KR20210142505A - Packing Mathod of Wet Noodles - Google Patents

Packing Mathod of Wet Noodles Download PDF

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KR20210142505A
KR20210142505A KR1020200059418A KR20200059418A KR20210142505A KR 20210142505 A KR20210142505 A KR 20210142505A KR 1020200059418 A KR1020200059418 A KR 1020200059418A KR 20200059418 A KR20200059418 A KR 20200059418A KR 20210142505 A KR20210142505 A KR 20210142505A
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noodles
raw noodles
raw
paper
packaging
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KR1020200059418A
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Korean (ko)
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김종완
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김종완
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D33/00—Details of, or accessories for, sacks or bags
    • B65D33/01—Ventilation or drainage of bags
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/264—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing liquids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2205/00—Venting means
    • B65D2205/02—Venting holes

Abstract

The present invention provides a packing method of raw noodles, which safely stores the noodles for a long time in an intact form without preservatives, for commercialization, packaging, and distribution of chopped noodles with moisture. First, a meat paper is wrapped on an outside of the manufactured raw noodles, and then the raw noodles wrapped by the meat paper are put in a plastic bag with microscopic pores for secondary sealing.

Description

생면(生麵) 포장방법{Packing Mathod of Wet Noodles}Raw noodle packaging method {Packing Mathod of Wet Noodles}

본 발명은 비건조 칼국수면을 일반 상품화(포장/유통)하기 위해서 함수율이 높은 생면(生麵)을 변질되지 않게 장기 보관할 수 있는 생면 포장방법에 관한 것이다.The present invention relates to a raw noodles packaging method that can store raw noodles with high moisture content without deterioration for a long time in order to commercialize (packaging/distribution) non-dried kalguksu noodles.

생면(生麵)은 비건조 칼국수면을 지칭하며, 손으로 빚은 수제면과 제면기에서 뽑은 기계면이 있다. Saengmyeon (生麵) refers to non-dried kalguksu noodles, and there are handmade noodles made by hand and machine noodles made from noodle making machines.

식당이나 가정에서는 칼국수면을 만들어서 즉시 조리하므로 보관하는데 어려움이 없으며, 포장 유통과는 관련이 없다.In restaurants or at home, kalguksu noodles are made and cooked immediately, so there is no difficulty in storage, and it is not related to packaging and distribution.

이에 반하여 생면을 포장 공급하는 유통업에서는 장기적인 보관수단이나 보관방법에 대한 특단의 수단과 조치가 필수이다. On the other hand, in the distribution industry that supplies raw noodles, special means and measures for long-term storage and storage methods are essential.

생면은 함수율이 높기 때문에 장기 보관이 곤란하다. 제면 후 시간이 지날수록 표면이 건조되어 식감이 저하되고, 물기가 침출되어 강도가 저하되기도 하며, 심하면 면끼리 달라붙어 뭉쳐지고, 변질되기 쉽기 때문이다. 그래서 특히 대량으로 제조되는 업소용 생면은 제면을 하는 대로 냉장 또는 냉동시켜 보관한다. Because raw noodles have a high moisture content, long-term storage is difficult. This is because as time passes after noodle making, the surface dries and the texture deteriorates, water leaches out and the strength decreases. That is why, in particular, raw noodles for businesses manufactured in large quantities are kept refrigerated or frozen as soon as they are made.

냉장면은 냉동면에 비해 보관기간이 짧다. 냉장면은 냉장고에 넣어서 냉장보관일로부터 적어도 2~3일 이내에 조리해야 한다.Refrigerated noodles have a shorter shelf life than frozen noodles. Refrigerated noodles should be placed in the refrigerator and cooked within 2-3 days from the date of refrigeration.

그러나 6개월 이상 장기간 보관된 냉동면은 상온에서 해동하는 데 꽤 긴 시간이 걸린다. 일반 가정에서 혹은 야외에서 냉동면으로 칼국수, 우동과 같은 음식을 조리하는 것은 그 양이 많지 않기에 그닥 문제될 게 없지만, 소비량이 많은 업소의 경우에는 보관제품의 변동, 변질 사항에 대한 사정이 다르다.However, frozen noodles stored for more than 6 months take quite a long time to thaw at room temperature. Cooking foods such as kalguksu and udon noodles with frozen noodles at home or outdoors is not a problem because the quantity is not large.

상품화된 포장 생면도 있긴 하다. 그러나 포장 생면은 보관시간을 늘리고 변질을 방지하기 위하여 대부분 방부제를 사용한다.There are also commercialized packaged raw noodles. However, most of the packaged raw noodles use preservatives to prolong the storage time and prevent deterioration.

