KR20020081900A - Method for manufacturing of a ginseng snacks - Google Patents

Method for manufacturing of a ginseng snacks Download PDF

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Publication number
KR20020081900A
KR20020081900A KR1020010021393A KR20010021393A KR20020081900A KR 20020081900 A KR20020081900 A KR 20020081900A KR 1020010021393 A KR1020010021393 A KR 1020010021393A KR 20010021393 A KR20010021393 A KR 20010021393A KR 20020081900 A KR20020081900 A KR 20020081900A
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South Korea
Prior art keywords
ginseng
syrup
sugar
minutes
boiling
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KR1020010021393A
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Korean (ko)
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권병희
김광연
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권병희
김광연
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Priority to KR1020010021393A priority Critical patent/KR20020081900A/en
Publication of KR20020081900A publication Critical patent/KR20020081900A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Abstract

PURPOSE: A method of preparing ginseng cookies which function as nutritious health foods is provided. The cookies have the characteristic flavor and fragrance of ginseng because ginseng is used as a raw material and the syrup composed of sugar, water and butter is added. The cookies are made as a snack food for children and old people. CONSTITUTION: The preparation method comprises: the first step of making syrup by adding sugar, water, butter and certain additives, such as honey, sesame, vegetable and orient medicinal herbs; the second step of boiling ginseng of 0.5mm-1mm thickness in the oven with medium heat in the range of 75-90deg.C for 3-10 minutes and letting the syrup flow down; the third step of boiling 300g of ginseng and putting it on an absorbent paper and then mixing the hot ginseng with the above boiled ginseng and 40-60g of sugar; the forth step of spreading the ginseng mixture, cooling and piling it one by one on the paper; the fifth step of moving around the piled up ginseng for 2-4 times not to be stuck to each other and then pressing them slightly to make flat shapes; the sixth step of drying at 30-55deg.C for 3-4 days to make moisture content of 10-14%; the seventh step of controlling the concentration of syrup and the amount of sugar according to the manufacturing place; and the eighth step of adding 100-200g of syrup and 300g of ginseng to the remaining syrup after taking out ginseng in the above step of 2, boiling for 3-10 minutes and repeating the above steps.

Description

인삼과자의 제조방법{Method for manufacturing of a ginseng snacks}Method for manufacturing of ginseng snacks
본 발명은 인삼과자의 제조방법에 관한 것이다. 보다 상세하게는 인삼 향이 우수하고, 먹기 편리하고, 장기 보관이 용이한 인삼의 자양강장 효능을 갖는 인삼과자의 제조 방법에 관한 것이다.The present invention relates to a method of manufacturing ginseng sweets. More specifically, the present invention relates to a method of producing ginseng sweets having excellent ginseng aroma, convenience to eat, and long-term storage of ginseng.
인삼(人蔘)은 오갈피나무과에 속하는 다년생 풀의 일종으로 야생종을 산삼(山蔘), 재배종을 가삼(家蔘)이라 하여 6년생 이상의 인삼뿌리는 한방에서 또는 일반 가정에서 보신약재로 매우 보편적으로 사용되고 있다.Ginseng (人 다) is a perennial herb belonging to the Ogalpiaceae. Wild ginseng is wild ginseng and cultivated ginseng is a common ginseng root. It is used.
수삼(水蔘)은 땅에서 캔 채로 아직 말리지 않은 인삼을 지칭하는 것으로 건삼(乾蔘)과 마찬가지로 강장재의 약재로 사용되고 있다.Fresh ginseng (水 蔘) refers to ginseng that has not been dried yet in the ground and is used as a medicine for tonics like dry ginseng.
그러나, 이와같은 인삼은 강장 효과를 갖는 약재이고 우리나라의 우수한 전통 특산품이기도 하나 복용하기가 까다롭고 장기보존이 어렵다는 단점이 있다.However, such ginseng is a medicinal herb with a tonic effect and is an excellent traditional specialty of Korea, but it is difficult to take and difficult to preserve long-term.
