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Application filed by 김명호filedCritical김명호
Priority to KR1019900010194ApriorityCriticalpatent/KR920002042A/en
Publication of KR920002042ApublicationCriticalpatent/KR920002042A/en
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
Claims (1)
인삼과 우유를 주성분으로 하는 인삼우유캔디의 제조방법에 있어서, 인삼엑기스 13%, 포도당 10%, 유당 30%, 탈지분유 46.9% 및 아스파탈 0.1%로 구성된 인삼우유캔디의 제조방법.A method for preparing ginseng milk candy containing ginseng and milk, comprising ginseng extract 13%, glucose 10%, lactose 30%, skim milk powder 46.9%, and aspartal 0.1%.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.