KR20020008302A - Nutritious hardtack - Google Patents
Nutritious hardtack Download PDFInfo
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- KR20020008302A KR20020008302A KR1020000041928A KR20000041928A KR20020008302A KR 20020008302 A KR20020008302 A KR 20020008302A KR 1020000041928 A KR1020000041928 A KR 1020000041928A KR 20000041928 A KR20000041928 A KR 20000041928A KR 20020008302 A KR20020008302 A KR 20020008302A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 영양 건빵에 관한 것으로서, 더욱 상세하게는 마늘, 땅콩, 인삼, 송화 등을 함유하여 영양이 풍부하고 약리효능이 우수하며 관능성이 향상되어 기호성 및 상품성이 우수한 건빵에 관한 것이다.The present invention relates to a nutritious biscuit, and more particularly, to a biscuit containing garlic, peanuts, ginseng, calendula, etc., rich in nutrition, excellent in pharmacological efficacy, and improved in sensory properties and palatability.
건빵은 밀가루를 주재료로 하고 수분과 당분을 적게 하여 딱딱하게 구운, 비스킷보다 다소 작고 두꺼운 과자로서 보존성이 좋아 오래 보관할 수 있고 휴대가 간편하여 군대의 비상식량 또는 어린이 간식용으로 많이 쓰여진다.Biscuits are flour-based ingredients, baked with little moisture and sugar and are harder than biscuits. These biscuits are rather small and thick. They have good shelf life and can be stored for a long time. They are easily used for military emergency food or snacks for children.
그러나, 종래의 건빵은 단맛 이외에는 별다른 맛이 없어 고정화된 미감에서 탈피하지 못하였으며, 탄수화물 외에는 별다른 영양성분이 함유되어 있지 않아 단순히 칼로리를 공급하는 비상식량 또는 간식의 역할만을 할 뿐 특별한 건강식으로 이용되지는 못하였다.However, conventional biscuits have no taste other than sweetness, so they could not escape from the fixed taste, and other carbohydrates do not contain any other nutritional ingredients, so they serve merely as an emergency food or snack that supplies calories and are not used as special health foods. Could not.
최근 식생활이 서구화되어 감에 따라 고혈압, 당뇨병, 고지혈증 등 각종 성인병이 만연해져 이에 대한 예방과 치료를 위해 건강기능성 식품 및 생약재로 제조된 건강식품의 소비가 증가되고 있으나, 마늘, 인삼, 송화 등은 우수한 약리학적 효능과 풍부한 영양에도 불구하고 특유의 향과 풍미 때문에 복용이 용이하지 않았으며 부패·변질의 우려가 많아 장기보존이 어려운 문제점들이 있었다.As the diet has been westernized recently, various adult diseases such as hypertension, diabetes, hyperlipidemia have been widespread, and the consumption of health foods made with health functional foods and herbal medicines has been increasing for the prevention and treatment of them. Despite its excellent pharmacological efficacy and rich nutrition, it was not easy to take due to its peculiar aroma and flavor.
본 발명은 상기와 같은 문제점들을 해결하기 위하여 안출된 것으로서, 마늘, 땅콩, 인삼, 송화 등의 약리학적 효능과 우수한 영양을 그대로 살리면서도 기호성이 우수한 건빵을 제공하는 것을 목적으로 한다.The present invention has been made to solve the above problems, it is an object of the present invention to provide biscuits excellent palatability while maintaining the pharmacological efficacy and excellent nutrition, such as garlic, peanuts, ginseng, songhwa.
본 발명의 상기 목적은 영양이 풍부하고 약리효능이 우수한 마늘, 땅콩, 인삼, 송화 등을 함유하는 건빵을 제공함으로써 달성되는데, 본 발명에 의해 제조된 건빵은 인삼 또는 송화 가루를 함유하여 건강 증진 효과가 우수하며, 땅콩 또는 마늘 가루를 함유하여 독특하고 고소한 맛이 증진되므로 기호성이 우수하다.The above object of the present invention is achieved by providing a biscuit containing a rich nutrition and excellent pharmacological efficacy garlic, peanuts, ginseng, pine flowers, etc., biscuits produced by the present invention contains ginseng or calendula powder to improve health It is excellent in taste, because it contains peanut or garlic powder to enhance the unique and savory taste.
도 1은 본 발명 영양 건빵의 제조공정도이다.1 is a manufacturing process chart of the present invention nutrition biscuits.
