-soluble liquid-phase concentrated flavor added in the step (2) are harmonized together to obtain the most preferable flavor, the addition of the liquid flavor component and the powdery seasoning ingredient Determination of the degree of preference according to the ratio The maximum addition level was fixed at 10% by weight and the addition ratio was adjusted to prepare a prototype of Kimchi flavored seasoning. Then, sensory evaluation of the 9-point scale method was carried out for 10 sensory agents, The average values of the results are shown in Tables 4 and 5.
상기의 결과에서 알 수 있듯이 액상형과 분말형의 향미 성분을 혼합하여 기호도를 조사한 결과 액상형은 맛김의 향에 주로 영향을 주었고 분말형은 맛에 영향을 주었으며 액상형의 향성분이 최소한 4중량% 이상 첨가되어야만 소비자의 개인 차이에 의한 제품 기호도의 변화를 최소화시킬 수 있을 것으로 판단되었다.As can be seen from the above results, as a result of examining the preference of the mixture of the liquid type and the powdery type, the liquid type mainly influenced the flavor of the flavor, the powder type influenced the flavor, and the liquid flavor component contained at least 4 wt% It is possible to minimize changes in preference of products due to individual differences of consumers.
전체적으로 분말형의 조미 성분의 농도가 증가할수록 각 특성에 맞는 풍미 성분의 기호도가 증가하는 경향을 보였으나 6중량% 이상일 경우에는 기호도가 급격히 감소하므로 최종 제품의 액상형 향성분과 분말형 조미 성분의 첨가비율은 액상형 향성분 : 분말형 조미 성분이 4 : 6이 되도록 하는 것이 바람직한 것으로 판단되었다.As the concentration of the powdered seasoning ingredient increases, the preference degree of the flavor ingredient corresponding to each property tends to increase. However, when the concentration of the seasoning ingredient is higher than 6% by weight, the preference degree of the flavor ingredient rapidly decreases. It was judged that the ratio of the liquid type flavor component: powder type flavor component was preferably 4: 6.
(5) 2차 구이 공정(5) Second roasting process
상기 분말형 조미 성분을 분사한 원료김을 200∼250℃에서 5∼10초간 원적외선 처리로 구워서 최종 제품을 완성한다.The raw material powder sprayed with the above powdery seasoning ingredients is baked by far-infrared ray treatment at 200 to 250 캜 for 5 to 10 seconds to complete the final product.
2차 구이 공정을 거치며 김은 선명한 초록색이 되며 향미가 숙성되어 오랫동안 지속되며 식미기호성이 우수한 조미김이 완성된다.After the 2nd roasting process, the kimchi becomes a clear green color and the flavor is matured for a long time.
이하 실시예를 통하여 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to examples.
하기 실시예 및 비교예에서 사용한 원료김은 돌김시료(C형) 320g, 수분 6.4%의 대천산을 사용하였고 풍미 소재는 한국식품개발연구원에서 개발한 것을 사용하였다.In the following examples and comparative examples, Dae Chun acid (320 g) and water content (6.4%) were used as a raw material for the raw material of Kim, and the flavor material was developed by Korea Food Research Institute.
〈김치맛 조미김〉<Kimchi flavored seasoning Kim>
[실시예 1][Example 1]
옥배유에 김치 base 15중량%, 젓갈 flavor 2중량%, MCT oil 83중량%로 구성되는 지용성 액체 농축향을 옥배유 중량의 4중량%로 첨가, 혼합하여 원료김에 분사한 후 약 175℃에서 5초간 1차 구이한 다음 Beef base 10중량%, 아라비아검 10중량%, 덱스트린 80중량%로 구성되는 분말형 조미소재를 옥배유 중량의 6중량%로 김 표면에 분사한 후 약 225℃에서 5초간 원적외선 구이 장치로 2차 구이하여 김치맛 조미김을 제조하였다.The concentrate of the oil-soluble liquid consisting of 15% by weight of kimchi base, 2% by weight of fermented fish flavor and 83% by weight of MCT oil was added to oxbow oil in an amount of 4% by weight based on the weight of corn oil and mixed. Next, the powdered seasoning material consisting of 10% by weight of beef base, 10% by weight of gum arabic and 80% by weight of dextrin was sprayed on the surface of Kim with 6% by weight of corn oil, To make Kimchi taste seasoning Kim.