다시 말해서 유통업에서는 제품을 변질 없이 장기간 보관할 있도록 포장봉투 속에 방부제를 넣어서 진공 포장해 유통되는 게 현실이다.In other words, in the retail industry, the reality is that products are vacuum-packed and distributed with preservatives in packaging bags so that they can be stored for a long time without deterioration.

하지만, 방부제는 인체에 유해하므로 되도록 사용하지 않는 게 건강에 이롭다. 또, 면끼리 달라붙지 않도록 전분을 뿌려 포장하기도 하지만, 변질 가능성은 여전하고 유통기간 또한 짧기는 매한가지다. However, it is beneficial to health to avoid using preservatives as much as possible because they are harmful to the human body. Also, the noodles are packed with starch to prevent them from sticking to each other, but the possibility of deterioration still remains and the shelf life is short.

그래서 방부제를 배제해도 장기간 변질되지 않고, 제면 당시의 질감을 유지해 상품가치를 잃지 않는 상품용 생면에 관한 새로운 포장방법의 개발이 매우 절실하다. Therefore, it is very urgent to develop a new packaging method for raw noodles for products that does not deteriorate for a long period of time even if preservatives are excluded and does not lose product value by maintaining the texture at the time of making noodles.

1. 특허출원 제10-2006-0069106호1. Patent Application No. 10-2006-0069106 2. 특허출원 제10-2013-0086309호2. Patent Application No. 10-2013-0086309

본 발명의 목적은 유통 판매용 생면에 대한 포장에서, 방부제 없이 온전한 형태로 안전하게 장기 냉장 보관할 수 있는 생면 포장방법을 제공하는 것이다. An object of the present invention is to provide a method for packaging raw noodles for distribution and sale, which can be safely stored for a long time in an intact form without preservatives.

위 과제는, 제면기에서 제면되어 나오는 여러 가닥의 생면을 일정한 길이로 재단하여 최소 포장부피가 되도록 접은 생면 뭉치 외면에 해동지를 둘러서 씌우고, 미세한 숨구멍이 다수 천공된 비닐 팩에 넣어 밀봉하는 생면 포장방법으로 구현할 수 있다.The above task is a raw noodles packaging method that cuts several strands of raw noodles from a noodle making machine to a certain length, wraps the folded noodles with thawed paper on the outer surface of the folded noodles to a minimum packaging volume, and puts them in a plastic pack with a lot of fine pores. can be implemented

해동지는 외형적으로는 키친타월과 유사하게 보이지만 용도와 기능면에서 전혀 다른 포장지이다.Haedongji looks similar to kitchen towels, but it is a completely different wrapping paper in terms of use and function.

해동지는 생면에서 침출되는 수분을 흡수하여 생면의 변성과 변형 및 변질을 방지하는 데 아주 효과적이다. Thawed paper is very effective in preventing denaturation, deformation and deterioration of raw noodles by absorbing moisture leached from raw noodles.

또, 질겨서 생면에서 벗길 때 찢어지지 않고, 이형성이라 생면에서 벗길 때 생면의 표면에서 쉽게 벗겨낼 수 있다. 다시 말해서, 포장을 목적으로 제품에 밀착 접촉되게 씌워져 있어도 찢어짐이 없이 쉽게 박리되는 것이다.In addition, it is tough and does not tear when peeled from raw noodles, and due to its releasability, it can be easily peeled off the surface of raw noodles when peeled from raw noodles. In other words, even if the product is covered in close contact with the product for the purpose of packaging, it is easily peeled off without tearing.

비닐팩의 미세공은 생면에서 발생하는 수분이 외부로 배출되는 숨구멍이며, 장기간 냉장/냉동해도 비닐팩에 수분이 갇힘으로써 방부제를 넣지 않고도 생면이 변질되지 않도록 한다. The micropores in the plastic pack are pores through which the moisture generated from the raw noodles is discharged to the outside, and even if refrigerated/freeze for a long period of time, moisture is trapped in the plastic pack so that the raw noodles do not deteriorate without adding preservatives.

본 발명의 생면 포장방법에 따르면, 해동지의 흡습작용에 생면의 표면으로 침출되는 수분이 흡수돼 생면이 물러지거나 면발끼리 달라붙지 않게 되므로 해동지로 감싸지 않은 생면에 비해 보관기간이 길고, 방부제 없이도 장기 보관이 가능하다.According to the raw noodle packaging method of the present invention, the moisture leached to the surface of the raw noodles is absorbed by the moisture absorption action of the thawed paper, so that the raw noodles do not become soft or stick to each other. This is possible.