본 발명 영양 건빵은 소맥분 50∼70 중량부와, 유지 2∼10 중량부와, 영양성분 3∼15 중량부와, 팽창제 0.5∼2.5 중량부와, 식염 0.5∼1.5 중량부와, 설탕 5∼15 중량부와, 기타 첨가물 5∼37 중량부 및 물 18∼20중량부로 구성된다.The nutritious biscuits of the present invention are 50 to 70 parts by weight of wheat flour, 2 to 10 parts by weight of fats and oils, 3 to 15 parts by weight of nutrients, 0.5 to 2.5 parts by weight of expanding agent, 0.5 to 1.5 parts by weight of salt, and 5 to 15 sugars. It consists of parts by weight, 5 to 37 parts by weight of other additives and 18 to 20 parts by weight of water.
상기 영양성분은 마늘가루, 땅콩가루, 인삼가루, 송화가루로 구성되는 군으로부터 1종 이상이 선택되어 건빵 제조시 첨가된다.The nutritional component is selected from the group consisting of garlic powder, peanut powder, ginseng powder, pine flower powder is added in the manufacture of biscuits.
본 발명에 사용되는 마늘은 백합과의 여러해살이풀로서 생으로 먹거나 여러 가지 조리에 향신조미료로 사용되는데, 주성분인 알리신의 강한 살균 및 항균 작용으로 정장효과 및 항바이러스 작용이 우수하며, 혈액순환을 원활하게 하고 심장질환, 뇌혈관 질환, 동맥경화를 예방하는 효과가 있으며 호르몬의 분비 촉진 작용 및 정력 증강, 당뇨병 개선 효과 등이 있다.Garlic used in the present invention is a perennial herb of Liliaceae, which is used raw or as a seasoning seasoning for various cooking. Its excellent sterilization and antibacterial effect of allicin, the main ingredient, is excellent in dressing effect and antiviral effect, and facilitates blood circulation. It is effective in preventing heart disease, cerebrovascular disease, and atherosclerosis, and it has effects of promoting hormone secretion, enhancing energy, and improving diabetes.
땅콩은 콩과에 속하는 한해살이풀의 씨방이 땅속으로 들어가 결실된 종자로서 지방과 단백질이 주성분이며 비타민 B군과 아미노산이 풍부하여 정신노동을 많이 하는 직장인과 학생들에게 좋으며 노화방지 효과도 있다.Peanut is a seed whose annual ovary belongs to the legumes and is deleted. It is mainly composed of fat and protein, and is rich in vitamin B group and amino acids. It is good for office workers and students who have a lot of mental labor.
또한, 땅콩은 콜레스테롤 수치를 낮춰주는 불포화 지방산을 다량 함유하여 고혈압 예방 효과가 우수하며, 비타민 E를 함유하여 동맥경화를 예방하고 냉증이나 동상의 치료 효과가 있으며, 철의 흡수를 돕고 적혈구를 증가시킨다.In addition, peanuts contain high amounts of unsaturated fatty acids, which lower cholesterol levels, and are effective in preventing hypertension. Vitamin E contains vitamin E to prevent atherosclerosis, cures colds and frostbite, helps iron absorption and increases red blood cells. .
그리고, 인삼은 두릅나무과에 속하는 약용식물로서 수종의 사포닌, β-시스토스테롤글리코시드, 올레아놀산의 배당체 등을 함유하여 주로 강장제로 쓰이는데, 자양강장, 당뇨증상 개선 및 심신 안정, 소화기계 및 호흡기계 장애 개선 및 치료, 순환기계 활력 증강 등 인체 및 정신의 모든 분야에 있어서 우수한 약리 효과가 있는 것으로 알려져 있다.In addition, ginseng is a medicinal plant belonging to the family Arboraceae, containing several saponins, β-cytosterol glycosides, and glycosides of oleanoic acid, which are mainly used as tonics. It is known to have excellent pharmacological effects in all areas of the human body and mind, such as improving and treating disorders and enhancing vitality of the circulatory system.
즉, 인삼은 알콜의 체내 대사 및 배설을 촉진하여 간장을 보호하며 혈당강하 작용, 암세포 증식 억제 및 면역기능 회복 작용, 항피로 작용, 항스트레스 작용, 학습활동과 기억력 및 스트레스 반응의 적응력 증진 작용, 면역 증강 및 소염 작용 등이 우수하다.In other words, ginseng promotes the metabolism and excretion of alcohol in the body to protect the liver, lowering blood sugar, inhibiting cancer cell proliferation and restoring immune function, anti-fatigue, anti-stress, enhancing the adaptation of learning and memory and stress response, Excellent immune enhancement and anti-inflammatory action.
