WO2010002047A1 - Functional gwamegi and producing method thereof - Google Patents

Functional gwamegi and producing method thereof Download PDF

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Publication number
WO2010002047A1
WO2010002047A1 PCT/KR2008/003881 KR2008003881W WO2010002047A1 WO 2010002047 A1 WO2010002047 A1 WO 2010002047A1 KR 2008003881 W KR2008003881 W KR 2008003881W WO 2010002047 A1 WO2010002047 A1 WO 2010002047A1
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Prior art keywords
gwamegi
stage
fish
functional
went
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Application number
PCT/KR2008/003881
Other languages
French (fr)
Inventor
Byung Chun Lee
Original Assignee
Byung Chun Lee
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Byung Chun Lee filed Critical Byung Chun Lee
Priority to PCT/KR2008/003881 priority Critical patent/WO2010002047A1/en
Publication of WO2010002047A1 publication Critical patent/WO2010002047A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes

Definitions

  • This invention is with regard to functional Gwamegi and how to produce it, more specifically, with regard to such functional Gwamegi as being reinforced with antibiotic and antioxidant action and being improved by vision, by taste and by smell in the process of Gwamegi production, and to how to produce such functional Gwamegi. Background Art
  • Gwamegi is a dried herring or saury produced by the repetitive process of freezing during nighttime and defrosting during daytime in winter. Gwamegi originated from the time when herring was so plentiful, but its main material has been substituted for saury as the catch of herring has decreased recently. In the past, Gwamegi was produced as a whole(7bng Gwamegi) through the process in which herring or saury as a whole are weaved to be dried for more than 15 days. Recently, in contrast, the convenient distribution and quick dryness has led to so called Bejigi processing, a method of drying after slicing.
  • Gwamegi Currently various kinds of Gwamegi are released including the unskinned Gwamegi that the head, intestines and bones are removed and skin and tail fin remain to be removed just before eating, the skinned Gwamegi that the skin is removed in production process, and vacuumpacked Gwamegi and functional Gwamegi that prevents possible deterioration during the distribution process.
  • the skinned surface may also be deteriorated in the production process. Not only in the production process, but deterioration may also be proceeded in distribution process or in storage by consumers. In case of even vacu- umpacking to prevent deterioration during distribution process, Gwamegi may quickly be deteriorated once the consumer opens the packing. Disclosure of Invention
  • this invention goes through following production process of Gwamegi and supply Gwamegi produced in such a process ;
  • the digestion stage that digests the fish for Gwamegi that went through the preparation stage in the 1st functional component mixture liquid in which 1 weight part of propolis and 100 or 200 weight parts of fresh water are mixed ;
  • the drying stage that dries the fish for Gwamegi that went through the digestion stage until the moisture content becomes 25-40% ;
  • the jetting stage that jets the fish for Gwamegi that went through the drying stage with the 2nd functional component mixture liquid in which 1 weight part of propolis and 100 or 200 weight parts of fresh water are mixed ;
  • the ripening stage that ripens the fish for Gwamegi that went through the jetting stage under an outdoor shade curtain for
  • Production process may include the stage that removes the skin of fish for Gwamegi that went through the drying stage.
  • the drying stage is composed of the 1st drying stage that dries the fish for Gwamegi that went through the digestion stage in an infrared rays drying room for 12 hours and the 2nd drying stage that dries the fish for Gwamegi that went through the 1st drying stage until the moisture content becomes 25-40% under an outdoor shade curtain.
  • the 2nd functional component mixture liquid is composed of 1 weight part of propolis and 10 weight part of green tea extract, 10 weight part of pine tree bark extract and 5 weight part of parsnip extract.
  • Gwamegi of this invention has deterioration-proof function during its production, distribution and storage by the antibiotic and antioxidant function of propolis, the antioxidant function of green tea extract and the antioxidant function of pine tree bark extract. Accordingly, the danger of food poisoning by Gwamegi' acidification or deterioration is reduced to secure the safety of hygiene.
  • Gwamegi of this invention reduces the fishy smell due to deterioration and is superior in taste and smell.
  • the green tea extract improves the effect of taste and smell.