최근엔 심신이 허약한 어린이 또는 성인들을 위하여 자양강장의 효능을 갖는 인삼 성분에 밀가루, 쌀가루, 설탕 등의 다양한 재료를 혼합하여 과자의 형태로 만들어 시판하고 있다. 이는 "출원번호: 10-1998-0034898, 발명의 명칭: 인삼과자의 제조방법"으로 공지되어 있다.Recently, ginseng ingredients having efficacy of nourishing tonic are mixed with various ingredients such as wheat flour, rice flour, sugar, etc. for children or adults who are weak in mind and body and are marketed in the form of sweets. It is known as "Application No. 10-1998-0034898, Name of the invention: Method of preparing ginseng confectionery".
즉, 상기 공지된 인삼 과자의 제조 공정을 살펴보면, 먼저 인삼을 1㎤ 이하로 분쇄한 다음 밀가루, 설탕 또는 꿀, 버터 등을 혼합하여 형성된 반죽재료에 상기 분쇄된 인삼을 50% 이하의 비율로 혼합하여 반죽한 다음, 최종적으로 오븐 가열하여 인삼 과자를 제조하였다.That is, looking at the manufacturing process of the known ginseng confectionery, first pulverized ginseng to 1 cm 3 or less, and then mixed with the pulverized ginseng to a dough material formed by mixing flour, sugar, honey, butter, etc. in a proportion of 50% or less After kneading, the oven was finally heated to prepare a ginseng cake.
이는 자연그대로의 인삼 향을 제대로 살리기 어려웠고, 밀가루 등의 재료가 혼합됨으로서 인삼 고유의 맛이 반감되었다.It was difficult to properly preserve the natural ginseng aroma, and the unique taste of ginseng was halved by mixing the ingredients such as flour.
따라서, 본 발명은 상기한 문제점을 해결하기 위한 것으로서 본 발명은 자양강장의 효능이 있는 인삼의 원재료에 설탕, 물, 버터 등의 첨가제를 섞어 만든 시럽을 혼합하여 인삼 고유의 맛과 향을 살릴 수 있는 인삼 과자를 제조하는데 그 목적이 있다.Therefore, the present invention is to solve the above problems, the present invention can mix the syrup made by mixing the additives such as sugar, water, butter, etc. to the raw material of ginseng having the efficacy of nourishing tonic to revive the taste and aroma unique to ginseng. Its purpose is to make ginseng snacks.
본 발명의 다른 목적은 인삼 고유의 맛과 향을 살릴 수 있는 인삼 과자의 제조방법을 제공하는데 있다.Another object of the present invention is to provide a method of manufacturing ginseng confectionery that can make use of the unique flavor and aroma of ginseng.
