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Priority to KR1019880008327ApriorityCriticalpatent/KR900001313A/en
Publication of KR900001313ApublicationCriticalpatent/KR900001313A/en
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
제조방법중, 콩스프 제조중, 삶은콩 10%, 볶은콩 참깨 각각 1% 비율을 혼합 가루로 분말하여 콩물 스프화하게 만든 특징과 콩국수 배합비율을 적용 마카론이 기계를 사용 기계구멍 1mm로 면을 익혀서 만은 면의 특징과 콩스프와 콩국수를 합한 콩국수의 특징.During the manufacturing process, during the manufacturing of the bean soup, 1% of boiled soybeans and 1% of roasted soybean sesame powder were mixed into powder to make soy water and the soybean noodles blending ratio was applied. This is the characteristic of Noodles, which is made from cooked noodles and bean soup and bean noodles.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880008327A1988-07-061988-07-06
Soybean Soup and Soup Noodles
KR900001313A
(en)