KR20210070713A - Method of making kiwi fruit power and kiwi fruit prepared by this method - Google Patents
Method of making kiwi fruit power and kiwi fruit prepared by this method Download PDFInfo
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- KR20210070713A KR20210070713A KR1020190160787A KR20190160787A KR20210070713A KR 20210070713 A KR20210070713 A KR 20210070713A KR 1020190160787 A KR1020190160787 A KR 1020190160787A KR 20190160787 A KR20190160787 A KR 20190160787A KR 20210070713 A KR20210070713 A KR 20210070713A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
Abstract
Description
본 발명은 참다래 분말에 관한 것으로, 더욱 상세하게는 참다래가 갖고 있는 단맛을 더욱 높여 고당도의 참다래 맛을 즐길 수 있는 참다래 분말 제조 방법 및 참다래 분말에 관한 것이다.The present invention relates to powdered dandelion seeds, and more particularly, to a method for preparing a dandelion powder and more particularly, to a method for producing dandelion powder, which can enjoy the high-sugar content of dandelion seeds by increasing the sweetness of the azalea.
이 부분은 본 출원 내용과 관련된 배경 정보를 제공할 뿐 반드시 선행기술이 되는 것은 아니다.This section provides background information related to the subject matter of the present application and is not necessarily prior art.
참다래(kiwifruit)는 비타민 C, 비타민 E 등 섬유소가 많아 다이어트에 도움을 주고 칼슘, 칼륨, 엽산, 구리 등 좋은 영양소가 많아 성장기 어린이들, 산모 등에 좋으며 콜레스테롤을 감소시켜 심장병, 고혈압, 동맥경화 같은 성인병을 예방을 하며 항암에도 매우 좋은 것으로 알려져 있고, 또한, 단맛이 있어 생식되고 있으며 건조시킨 것을 달여 마시면 신경통에도 좋은 것으로 알려져 있다.Kiwifruit is rich in fibre, such as vitamin C and vitamin E, which helps in diet, and contains many good nutrients such as calcium, potassium, folic acid, and copper, so it is good for growing children and mothers, and reduces cholesterol for adult diseases such as heart disease, high blood pressure, and arteriosclerosis. It is known to be very good for cancer prevention and also has a sweet taste, so it is eaten raw, and it is also known to be good for neuralgia if you drink it dried.
이에 맞춰 참다래를 이용하여 다양한 주류 및 식품가공물이 제품화되었으며 상업적으로 크게 성공한 것은 다래주이고 다래주는 몸을 따뜻하게 해주며, 이뇨, 강심, 강장들에 효능이 있다고 밝혀졌다.In line with this, various alcoholic beverages and food processing products have been commercialized using chamomile, and it has been found that dandelion juice warms the body and is effective for diuresis, strong heart, and tonicity.
또한, 참다래는 식용 외에 피부 노화를 늦추어주고 수분과 미네랄이 풍부하여 스트레스에 지치고 자외선에 지친 피부를 수분공급을 하여 피부암을 방지시켜 주고 건강한 피부를 유지하게 해주는 것으로도 알려져 있다. In addition to being edible, it is also known to slow skin aging, and to prevent skin cancer and maintain healthy skin by supplying moisture to the skin tired from stress and UV rays as it is rich in moisture and minerals.
참다래를 이용한 특허문헌으로 공개특허 제10-2016-0068165호는 다래를 이용한 분말 차 제조방법에 있어서 다래를 영하 40도에서 급속냉동 후에 수분을 제거하는 방법이다.Korean Patent Publication No. 10-2016-0068165, which is a patent document using Actinidia, is a method of removing moisture after rapid freezing of Actinidia at -40 degrees below zero in a method for manufacturing powdered tea using Actinidia.