상기한 본 발명의 목적을 달성하기 위한 기술적 사상으로써 본 발명은As a technical idea for achieving the above object of the present invention
설탕, 물, 버터 등 소정의 첨가제와 향을 가미하여 시럽을 만드는 제 1단계와;A first step of making a syrup by adding a predetermined additive such as sugar, water, butter, and flavor;
인삼을 0.5mm ∼ 1mm 이하의 두께로 썰어 놓은 인삼을 오븐에 넣고 중(中)불에서 3분 내지 10분간 끓인 후 꺼내서 시럽이 흘러내려 오도록 하는 제 2단계와;Putting ginseng sliced with ginseng in a thickness of 0.5 mm to 1 mm or less into an oven, boiling for 3 minutes to 10 minutes in medium heat, and taking out syrup to flow out;
인삼 300g을 끓인 후 수분 흡수가 잘되는 두꺼운 종이에 놓고 끓인 인삼과 설탕 40g 내지 60g 이하를 뜨거운 인삼과 함께 버무리는 제 3단계와;A third step of boiling 300 g of ginseng and placing it on a thick paper that is well absorbed by water, and mixing the boiled ginseng and sugar 40g to 60g or less with hot ginseng;
상기 골고루 버무린 인삼을 펼쳐 놓았다가 식힌 후 하나씩 겹치도록 종이에 널어 놓는 제 4단계와;A fourth step of spreading the evenly mixed ginseng and cooling and laying it on paper so as to overlap one by one;
상기 겹쳐서 널어놓은 인삼을 중간에 2 내지 4회 정도 인삼끼리 달라붙지 않도록 자리 이동을 시키면서 반듯한 모양을 유지하도록 살짝 눌러주는 제 5단계와;A fifth step of gently pressing the stacked ginseng so as to maintain a straight shape while moving the spot so that the ginseng does not stick to each other about two to four times in the middle;
섭씨 30℃ 내지 55℃ 에서 습도가 10% 내지 14%가 되도록 3 내지 4일간 건조시키는 제 6단계와;A sixth step of drying for 3 to 4 days at 30 ° C. to 55 ° C. such that the humidity is 10% to 14%;
제조장의 온도, 습도에 따라 시럽의 농도와 인삼에 뿌리는 설탕의 양을 조절하는 제 7단계와;A seventh step of controlling the concentration of syrup and the amount of sugar sprayed on ginseng according to the temperature and humidity of the manufacturing plant;
상기 제 2단계에서 인삼을 거낸 후 남은 시럽에 설탕 100g 내지 200g 정도 넣은 후, 다시 인삼 300g 정도를 넣고 3분 내지 10분간 끓인 후 상기와 같은 과정을 반복하는 제 8단계를 포함하여 이루어진 인삼 과자의 제조방법을 제공한다.After ginseng was removed in the second step, put the sugar 100g to 200g in the remaining syrup, and then add about 300g ginseng and boil for 3 minutes to 10 minutes and then repeat the above process of ginseng confectionery consisting of the eighth step It provides a manufacturing method.
도 1은 본 발명에 따른 인삼과자의 제조과정을 나타낸 플로우차트이다.1 is a flowchart illustrating a manufacturing process of ginseng confectionery according to the present invention.
이하, 본 발명의 실시예에 대한 구성 및 그 작용을 첨부한 도면을 참조하면서 상세히 설명하기로 한다.Hereinafter, with reference to the accompanying drawings, the configuration and operation of the embodiment of the present invention will be described in detail.
도 1은 본 발명에 따른 인삼과자의 제조과정을 나타낸 플로우차트이다.1 is a flowchart illustrating a manufacturing process of ginseng confectionery according to the present invention.
도 1에 도시된 인삼 과자의 제조 과정을 살펴보면, 먼저 설탕, 물, 버터 등 소정의 첨가제 이외에 향이 필요하다고 생각되는 것을 섞어 시럽을 만든다.Looking at the manufacturing process of the ginseng confectionery shown in Figure 1, first, in addition to the predetermined additives such as sugar, water, butter, a mixture of what is considered to be necessary to make a syrup.
이 때, 시럽을 만들때 첨가되는 첨가제로서 본 발명에서는 설탕, 물, 버터등을 사용하였으나 이에 한정하지 않고 다양한 사람들의 기호와 입맛을 고려하여 꿀, 참깨, 들깨 등을 첨가할 수 있으며, 그와 더불어 신선한 야채와 한약재들도 첨가될 수 있다.At this time, in the present invention used as an additive added when making a syrup, sugar, water, butter, etc., but not limited to this, honey, sesame, perilla, etc. can be added in consideration of the taste and taste of various people, and Fresh vegetables and herbs can also be added.
물론, 외국으로 인삼과자를 수출하는 경우 서구인들의 입맛을 고려하여 그들이 선호하는 목화, 바닐라, 코코아향 등이 첨가된 다양한 재료를 첨가제로 사용할 수 있다.Of course, when exporting ginseng confectionery to foreign countries, various ingredients added with cotton, vanilla, cocoa, etc., which are preferred, may be used as an additive in consideration of tastes of Westerners.
