KR20020054014A - Flour with chestnet-starch as a primary component - Google Patents

Flour with chestnet-starch as a primary component Download PDF

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Publication number
KR20020054014A
KR20020054014A KR1020000082471A KR20000082471A KR20020054014A KR 20020054014 A KR20020054014 A KR 20020054014A KR 1020000082471 A KR1020000082471 A KR 1020000082471A KR 20000082471 A KR20000082471 A KR 20000082471A KR 20020054014 A KR20020054014 A KR 20020054014A
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South Korea
Prior art keywords
chestnut starch
pulverizing
extract
starch
herbaceous
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KR1020000082471A
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Korean (ko)
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윤화열
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윤화열
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Priority to KR1020000082471A priority Critical patent/KR20020054014A/en
Publication of KR20020054014A publication Critical patent/KR20020054014A/en

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    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1578—Calcium
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1592—Iron
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/16—Potassium
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Noodles (AREA)

Abstract

PURPOSE: A powdered food product prepared by using chestnut starch as a main material and a Chinese herbal plant extract is provided which has a characteristic taste and an excellent health auxiliary effect. CONSTITUTION: A chestnut whose shell is removed is ground in the first stage, soaked in water for a specified time and centrifuged, following by grinding in the second stage to produce chestnut starch. An extract of Eucommia ulmoides, Schizandra chinensis Baillon and Cornus officinalis is mixed with the chestnut starch in a suitable ratio. A powdered food product such as noodles, clear soup with dough flakes, dumpling skins and cake made by mixing various flours is prepared by using the obtained starch.

Description

밤 전분을 주성분으로하는 분식류의 재료 및 그 분식{Flour with chestnet-starch as a primary component}Flour with chestnet-starch as a primary component

본 발명은 분식 예를 들어, 국수,수제비,만두피,전병 또는 묵등의 분식류 제조를 위한 그 재료에 관한 것으로, 특히 밤 전분에 초재 추출물의 제분으로 이루어지는 첨가물들을 적당히 배합하여 고유에 맛과 건강보조 효과도 겸할 수 있도록한 밤 전분을 주성분으로 하는 분식류의 재료 및 그 분식에 관한 것이다.The present invention relates to the ingredients for the production of snacks, for example, noodles, sujebi, dumplings, pancakes, or jelly. Particularly, additives consisting of milling of herbaceous extracts in chestnut starch are suitably formulated for inherent taste and health benefits. The present invention relates to a material of a pastry having a night starch as its main ingredient and a pastry thereof.

국수나 수제비,만두피, 또는 전병의 분식류들은 주로 밀가루나 보리가루 또는 칡가루등을 이용해 제조되고 있는 것이고, 묵은 메밀,녹두,도토리등의 앙금을 풀쑤 듯이 되게 쑤어 굳힌 것으로, 이러한 분식류들은 전통적으로 내려오고 있는 것이다.Noodles, homemade buckwheat, dumplings, or pancakes are mainly made from flour, barley flour, or mussel powder. It is coming.

근래에와 이러한 분식류들의 주성분을 신재료 예를 들어, 밤 전분이나 그 이외의 여러 첨가물들을 적당한 비율로 배합하여 제조되고 있다.In recent years, the main components of these powders have been prepared by blending new ingredients such as chestnut starch or other additives in suitable proportions.

본 발명은 상기와 같은 사정을 고려하여 이루어진 것으로, 그 목적은 밤 전분을 주성분으로 하고, 이 밤 전분에 여러 초재 제분의 첨가물을 적당한 비율로 배합함으로서, 특유의 맛을 가지는 분식류를 제공함과 아울러, 건강 보조효과도 겸할 수 있는 밤 전분을 주성분으로 하는 분식류의 재료 및 그 분식을 제공함에 있다.The present invention has been made in consideration of the above circumstances, and an object thereof is to provide chestnut starch having a distinctive taste by blending additives of various herbaceous mills into chestnut starch at an appropriate ratio. It is to provide the ingredients and the meal of the main ingredient of chestnut starch which can also serve as a health supplement.