등록특허 제10-1716774호는 참다래, 함초, 대두, 질경이, 무화과를 세척하는 세척단계와, 상기 세척단계에서 세척된 참다래와 무화과는 동결건조하고, 함초와 질경이는 냉풍건조하는 건조단계와, 상기 세척단계에서 세척된 대두를 볶는 볶음단계와, 상기 건조단계에서 건조된 참다래, 함초, 질경이, 무화과와 상기 볶음단계에서 볶은 대두를 100~200mesh로 분쇄하는 분쇄단계와, 정제수 85~90중량%에 찹쌀 10~15중량%를 넣고 끓이는 찹쌀죽 제조단계와, 상기 분쇄단계에서 분쇄된 참다래 분말 26.4~31.4중량%와, 함초 분말 13.89~17.89중량%와, 볶은 대두 분말 13.89~17.89중량%와, 질경이 분말 4.86~7.86중량%와, 무화과 분말 2.55~5.55중량%와, 유산균(Bacillus velezensis) 0.01~0.02중량%에 상기 찹쌀죽 제조단계에서 제조된 찹쌀죽 26.4~31.4중량%를 부어 혼합한 후 반죽하는 혼합반죽단계와, 상기 혼합반죽단계에서 반죽한 시료를 환으로 만드는 환 성형단계와, 상기 환 성형단계에서 성형된 환을 70~90℃에서 건조시키는 환 건조단계를 포함하는 배변활동개선에 효과가 있는 참다래환 제조방법에 관한 것이다.Registered Patent No. 10-1716774 discloses a washing step of washing dandelion seeds, green tea, soybeans, plantain, and figs, freeze-drying the dried dandelion seeds and figs washed in the washing step, and cold air drying of green tea and plantains; A roasting step of roasting the soybeans washed in the washing step, a grinding step of pulverizing the dried soybeans, green tea, plantain, and figs dried in the drying step, and the soybeans roasted in the stir-frying step to 100-200 mesh, and purified water in 85-90 wt% A glutinous rice porridge manufacturing step of boiling glutinous rice with 10 to 15% by weight, 26.4 to 31.4% by weight of the sesame powder pulverized in the grinding step, 13.89 to 17.89% by weight of seaweed powder, 13.89 to 17.89% by weight of roasted soybean powder, and plantain Powder 4.86 ~ 7.86% by weight, fig powder 2.55 ~ 5.55% by weight, and lactic acid bacteria (Bacillus velezensis) 0.01 ~ 0.02% by weight of the glutinous rice porridge prepared in the glutinous rice porridge manufacturing step 26.4 ~ 31.4% by weight of pouring and kneading It is effective in improving bowel activity, including the mixing and kneading step, a ring forming step of making the sample kneaded in the mixing and kneading step into a ring, and a ring drying step of drying the ring formed in the ring forming step at 70 to 90 ° C. It relates to a method for manufacturing chamomile pills.
등록특허 제10-0521800호는 다래 조추출물 또는 비극성용매 가용추출물 및 식품학적으로 첨가 가능한 식품보조첨가제를 포함하는 탈모 방지 및 발모 개선을 위한 건강 기능 식품이다.Registered Patent No. 10-0521800 is a health functional food for preventing hair loss and improving hair growth, including a crude extract of Actinidia or a non-polar solvent soluble extract and a food additive that can be added nutritively.
이와 같이 참다래를 이용한 다수의 특허문헌들이 있으며, 현재 참다래를 식품 등으로 사용하기 위해서는 참다래를 건조시키는 공정을 필수적으로 거치게 되며, 대게 열풍 건조 방식을 취하고 있다.As described above, there are a number of patent documents using the lichen, and currently, in order to use the dandelion as a food, it is necessary to go through a process of drying the dandelion, and usually a hot air drying method is used.
그러나, 열풍 건조 방식은 참다래의 단맛을 부각시키지 못하는 방식이기 때문에 참다래의 상품성을 높이고 보급을 활성화하기 위한 기술이 요구되고 있다,However, the hot air drying method is a method that does not highlight the sweet taste of dandelion, so there is a need for a technology to increase the marketability of dandelion and activate the supply.