그리고나서, 인삼을 0.5mm ∼ 1mm 이하의 두께로 썰어 놓은 인삼을 오븐에 넣고 중(中)불에서 3분 내지 10분간 끓인 후 꺼내서 시럽이 흘러내려 오도록 받친다.Then, put the ginseng sliced to a thickness of 0.5mm ~ 1mm or less into the oven, boiled for 3 minutes to 10 minutes in medium heat and then taken out to support the syrup flow.
이 때, 시럽의 온도는 섭씨 75℃ ∼ 100℃ 로 하되 될 수 있는 한 인산의 향이 살아있도록 신경을 쓴다.At this time, the temperature of the syrup is 75 ℃ to 100 ℃ but care is taken to keep the aroma of phosphoric acid as long as possible.
또한, 중(中)불의 온도는 섭씨 90℃ ∼ 100℃를 넘지 않도록 조심한다.(단계 100)Also, be careful not to let the temperature of the medium fire exceed 90 ° C to 100 ° C. (Step 100)
이어서, 인삼 300g을 끓인 후 수분 흡수가 잘되는 두꺼운 종이에 놓고 끓인 인삼과 설탕 40g 내지 60g 이하를 뜨거운 인삼과 함께 버무린다. 물론, 설탕이 인삼에 뭉치지 않도록 골고루 버무린다.(단계 110)Subsequently, 300 g of ginseng is boiled and placed on a thick paper that absorbs moisture well, and 40 g to 60 g or less of boiled ginseng and sugar are mixed together with hot ginseng. Of course, mix sugar so that it does not stick to ginseng (step 110).
다음, 골고루 버무린 인삼을 펼쳐 놓았다가 식힌 후 하나씩 겹치도록 종이에 널어 놓는다. 이 때, 인삼과 인삼이 반정도 겹치도록 한다.(단계 120)Next, spread the evenly mixed ginseng, let it cool and lay it on paper so that they overlap one by one. At this time, the ginseng and the ginseng overlap by half (step 120).
그 다음, 겹쳐서 널어놓은 인삼을 중간 중간에 2 내지 4회 정도 인삼끼리 달라붙지 않도록 자리 이동을 시키면서 반듯한 모양을 유지하도록 살짝 눌러준다.(단계 130)Then, gently press the stacked ginseng to maintain a straight shape while moving the spot so that the ginseng does not stick to each other about 2 to 4 times in the middle (step 130).
다음, 건조는 섭씨 30℃ 내지 55℃ 에서 습도가 14% 이하가 되도록 3 내지 4일간 건조시킨다.(단계 140)The drying is then dried for 3 to 4 days at 30 ° C. to 55 ° C. so that the humidity is 14% or less (step 140).
그 다음, 제조장의 온도, 습도에 따라 시럽의 농도와 인삼에 뿌리는 설탕의 양을 조절한다.(단계 150)Then, the syrup concentration and the amount of sugar sprayed on ginseng are adjusted according to the temperature and humidity of the manufacturing plant (step 150).
최종적으로, 상기 단계 100 공정에서 인삼을 거낸 후 남은 시럽에 설탕 100g 내지 200g 정도 넣은 후, 다시 인삼 300g 정도를 넣고 3분 내지 10분간 끓인 후 상기와 같은 과정을 반복함으로서 인삼 고유의 맛과 향이 살아 있는 인삼 과자를 완료하게 된다. 이 때, 설탕의 양은 시럽의 농도에 따라 조절하여 넣는다.(단계 160)Finally, after the ginseng is removed in the step 100 process, 100g to 200g of sugar is added to the remaining syrup, and then 300g of ginseng is added again and boiled for 3 to 10 minutes, and the same process as above is repeated to survive the unique taste and aroma of ginseng. Complete the ginseng snack. At this time, the amount of sugar is adjusted according to the concentration of syrup (step 160).