그리고, 송화는 소나무 꽃가루를 그늘에서 말린 뒤 맑은 물에 띄워 이물질을 제거한 뒤 건조시킨 것으로 맛이 달고 온하며 복용하였을 때 심장과 폐의 기능을 부드럽게 하고 기운을 늘려주며 지혈, 장염, 고혈압, 빈혈, 숙취 제거 등에 탁월한효과가 있다.In addition, pine flower pollen is dried in the shade and then floated in clear water to remove foreign substances and dried. It tastes sweet and warm, and when taken, it softens the function of the heart and lungs and increases energy, and hemostasis, enteritis, high blood pressure, anemia, It is excellent for removing hangovers.
이와 같은 상기 영양성분들은 그 고유의 영양학적 가치와 약리효과가 이미 널리 알려진 반면 특유의 향과 풍미로 인해 기호성이 낮고 장기보존이 어려워 널리 활용되지 못했으나, 본 발명에서는 이들을 복용 및 장기 보관이 용이한 건빵으로 제조함으로써 마늘, 땅콩, 인삼, 송화의 관능성과 상품성을 향상시켰다.While the nutritional value and pharmacological effects of the above-mentioned nutritional ingredients are already well known, their palatability and flavor are not well utilized due to their low palatability and long-term preservation, but in the present invention, they are easy to take and long-term storage. By making a biscuit, the sensory and commercial properties of garlic, peanuts, ginseng and pine nuts were improved.
도 1은 본 발명 영양 건빵의 제조공정을 도시한 것으로서 상기 건빵은 각종 원료를 계량하는 단계와, 상기 계량된 원료를 배합시키는 단계와, 상기 배합 원료에 라멜라 층을 형성시키는 라미네이팅 단계와, 상기 반죽을 판상으로 얇게 펴는 압연 단계와, 건빵 모양을 만드는 성형 단계와, 성형된 건빵을 굽는 단계와, 굽혀진 제품을 냉각시키는 단계 및 완성된 제품을 포장하는 단계를 거쳐 제조된다.Figure 1 shows the manufacturing process of the nutritious biscuit of the present invention, the biscuit is a step of weighing various raw materials, blending the measured raw materials, laminating step of forming a lamellar layer on the blended raw materials, the dough It is manufactured through a rolling step of thinly spreading into a plate, a molding step of making a biscuit shape, baking a molded biscuit, cooling a bent product, and packing a finished product.
이하 본 발명을 실시예를 들어 상세히 설명하고자 하나, 본 발명이 기술된 실시예에 제한되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the described embodiments.
실시예 1Example 1
마늘 건빵Garlic Biscuits
제1단계First stage
유지 7.99 중량부와, 계란 1.5 중량부와, 설탕 13.01 중량부를 1차로 투입해 크리밍(creaming) 시킨 다음 소맥분 60 중량부와, 마늘 가루 10 중량부와, 탄산수소암모늄 1.6 중량부와, 탄산수소나트륨 0.53 중량부와, 식염 0.9 중량부와, 바니린 0.01 중량부와, 전지분유 2.34 중량부와, 옥수수 전분 1.8 중량부와, 밀크향 0.03 중량부와, 검정깨 0.27 중량부와, 차아황산나트륨 0.02 중량부와 물 19 중량부를 투입하여 본 배합을 실시하였다.7.99 parts by weight of fat, 1.5 parts by weight of eggs, 13.01 parts by weight of sugar were first creamed, followed by 60 parts by weight of wheat flour, 10 parts by weight of garlic powder, 1.6 parts by weight of ammonium bicarbonate, and hydrogen carbonate 0.53 parts by weight of sodium, 0.9 parts by weight of salt, 0.01 parts by weight of varinirin, 2.34 parts by weight of whole milk powder, 1.8 parts by weight of corn starch, 0.03 parts by weight of milk flavor, 0.27 parts by weight of black sesame, and 0.02 parts of sodium hyposulfite By weight part and 19 parts by weight of water was added to this formulation.
제2단계2nd step
라미네이팅(laminating) 과정을 거쳐 라멜라(lamella) 층을 형성시켰다.The laminating process was performed to form a lamella layer.
제3단계3rd step
라멜라 층이 형성된 반죽을 사이징 롤러에 1차 통과시켜 압연시켰다.The dough in which the lamella layer was formed was first rolled through a sizing roller.
제4단계4th step
상기 반죽을 2차로 사이징 롤러에 통과시켰다.The dough was passed secondarily through a sizing roller.
제5단계5th step
상기 반죽을 3차로 사이징 롤러에 통과시켰다.The dough was third passed through a sizing roller.
제6단계6th step
상기 반죽을 4차로 사이징 롤러에 통과시켰다.The dough was passed through a sizing roller four times.