본 발명은 전술한 바와 같은 문제점을 해결하기 위한 것으로, 참다래의 맛과 영양소를 파괴없이 주면서 특히 참다래가 갖고 있는 단맛을 더욱 높여 고당도의 참다래 맛을 줄 수 있는 참다래 분말 제조 방법 및 참다래 분말을 제공하려는데 그 목적이 있다. The present invention is to solve the above-mentioned problems, and provides a method for preparing a dandelion powder, which can give a high-sugar content taste of dandelion seeds by increasing the sweetness of the dandelion seeds without destroying the taste and nutrients of the dandelion seeds. There is a purpose to do that.
본 발명에 의한 참다래 분말 제조 방법은, 참다래를 분말로 제조하는 공정 중에, 상기 참다래를 70℃~90℃에서 15~25분간 로스팅하여 당도를 높이는 단계를 포함하는 것을 특징으로 한다.According to the present invention, the method for producing dandelion powder according to the present invention comprises the step of increasing the sugar content by roasting the dandelion root at 70° C. to 90° C. for 15 to 25 minutes during the process of preparing the powder.
구체적으로, 본 발명은 참다래를 선별하여 세척하고 상온에서 3일간 숙성을 거친 후 3mm~5mm의 두께로 슬라이스 절단하여 준비하는 제1단계와; 상기 제1단계에서 준비한 참대래를 로스팅하여 참다래의 당도를 높여주는 제2단계와; 상기 제2단계를 통해 로스팅된 참다래를 건조하는 제3단계와; 건조된 참다래를 분쇄하여 분말로 제조하는 제4단계를 포함한다.Specifically, the present invention provides a first step of preparing by selecting, washing, and maturing at room temperature for 3 days, then cutting the slices to a thickness of 3 mm to 5 mm; a second step of increasing the sugar content of the red bean sprouts prepared in the first step by roasting them; a third step of drying the Rosaceae roasted through the second step; and a fourth step of pulverizing the dried azalea to prepare a powder.
본 발명에 의한 참다래 분말 제조 방법 및 참다래 분말에 의하면, 참다래의 섭취를 통해 건강 증진을 도모할 수 있고 특히 로스팅의 공정을 통해 참다래의 당도를 높여 참다래 고유의 단맛을 깊게 느낄 수 있도록 함으로써 성인은 물론 어린이 간식으로 매우 유용하고 아울러 당도를 높이기 위하여 별도의 첨가제를 첨가하지 않아 친환경성을 부각할 수 있고 결국 참다래의 상품성을 높이는 효과가 있다.According to the method for producing dandelion powder according to the present invention, it is possible to promote health through ingestion of dandelion, and in particular, through the roasting process, the sugar content of dandelion can be increased to deeply feel the inherent sweetness of dandelion, so that adults as well as adults can enjoy it. It is very useful as a snack for children, and since no additives are added to increase the sugar content, eco-friendliness can be emphasized, and consequently, it has the effect of increasing the marketability of dandelion.
도 1은 본 발명에 의한 참다래 분말 제조 공정도.1 is a flow chart of the production process of dandelion powder according to the present invention.
하기에서 본 발명을 설명함에 있어, 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략할 것이다. 그리고 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In the following description of the present invention, if it is determined that a detailed description of a related well-known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, the terms described below are terms defined in consideration of functions in the present invention, which may vary according to intentions or customs of users and operators. Therefore, the definition should be made based on the content throughout this specification.