  • the pine tree bark extract improves the effect of sight.
  • Gwamegi of this invention has the immunopotentiation function, antioxidant function and anticancer function by propolis, the antioxidant function and heavy metal discharge function by green tea extract, the antioxidant function by pine tree bark extract, and the preventive and healing function of paralysis, neuralgia and cold by parsnip extract.
  • Fig. 1 is the flow chart of how to produce the functional Gwamegi of this invention.
  • This invention relates to be improved by vision, by taste and by smell in the process of Gwamegi production, and to how to produce such functional Gwamegi.
  • Drawing 1 is the flow chart of how to produce the functional Gwamegi of this invention.
  • the washed fish shall be put on a wicker tray to dehydrate for 1-2 hours until no water drops(S3 stage).
  • the dehydrated fish shall be digested in the functional component mixture liquid that propolis and fresh water are mixed in weight ratio of 1:100 or 1:200 for 5-10 minutes (S4 stage).
  • Propolis is a kind of substance made by honeybees and extracted from honeycombs.
  • Propolis has an immunopotentiation efficacy. Propolis containing Gwamegi may prevent the food poisoning by microorganisms.
  • Propolis also has an antioxidant efficacy.
  • propolis has the antibiotic efficacy that restrains the protein composition by bacteria. Propolis can sterilize during the process of dryness, distribution or storage of Gwamegi and prevent the decay by bacteria.
  • propolis has the antioxidant and antitumor promotional efficacy in the body, the allergy reaction restraining efficacy, the artery and membrane composite organ reinforcing efficacy, the depilatory prevention efficacy, the blood purification efficacy, the ulcerous prevention and treatment efficacy, the thyroid disorder recovering efficacy and the cancer cell multiplication restraining efficacy etc.
  • the propolis that has such efficacies as stated above shall be infiltrated by a fixed quantity into the gravy of the fish for Gwamegi for the digestion process, so that the Gwamegi can have the antibiotic and antioxidant function and its deterioration can be prevented during the process of dryness, distribution or storage. Especially during the skinning process at the later stage, it shall be secured that the propolis infiltrated into the skinned surface during the digestion process can remain.
  • the fish that went through the digestion process shall be dried in an infrared drying room for about 12 hours until the moisture content becomes about 50%(S5 stage). This process is necessary to reduce the time to dry the Gwamegi and to produce the Gwamegi quickly.
  • the dryness of Gwamegi is composed of 2 stages as indoor and outdoor dryness.
  • This invention is not limited to that and may be applied to other ways of dryness. For example, it is possible to dry under an outdoor shade curtain.
  • the dried fish is to be skinned entirely(S7 stage).
  • the Gwamegi is skinned so as to reduce the efforts of consumers. Therefore, in case of producing unskinned Gwamegi, this stage may be omitted.
  • the functional component mixture liquid shall be made by mixing propolis and fresh water in the weight ratio of 1 : 100 or 1 :200.
  • the functional component mixture liquid may contain 10 weight part more of green tea extract to 1 weight part of propolis.
  • the green tea has the antioxidant efficacy, the anticancer efficacy, the aging restraining efficacy, the adult disease preventive efficacy, the obesity preventive efficacy, the heavy metal and nicotine detoxicating efficacy, the refreshment efficacy, the hangover removing efficacy, the constipation treatment efficacy, the decayed tooth preventive efficacy, the physical acidification preventive efficacy and the inflammation and bacterial infection restraining efficacy.
  • the functional component mixture liquid may contain 10 weight part more of pine tree bark extract to 1 weight part of propolis.
  • the pine tree bark has the antioxidant efficacy.
  • the pine tree bark extract is a red natural dyestuff and may produce the traditional color of Gwamegi.
  • the functional component mixture liquid may contain 5 weight part more of parsnip extract to 1 weight part of propolis. The parsnip has the preventive and healing effect of paralysis, neuralgia and cold.
  • the functional component mixture liquid as stated above shall be jetted on the surface of fish to coat it. Therefore, the exposed surface of fish becomes to have the antibiotic and antioxidant action making it possible to produce Gwamegi superior in terms of sight, taste and smell.
  • This invention may be used for functional Gwamegi or how to produce it.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