제7단계7th Step
상기 반죽을 로타리 커터로 무늬를 만들어 낱개별로 절단하였다.The dough was cut into pieces by making a pattern with a rotary cutter.
제8단계8th step
커팅되고 남은 반죽 면대를 리턴 컨베이어로 이동시켜 제4단계 라미네이터로 재투입시켰다.The remaining dough batter was transferred to a return conveyor and reloaded into a fourth stage laminator.
제9단계9th Step
성형된 반죽의 상태 및 중량 검사를 실시하였다.The state and weight of the molded dough was examined.
제10단계10th step
구멍이 송송 뚫린 네트 컨베이어로 이동 후 오븐을 통과시켜 구웠다.After moving to a net conveyor with holes, the oven was baked.
제11단계11th Step
구워진 건빵을 컨테이너로 이동시키면서 냉각시켰다.The baked biscuits were cooled while moving to the container.
제12단계12th Step
건빵의 상태 및 중량을 검사하여 불량품을 가려냈다.The condition and weight of the biscuits were examined to identify defective products.
제13단계13th Step
정상적인 건빵을 경사 컨베이어로 이동시켰다.Normal biscuits were transferred to the inclined conveyor.
제14단계Fourteenth Step
컴퓨터 계량기로 계량하여 단위포장별로 담고 점착 포장을 하였다.It was weighed with a computer meter and contained by unit packaging, and then adhesively packed.
실시예 2Example 2
땅콩 건빵Peanut Biscuits
제1단계에서 마늘 가루 대신 땅콩 가루 10 중량부를 투입한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 건빵을 제조하였다.Biscuits were prepared in the same manner as in Example 1, except that 10 parts by weight of peanut powder was added instead of garlic powder in the first step.
실시예 3Example 3
인삼 건빵Ginseng biscuits
제1단계에서 마늘 가루 대신 인삼 가루 10 중량부를 투입한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 건빵을 제조하였다.Biscuits were prepared in the same manner as in Example 1, except that 10 parts by weight of ginseng powder was added instead of garlic powder in the first step.
실시예 4Example 4
송화 건빵Calendula biscuits
제1단계에서 마늘 가루 대신 송화 가루 10 중량부를 투입한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 건빵을 제조하였다.Biscuits were prepared in the same manner as in Example 1, except that 10 parts by weight of pine powder was added instead of garlic powder in the first step.
하기 표 1은 상기 실시예들에서 제조된 영양 건빵들의 재료 구성비를 나타낸 것이다.Table 1 below shows the material composition of the nutritious biscuits prepared in the above examples.
본 발명의 실시에서는 건빵의 기호성을 향상시키기 위하여 다양한 첨가물이 사용될 수 있는데, 상기 실시예에서는 건빵의 맛과 풍미를 더욱 향상시키기 위하여 바니린(vanillin), 밀크향 등을 첨가하였으며 식감을 향상시키기 위하여 옥수수 전분 또는 검정깨 등을 첨가하였다.In the practice of the present invention, various additives may be used to improve the palatability of biscuits. In the above embodiment, vanillin, milk flavor, etc. were added to further improve the taste and flavor of biscuits, and to improve the texture. Corn starch or black sesame or the like was added.
이외에도 본 발명 건빵의 영양을 향상시키기 위하여 분유 또는 계란을 첨가하거나 건빵의 보존 및 갈변 방지 등을 위해 차아황산나트륨, 아황산나트륨 등의 아황산염을 첨가할 수 있다.In addition, in order to improve the nutrition of the biscuit of the present invention, powdered milk or eggs may be added, or sulfites such as sodium hyposulfite and sodium sulfite may be added to preserve biscuits and prevent browning.
또한, 상기 실시예에서는 마늘, 땅콩, 인삼, 송화를 한 종류씩 첨가하여 건빵을 제조하였으나 본 발명 영양 건빵은 이에 한정되는 것은 아니며, 상기 영양성분들을 1종 이상 선택적으로 또는 함께 첨가함으로써 본 발명의 영양 가치를 더 높일 수 있다.In addition, in the above embodiment, biscuits were prepared by adding garlic, peanut, ginseng, and pine nuts, one by one, but the present invention is not limited thereto, and the nutritional biscuits of the present invention are not limited thereto. May increase nutritional value.
이 때, 상기 영양성분들은 맛과 향 그리고 경제성 등을 고려하여 3~15 중량부로 첨가되는 것이 바람직하다.At this time, the nutritional ingredients are preferably added in 3 to 15 parts by weight in consideration of taste, aroma and economics.