[실시예 2][Example 2]
지용성 액체 농축향 : 분말형 조미 소재의 첨가량을 4.5 : 5.5중량%로 하여 첨가한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.Liquid-Liquid Concentrated Flavor: Prepared in the same manner as in Example 1 except that the added amount of the powdery seasoning material was adjusted to 4.5: 5.5 wt%.
[비교예 1][Comparative Example 1]
분말형 조미 소재를 첨가하지 않고 지용성 액체 농축향만을 첨가하며, 지용성 액체 농축향은 김치 base 10중량%, MCT oil 90중량%로 구성된 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.Except that only a liquid concentrate for oil-solubilization was added without adding a powdery seasoning material, and the concentrate of the oil-soluble liquid concentrate was composed of 10% by weight of kimchi base and 90% by weight of MCT oil.
[비교예 2][Comparative Example 2]
분말형 조미 소재를 첨가하지 않고 지용성 액체 농축향만을 첨가하며, 지용성 액체 농축향은 김치 base 5중량%, MCT oil 95중량%로 구성된 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.Except that only a liquid concentrate for oil-soluble liquid was added without adding a powdered seasoning material, and the concentrate of the oil-soluble liquid was composed of 5% by weight of a kimchi base and 95% by weight of MCT oil.
[비교예 3][Comparative Example 3]
지용성 액체 농축향은 김치 base 5중량%, MCT oil 95중량%로 구성되며 분말형 조미 소재는 김치 base 10중량%, 아라비아검 10중량%, 덱스트린 80중량%로 구성된 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.Soluble liquid concentrate was composed of 5% by weight of the kimchi base and 95% by weight of the MCT oil, and the powdery seasoning material was composed of 10% by weight of the kimchi base, 10% by weight of gum arabic and 80% by weight of dextrin. . ≪ / RTI >
[비교예 4][Comparative Example 4]
지용성 액체 농축향은 김치 base 7.0중량%, C.O 0.9중량%, Leek flavor 0.5중량%, Acetic acid 1.0중량%, Mustard oil 0.1중량%, MCT oil 90.5중량%로 구성되며 분말형 조미 소재는 김치 base 10중량%, 아라비아검 10중량%, 덱스트린 80중량%로 구성된 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.The liquid fat concentrate consisted of 7.0 wt% of kimchi base, 0.9 wt% of CO, 0.5 wt% of Leek flavor, 1.0 wt% of acetic acid, 0.1 wt% of mustard oil and 90.5 wt% of MCT oil. % By weight, gum arabic 10% by weight, and dextrin 80% by weight.
〈칼슘 첨가 김치맛 조미김〉<Calcium-added kimchi flavored seasoning Kim>
[실시예 3][Example 3]
옥배유에 Beef base 100중량%로 구성되는 불고기향의 지용성 액체 농축향을 옥배유 중량의 4중량%로 첨가하고 젖산 칼슘을 옥배유 중량의 6중량%로 첨가, 혼합하여 원료김에 분사한 후 약 175℃에서 5초간 1차 구이한 다음 Curry base 10중량%, 아라비아검 10중량%, 덱스트린 80중량%로 구성되는 불고기맛의 분말형 조미소재를 옥배유 중량의 6중량%로 김 표면에 분사한 후 약 225℃에서 5초간 원적외선 구이 장치로 2차 구이하여 조미김을 제조하였다.The concentrate of roasted liquor of the roasted beef flavor composed of 100% by weight of beef base was mixed with 4% by weight of the liquorice oil, and 6% by weight of the liquorice was added to and mixed with the liquorice. After 5 seconds of grinding, the roasted meat flavor consisting of 10% by weight of Curry base, 10% by weight of gum arabic and 80% by weight of dextrin was sprayed on the surface of Kim at 6 wt% For 5 seconds to make seasoning steaming.