This invention is with regard to such functional Gwamegi as being reinforced with antibiotic and antioxidant action and being improved in terms of vision, taste and smell in the process of Gwamegi production, and to how to produce such functional Gwamegi. This invention provides the Gwamegi production process as follows and the Gwamegi produced in such method; the preparation stage that fish for Gwamegi like saury and herring etc. shall be disemboweled and cut, and its head, intestines and calcaneus are removed before washing in seawater and then dehydrating on a wicker tray, the digestion stage that digests the fish for Gwamegi that went through the preparation stage in the 1st functional component mixture liquid in which 1 weight part of propolis and 100 or 200 weight parts of fresh water are mixed, the drying stage that dries the fish for Gwamegi that went through the digestion stage until the moisture content becomes 25-40%, the jetting stage that jets the fish for Gwamegi that went through the drying stage with the 2nd functional component mixture liquid in which 1 weight part of propolis and 100 or 200 weight parts of fresh water are mixed, and the ripening stage that ripens the fish for Gwamegi that went through the jetting stage under an outdoor shade curtain for 12 hours.

Description

Description
FUNCTIONAL GWAMEGI AND PRODUCING METHOD
THEREOF
Technical Field
[1] This invention is with regard to functional Gwamegi and how to produce it, more specifically, with regard to such functional Gwamegi as being reinforced with antibiotic and antioxidant action and being improved by vision, by taste and by smell in the process of Gwamegi production, and to how to produce such functional Gwamegi. Background Art
[2] Gwamegi is a dried herring or saury produced by the repetitive process of freezing during nighttime and defrosting during daytime in winter. Gwamegi originated from the time when herring was so plentiful, but its main material has been substituted for saury as the catch of herring has decreased recently. In the past, Gwamegi was produced as a whole(7bng Gwamegi) through the process in which herring or saury as a whole are weaved to be dried for more than 15 days. Recently, in contrast, the convenient distribution and quick dryness has led to so called Bejigi processing, a method of drying after slicing. Currently various kinds of Gwamegi are released including the unskinned Gwamegi that the head, intestines and bones are removed and skin and tail fin remain to be removed just before eating, the skinned Gwamegi that the skin is removed in production process, and vacuumpacked Gwamegi and functional Gwamegi that prevents possible deterioration during the distribution process.
[3] The Tong Gwamegi produced in the past had only the skin exposed. However, in current Bejigi Gwamegi, that the belly of saury is cut in half and turned over to both direction for drying, the quick is exposed to sunbeams (ultraviolet rays), oxygen or heavy metal as contained among the air. Gwamegi is produced by the process of utterly drying fish like saury etc. that contains a lot of polyunsaturated fatty acid.
[4] Accordingly, if the quick is exposed to sunbeams, oxygen or heavy metal, deterioration like decomposition of protein or oxidization of fat proceeds quickly, being exposed to the danger of oxidization or acidification. Moreover, the exposed surface may be rotten by microorganism and deteriorated. Such deterioration can cause a disagreeable fishy smell and is likely to be poisoned by food for the worse.
[5] In case of skinned Gwamegi, the skinned surface may also be deteriorated in the production process. Not only in the production process, but deterioration may also be proceeded in distribution process or in storage by consumers. In case of even vacu- umpacking to prevent deterioration during distribution process, Gwamegi may quickly be deteriorated once the consumer opens the packing. Disclosure of Invention
Technical Problem
[6] This invention is worked out to cope with the problems as stated above, and its purpose is to provide such functional Gwamegi as being reinforced with antibiotic and antioxidant action and being improved by vision, by taste and by smell. Also it is to provide how to produce the functional Gwamegi as stated above. Technical Solution