그리고, 상기 실시예에서는 영양성분들을 가루로 분쇄하여 첨가하였으나 본 발명의 영양 건빵은 이에 한정되는 것은 아니며, 기타 공지의 방법으로 제조된 영양성분들의 추출액 또는 엑기스의 형태로 첨가하여도 된다.In addition, in the above embodiment, the nutritious biscuits of the present invention are added by grinding the nutritious ingredients into powder, but may be added in the form of extracts or extracts of the nutritious ingredients prepared by other known methods.
한편, 본 발명에서 사용되는 팽창제는 탄산수소암모늄, 탄산수소나트륨 등의 염류 외에도 탄산암모늄 등 종래의 공지된 것이 다양하게 사용될 수 있으며 특별히 한정되지 않는다.On the other hand, the expansion agent used in the present invention may be used in addition to salts such as ammonium bicarbonate, sodium bicarbonate, conventionally known, such as ammonium carbonate can be used in various ways and is not particularly limited.
하기 표 2는 상기 실시예에서 제조된 4가지 영양 건빵들의 향기, 색, 맛에 대하여 5점 평가법에 의해 식미검사를 실시한 결과를 나타낸 것으로 종합점수가 4.1∼4.5점(아주 좋음:5, 좋음:4, 보통:3, 나쁨:2, 아주 나쁨:1)으로 모두 좋다는 평가를 받아 기호성 및 상품성이 매우 우수한 것으로 나타났다.Table 2 shows the results of the taste test by the five-point evaluation method for the aroma, color, and taste of the four nutritious biscuits prepared in the above examples, with a total score of 4.1 to 4.5 (very good: 5, good: 4, Moderate: 3, Poor: 2, Very Poor: 1) All were evaluated as being good, and palatability and merchandise were excellent.
본 발명에 의해 제조되는 영양 건빵은 종래 건빵이 단지 맛을 위주로 하였던 것에 비하여, 영양이 풍부하고 약리효능이 우수한 마늘, 땅콩, 인삼, 송화 등의 고유한 맛과 영양을 그대로 살려 건강보조식품으로서 손색이 없으므로 간식용이나 안주용은 물론 건강식으로도 널리 이용될 수 있다.The nutritious biscuits manufactured by the present invention are inferior as health supplements by utilizing the unique taste and nutrition of garlic, peanut, ginseng, pine flower, etc., which are rich in nutrition and excellent in pharmacological efficacy, as compared to the conventional biscuits only based on taste. It can be used as a snack or snack, as well as a healthy diet.
즉, 본 발명에 의한 건빵은 소맥분을 주재료로 하는 종래 건빵의 고정화된 미감에서 탈피하여 건위제, 강장제 등으로 널리 활용도가 높은 영양성분들을 첨가함으로써 영양성분들의 고유한 맛과 영양을 그대로 살려 독특한 풍미를 느낄 수 있도록 함으로써 관능성과 상품성이 향상되고 국민건강에 기여하는 바가 클 뿐 아니라, 장기간 보관이 용이하지 않은 마늘, 땅콩, 인삼, 송화 등의 소비를 촉진시키는 효과가 있다.That is, the biscuit according to the present invention escapes from the fixed aesthetics of conventional biscuits, which are mainly made of wheat flour, and adds nutrients that are widely used as a dry agent, tonic, etc., to preserve the unique flavor and nutrition of the nutritional ingredients as they are, and to make unique flavor. By making it feel better, it improves sensuality and merchandise and contributes to the health of the public, as well as promoting the consumption of garlic, peanuts, ginseng, pine flowers, etc., which are not easily stored for a long time.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000041928A KR20020008302A (en) | 2000-07-21 | 2000-07-21 | Nutritious hardtack |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000041928A KR20020008302A (en) | 2000-07-21 | 2000-07-21 | Nutritious hardtack |
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| Publication Number | Publication Date |
|---|---|
| KR20020008302A true KR20020008302A (en) | 2002-01-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020000041928A KR20020008302A (en) | 2000-07-21 | 2000-07-21 | Nutritious hardtack |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040009379A (en) * | 2002-07-23 | 2004-01-31 | 김혜영 | Cookie composition with garlic |
| KR20050009013A (en) * | 2003-07-15 | 2005-01-24 | 윤재호 | Cooking method of silkworm hardtack |
-
2000
- 2000-07-21 KR KR1020000041928A patent/KR20020008302A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040009379A (en) * | 2002-07-23 | 2004-01-31 | 김혜영 | Cookie composition with garlic |
| KR20050009013A (en) * | 2003-07-15 | 2005-01-24 | 윤재호 | Cooking method of silkworm hardtack |
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