도 1에서 보이는 바와 같이, 본 발명에 의한 참다래 분말 제조 방법은, 참다래를 출발물질로 하여 분말로 제조하기 위한 전처리 준비 공정(제1단계) - 단맛을 올리기 위한 로스팅 공정(제2단계) - 제품화를 위한 건조 공정(제3단계) - 분말 등 제품의 성형 공정(제4단계)로 이루어지며, 세부 공정은 다음과 같다.As shown in FIG. 1 , in the method for manufacturing dandelion powder according to the present invention, a pre-treatment preparation process (first step) to prepare a powder using dandelion as a starting material - a roasting process to increase sweetness (second stage) - commercialization Drying process (3rd step) - It consists of a molding process (4th step) of products such as powder, and the detailed process is as follows.
1. 준비(제1단계).1. Preparation (Step 1).
가. 선별 : 참다래(열매)의 선별을 통해 터지거나 손상된 불량품을 선별하여 양질의 참다래만 준비한다.end. Sorting: Only high-quality dandelion seeds are prepared by sorting out broken or damaged products through the sorting of dandelion seeds (fruits).
나. 세척 : 선별한 참다래의 표면을 물(상수나 정제수 등 사용 가능)로 세척하여 흙 등의 이물질을 제거한다.I. Washing: Remove foreign substances such as soil by washing the surface of the selected dandelion seeds with water (can be used with purified water or purified water).
다. 숙성 : 세척한 참다래를 숙성시키며 숙성 조건은 10℃~30℃, 바람직하게 상온에서 3일간이다. 숙성을 통해 참다래의 맛과 영양분을 파괴없이 유지할 수 있다.All. Aging: Aging the washed dandelion seeds, and the aging condition is 10°C to 30°C, preferably at room temperature for 3 days. Through aging, it is possible to maintain the taste and nutrients of dandelion seeds without destruction.
라. 슬라이스 절단 : 숙성이 끝난 참다래를 3mm~5mm의 두께로 슬라이스 절단한다.la. Slice cutting: Cut the ripened dandelion into slices with a thickness of 3mm to 5mm.
슬라이스 절단 공정을 통해 후속 공정인 로스팅 공정에서 안쪽 깊은 곳의 당분의 활성화도 유도하여 참다래의 모든 과육 부분에서 당도를 균일하게 유지할 수 있다. 즉, 3mm~5mm의 두께는 당도의 균일화를 위한 최적의 두께이면서 후속 공정에서 과육이 파괴되지 않는 두께인 것이다.The slice cutting process also induces the activation of the sugar deep inside in the roasting process, which is the subsequent process, so that the sugar content can be maintained uniformly in all the fleshy parts of the sagebrush. That is, a thickness of 3 mm to 5 mm is an optimal thickness for uniform sugar content and a thickness that does not destroy the flesh in the subsequent process.
2. 로스팅(제2단계).2. Roasting (2nd stage).
로스팅 공정은 참다래가 갖고 있는 단맛을 더 잘 느낄 수 있도록 즉 당도를 높이는 공정이며, 70℃~90℃에서 15분~25분을 로스팅 조건으로 한다. 즉, 로스팅 공정을 거치게 되면 종래 참다래 등 건과일 제조 공정에서 열풍 건조를 한 제품보다 당도를 더 높일 수 있는 것이다.The roasting process is a process to increase the sugar content so that you can better feel the sweet taste of dandelion seeds. Roasting conditions are 15 to 25 minutes at 70°C to 90°C. In other words, when the roasting process is performed, the sugar content can be higher than that of products dried with hot air in the conventional dried fruit manufacturing process such as dandelion.
공지의 로스팅 기계에 슬라이스 절단된 참다래를 넣고 상기 로스팅 조건으로 로스팅한다. 참다래를 로스팅 기계에 넣는 방식은 로스팅 기계에 따라 달라질 수 있다.Put the sliced dandelion in a known roasting machine and roast under the above roasting conditions. The method of putting dandelion seeds into the roasting machine may vary depending on the roasting machine.
상기 로스팅 조건인 온도와 시간은 당도를 높이지만 영양소를 파괴하지 않고 과육을 손상시키지 않는 조건이며, 상기 조건을 벗어나면 영양소의 파괴와 과육의 손상이 발생할 수 있다.The roasting conditions, temperature and time, increase the sugar content, but do not destroy nutrients or damage the flesh. If the conditions are exceeded, the destruction of nutrients and damage to the flesh may occur.