[7] To achieve the above mentioned purpose, this invention goes through following production process of Gwamegi and supply Gwamegi produced in such a process ; The preparation stage that saury and herring etc. for Gwamegi shall be disemboweled and cut, head, intestines and calcaneus are removed before washing in seawater and then dehydrating on a wicker tray ; The digestion stage that digests the fish for Gwamegi that went through the preparation stage in the 1st functional component mixture liquid in which 1 weight part of propolis and 100 or 200 weight parts of fresh water are mixed ; The drying stage that dries the fish for Gwamegi that went through the digestion stage until the moisture content becomes 25-40% ; The jetting stage that jets the fish for Gwamegi that went through the drying stage with the 2nd functional component mixture liquid in which 1 weight part of propolis and 100 or 200 weight parts of fresh water are mixed ; The ripening stage that ripens the fish for Gwamegi that went through the jetting stage under an outdoor shade curtain for 12 hours.
[8] Above mentioned production process may include the stage that removes the skin of fish for Gwamegi that went through the drying stage.
[9] The drying stage is composed of the 1st drying stage that dries the fish for Gwamegi that went through the digestion stage in an infrared rays drying room for 12 hours and the 2nd drying stage that dries the fish for Gwamegi that went through the 1st drying stage until the moisture content becomes 25-40% under an outdoor shade curtain.
[10] The 2nd functional component mixture liquid is composed of 1 weight part of propolis and 10 weight part of green tea extract, 10 weight part of pine tree bark extract and 5 weight part of parsnip extract.
Advantageous Effects
[11] Gwamegi of this invention has deterioration-proof function during its production, distribution and storage by the antibiotic and antioxidant function of propolis, the antioxidant function of green tea extract and the antioxidant function of pine tree bark extract. Accordingly, the danger of food poisoning by Gwamegi' acidification or deterioration is reduced to secure the safety of hygiene.
[12] Gwamegi of this invention reduces the fishy smell due to deterioration and is superior in taste and smell. The green tea extract improves the effect of taste and smell. In addition, the pine tree bark extract improves the effect of sight.
[13] Moreover, Gwamegi of this invention has the immunopotentiation function, antioxidant function and anticancer function by propolis, the antioxidant function and heavy metal discharge function by green tea extract, the antioxidant function by pine tree bark extract, and the preventive and healing function of paralysis, neuralgia and cold by parsnip extract.
[14] Though this invention is described concerning the above mentioned desirable example of execution, what various correction and modification is available without deviating from the point and range of this invention, it must be easy for the manufacturer in this field to recognize. Moreover, it is clear that all the correction and modification is belonged to the range of attached patent claim. Brief Description of Drawings
[15] Fig. 1 is the flow chart of how to produce the functional Gwamegi of this invention.
Best Mode for Carrying out the Invention
[16] This invention relates to be improved by vision, by taste and by smell in the process of Gwamegi production, and to how to produce such functional Gwamegi. Mode for the Invention
[17] As in the following, the example of execution of this invention is described in detail by referring to the attached drawing.
[18] Drawing 1 is the flow chart of how to produce the functional Gwamegi of this invention.
[19] Referring to Drawing 1, fish for Gwamegi like saury and herring etc. shall be disemboweled and cut, then the head, intestines and calcaneus are removed(Sl stage). This is so called Bejigi process to produce Gwamegi.
[20] The fish with head, intestines and calcaneus removed is washed in the seawater to remove any foreign substances(S2 stage).
[21] The washed fish shall be put on a wicker tray to dehydrate for 1-2 hours until no water drops(S3 stage).
[22] The dehydrated fish shall be digested in the functional component mixture liquid that propolis and fresh water are mixed in weight ratio of 1:100 or 1:200 for 5-10 minutes (S4 stage).
[23] Propolis is a kind of substance made by honeybees and extracted from honeycombs.
[24] Propolis has an immunopotentiation efficacy. Propolis containing Gwamegi may prevent the food poisoning by microorganisms.