생면 포장을 해체할 때 이형성 해동지가 찢어지지 않고 해동지에 생면이 묻어나지도 않아 생면 포장품위가 향상된다.The quality of the packaging of fresh noodles is improved as the releasable thawed paper does not tear when unpacking the fresh noodles and the fresh noodles do not stick to the thawed paper.

또, 비닐팩의 미세한 숨구멍으로 습도 유지에 불필요한 잉여분의 습기가 비닐팩 외부로 증발되어 생면의 습도가 최적으로 유지되므로 생면의 변성과 변질 및 변형도 효과적으로 방지된다.In addition, the surplus moisture unnecessary for maintaining humidity is evaporated to the outside of the plastic pack through the fine pores of the plastic pack, and the moisture of the raw noodles is maintained optimally, so that the denaturation, deterioration and deformation of the raw noodles are effectively prevented.

도 1은 생면 다발의 예시도
도 2는 해동지로 감싼 생면 다발의 예시도
도 3은 숨구멍이 천공된 비닐팩의 예시도
도 4는 해동지로 감싼 생면 다발을 비닐팩에 포장한 경우의 예시도1 is an exemplary view of a bunch of raw noodles
2 is an exemplary view of a bundle of raw noodles wrapped in thawing paper
3 is an exemplary view of a plastic pack in which pores are perforated;
Figure 4 is an exemplary view in the case of packaging a bundle of fresh noodles wrapped in thawing paper in a plastic bag;

이하, 바람직한 실시예를 토대로 작성한 첨부도면을 참조하여 구체적으로 본 발명을 설명한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings prepared based on preferred embodiments.

본 명세서는 누구나 이해하기 쉽도록 용어의 개념을 명확히 하여 작성한 것으로, 통상적이거나 사전적 의미에 한정되는 것은 아니며, 관자에 따라서는 발명의 본질을 벗어나지 않는 범주 내에서 용어의 개념을 달리 정의할 수 있다.This specification is written to clarify the concept of a term so that anyone can understand it, it is not limited to a conventional or dictionary meaning, and depending on the person concerned, the concept of a term may be defined differently within the scope that does not deviate from the essence of the invention. .

도 1, 도 2는 해동지(2)로 생면(1) 다발을 감싼 경우를 예시한 것이다. 생면(1)은 제면기에서 대량 생산하여 식자재판매전문점, 칼국수 요리점, 실수요자에게 제공하려는 상업적 목적을 띄고 제면된 것을 의미한다. 수제비의 경우도 마찬가지다. 1 and 2 illustrate a case in which a bundle of raw noodles (1) is wrapped with a thawed paper (2). Raw noodles (1) refer to noodles made in large quantities at a noodle making machine for commercial purposes to provide to food material retailers, kalguksu restaurants, and end-users. The same is true for handicrafts.

상업적으로 제공되는 생면(1)은 밀가루 반죽물을 소정의 두께로 밀어서 원형 칼이 면발의 폭방향을 따라 일정한 간격(면발의 폭)으로 다수 장착된 절단기에 투입해 일시에 다수의 긴 면발로 재단하고, 일정한 길이로 절단한 후 끈이나 로우프 접듯이 두 서너 차례 접어 말아서 포장길이를 최소화한 생면 다발이다.Commercially provided raw noodles (1) are cut into a number of long noodles at once by pushing the dough to a predetermined thickness and putting a circular knife into a cutter equipped with a plurality of noodles at regular intervals (width of noodles) along the width direction of the noodles. It is a bundle of fresh noodles that minimizes the packaging length by cutting it to a certain length and then folding it two or three times like folding a string or rope.

상기 생면(1)을 식당에서는 곧바로 칼국수(가락국수)로 조리해 수요자에게 제공하는 경우에는 전분을 뿌리고 버무려서 면발이 달라붙지 않게 한다. 이런 경우의 생면(1)은 보관시간이 매우 짧기 때문에 변질방지용 방부제를 사용하지 않는다. 생면(1)에 전분을 뿌리고 버무려 면발끼리 달라붙지 않게 할 수도 있다. When the raw noodles (1) are cooked directly in a restaurant with kalguksu (garak noodles) and provided to consumers, starch is sprinkled and tossed to prevent the noodles from sticking. In this case, the raw noodles 1 do not use preservatives to prevent deterioration because the storage time is very short. You can also sprinkle starch on the raw noodles (1) and mix to prevent the noodles from sticking to each other.

