KR20170071124A - Manufacturing method of platycodon and pine nut using confiture - Google Patents
Manufacturing method of platycodon and pine nut using confiture Download PDFInfo
- Publication number
- KR20170071124A KR20170071124A KR1020150179096A KR20150179096A KR20170071124A KR 20170071124 A KR20170071124 A KR 20170071124A KR 1020150179096 A KR1020150179096 A KR 1020150179096A KR 20150179096 A KR20150179096 A KR 20150179096A KR 20170071124 A KR20170071124 A KR 20170071124A
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- South Korea
- Prior art keywords
- bellflower
- hours
- sugar
- temperature
- maintaining
- Prior art date
Links
- 235000008331 Pinus X rigitaeda Nutrition 0.000 title claims abstract description 13
- 241000018646 Pinus brutia Species 0.000 title claims abstract description 13
- 235000011613 Pinus brutia Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title description 10
- 235000006751 Platycodon Nutrition 0.000 title description 5
- 244000274050 Platycodon grandiflorum Species 0.000 title description 5
- 229930189914 platycodon Natural products 0.000 title description 5
- 241000332371 Abutilon x hybridum Species 0.000 claims abstract description 79
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 239000008213 purified water Substances 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 239000011248 coating agent Substances 0.000 claims abstract description 3
- 238000000576 coating method Methods 0.000 claims abstract description 3
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 230000009545 invasion Effects 0.000 claims description 9
- 238000002203 pretreatment Methods 0.000 claims description 6
- 239000008188 pellet Substances 0.000 claims 1
- 230000000149 penetrating effect Effects 0.000 claims 1
- 239000002893 slag Substances 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 13
- 238000007781 pre-processing Methods 0.000 abstract description 5
- 230000000144 pharmacologic effect Effects 0.000 abstract description 3
- 230000009471 action Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000195940 Bryophyta Species 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- KLYCPFXDDDMZNQ-UHFFFAOYSA-N Benzyne Chemical compound C1=CC#CC=C1 KLYCPFXDDDMZNQ-UHFFFAOYSA-N 0.000 description 3
- 240000000111 Saccharum officinarum Species 0.000 description 3
- 235000007201 Saccharum officinarum Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000004026 adhesive bonding Methods 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 240000000491 Corchorus aestuans Species 0.000 description 1
- 235000011777 Corchorus aestuans Nutrition 0.000 description 1
- 235000010862 Corchorus capsularis Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- VZRKWGPIZJDNHC-UHFFFAOYSA-N Polygalic acid Natural products CC1(C)CCC2(CCC3=C(CCC4C5(C)CC(O)C(O)C(C)(C5CCC34C)C(O)=O)C2C1)C(O)=O VZRKWGPIZJDNHC-UHFFFAOYSA-N 0.000 description 1
- VZRKWGPIZJDNHC-LUNVCWBOSA-N Polygalic acid Polymers CC1(C)CC[C@@]2(CCC3=C(CC[C@@H]4[C@@]5(C)C[C@H](O)[C@H](O)[C@](C)([C@@H]5CC[C@@]34C)C(O)=O)[C@@H]2C1)C(O)=O VZRKWGPIZJDNHC-LUNVCWBOSA-N 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- 241000863480 Vinca Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910000078 germane Inorganic materials 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003032 molecular docking Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention can be easily manufactured, can be ingested regardless of time and place, can promote the health of the people through the pharmacological action of the bellflower and pine nut, and can be used to increase the value added of the bellflower, The present invention relates to a method of preparing a dough using a bryophyte, the method comprising: a bryophyte preprocessing step (S1) of washing a bellflower with peeled water washed with purified water and forming a plurality of bellows in a body of the bellflower; Bellflower steaming process (S2) in which steam is steamed for 4 to 7 hours while maintaining the temperature of the bellflower at 80 to 120 ° C; (S3) in which the bellflower is immersed in a sugar solution made of rice bran and immersed in the bellflower while maintaining the sugar solution at a temperature of 50 to 70 ° C for 6 to 10 hours; (S4) a step of drying the pine nuts which have been peeled off from the bellflower after the bellflower drenching process (S3) and then coating the crushed raw materials; And a vacuum packaging process S5 in which the bellflower having been subjected to the clogging step S4 is naturally dried in a shade for 10 to 15 hours and then vacuum-packed.
Description
More particularly, the present invention relates to a method for producing a jelly using jellyfish and pine nut which is excellent in pharmacological properties.
Generally, bellflower is a root of perennial herbaceous plant belonging to the lanthomaceae family. It is widely grown in Korea, Japan and China, and has been used for edible purposes rather than medicinal herbs.
In addition, bellflower is a herb that can be easily cultivated in rice field, and it is cooked with raw vegetables, vegetables, bacon, vegetables, and noodles.
In recent years, the consumption of edible bellflower has increased due to the well-being craze, and the area of cultivation has been increasing. However, the development of food using bellflower is insufficient.
On the other hand, as food using bellflower, Korean Patent Publication No. 2002-0095987 can be mentioned.
Although the above-described " Korean Patent Laid-Open Publication No. 2002-0095987 "discloses a bellflower tablet and its manufacturing method, there is a problem in that the manufacturing process is complicated by using a hot air dryer or the like.