[실시예 4][Example 4]
젖산 칼슘을 5중량%로 첨가한 것을 제외하고는 상기 실시예 3과 동일한 방법으로 제조하였다.Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 5% by weight.
[비교예 5][Comparative Example 5]
젖산 칼슘을 3중량%로 첨가한 것을 제외하고는 상기 실시예 3과 동일한 방법으로 제조하였다.Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 3% by weight.
[비교예 6][Comparative Example 6]
젖산 칼슘을 8중량%로 첨가한 것을 제외하고는 상기 실시예 3과 동일한 방법으로 제조하였다.Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 8 wt%.
[비교예 7][Comparative Example 7]
젖산 칼슘을 10중량%로 첨가한 것을 제외하고는 상기 실시예 3과 동일한 방법으로 제조하였다.Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 10% by weight.
[실험예][Experimental Example]
상기 실시예 및 비교예의 방법으로 제조된 조미김을 4×5㎝로 세절하여 선별된 10인의 관능검사요원을 대상으로 5점 척도법의 관능검사법을 실시하여 그 기호도의 평균값을 표 6와 표 7에 나타내었다.The sensory evaluation method of the 5-point scale method was applied to the 10 sensory testees selected by cutting the seasoning roots prepared in the above Examples and Comparative Examples to 4 × 5 cm, and the average value of the preference degree is shown in Table 6 and Table 7 Respectively.
풍미 강화제의 적정 종류 및 첨가 수준을 결정하고 칼슘의 적정 첨가 수준을 결정하기 위하여 관능 검사를 실시한 결과 표 6과 표 7의 결과와 같이 본 발명의 제조 방법에 의해 제조된 조미김이 김 고유의 향미와 더불어 김치맛의 향미가 가장 좋은 것으로 나타났으며 칼슘 첨가에 따른 기호도 저하도 초래되지 않은 것으로 나타났다As a result of the sensory evaluation to determine the proper type and level of the flavor enhancer and the level of addition of calcium, the results of Table 6 and Table 7 show that the seasoning prepared by the preparation method of the present invention has a unique flavor And the taste of kimchi was the best, and the decrease of preference according to calcium addition was not caused
따라서 본 발명에 따른 김치맛 조미김의 제조 방법은 김치맛 풍미를 효과적으로 조미김에 부여할 수 있고 칼슘 성분도 강화할 수 있는 우수한 방법임을 알 수 있었다.Therefore, it can be understood that the method of producing Kimchi-flavored seasoning according to the present invention is an excellent method of effectively imparting the flavor of Kimchi to seasonings and enhancing the calcium content.
상기와 같이 이루어지는 본 발명에 의하면, 조미김의 가공 공정 중 김치향의 액상형 향소재와 김치맛의 분말형 조미소재를 김 표면에 분사하여 배소하는 공정을 개발함으로써 김치맛 향미를 조미김에 부여하고 향미의 유지효과도 우수한 조미김의 제조 방법을 제공할 수 있다.According to the present invention as described above, a process of spraying a kimchi-like liquid-state flavoring material and a powdery seasoning material having a kimchi taste on the surface of kimchi and roasting the kimchi is imparted to the seasoning, It is possible to provide a method of producing seasoning steaming which is excellent in the maintenance effect.