본 발명은 상기한 생면(1)을 불특정 다수인에게 제공하는 것을 전제로 하므로 무엇보다도 장기간 식품 위생적으로 안전하게 보관할 수 있도록 포장할 필요가 있다. Since the present invention is premised on providing the above-mentioned raw noodles (1) to a large number of unspecified persons, above all, it is necessary to package them so that they can be safely and hygienically stored for a long period of time.

만일 생면 뭉치를 비닐팩에 넣어서 밀봉 포장하면 수분의 갇힘 현상 때문에 생면이 서로 달라붙어(떡이 되는 현상) 상품성을 상실하게 되며, 장기간 보관이 불가하다.If a bundle of raw noodles is sealed and packaged in a plastic bag, the raw noodles will stick to each other (the phenomenon of becoming rice cakes) due to the trapping of moisture, resulting in loss of marketability, and long-term storage is impossible.

때문에 본 발명에서는 상품성을 유지하려는 목적으로 생면(1) 뭉치를 해동지(2)로 감싼다. Therefore, in the present invention, for the purpose of maintaining marketability, a bundle of raw noodles (1) is wrapped with thawing paper (2).

해동지(2)는 냉장/냉동이 필요한 식재료를 포장하여 보관시간, 보관기간을 늘릴 때 사용하는 것으로, 습기에 강해 쉽게 찢어지지 않아 포장안정성이 높고, 함습작용으로 포장식재료의 변성, 변형, 변질방지에도 효과적이며, 상품에 달라붙지 않는 이형질이라 피포장물의 표면이 손상되지 않도록 벗길 수 있는 특성이 있다. 통상적으로 산업분야에서는 미트페이퍼로도 불린다.The thawing paper (2) is used to extend the storage time and storage period by packaging foodstuffs that require refrigeration/freezing. It is also effective in preventing deterioration, and as it is a heterogeneous substance that does not stick to the product, it can be peeled off so as not to damage the surface of the packaged object. In general, it is also called meat paper in the industrial field.

생면(1)의 외부에 해동지(2)를 두르고, 생면(1)의 길이방향측 양단을 합치거나 접어서 수분의 과잉 증발을 방지한다.The thawing paper 2 is put on the outside of the raw noodles 1, and both ends of the raw noodles 1 in the longitudinal direction are joined or folded to prevent excessive evaporation of moisture.

도 3은 생면(1)의 2차 포장용 비닐팩(3)을 예시한 것이다. 비닐팩(2)은 폴리에틸렌(PE) 필름제로서, 비닐팩의 편면 또는 양면에 미세한 숨구멍(4)이 천공된 것이다. FIG. 3 illustrates a plastic pack 3 for secondary packaging of raw noodles 1 . The plastic pack 2 is made of polyethylene (PE) film, and fine pores 4 are perforated on one or both sides of the plastic pack.

숨구멍(4)은 작을수록 해동지(2)에 배인 생면(1)의 수분이 알맞게 새어나가 증발되도록 하는 데 바람직하다. 숨구멍(4)이 필요 이상으로 크고 많을수록 생면(1)의 수분 증발이 빨라 냉장/냉동 보관시간, 보관기간이 단축되므로 되도록 소경으로 천공한다.As the pores 4 are smaller, it is preferable to allow the moisture of the fresh noodles 1 soaked in the thawed paper 2 to leak out and evaporate. As the pores (4) are larger and more numerous than necessary, the water evaporation of the raw noodles (1) is faster and the refrigeration/freezing storage time and storage period are shortened.

숨구멍(4)의 공경은 ø0.1∼0.4, 편면당 13∼16공으로 천공하여 비닐팩(3)내의 습기가 과잉 증발이 억제되도록 하는 것이 바람직하다.It is preferable that the pores 4 have a pore diameter of 0.1 to 0.4 and 13 to 16 holes per side so that excessive evaporation of moisture in the plastic pack 3 is suppressed.

도 4는 해동지(2)로 감싼 생면(1)을 비닐팩(3)에 포장한 경우를 나타낸 것이다. 본 발명의 생면 포장방법에 의하면 비닐팩(3) 내에는 안전을 위해 방부제를 넣지 않는다. 4 shows a case in which raw noodles (1) wrapped in thawing paper (2) are packaged in a plastic pack (3). According to the raw noodle packaging method of the present invention, there is no preservative in the plastic pack 3 for safety.

생면(1)의 표면으로 침출되는 과잉 수분은 해동지(2)에 흡수되어 냉장/냉동 시 변성, 변형, 변질 방지에 유효한 보관상태로 유지되고, 해동지(2)에 흡수된 과잉 수분은 비닐팩(3)의 숨구멍(4)을 통해 포장 밖으로 유효적절하게 증발되어 장시간 또는 장기간 식품 위생적으로 안전하게 생면(1)을 보관, 유통시킬 수 있다.Excess moisture leached to the surface of the raw noodles (1) is absorbed by the thawed paper (2) and maintained in an effective storage state to prevent denaturation, deformation, and deterioration during refrigeration/freezing, and the excess moisture absorbed into the thawed paper (2) is stored in a plastic bag It is effectively evaporated out of the package through the pores (4) of (3), so that the raw noodles (1) can be safely stored and distributed for a long time or for a long period of time in a food sanitary manner.

본 발명의 포장방법은 생면은 물론, 수제비나 떡 등과 같은 수분 함유 제품의 포장에 유용하게 적용 사용될 수 있다.The packaging method of the present invention can be effectively applied and used for packaging of water-containing products such as raw noodles as well as Sujebi or rice cakes.

또한 해동지로 1차 포장된 생면 제품을 상부가 개방된 합성수지 용기에 넣은 후 용기 상면을 비닐지를 붙여서 밀봉 포장하는 방법을 사용할 수 있다. 이 경우에도 상부에 덥힌 비닐지에 숨구멍을 형성하면 내측 포장부의 해동지와 상호 숨쉬기 작용에 의해서 방부제 없이도 안전하게 장기간 보관 할 수 있다. Also, it is possible to use the method of putting the raw noodle product first packaged in thawed paper into a synthetic resin container with an open top, and then sealing the packaging by attaching a plastic paper to the top of the container. Even in this case, if pores are formed in the plastic paper heated on the top, the thawed paper in the inner packaging It can be safely stored for a long time without preservatives by mutual breathing action.

거듭 밝히거니와, 이상의 설명은 본 발명의 바람직한 일실시예에 불과할 뿐, 본 발명의 기술적 사상을 모두 대변하는 것은 아니며, 필수구성요소를 갈음할 수 있는 균등물, 바람직한 실시예를 바탕으로 파생될 수 있는 변형예도 본 발명의 기술적 범주에 속하는 것으로 이해해야 한다.Again, the above description is only a preferred embodiment of the present invention, does not represent all the technical ideas of the present invention, equivalents that can replace essential components, can be derived based on preferred embodiments It should be understood that the modified examples also fall within the technical scope of the present invention.

1: 생면
2: 해동지
3: 비닐팩
4: 숨구멍1: raw noodles
2: Thawed Paper
3: plastic bag
4: pore

Claims (4)

제면된 생면에 해동지를 둘러씌우고, 해동지에 둘러싸인 생면을 미세한 숨구멍을 가진 비닐팩에 넣어 밀봉한 것을 특징으로 하는 생면 포장방법.A method for packaging fresh noodles, characterized in that the noodles are wrapped in defrosted paper and sealed by putting the fresh noodles surrounded by the defrosted paper in a plastic bag with fine pores. 제1항에 있어서, 상기 숨구멍은 비닐팩의 편면 또는 양면에 천공된 것을 특징으로 하는 생면 포장방법.The method of claim 1, wherein the pores are perforated on one or both sides of the plastic pack. 제1항에 있어서, 상기 숨구멍은 공경 ø0.1∼0.4, 편면당 13∼16개의 미세공으로 형성한 것을 특징으로 하는 생면 포장방법.The method according to claim 1, wherein the pores have a pore diameter of ø0.1 to 0.4 and 13 to 16 micropores per side. 제1항에 있어서, 생면이 방부제가 배제된 것을 특징으로 하는 생면 포장방법.The method according to claim 1, wherein the raw noodles are free of preservatives.
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060069106A (en) 2004-12-17 2006-06-21 엘지전자 주식회사 Wireless assistance terminal and method thereof
KR20130086309A (en) 2012-01-24 2013-08-01 세이코 인스트루 가부시키가이샤 Semiconductor device

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060069106A (en) 2004-12-17 2006-06-21 엘지전자 주식회사 Wireless assistance terminal and method thereof
KR20130086309A (en) 2012-01-24 2013-08-01 세이코 인스트루 가부시키가이샤 Semiconductor device

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