[25] Propolis also has an antioxidant efficacy. The oxidization or acidification of
Gwamegi producible during the process of dryness, distribution or storage may be prevented by propolis. [26] In addition, propolis has the antibiotic efficacy that restrains the protein composition by bacteria. Propolis can sterilize during the process of dryness, distribution or storage of Gwamegi and prevent the decay by bacteria.
[27] The antibiotic and antioxidant efficacy of propolis may reduce the fishy smell of
Gwamegi.
[28] Moreover, propolis has the antioxidant and antitumor promotional efficacy in the body, the allergy reaction restraining efficacy, the artery and membrane composite organ reinforcing efficacy, the depilatory prevention efficacy, the blood purification efficacy, the ulcerous prevention and treatment efficacy, the thyroid disorder recovering efficacy and the cancer cell multiplication restraining efficacy etc.
[29] The propolis that has such efficacies as stated above shall be infiltrated by a fixed quantity into the gravy of the fish for Gwamegi for the digestion process, so that the Gwamegi can have the antibiotic and antioxidant function and its deterioration can be prevented during the process of dryness, distribution or storage. Especially during the skinning process at the later stage, it shall be secured that the propolis infiltrated into the skinned surface during the digestion process can remain.
[30] The fish that went through the digestion process shall be dried in an infrared drying room for about 12 hours until the moisture content becomes about 50%(S5 stage). This process is necessary to reduce the time to dry the Gwamegi and to produce the Gwamegi quickly.
[31] The Gwamegi dried about 50% shall be dried under an outdoor shade curtain until the moisture content becomes 25 -45% (S 6 stage).
[32] In this example of execution, the dryness of Gwamegi is composed of 2 stages as indoor and outdoor dryness. This invention is not limited to that and may be applied to other ways of dryness. For example, it is possible to dry under an outdoor shade curtain.
[33] The dried fish is to be skinned entirely(S7 stage). The Gwamegi is skinned so as to reduce the efforts of consumers. Therefore, in case of producing unskinned Gwamegi, this stage may be omitted.
[34] Then the functional component mixture liquid shall be jetted on the surface of fish(S8 stage).
[35] The functional component mixture liquid shall be made by mixing propolis and fresh water in the weight ratio of 1 : 100 or 1 :200.
[36] The functional component mixture liquid may contain 10 weight part more of green tea extract to 1 weight part of propolis. The green tea has the antioxidant efficacy, the anticancer efficacy, the aging restraining efficacy, the adult disease preventive efficacy, the obesity preventive efficacy, the heavy metal and nicotine detoxicating efficacy, the refreshment efficacy, the hangover removing efficacy, the constipation treatment efficacy, the decayed tooth preventive efficacy, the physical acidification preventive efficacy and the inflammation and bacterial infection restraining efficacy.
In addition, the green tea may improve the Gwamegi in sight and smell. [37] The functional component mixture liquid may contain 10 weight part more of pine tree bark extract to 1 weight part of propolis. The pine tree bark has the antioxidant efficacy. In addition, the pine tree bark extract is a red natural dyestuff and may produce the traditional color of Gwamegi. [38] The functional component mixture liquid may contain 5 weight part more of parsnip extract to 1 weight part of propolis. The parsnip has the preventive and healing effect of paralysis, neuralgia and cold. [39] The functional component mixture liquid as stated above shall be jetted on the surface of fish to coat it. Therefore, the exposed surface of fish becomes to have the antibiotic and antioxidant action making it possible to produce Gwamegi superior in terms of sight, taste and smell. [40] The fish, on which functional component mixture liquid is jetted, shall be ripened under an outdoor shade curtain for about 12 hours(S9 stage). The flavor and the quality of meat of Gwamegi, going through ripening process, is improved. [41] [42] Finally, the Gwamegi, as produced through above stated process, is packed in hygiene packing paper or vacuumpacked before distributing(S10 stage).
Industrial Applicability
[43] This invention may be used for functional Gwamegi or how to produce it.
[44]