이러한 본 발명의 목적은 국수,수제비,만두피,전병 또는 묵등의 분식류 제조를 위한 그 재료 및 분식을 제공함에 의해 달성되게 되는데, 본 발명은 각질이 탈피된 밤알을 소정의 크기로 1차분쇄시킨후 이 밤 분쇄물들을 일정시간 청수에서 불린다음 2차분쇄시켜 원심분리에 의해 추출된 밤 전분과; 두충, 구기자, 산수유, 대추를 일정시간 열탕한 후 압축기등을 이용하여 얻은 추출물을 자연 건냉시키고, 이를 미립자상태로 분쇄한 초재 제분의 주첨가물 및; 오미자를 청수에서 일정시간 우려내어 얻은 오미자 추출물을 자연 건냉시키고, 이를 미립자상태로 분쇄하여 얻은 부초재 제분을 포함하여서, 이들 밤 전분과 상기 초재 제분및 상기 부초재 제분을 적당한 비율로 배합하여서 고유에 맛과 건강보조 효과도 겸할 수 있는 분식류를 제공하게 된다.The object of the present invention is achieved by providing the ingredients and the preparation for the preparation of the pasta, such as noodles, sujebi, dumplings, pancake, or jelly, the present invention after the first pulverized peeled balm to a predetermined size Chestnut starch extracted by centrifugation by pulverizing the chestnut pulverized powder in fresh water for a predetermined time and then crushing; Main additives of herbaceous milling, which were dried by cooling the extract obtained by using a compressor, etc., after boiling for a certain period of time by heating the tofu, wolfberry, cornus and jujube; Naturally, the Schizandra chinensis extract obtained by boiling Schizandra chinensis in fresh water for a certain period of time is naturally dried, and the by-product mill obtained by pulverizing it into a particulate state. It will provide a snack that can also serve as a taste and health supplement.

다음 본 발명을 구체적으로 설명하겠다.Next, the present invention will be described in detail.

본 발명은 밤 전분과 생약재 즉, 두충, 구기자, 산수유, 대추 또는 오미자의 초재를 선택적으로 사용하면서 적절히 배합하는 것을 특징으로 한다. 이를 구체적으로 설명하면, 먼저 밤 전분을 얻는 것은 일반적인 방법을 이용한다. 즉. 각질이 탈피된 밤알을 소정의 크기로 1차분쇄시키고, 이렇게 1차분쇄된 밤 분쇄물을 일정시간 청수에서 불린다음 2차분시켜 원심분기등을 이용하여 농축된 밤 전분을 얻어 이를 일정시간 자연 건냉식으로 건조시켜서 밤 전분을 얻는다. 이러한 밤 전분은본 발명 분식류 재료의 주성분으로서, 밤 전분은 분식류 재료에 약 80%로 비율로 배합될 것이다.The present invention is characterized by suitably blending chestnut starch and herbal medicines, namely, the herbaceous material of tofu, wolfberry, cornus, jujube or Schisandra chinensis. To explain this concretely, the first method of obtaining chestnut starch uses a general method. In other words. The keratin stripped chestnut is first pulverized to a predetermined size, and the first pulverized chestnut pulverized product is called in fresh water for a predetermined time and then secondly divided to obtain concentrated chestnut starch using a centrifugal branch. Dry in the form to obtain night starch. This chestnut starch is the main component of the inventive starch material, which will be blended in proportion to about 80% of the starch material.

그리고 생약재인 초재는 두충, 구기자, 및 산수유를 주 원료로 하는 제1 주첨가물과, 두충, 구기자, 산수유 및 , 대추를 주원료로 하는 제2 주첨가물 그리고, 오미자의 부첨가물을 제1 주첨가물 또는 제2 주첨가물 각각에 선택적으로 사용하게 되는데, 이러한 초재들의 제1 및 제2 주첨가물 각각은 분식류 재료에 약 20% 비율로 배합될 것이고, 부첨가물은 상기 제1 및 제2주 첨가물의 비율내에서 적당한 배합비를 가지게 된다.The herbaceous herb is a first main additive mainly composed of tofu, wolfberry, and cornus, and a second main additive of tofu, wolfberry, cornus and jujube, and a secondary additive of Schisandra chinensis. It is optionally used for each of the second major additives, each of the first and second major additives of these herbicides will be blended in the dietary material at a rate of about 20%, and the minor additives in the proportion of the first and second major additives. Will have a reasonable mixing ratio.

그러면 상기 제1 및 제2 주첨가물의 제조과정을 대략적으로 설명하면, 상기의 초재들을 일정시간 열탕시킨후 압축기등을 이용하여 농축된 초재의 추출물을 얻고, 이렇게 얻은 초재 추출물을 자연 건냉시켜 분쇄기를 이용하여 미립자상태로 분쇄시키어서 초재 추출물 제분의 주첨가물을 얻게 될 것이다.Then, the manufacturing process of the first and second main additives will be described roughly. After heating the herbaceous materials for a predetermined time, the extract of the concentrated herbaceous material is obtained by using a compressor, etc. It will be ground to a particulate state to obtain the main additive of the herb extract mill.

그리고 부첨가물은 상기에서 설명한 바와같이 오미자로서, 상기 제1 및 제2 주첨가물의 가공 공정과는 달리 제조되고 있다. 즉, 오미자를 청수에서 일정시간 우려내어 얻은 오미자 추출물을 자연 건냉시키고, 이를 분쇄기를 이용하여 미립자상태로 분쇄하여 초재 추출물 제분의 부첨가물을 얻게 된다.As described above, the subadditives are Schisandra chinensis, which are manufactured differently from the processing steps of the first and second main additives. That is, the Schizandra chinensis extract obtained by simmering Schizandra chinensis in fresh water for a certain period of time is naturally dried and crushed into fine particles using a grinder to obtain a secondary additive of herbaceous extract milling.