또한 조미김에 칼슘을 첨가하는 공정을 개발함으로써 영양적 효능이 강화된 조미김의 제조 방법을 제공할 수 있다.Also, by developing a process for adding calcium to seasonings, it is possible to provide a method for producing seasoned seasoned rice with enhanced nutritional efficacy.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010007110A KR100346507B1 (en) | 2001-02-13 | 2001-02-13 | The method for producing seasoned lavers which are fortified with kimchi flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010007110A KR100346507B1 (en) | 2001-02-13 | 2001-02-13 | The method for producing seasoned lavers which are fortified with kimchi flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20010044363A true KR20010044363A (en) | 2001-06-05 |
| KR100346507B1 KR100346507B1 (en) | 2002-07-27 |
Family
ID=19705690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010007110A KR100346507B1 (en) | 2001-02-13 | 2001-02-13 | The method for producing seasoned lavers which are fortified with kimchi flavor |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100346507B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030021332A (en) * | 2001-09-05 | 2003-03-15 | 고금희 | Toasted laver and producing method of it |
| KR100680269B1 (en) * | 2005-06-09 | 2007-02-07 | 학교법인 혜전학원 | A laver flavored with pickled fish or pickled fish add to fish scent and method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100449007B1 (en) * | 2002-03-29 | 2004-09-18 | 한국식품개발연구원 | A Kimchi taste sauce and a method for manufacturing thereof |
| KR20150142164A (en) | 2014-06-11 | 2015-12-22 | 오신우 | Spicy chili sauce and dried fruit coated with oil laver |
-
2001
- 2001-02-13 KR KR1020010007110A patent/KR100346507B1/en active IP Right Grant
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030021332A (en) * | 2001-09-05 | 2003-03-15 | 고금희 | Toasted laver and producing method of it |
| KR100680269B1 (en) * | 2005-06-09 | 2007-02-07 | 학교법인 혜전학원 | A laver flavored with pickled fish or pickled fish add to fish scent and method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100346507B1 (en) | 2002-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101309665B1 (en) | A flavor for gopchang and makchang, and a seasoning method using the same | |
| KR101865115B1 (en) | Salted laver contaning jujube powder and method for making thereof | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| KR100557026B1 (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
| KR100346508B1 (en) | The method for producing seasoned lavers which are fortified with bulgogi flavor | |
| KR101074354B1 (en) | A method of preparing sauce containing spawn of pollack | |
| KR100346509B1 (en) | The method for producing seasoned lavers which are fortified with curry flavor | |
| KR101802181B1 (en) | Method for Manufacturing Ssam Containing Fried Loach | |
| KR100446006B1 (en) | A multi-purpose eel sauce, and a method for manufacturing thereof | |
| KR100346507B1 (en) | The method for producing seasoned lavers which are fortified with kimchi flavor | |
| KR102411249B1 (en) | Composition and manufacturing method of roasted eel sauce, and roasted eel by using the sauce | |
| KR20000024590A (en) | Kimchi-spice composition in powder form and process for preparation thereof | |
| KR101067994B1 (en) | A method for preparing soybean pickles | |
| KR20180117001A (en) | Manufacture method of boiled gondre herb rice mixed marinade | |
| KR20230144163A (en) | Preparation method of bun stuffing to use bun stuffing comprising spicy Kimchi | |
| EP3738444B1 (en) | Ingredient-containing liquid seasoning in hermetically sealed container | |
| KR101866365B1 (en) | Soybean sprout jham-pong and manufacturing method thereof | |
| KR20200048387A (en) | Manufacturing method of seasoned laver using Aronia seasoning salt | |
| KR102214623B1 (en) | Seasoning sauce composition for makguksu, which can improve the taste and flavor of makguksu by allowing perilla oil to keep its unique taste and aroma as much as possible | |
| KR101633714B1 (en) | Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method | |
| KR102498450B1 (en) | Tare sauce and manufacturing method of the same | |
| JP7372816B2 (en) | Seasoning for stir-frying vegetables | |
| KR20070045166A (en) | A fusion type chungmukimbap and side dishes with wellbeing style materials and it's manufacturing method | |
| KR20170085253A (en) | Producing methods of wellbeing sauce paste | |
| KR100399468B1 (en) | Kimchi and its produced process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| A302 | Request for accelerated examination | ||
| E801 | Decision on dismissal of amendment | ||
| N231 | Notification of change of applicant | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20130715 Year of fee payment: 12 |
|
| FPAY | Annual fee payment |
Payment date: 20140613 Year of fee payment: 13 |
|
| FPAY | Annual fee payment |
Payment date: 20150629 Year of fee payment: 14 |
|
| FPAY | Annual fee payment |
Payment date: 20160621 Year of fee payment: 15 |
|
| FPAY | Annual fee payment |
Payment date: 20170717 Year of fee payment: 16 |
|
| FPAY | Annual fee payment |
Payment date: 20180716 Year of fee payment: 17 |
|
| FPAY | Annual fee payment |
Payment date: 20190424 Year of fee payment: 18 |