Therefore, the present inventor has developed a food using bellflower which is easy to manufacture and can be enjoyed by all ages, without decreasing the active ingredient of the bellflower.
The present invention can be easily manufactured, can be ingested regardless of time and place, can promote the health of the people through the pharmacological action of the bellflower and pine nut, and can be used to increase the value added of the bellflower, And to provide a method for manufacturing a confection using the same.
The technical objects to be achieved by the present invention are not limited to the above-mentioned technical problems.
In order to accomplish the above object, the present invention provides a bellflower preprocessing step (S1) of washing a bellflower with peeled water with purified water and forming a plurality of bellows in a body of the bellflower; Bellflower steaming process (S2) in which steam is steamed for 4 to 7 hours while maintaining the temperature of the bellflower at 80 to 120 ° C; (S3) in which the bellflower is immersed in a sugar solution made of rice bran and immersed in the bellflower while maintaining the sugar solution at a temperature of 50 to 70 ° C for 6 to 10 hours; (S4) a step of drying the pine nuts which have been peeled off from the bellflower after the bellflower drenching process (S3) and then coating the crushed raw materials; And a vacuum packaging process S5 in which the bellflower having been subjected to the clogging step S4 is naturally dried in the shade for 10 to 15 hours and then vacuum-packed.
Specifically, the sugar invasion in the platelet preprocessing step S1 is formed through the body portion of the bellows with a diameter of 1 mm to 2 mm, and the sugar invasion is formed so as to maintain an interval of 25 mm to 30 mm .
Specifically, the blooming step (S3) is repeated three times, and the bellflower is taken out from the dipping solution every time the blooming step (S3) is repeatedly performed, followed by natural drying in the shade for 10 to 15 hours.
As described above, according to the present invention, it is possible to form a large number of sugar invades in the roots of the bellflower in the bellflower pretreatment process, thereby facilitating permeation of sugar into the bellflower roots in the step of gluing and thereby making it possible to produce high quality bellflower roots .
In addition, the present invention has the advantage of being able to capture the mouthfeel of male and female, young and old, especially young, by applying a gourd to the mouth of the bellflower which has been subjected to the glycyrrhizaic process,
Hereinafter, preferred embodiments of the present invention will be described in detail. Further, the detailed description of known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.
The method for preparing a dessert using the rhizome and pine nuts according to the present invention is characterized in that the dredge preprocessing step (S1), the paddy steaming step (S2), the blooming step (S3), the clogging step (S4) .
In the following, the pre-treatment step (S1), the step (S2), the step (S3), the step (S4) and the step S5 are explained.
Platelet preprocessing step (S1)
Doraji is one of the most favorite wild plants of our nation. It is distributed in Korea, Japan, and China. It is cultivated everywhere in Korea. The roots of this platycodon (Gakgyeong) contain saponins such as Platycodienine and Polygalactic acid (polygalic acid), and have been reported to have germane, Jinhae, antibacterial, blood pressure strengthening and hypoglycemic action.
The bellflower roots are prepared for 2 to 4 years, and the bellflower is peeled off and then the impurities are washed with purified water as much as possible.
In addition, a plurality of sugar droplets are formed on the body portion of the bellows so that the drench solution can easily permeate in the step of gluing (S3).
It is preferable that the sugar invasion is formed through the body portion of the donut while having a diameter of 1 mm to 2 mm, and the sugar invasion is preferably formed to maintain a gap of 25 mm to 30 mm.
When the diameter of the sugar invasion is less than 1 mm, it is difficult for the sugar solution to penetrate into the sugar invasion hole in a later-described step of the sugar-making step. If the sugar invasion diameter exceeds 2 mm, But also the merchantability is deteriorated.
If the distance between the perforations is less than 25 mm, the circularity of the periwinkle is damaged and the merchantability is deteriorated. If the interval between the perforations is more than 30 mm, the desired dendritic effect can not be expected.
Bellflower steaming process (S2)
The bellflower mashing step (S2) is carried out to soften the bellflower structure so that the bellflower can easily permeate in the dangling step (S3) described later, and at the same time, the distinctive odor of the bellflower, the arine taste and the rough taste .
In the steaming step S2, the cornstarch prepared in the pre-treatment step S1 is spread in a normal steamed vessel and is steamed for 4 to 7 hours while maintaining a temperature of 80 to 120 ° C.
If the steaming temperature is less than 80 캜, the bellflower is not sufficiently steamed so that the characteristic smell of the bellflower, the arine flavor and the rough taste are not removed, and when the steaming temperature exceeds 120 캜, the bellflower is stretched without force, .
When the steaming time is less than 4 hours, the bellflower is not sufficiently steamed, and the odor of the bellflower is not removed, and the arine flavor and the rough taste are not removed. If the steaming time exceeds 7 hours, Fall off.
Strawberry dripping process (S3)
The bellflower dangling step (S3) is performed in order to infuse sugar components into the bellflower that has undergone the pre-treatment step (S1) and the step (S2) of the bellflower so as to produce a sweet taste unique to the bell.