그러면 본 발명 분식류 재료를 이용하여 각종 분식류를 제조하는 예를 설명하면, 국수나 수제비 또는 만두피의 경우는 상기 밤 전분과 상기 제1 주첨가물 또는 제2 주첨가물을 각기 선택하고 부첨가물 또한 선택적으로 사용하게 되는데, 밤 전분 약 80%에 제1 또는 제2주첨가물 중 그 어느 하나의 주첨가물을 선택하여 20%로 비율로 배합한후 반죽수를 적당량 넣어 반죽시킨다. 이때 반죽상태는 분식류에 따라서 즉, 국수나 만두피 경우와 수제비나 전병 각각에 따라서 그 반죽상태를 적절히 하여서 국수나 만두피는 그 형틀에 의해 제조되어 통상에서와 같은 조리방식에 의해서 제공될 것이며, 수제비나 전병은 통상에서와 같은 조리방식에 의해서 제공조될 것이다.Then, an example of manufacturing various kinds of powdered foods using the powdered foodstuff of the present invention will be described.In the case of noodles, homemade soup or dumpling skin, the night starch, the first main additive or the second main additive are respectively selected and the subadditives are also selectively used. To about 80% of the night starch, the first or second of the main additive of any one of the main additives are selected and blended in a ratio of 20% and then knead the appropriate amount of dough. At this time, the dough state is appropriate according to the snack foods, that is, noodles or dumplings, and each of the homemade buckwheat or whole bottle, so that the noodles or dumplings are prepared by the mold and provided by the cooking method as usual. The plague will be provided by the same cooking method as usual.

그러면 본 발명 효과에 관해 설명하겠다.Then, the effect of the present invention will be described.

본 발명은 밤 전분에는 질 좋은 단백질과 지방, 탄수화물, 칼슘, 철, 칼륨등의 각종 영양소를 가짐과 아울러, 밤의 속 껍질에는 탄닌을 함유하고 있어 독특한 맛을 냄과 아울러, 활력은 물론이고, 위장기능을 활발하게 하여서 소화기능을 촉진시키고 있으며, 또 두충과 구기자는 단맛과 간기능을 높여주고 체내의 노폐물 제거가 우수하며, 또한 산수유는 단맛과 콩팥기능 강화작용과 보혈제로서 원기를 상승시키주며 한편, 오미자는 신맛과 노폐물제거는 물론이고 체온조절능력을 향상시키는 것으로서,고유한 맛과 건강 보조효과가 우수한 것이다.The present invention contains a variety of nutrients such as high quality protein and fat, carbohydrates, calcium, iron, potassium in chestnut starch, tannin is contained in the skin of chestnut, giving a unique taste, as well as vitality, It promotes digestive function by activating gastrointestinal function, and both worms and goji berry enhance sweetness and liver function, and remove wastes from the body. On the other hand, Schisandra chinensis as well as the removal of sour and waste products to improve the ability to control the temperature, the unique taste and health supplements are excellent.

이상에서와 같이 본 발명의 일실시예에 관해 설명하였으나, 본 발명은 이에 국한되지 않고 청구범위내에서 변경이 가능할 것이다.As described above, an embodiment of the present invention has been described, but the present invention is not limited thereto and may be changed within the scope of the claims.

Claims (9)