3. 건조(제3단계).3. Drying (3rd stage).
로스팅이 완료된 참다래를 건조하며 건조 기준은 함수율 8% 이하이다. 함수율 8% 이하는 참다래의 맛과 영양소를 위한 것이다.The roasted dandelion is dried, and the standard for drying is 8% or less of moisture content. Moisture content of 8% or less is for the taste and nutrients of Chrysanthemum Actinidia.
함수율 8%를 맞추기 위한 공정으로 예컨대 참다래를 건조기에 넣고 60℃~70℃ 에서 4시간 30분~5시간 30분동안 건조한다.This is a process for adjusting the moisture content to 8%. For example, put the dandelion in a dryer and dry it at 60°C to 70°C for 4 hours 30 minutes to 5 hours 30 minutes.
건조를 완료한 후 건조물의 안정화를 위하여 건조기에서 참다래를 꺼낸 후 상온에서 냉각할 수 있다.After completion of drying, for stabilization of the dried product, it can be cooled at room temperature after taking out the dandelion from the dryer.
4. 제품 성형(제4단계).4. Product shaping (4th step).
건조된 참다래를 분쇄기(예를 들어, ACM)에 넣고 80메쉬 이상으로 분쇄하여 분말을 제조하며, 본 공정을 마지막으로 하여 참다래 분말의 제품을 완성하고, 완성된 참다래 분말 제품을 포장한다.The dried dandelion powder is put into a grinder (eg, ACM) and pulverized to a size of 80 mesh or more to prepare a powder, and the final step in this process is to complete a product of dandelion powder, and the finished product of the dandelion powder is packaged.
이상의 공정을 통해 참다래 분말의 제조가 완료되며, 완제품의 참다래 분말은 물(온수, 냉수 등)에 혼합하여 차나 음료로 음용할 수 있다. 또한, 물외의 다른 식품에 첨가하는 것도 가능하다.Through the above process, the production of dandelion powder is completed, and the finished product dandelion powder can be mixed with water (hot water, cold water, etc.) to drink as tea or beverage. It is also possible to add to food other than water.
한편, 제품 성형 공정은 분말 성형 외에 정제 성형이나 환 성형 등도 가능하다. 여기서, 참다래 분말은 정제 성형이나 환 성형의 재료로 사용될 수 있다,On the other hand, in the product molding process, in addition to powder molding, tablet molding, ring molding, and the like are also possible. Here, the powder of dandelion can be used as a material for tablet molding or round molding,
또한, 별도의 성형 공정없이 전술한 3. 건조 공정을 마지막으로 하여 슬라이스형태의 건조 참다래를 제품으로 공급하는 것도 가능하다.In addition, it is also possible to supply sliced dried azalea as a product by performing the above-mentioned 3. drying process as the last step without a separate molding process.
<실시예><Example>
1. 참다래 분말 제조.1. Manufacture of dandelion powder.
참다래의 표면을 물로 세척하고 상온에서 3일간 숙성한 후 약 4mm의 두께로 슬라이스 절단하여 준비하였다.It was prepared by washing the surface of dandelion seeds with water and aging it for 3 days at room temperature, then cutting the slices to a thickness of about 4 mm.
슬라이스된 참다래를 로스팅 기계에 넣고 80℃의 온도를 20분간 유지하면서 로스팅하였다.The sliced lichen was put in a roasting machine and roasted while maintaining a temperature of 80° C. for 20 minutes.
로스팅된 참다래를 65℃의 온도에서 5시간동안 건조하고, 상온에서 냉각한 후 80메쉬의 입도로 분쇄하여 참다래 분말을 제조하였다.The roasted dandelion seeds were dried at a temperature of 65° C. for 5 hours, cooled at room temperature, and then pulverized to a particle size of 80 mesh to prepare a powder of lichen.