Claims

Claims
[1] This is how to produce the functional Gwamegi characterized by including following process ; The preparation stage that fish for Gwamegi like saury and herring etc. shall be disemboweled and cut, and its head, intestines and calcaneus are removed before washing in seawater and then dehydrating on a wicker tray ; The digestion stage that digests the fish for Gwamegi that went through the preparation stage in the 1st functional component mixture liquid in which 1 weight part of propolis and 100 or 200 weight parts of fresh water are mixed ; The drying stage that dries the fish for Gwamegi that went through the digestion stage until the moisture content becomes 25-40% ;
The jetting stage that jets the fish for Gwamegi that went through the drying stage with the 2nd functional component mixture liquid in which 1 weight part of propolis and 100 or 200 weight parts of fresh water are mixed ; The ripening stage that ripens the fish for Gwamegi that went through the jetting stage under an outdoor shade curtain for 12 hours.
[2] In claim 1, this is the functional Gwamegi production method characterized by including an additional stage of skinning the fish for Gwamegi that went through above stated drying stage.
[3] In claim 1, this is the functional Gwamegi production method characterized by containing 10 weight parts more of green tea extract to 1 weight part of propolis in the 2nd functional component mixture liquid.
[4] In claim 1, this is the functional Gwamegi production method characterized by containing 10 weight parts more of pine tree bark extract to 1 weight part of propolis in the 2nd functional component mixture liquid.
[5] In claim 1, this is the functional Gwamegi production method characterized by containing 5 weight parts more of parsnip extract to 1 weight part of propolis in the 2nd functional component mixture liquid.
[6] In claim 1, this is the functional Gwamegi production method characterized by including the 1st drying stage that dries the fish for Gwamegi that went through the above mentioned digestion stage in an infrared drying room for 12 hours and the 2nd drying stage that dries the fish for Gwamegi that went through the above mentioned 1st drying stage until the moisture content becomes 25-40% under an outdoor shade curtain.
[7] This is the functional Gwamegi characterized by being produced with one of the methods in claim 1 or claim 6.
PCT/KR2008/003881 2008-07-01 2008-07-01 Functional gwamegi and producing method thereof WO2010002047A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/KR2008/003881 WO2010002047A1 (en) 2008-07-01 2008-07-01 Functional gwamegi and producing method thereof

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Application Number Priority Date Filing Date Title
PCT/KR2008/003881 WO2010002047A1 (en) 2008-07-01 2008-07-01 Functional gwamegi and producing method thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11420138B2 (en) 2010-09-20 2022-08-23 Reapplix Aps Container for use when making a multi-layered blood product

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050028952A (en) * 2003-09-17 2005-03-24 진우용 Nokcha gwamegi
KR100502249B1 (en) * 2004-01-17 2005-07-21 강영환 The manufacturing method of functional kwamegi using for parsley
KR100638470B1 (en) * 2005-06-17 2006-10-25 민병학 Method for manufacturing of gwameagi
KR100674377B1 (en) * 2005-11-16 2007-01-29 오승희 Rapid preparation method of kwamaegi containing anti-cholesterol functionality coated with chitosan by drying under sub-atmosphere

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050028952A (en) * 2003-09-17 2005-03-24 진우용 Nokcha gwamegi
KR100502249B1 (en) * 2004-01-17 2005-07-21 강영환 The manufacturing method of functional kwamegi using for parsley
KR100638470B1 (en) * 2005-06-17 2006-10-25 민병학 Method for manufacturing of gwameagi
KR100674377B1 (en) * 2005-11-16 2007-01-29 오승희 Rapid preparation method of kwamaegi containing anti-cholesterol functionality coated with chitosan by drying under sub-atmosphere

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11420138B2 (en) 2010-09-20 2022-08-23 Reapplix Aps Container for use when making a multi-layered blood product

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