각질이 탈피된 밤알을 소정의 크기로 1차분쇄시킨후 이 밤 분쇄물들을 일정시간 청수에서 불린다음 2차분쇄시켜 원심분리에 의해 추출된 밤 전분; 및Chestnut starch extracted by centrifugation by first pulverizing keratin stripped balm to a predetermined size and then pulverizing these chestnuts in fresh water for a predetermined time and then pulverizing secondly; And 두충, 구기자, 산수유를 일정시간 열탕한 후 압축기등을 이용하여 얻은 추출물을 자연 건냉시키고, 이를 미립자상태로 분쇄하여 얻은 초재 추출물 제분의 제1 주첨가물을 포함하며,It contains the first main additives of the herbaceous extract milling obtained by heating the tofu, wolfberry, and cornus oil for a certain period of time, and then extracting the extract obtained by using a compressor, etc., and grinding it into fine particles. 여기서, 상기 밤 전분과 상기 초재 제분을 적당한 비율로 배합하여서된 밤 전분을 주성분으로 하는 분식류의 재료.A material of a cabbage meal containing, as a main component, chestnut starch obtained by blending the chestnut starch and the herbicide milling at an appropriate ratio. 제1항에 있어서,The method of claim 1, 오미자를 청수에서 일정시간 우려내어 얻은 오미자 추출물을 자연 건냉시키고, 이를 미립자상태로 분쇄하여 얻은 초재 추출물 제분의 부첨가물을 더 포함하는 밤 전분을 주성분으로 하는 분식류의 재료.A raw material of chestnut starch, which further comprises subaddition of herbaceous extract mill obtained by naturally drying and cooling the Schizandra chinensis extract obtained by boiling Schizandra chinensis in fresh water for a certain time. 제1항에 있어서,The method of claim 1, 상기 초재 추출물 제분의 제1 주첨가물에 대추를 더 포함하는 밤 전분을 주성분으로 분식류의 재료.The ingredient of the powdered chestnut starch further comprising jujube in the first main additive of the herbaceous extract powder. 각질이 탈피된 밤알을 소정의 크기로 1차분쇄시킨후 이 밤 분쇄물들을 일정시간 청수에서 불린다음 2차분쇄시켜 원심분리에 의해 추출된 밤 전분; 및Chestnut starch extracted by centrifugation by first pulverizing keratin stripped balm to a predetermined size and then pulverizing these chestnuts in fresh water for a predetermined time and then pulverizing secondly; And 두충, 구기자, 산수유, 대추를 일정시간 열탕한 후 압축기등을 이용하여 얻은 추출물을 자연 건냉시키고, 이를 미립자상태로 분쇄한 초재 추출물 제분의 제2 주첨가물을 포함하며,It contains a second main additive of the herbaceous extract milling, which is obtained by using a compressor, etc., after boiling hot beans, wolfberry, cornus and jujube for a certain period of time. 여기서, 상기 밤 전분과 상기 초재 추출물 제분의 주첨가물을 적당한 비율로 배합하여서된 밤 전분을 주성분으로 하는 분식류의 재료.A material of a cabbage meal containing, as a main component, chestnut starch obtained by mixing the main additives of the chestnut starch and the herbaceous extract milling at an appropriate ratio. 각질이 탈피된 밤알을 소정의 크기로 1차분쇄시킨후 이 밤 분쇄물들을 일정시간 청수에서 불린다음 2차분쇄시켜 원심분리에 의해 추출된 밤 전분;Chestnut starch extracted by centrifugation by first pulverizing keratin stripped balm to a predetermined size and then pulverizing these chestnuts in fresh water for a predetermined time and then pulverizing secondly; 두충, 구기자, 산수유, 대추를 일정시간 열탕한 후 압축기등을 이용하여 얻은 추출물을 자연 건냉시키고, 이를 미립자상태로 분쇄한 초재 추출물 제분의 주첨가물; 및Main additives of herbaceous extract milling, which were heated and dried after extracting by using a compressor after boiling water for two hours, boiled crab, wolfberry, cornus and jujube; And 오미자를 청수에서 일정시간 우려내어 얻은 오미자 추출물을 자연 건냉시키고, 이를 미립자상태로 분쇄하여 얻은 초재 추출물 제분의 부첨가물을 포함하며,It contains the additives of the herbaceous extract milling obtained by naturally drying and cooling the Schizandra chinensis extract obtained by boiling Schizandra chinensis in fresh water for a certain time, 여기서, 상기 밤 전분과 상기 초재 제분 및 상기 부첨가물을 적당한 비율로 배합하여서된 밤 전분을 주성분으로 하는 분식류의 재료.A material of a cabbage meal containing, as a main component, chestnut starch obtained by blending the chestnut starch, the herbaceous mill and the subadditives in an appropriate ratio. 상기 제5항을 이용해 제조된 국수.Noodles prepared using the above claim 5. 상기 제5항을 이용하여 제조된 수제비.Handmade ratio prepared using the above claim 5. 상기 제5항을 이용하여 제조된 만두피.Dumpling skin prepared using the claim 5. 상기 제5항을 이용하여 제조된 전병.Jeonje prepared using the above claim 5.
KR1020000082471A 2000-12-27 2000-12-27 Flour with chestnet-starch as a primary component KR20020054014A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100472664B1 (en) * 2001-09-28 2005-03-07 김용국 A Pumpkin Bun and Manufacturing Method thereof
WO2009102075A1 (en) * 2008-02-13 2009-08-20 Kao Corporation Method for producing hippocastanaceae plant seed extract

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100472664B1 (en) * 2001-09-28 2005-03-07 김용국 A Pumpkin Bun and Manufacturing Method thereof
WO2009102075A1 (en) * 2008-02-13 2009-08-20 Kao Corporation Method for producing hippocastanaceae plant seed extract
US9238052B2 (en) 2008-02-13 2016-01-19 Kao Corporation Method for producing Hippocastanaceae plant seed extract

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