The bellflower dangling step (S3) is performed by heating the bell suspension for 6 to 10 hours under the condition that the bellflower having been subjected to the pre-treatment step (S1) and the bellflower steaming step (S2) At this time, it is preferable to maintain the temperature of the dipping solution at 50 to 70 캜 for 6 to 10 hours.
When the temperature of the sugar solution is higher than 70 캜, the sugar solution is used as the sugar solution. When the temperature of the sugar solution is lower than 50 캜, the amount of the sugar solution is significantly lowered, It can boil and the effectiveness of the bellflower is altered and destroyed.
When the sugarcane time is less than 6 hours, the amount of the sugarcake solution is insufficient and the flavor of the sugarcane is inferior. If the sugarcane time exceeds 10 hours, energy waste and manufacturing time are increased.
On the other hand, the above-described blooming step (S3) is repeated three times. When the blooming step (S3) is repeatedly performed, the bellflower is taken out from the bloom and dried in the shade for 10 to 15 hours.
If the drying time of the bellflower taken out from the drenching liquid is less than 10 hours, it is impossible to expect the infiltration of the docking liquid into the bellflower roots because it is sticky. If the drying time exceeds 15 hours, The flavor is deteriorated because it becomes hard.
Clogging process (S4)
The clogging step (S4) is for imparting a fine texture to the prepared fruits (positive fruits). In the clogging step (S4) of the present invention, the crushed nuts are used. That is, the tuna is obtained by drying and crushing the pine nut which has peeled off the skin, and the thus obtained tuna is applied to the bellflower through the blooming step (S3).
In the above description, the crushed pine nuts have been described, but anyone can know that the pine nuts can be used without being crushed.
Packing process (S5)
After completion of the dough cladding step S4 as described above, the dough having the dough is naturally dried in the shade for 10 to 15 hours, and vacuum-packed in a conventional manner to complete the manufacture of the dough according to the present invention do.
If the drying time of the bellflower is less than 10 hours, the sugar solution permeated into the bellflower becomes sticky. If the drying time exceeds 15 hours, the sugar solution permeated into the bellflower becomes hard and the flavor is lowered.
In the present invention thus formed, a plurality of sugar invaders are formed in the platycodon in the platelet pretreatment step, so that it is possible to easily penetrate the platelets into the platycodon in the step of dripping, thereby producing high quality platycodon.
In addition, the present invention is able to add flavor to the mouthfeel of the bellflower jelly by adding the gruel to the bellflower roots that have been subjected to the glycyrrhizaic process, thereby enabling the taste of the young and old, especially the young, to be captured.
The method of manufacturing a dough using the above-described bellflower and pine nuts is not limited to the configuration of the above-described embodiments. The embodiments may be configured so that all or some of the embodiments may be selectively combined so that various modifications may be made.
Claims (3)
(S2) a steaming step for steaming using steam for 4 to 7 hours while maintaining the temperature of the bellflower at 80 to 120 ° C;
(S3) in which the bellflower is immersed in a sugar solution made of rice bran, and the bellflower is immersed in the bellflower while maintaining the sugar solution at a temperature of 50 to 70 ° C for 6 to 10 hours;
(S4) a step of drying the pine nut peeled off from the bellflower through the bellflower dangling step (S3) and coating the ground pellet after the step (S4); And
(S5) for naturally drying the bellflower having been subjected to the clogging step (S4) in a shade for 10 to 15 hours and then vacuum-packing the slag bellflower (S5).
The sugar invasion in the pre-treatment step (S1)
And having a diameter ranging from 1 mm to 2 mm and penetrating the body portion of the bellows,
Wherein the sugar invasions are formed so as to maintain an interval between 25 mm and 30 mm.
The blooming step (S3) is repeated three times,
Wherein the bellflower is taken out from the drench solution and dried naturally in the shade for 10 to 15 hours at each time the bellflower dangling step (S3) is repeatedly performed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150179096A KR20170071124A (en) | 2015-12-15 | 2015-12-15 | Manufacturing method of platycodon and pine nut using confiture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150179096A KR20170071124A (en) | 2015-12-15 | 2015-12-15 | Manufacturing method of platycodon and pine nut using confiture |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170071124A true KR20170071124A (en) | 2017-06-23 |
Family
ID=59283721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150179096A KR20170071124A (en) | 2015-12-15 | 2015-12-15 | Manufacturing method of platycodon and pine nut using confiture |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170071124A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200102700A (en) * | 2019-02-22 | 2020-09-01 | 허영숙 | Bellflower preserved in honey and process for preparing thereof |
| WO2023063477A1 (en) * | 2021-10-12 | 2023-04-20 | 농업회사법인㈜바농 | Granola comprising pine nut and preparation method therefor |
-
2015
- 2015-12-15 KR KR1020150179096A patent/KR20170071124A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200102700A (en) * | 2019-02-22 | 2020-09-01 | 허영숙 | Bellflower preserved in honey and process for preparing thereof |
| WO2023063477A1 (en) * | 2021-10-12 | 2023-04-20 | 농업회사법인㈜바농 | Granola comprising pine nut and preparation method therefor |
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| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |