KR20220075262A - Leek Tea Cold-noodles and Manufacturing method of Leek Tea Cold-noodles - Google Patents
Leek Tea Cold-noodles and Manufacturing method of Leek Tea Cold-noodles Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 99
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 99
- 238000000034 method Methods 0.000 claims abstract description 29
- 235000012149 noodles Nutrition 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract 12
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 241001094255 Elytraria Species 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000036760 body temperature Effects 0.000 abstract description 2
- 238000001784 detoxification Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 description 47
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 2
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000295 fuel oil Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000007096 poisonous effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
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- 239000008213 purified water Substances 0.000 description 1
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- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- 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
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/31—Mechanical treatment
Abstract
본 발명은 부추차 냉면과 그 부추차 냉면의 제조 방법에 관한 것이다. 부추는 비타민과 철분 등이 풍부한 식품으로서 해독작용과 함께 몸을 따뜻하게 하고 체온을 유지시켜 주어서 면역력 향상에 도움을 준다. 이러한 부추를 이용해 종래에는 없었던 새로운 냉면, 부추차 냉면 만드는 방법을 제공한다. 특히 부추차의 제조는 부추잎 맨끝으로부터 17cm이내로 딴 부추잎을 사용하며, 말리는 단계 중 7분 동안 덖는 특별한 조유공정을 특징으로 한다. 냉면은 공지의 방법으로 제조한다. 본 발명으로부터 제조한 부추차 냉면은 부추가 주는 건강한 효과는 물론 부추차 냉면이 주는 새로운 맛과 건강해지는 즐거움을 더 쉽게 더 간편하게 더 경제적으로 누릴 수 있다.The present invention relates to leek tea naengmyeon and a method for manufacturing the leek tea naengmyeon. As a food rich in vitamins and iron, leek helps to improve immunity by warming the body and maintaining body temperature along with detoxification. It provides a method of making a new naengmyeon, leek tea naengmyeon, which was not previously available using these leeks. In particular, the production of leek tea uses leek leaves that are picked within 17 cm from the tip of the leek leaves, and features a special milking process that takes 7 minutes during the drying step. Cold noodles are prepared by a known method. The leek tea naengmyeon prepared from the present invention can enjoy not only the healthy effect of leek, but also the new taste and healthful pleasure of leek tea naengmyeon more easily, more conveniently, and more economically.
Description
본 발명은 종래에 없었던 부추차 냉면 및 부추차 냉면을 제조하는 방법에 관한 것이다.The present invention relates to a method for manufacturing leek tea cold noodles and leek tea cold noodles that were not previously available.
부추는 백합목 백합과 부추속에 속하는 다년생 채소로서 전국에서 현재 재배되고 있다. 특히 고려시대 <향약구급방>의 부추 기록은 그 당시에 널리 심어졌을 뿐만아니라 통설과는 다르게 그 원산지가 우리나라였음을 추론해 볼 수 있다.Leek is a perennial vegetable belonging to the genus Liliaceae and Allium, and is currently cultivated throughout the country. In particular, the record of leeks in <Hyangyak Gugugubang> in the Goryeo Dynasty was not only widely planted at that time, but contrary to popular belief, it can be inferred that the origin of the leek was Korea.
또한 조선시대 <동의보감> 에 [구채(부추구,나물채) 무독(無毒) 안오장(安五藏) 능충간기(能充肝氣)]라는 문구가 나온다. 이는 '부추가 독이 없으며, 오장을 편안하게 하고, 간기를 든든하게 한다'라는 내용으로 백성들에게 있어서 더 할 수없이 저렴하고 훌룡한 채소이었음을 알 수있다.Also, in the Joseon Dynasty's <Donguibogam>, the phrase [guchae (leek, vegetable) non-poisonous, angiojang, neungchunggangi (能充肝气)] appears. This is 'Leek is not poisonous, comforts the five intestines, and strengthens the liver', so it can be seen that it was an inexpensive and excellent vegetable for the people.
본 발명의 출원인이 출원한 <부추차 및 부추차의 제조방법>으로부터 제조된 부추차는 투명한 황금색으로서 자연스러우며 목 넘김이 부드럽다. 특히 부추차 고유의 풍부한 새로운 맛과 풍부한 새로운 향을 살짝 화하게 은은히 느낄수 있어서 좋다.Leek tea prepared from <Leek tea and manufacturing method of Leek tea> filed by the applicant of the present invention has a natural, transparent golden color and is smooth to swallow. In particular, it is good because you can feel the rich new taste and rich new flavor of leek tea slightly and subtly.
이에 본 발명은 부추전, 부추김치, 부추잡채, 만두속부추, 오이소박이 등 좋은 음식들이 있지만 더 쉽게 더 간편하게 더 경제적으로 부추의 건강한 효과를 누릴수 있도록, 기호성이 우수한 부추차 냉면과 그 부추차 냉면의 제조방법을 제공하는데 그 목적이 있다.Therefore, the present invention provides good food such as leek jeon, leek kimchi, leek japchae, mandu stuffed leek, cucumber sobak, etc., but in order to enjoy the healthy effect of leek more easily, more conveniently and more economically, leek tea naengmyeon with excellent palatability and its leek tea naengmyeon It is an object to provide a manufacturing method.
상기한 목적을 달성하기 위하여 본 발명의 출원인이 출원한 <부추차 및 부추차의 제조방법>으로부터 제조한 부추차에 공지의 방법으로 제조한 냉면으로 이루어진 부추차 냉면과 부추차 냉면의 제조방법이다.In order to achieve the above object, it is a method for producing leek tea cold noodles and leek tea cold noodles, which are made from leek tea and cold noodles prepared by a known method in the <Leek tea and leek tea manufacturing method> applied by the applicant of the present invention. .
본 발명은 기호성이 우수한 부추잎의 채엽기준을 실경험을 통하여 확보하고 이를 이용하여 종래에 없던 새로운 부추차 냉면을 발명 제조함으로써 부추가 주는 건강한 효과는 물론 부추차 냉면이 주는 새로운 맛과 건강해지는 즐거움을 더 쉽게 더 간편하게 더 경제적으로 누릴 수 있다.The present invention secures the standard for leaf extraction of leek leaves with excellent palatability through practical experience and uses this to invent and manufacture a new leek tea cold noodle that was not previously available. You can enjoy pleasure more easily, more conveniently, and more economically.
부추잎 채엽부분leek leaf leaf part
부추가 주는 건강한 효과는 매우 많다. 비타민과 철분 등이 풍부한 식품으로서 해독작용과 함께 몸을 따뜻하게 하고 체온을 유지시켜 주어서 면역력 향상에 도움을 준다.The health benefits of leek are numerous. As a food rich in vitamins and iron, it helps to improve immunity by warming the body and maintaining body temperature along with detoxification.
최근 들어서는 뇌의 연구가 활발해 지면서 뇌 신경세포 콜린아세틸트랜스퍼라제(cholineacetyltransferas, ChAT) 활성화 기능을 갖는 저분자성 플라보노이드류인 페룰산 (ferulic acid) 4-히드록시-3-메톡시신남산(4-hydroxy-3-methoxycinnamic acid)을 부추 추출물로부터 분리 및 정제하는 데 성공하는 등, 부추가 뇌신경 강화와 치료 및 예방을 위한 기능성 식품으로도 떠오르고 있다.In recent years, as research on the brain has become more active, ferulic acid, a low-molecular flavonoid with the function of activating brain neurons cholineacetyltransferas (ChAT), 4-hydroxy-3-methoxycinnamic acid (4-hydroxy-3) -methoxycinnamic acid) from leek extract was successfully isolated and purified, and leek is emerging as a functional food for strengthening the cranial nerve and for treatment and prevention.
이러한 부추를 이용해 종래에는 없었던 새로운 냉면, 부추차 냉면을 만들어 본다.Using these chives, we will try to make a new naengmyeon, leek tea naengmyeon that was not previously available.
본 발명의 부추차 냉면과 부추차 냉면의 제조방법은 본 발명의 출원인이 출원한 <부추차 및 부추차의 제조방법>으로부터 제조한 부추차에 공지의 방법으로 제조한 냉면으로 이루어진다.The leek tea naengmyeon and leek tea naengmyeon manufacturing method of the present invention consists of leek tea naengmyeon prepared by a known method for the <Leek tea and leek tea manufacturing method> filed by the applicant of the present invention.
부추차를 제조하기 위하여 상기한 <부추차 및 부추차의 제조방법>을 인용하면 아래와 같다.In order to manufacture leek tea, the above-mentioned <Leek tea and manufacturing method of leek tea> is cited as follows.
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본 발명의 목적은 채엽하는 부추잎을 뿌리쪽과 가까운 비늘줄기는 포함하지 않고, 부추잎 맨끝으로부터 17cm 이내의 부분만을 딴 부추잎을 익힌 후, 말리는 단계에서 7분간 덖는 특별한 덖음과정의 조유공정을 거쳐, 풍부한 맛과 향을 갖는 부추차의 제조방법을 제공하는 것이다.It is an object of the present invention to prepare leek leaves, which do not include the scales close to the root, and to cook the leek leaves, which are only the part within 17 cm from the tip of the leek leaves, and then peel the leek leaves for 7 minutes in the drying step. It is to provide a method for producing leek tea having a rich taste and aroma.
부추(토종, 재래종)는 채엽시기에 따라 첫번째차(봄,3월), 두번째차(봄,4월), 세번째차(봄,5월), 네번째차(초여름,6월), 다섯번째차(가을,9월), 여섯번째차(가을,10월), 일곱번째차(초겨울11월)로 1년에 일곱번 수확할 수 있으며 겨울이 지나고 첫번째로 봄에 채엽한 부추차가 제일 풍부한 맛과 제일 풍부한 향을 갖고있다.Leeks (native, native) are the first tea (spring, March), the second tea (spring, April), the third tea (spring, May), the fourth tea (early summer, June), and the fifth tea according to the harvesting season. (Autumn, September), the sixth tea (autumn, October), and the seventh tea (early winter November) can be harvested seven times a year. It has the richest flavor.
(1)잎을 따는 단계로서 본 발명에서는 먼저 채엽시기에 따라 채엽일 7일 전 노지 재배 하는 부추밭에 필요시 차광막을 설치하여 햇빛을 차단 조절한다. 채엽일 전전일에는 스프링쿨러등의 기기를 이용하여 깨끗한 정수된 물을 약한세기로 뿌려준다. 채엽일 당일에는 채엽하는 부추잎을 뿌리쪽과 가까운 비늘줄기는 포함하지 않고, 부추잎 맨끝으로부터 17cm이내의 부분만을 따서 흐르는 물에 깨끗히 씻어준 다음 항아리에 담는다.(1) In the step of picking leaves, in the present invention, depending on the leafing time, if necessary, a light-shielding film is installed in the leek field grown in the open field 7 days before the leafing day to block sunlight. On the day before the harvesting day, use a sprinkler or other device to spray clean, purified water at a low intensity. On the day of leaf harvesting, pick leek leaves within 17cm from the tip of the leek leaves, not including the scaly stems close to the root, wash them thoroughly under running water, and put them in a jar.
(2)익히는 단계로서 부추잎을 증기로 찌는 증열 공정을 수행한다. 아울러 볶거나 데치거나 전자레인지 사용 등의 방법으로도 생부추잎을 익힐수있다.(2) A steaming process of steaming leek leaves is performed as a cooking step. In addition, raw leek leaves can be cooked by frying, blanching, or using a microwave oven.
(3)말리는 단계로서 익힌 부추잎을 항아리에서 꺼내 7분간 덖는 특별한 조유공정을 수행한다. 그 다음 공지의 방법으로서, 찻잎을 살살 비비는 유념, 열풍건조로 적합한 상태를 만드는 중유, 침상형 모양을 잡는 정유, 보존상 품질의 변화를 막는 건조(수분함량 4%이내)의 공정을 순서대로 수행한다.(3) As the drying step, a special milking process is performed in which the cooked leek leaves are taken out of the jar and steamed for 7 minutes. Then, as a well-known method, the process of rubbing tea leaves gently, heavy oil that creates a suitable condition by hot air drying, essential oil that takes a needle shape, and drying (within 4% moisture content) to prevent quality change for preservation are performed in order do.
본 발명에서 부추잎 맨끝으로부터 17cm이내의 부분만을 따서 사용하는 것과 조유공정 중 7분 동안 덖는 특별한 덖음과정을 수행하는 것은 부추차 고유의 풍부한 새로운 맛과 풍부한 새로운 향을 향상시키기 때문이다.In the present invention, picking and using only the part within 17 cm from the tip of the leek leaves and performing a special roasting process of roasting for 7 minutes during the milking process improves the unique rich new taste and rich new flavor of leek tea.
본 발명에서 부추잎 전부를 사용한 부추차의 경우에는 그로부터 제조된 차의 맛이 약간 매우며, 말리는 단계 조유공정 중 7분 동안 덖는 특별한 덖음과정이 없는 부추차의 경우에는 그로부터 제조된 차의 맛이 약간 떫다. 또한 두 경우 모두 부추차 고유의 풍부한 맛과 향이 약하다.In the case of leek tea using all leek leaves in the present invention, the taste of the tea produced therefrom is slightly very good, and in the case of leek tea without a special roasting process for 7 minutes during the drying step milking process, the taste of the tea produced therefrom is a bit astringent Also, in both cases, the rich taste and aroma of leek tea are weak.
본 발명으로부터 제조된 부추차는 투명한 황금색으로서 자연스러우며 목 넘김이 부드럽다. 특히 부추차 고유의 풍부한 새로운 맛과 풍부한 새로운 향을 살짝 화하게 은은히 느낄수 있어서 좋다.Leek tea prepared from the present invention has a natural, transparent golden color and smooth throat. In particular, it is good because you can feel the rich new taste and rich new flavor of leek tea slightly and subtly.
####
상기의 방법으로 제조한 부추차에 공지의 방법으로 제조 한 냉면으로 종래에는 없었던 새로운 냉면, 부추차 냉면을 만들어 보았다.I tried to make a new naengmyeon, leek tea naengmyeon, which was not previously available with the naengmyeon prepared by a known method on the leek tea prepared by the above method.
[실시 예] 본 발명의 방법으로 제조한 부추차 냉면[Example] Leek tea cold noodles prepared by the method of the present invention
11월에 채엽한 부추를 부추잎 맨끝으로부터 17cm이내의 부분만을 따서 흐르는 물에 깨끗히 씻어준 다음 항아리에 담는다. 항아리에서 꺼낸 부추잎을 끓는 물에 30초 동안 데친 후, 7분 동안 덖는 특별한 덖음과정을 거친 다음 교반하는 조유공정을 마친다. 부추잎을 손을 사용하지 않고 1분간 유념한 후 중유, 정유, 건조하여 부추차를 제조하였다. 그 다음 상기의 방법으로 제조한 부추차(10g)을 가루로 만들어서 냉면 반죽 가루(90g)와 섞은 후, 공지의 방법으로 부추차 냉면을 제조하였다.Pick the part of the leek, which was harvested in November, within 17cm from the tip of the leek, wash it thoroughly under running water, and put it in a jar. Blanch the leek leaves taken out of the jar for 30 seconds in boiling water, then go through a special roasting process of roasting for 7 minutes, and then complete the stirring process. Leek tea was prepared by keeping leek leaves in mind for 1 minute without using hands, then drying them with heavy oil, essential oil, and drying. Then, chive tea (10g) prepared by the above method was powdered and mixed with naengmyeon dough powder (90g), and then chive tea cold noodles were prepared by a known method.
[비교 예] 비교하기 위하여 제조한 일반 냉면 (무부추차 냉면)[Comparative example] General naengmyeon prepared for comparison (naengmyeon with no leek tea)
공지의 방법에 따라 냉면 반죽 가루(100g)으로 일반 냉면을 제조하였다.A general naengmyeon was prepared from naengmyeon dough powder (100 g) according to a known method.
[실험 예] 관능검사[Experimental example] Sensory test
구분 색 향 맛 Classification Color Flavor
실시예 (부추차 냉면) 진녹색 보통 쫄깃하다 Example (Leek Tea Cold Noodles) Dark Green Normal Chewy
비교예 (일반 냉면) 진갈색 보통 쫄깃하다 Comparative Example (Normal Naengmyeon) Dark brown Normal chewy
Claims (8)
공지의 방법으로 제조한 국수면;
로 이루어진 부추 국수면의 제조 방법leek or leek powder or leek extract;
noodles prepared by a known method;
Manufacturing method of leek noodles consisting of
상기 부추를 익히는 단계;
상기 익힌 부추를 말리는 단계;
상기 단계로 제조한 부추차:
공지의 방법으로 제조한 국수면;
로 이루어진 부추차 국수면의 제조 방법.chives;
Cooking the leek;
drying the cooked leek;
Leek tea prepared in the above steps:
noodles prepared by a known method;
A method of manufacturing leek tea noodles consisting of
상기 부추를 익히는 단계;
상기 익힌 부추를 말리는 단계;
상기 단계로 제조한 부추차:
공지의 방법으로 제조한 냉면;
로 이루어진 부추차 냉면의 제조 방법.chives;
Cooking the leek;
drying the cooked leek;
Leek tea prepared in the above steps:
Cold noodles prepared by a known method;
A method of manufacturing leek tea cold noodles consisting of
8. The cotton according to any one of claims 1 to 7, made by the method of any one of the preceding claims.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100896700B1 (en) | 2007-01-04 | 2009-05-14 | 고려대학교 산학협력단 | A.tuberosum Rottl. extract having an activity of activating choline acetyltransferase in brain nerve cells |
| KR101055821B1 (en) | 2008-11-03 | 2011-08-09 | 주식회사 비앤에스 | Manufacturing method of green tea with excellent palatability |
| JP2020157221A (en) | 2019-03-26 | 2020-10-01 | 栗田工業株式会社 | Method of biologically treating organic effluent |
-
2020
- 2020-11-29 KR KR1020200163535A patent/KR20220075262A/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100896700B1 (en) | 2007-01-04 | 2009-05-14 | 고려대학교 산학협력단 | A.tuberosum Rottl. extract having an activity of activating choline acetyltransferase in brain nerve cells |
| KR101055821B1 (en) | 2008-11-03 | 2011-08-09 | 주식회사 비앤에스 | Manufacturing method of green tea with excellent palatability |
| JP2020157221A (en) | 2019-03-26 | 2020-10-01 | 栗田工業株式会社 | Method of biologically treating organic effluent |
Non-Patent Citations (1)
| Title |
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| 파워푸드 슈퍼푸드, 박명윤,이건순,박선주 저(著). |
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