2. 관능검사.2. Sensory testing.
본 실시예와 비교를 위한 비교군으로 열풍 건조한 참다래 분말을 준비하였다. 비교군은 열풍 건조외의 모든 공정과 조건을 본 실시예와 동일하게 하였다.As a comparison group for comparison with this example, hot air dried dandelion powder was prepared. In the comparative group, all processes and conditions except for hot air drying were the same as in this example.
20명의 패널을 대상으로 맛과 향 및 전체적인 기호도를 항목으로 하여 10점 만점의 기호척도 법으로 측정하였으며, 맛의 평가에서는 맛의 구체적인 차이를 추가로 설문하는 방식으로 하였다.For a panel of 20 people, taste, aroma, and overall preference were measured using a 10-point preference scale method, and in the evaluation of taste, specific differences in taste were additionally surveyed.
관능검사 결과 본 실시예가 비교군보다 맛의 평점이 더 높게 나왔으며, 추가 설문을 통해 본 실시예가 비교군보다 단맛이 더 강하게 느껴지는 것으로 확인되었다.As a result of the sensory test, the present Example had a higher taste rating than the comparative group, and it was confirmed through an additional questionnaire that the present Example had a stronger sweet taste than the comparative group.
Claims (4)
상기 참다래를 70℃~90℃에서 15~25분간 로스팅하여 당도를 높이는 단계를 포함하는 것을 특징으로 하는 참다래 분말 제조 방법.
During the process of manufacturing dandelion powder into powder,
The method of claim 1 , comprising the step of increasing the sugar content by roasting the dandelion seeds at 70° C. to 90° C. for 15-25 minutes.
The method according to claim 1, further comprising: a first step of preparing by selecting, washing, aging, and then cutting slices; a second step of roasting the chamomile prepared in the first step; a third step of drying the Rosaceae roasted through the second step; and a fourth step of molding the dried dandelion seeds through the third step into a product.
The method according to claim 2, wherein the first step comprises: step 1-1 of selecting and washing A. dandelion; Step 1-2 of aging the red dandelion prepared in Step 1-1 at 10° C. to 30° C. for 3 days; and a step 1-3 of slicing the dried dandelion seeds that have been aged through the steps 1-2, wherein the third step is drying the dried azalea roasted through the second step to a moisture content of 8% or less, and the fourth step The step is a method for producing a powder by pulverizing the dried dandelion to a particle size of 80 mesh or more.
4 . The powder of Chrysanthemum according to any one of claims 1 to 3 , characterized in that it is prepared.
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| KR100521800B1 (en) | 2003-05-13 | 2005-10-14 | 주식회사 팬제노믹스 | Health food comprising the extract of Actinidia arguta for preventing and improving baldness disorders and seborrheic skin disorders |
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| KR20160068165A (en) | 2014-12-05 | 2016-06-15 | 대덕대학산학협력단 | Powdered tea with Darae fruit and preparation methodthereof |
| KR20190013203A (en) * | 2017-08-01 | 2019-02-11 | 김선중 | Manufacturing method of dried fruit slice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100521800B1 (en) | 2003-05-13 | 2005-10-14 | 주식회사 팬제노믹스 | Health food comprising the extract of Actinidia arguta for preventing and improving baldness disorders and seborrheic skin disorders |
| KR20150087769A (en) * | 2014-01-22 | 2015-07-30 | 주식회사 에이치씨바이오텍 | A pill indicating bowel cativity effect and the manufacturing method of it |
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| KR20160068165A (en) | 2014-12-05 | 2016-06-15 | 대덕대학산학협력단 | Powdered tea with Darae fruit and preparation methodthereof |
| KR20190013203A (en) * | 2017-08-01 | 2019-02-11 | 김선중 | Manufacturing method of dried fruit slice |
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