상기와 같은 과정에 의해 제조된 인삼 과자는 인삼 고유의 맛과 향을 살릴 수 있을 뿐만 아니라 체질이 허약한 어린이 또는 노약자들에게 간편하게 먹을 수 있는 보양식으로 이용 가능하다.The ginseng confectionery prepared by the above process can not only revive the unique flavor and aroma of ginseng, but also can be used as a supplemental food that can be easily eaten by weak children or the elderly.
이상에서와 같이, 본 발명에 대한 기술적 사상을 첨부 도면과 함께 서술하였지만, 이는 본 발명의 바람직한 실시예를 예시적으로 설명한 것이지 본 발명을 한정하는 것은 아니며 본 발명의 기술적 사상의 범주를 이탈하지 않는 범위 내에서 다양한 변형과 조합이 가능할 것이다.As described above, the technical idea of the present invention has been described with reference to the accompanying drawings, but this is a description of a preferred embodiment of the present invention by way of example and does not limit the present invention without departing from the scope of the technical idea of the present invention. Various modifications and combinations will be possible within the scope.
이상에서와 같이 본 발명에 의한 인삼 과자의 제조방법에 따르면 다음과 같은 효과가 있다.According to the manufacturing method of ginseng confectionery according to the present invention as described above has the following effects.
첫째, 본 발명은 인삼의 원재료에 밀가루 등의 반죽 재료를 첨가하지 않고설탕, 물, 버터 등의 필수 첨가제만을 섞어 만든 시럽을 혼합하여 인삼 과자를 제조함으로서 인삼 고유의 맛과 향을 자연그대로 살릴 수 있다.First, the present invention can make a natural ginseng unique taste and aroma by mixing ginseng syrup made by mixing only essential additives such as sugar, water and butter without adding dough ingredients such as flour to the raw material of ginseng. have.
둘째, 본 발명은 자양강장의 효능이 있는 인삼을 어린이들이 좋아하는 스낵 형태로 제조함으로서 체질이 허약한 어린이 또는 노약자들에게 간편하게 먹을 수 있는 보양식으로도 이용 가능하다.Second, the present invention can be used as a supplement that can be easily eaten by weak children or the elderly by producing ginseng having the efficacy of nourishing tonic in the form of snacks that children like.
셋째, 본 발명은 한국을 대표하는 전통 특산품인 인삼과 그 외의 향과 맛을 첨가하여 서구인의 기호에 맞도록 가공하여 스낵 형태로 제조함으로서 외국으로도 수출하여 외화 획득에도 일조를 할 수 있다.Third, the present invention can be processed to meet the tastes of Westerners by adding ginseng and other flavors and flavors that represent Korea's traditional specialty to manufacture in the form of snacks can be exported to foreign countries to help foreign currency acquisition.

Claims (4)

  1. 설탕, 물, 버터 등 소정의 첨가제와 향을 가미하여 시럽을 만드는 제 1단계와;A first step of making a syrup by adding a predetermined additive such as sugar, water, butter, and flavor;
    인삼을 0.5mm ∼ 1mm 이하의 두께로 썰어 놓은 인삼을 오븐에 넣고 중(中)불에서 3분 내지 10분간 끓인 후 꺼내서 시럽이 흘러내려 오도록 하는 제 2단계와;Putting ginseng sliced with ginseng in a thickness of 0.5 mm to 1 mm or less into an oven, boiling for 3 minutes to 10 minutes in medium heat, and taking out syrup to flow out;
    인삼 300g을 끓인 후 수분 흡수가 잘되는 두꺼운 종이에 놓고 끓인 인삼과 설탕 40g 내지 60g 이하를 뜨거운 인삼과 함께 버무리는 제 3단계와;A third step of boiling 300 g of ginseng and placing it on a thick paper that is well absorbed by water, and mixing the boiled ginseng and sugar 40g to 60g or less with hot ginseng;
    상기 골고루 버무린 인삼을 펼쳐 놓았다가 식힌 후 하나씩 겹치도록 종이에 널어 놓는 제 4단계와;A fourth step of spreading the evenly mixed ginseng and cooling and laying it on paper so as to overlap one by one;
    상기 겹쳐서 널어놓은 인삼을 중간에 2 내지 4회 정도 인삼끼리 달라붙지 않도록 자리 이동을 시키면서 반듯한 모양을 유지하도록 살짝 눌러주는 제 5단계와;A fifth step of gently pressing the stacked ginseng so as to maintain a straight shape while moving the spot so that the ginseng does not stick to each other about two to four times in the middle;
    섭씨 30℃ 내지 55℃ 에서 습도가 10% 내지 14%가 되도록 3 내지 4일간 건조시키는 제 6단계와;A sixth step of drying for 3 to 4 days at 30 ° C. to 55 ° C. such that the humidity is 10% to 14%;
    제조장의 온도, 습도에 따라 시럽의 농도와 인삼에 뿌리는 설탕의 양을 조절하는 제 7단계와;A seventh step of controlling the concentration of syrup and the amount of sugar sprayed on ginseng according to the temperature and humidity of the manufacturing plant;
    상기 제 2단계에서 인삼을 거낸 후 남은 시럽에 설탕 100g 내지 200g 정도 넣은 후, 다시 인삼 300g 정도를 넣고 3분 내지 10분간 끓인 후 상기와 같은 과정을 반복하는 제 8단계를 포함하여 이루어진 인삼 과자의 제조방법.After ginseng was removed in the second step, put the sugar 100g to 200g in the remaining syrup, and then add about 300g ginseng and boil for 3 minutes to 10 minutes and then repeat the above process of ginseng confectionery consisting of the eighth step Manufacturing method.
  2. 청구항 1에 있어서, 상기 제 1단계에서 시럽의 온도는 섭씨 75℃ ∼ 100℃ 로 유지하는 것을 특징으로 하는 인삼 과자의 제조방법.The method of claim 1, wherein the syrup in the first step of the ginseng confectionery manufacturing method, characterized in that maintained at 75 ℃ to 100 ℃.
  3. 청구항 1 또는 청구항 2에 있어서, 상기 제 1단계에서 시럽은 꿀, 참깨, 들깨, 야채 또는 한약재로 구성되는 첨가제가 첨가된 것을 특징으로 하는 인삼 과자의 제조방법.The method of claim 1 or 2, wherein the syrup in the first step is a method for producing ginseng confectionery, characterized in that the additive is composed of honey, sesame, perilla, vegetables or herbs.
  4. 청구항 1에 있어서, 상기 제 2단계에서 중(中)불의 온도는 섭씨 90℃ ∼ 100℃ 범위를 유지하는 것을 특징으로 하는 인삼 과자의 제조방법.The method of claim 1, wherein the temperature of the medium fire in the second step is a method for producing ginseng confectionery, characterized in that it maintains the range of 90 ℃ to 100 ℃.
KR1020010021393A 2001-04-20 2001-04-20 Method for manufacturing of a ginseng snacks KR20020081900A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101590300B1 (en) 2015-07-15 2016-02-01 한남숙 Method of manufacturing a ginseng cracker
KR20180011596A (en) * 2016-07-25 2018-02-02 경상북도(농업기술원) Method of manufacturing apple snack with improved functionality

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101590300B1 (en) 2015-07-15 2016-02-01 한남숙 Method of manufacturing a ginseng cracker
KR20180011596A (en) * 2016-07-25 2018-02-02 경상북도(농업기술원) Method of manufacturing apple snack with improved functionality
KR101870642B1 (en) * 2016-07-25 2018-07-20 경상북도(농업기술원) Method of manufacturing apple snack with improved functionality

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