KR100836961B1 - A manufacturing method of potato ongsimi - Google Patents
A manufacturing method of potato ongsimi Download PDFInfo
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- KR100836961B1 KR100836961B1 KR1020070000215A KR20070000215A KR100836961B1 KR 100836961 B1 KR100836961 B1 KR 100836961B1 KR 1020070000215 A KR1020070000215 A KR 1020070000215A KR 20070000215 A KR20070000215 A KR 20070000215A KR 100836961 B1 KR100836961 B1 KR 100836961B1
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- 238000000034 method Methods 0.000 claims abstract description 13
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- ZDHURYWHEBEGHO-UHFFFAOYSA-N potassiopotassium Chemical compound [K].[K] ZDHURYWHEBEGHO-UHFFFAOYSA-N 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
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Images
Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/048—Preventing colour changes
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
도1은 본 발명에 따른 감자 옹심이의 제조방법을 나타낸 공정도1 is a process chart showing a method for preparing potato onggi according to the present invention
본 발명은 감자 옹심이의 제조방법에 관한 것으로서, 더욱 구체적으로는 감자를 이용하여 옹심이를 제조하는 과정에 있어서 감자에 함유된 풍부한 영양성분 및 쫄깃한 식감을 살리되 변색을 방지함으로써 상품가치를 향상시키고 감자 재배농가의 소득증대에 이바지할 수 있도록 하는 감자 옹심이의 제조방법에 관한 것이다.The present invention relates to a method for preparing potato Ongsim, more specifically, in the process of manufacturing Ongsimyi using potatoes to improve the value of the product by utilizing the rich nutritional ingredients and chewy texture contained in the potato while preventing discoloration The present invention relates to a method for producing potato Ong-sim, which can contribute to the income increase of potato farmers.
일반적으로, 감자는 쌀, 옥수수, 밀과 더불어 세계 4대 작물로 알려져 있고, 탄수화물, 단백질을 비롯하여 칼륨, 칼슘, 철분과 같은 무기성분과 비타민B, 비타민C 등이 풍부하게 함유되어 있는 알칼리성 영양식품이다.In general, potatoes are known as the world's four largest crops, along with rice, corn and wheat, and are alkaline nutrition foods rich in carbohydrates, proteins, minerals such as potassium, calcium and iron, and vitamin B and vitamin C. .
이러한 감자에 함유된 비타민C는 안정적이어서 열을 가할 때 전분이 보호막을 만들어 주므로 조리하더라도 잘 파괴되지 않고, 감자 내 칼륨은 체내 과다하게 잔류하는 나트륨을 배출하여 고혈압을 예방할 수 있으며 발암 억제 성분이 들어 있어 암, 위염, 당뇨 등을 치료하는데 매우 효과적이다.Vitamin C contained in these potatoes is stable, so starch makes a protective film when heated, so it is not destroyed even when cooked. Potassium potassium in the potato can release high sodium remaining in the body to prevent high blood pressure and contain carcinogenic ingredients. It is very effective in treating cancer, gastritis and diabetes.
상기 감자는 모양이 둥글고 단단하며 표면이 매끄럽고 껍질이 얇으며 눈자국 이 얇게 패인 것이 좋은데, 감자의 싹이나 햇빛에 노출되어 초록색으로 변한 부분에는 솔라닌이라는 독소가 들어 있어 복통이나 식중독이 걸릴 우려가 있고 아린 맛이 나므로 싹 부분이나 색이 변한 부분은 제거하고 먹어야 하며, 보관 시에도 온도 0~4℃의 통풍이 잘되는 서늘한 그늘에서 보관하는 것이 좋은데, 이때, 사과에서 방출되는 에틸렌가스에 의해 감자 싹의 발아를 억제함에 따라 사과와 함께 보관하는 경우도 있다.The potato is round and hard in shape, smooth in surface, thin in skin, and thin in eyelids. The part that turned green when exposed to the shoots or sunlight of the potato contains a toxin called solanine, which may cause abdominal pain or food poisoning. It should be removed and eaten as it has an alin taste, and it is better to store it in a cool, well-ventilated shade with a temperature of 0 ~ 4 ℃ even when it is stored. It may be stored with apples as it suppresses germination.
그런데 최근 들어 중국산 김치의 국내 시장 점유율 증가로 배추밭에 감자를 대체하여 재배하면서 수년간 감자의 생산량이 더욱 증가함에 따라 감자의 가격이 하락하는 실정에 있다.Recently, however, as the market share of Chinese kimchi has grown and replaced potatoes in Chinese cabbage fields, the price of potatoes has fallen as the production of potatoes further increases over the years.
또한, 감자는 수확시기가 조금만 늦어도 금방 썩는데다가 보관 중인 감자가 하나만 썩어도 다른 감자까지 전부 썩기 때문에 실제 감자를 수확하는 농가에서는 어렵게 재배한 감자를 제값을 받지도 못하고 판매하거나 수확한 감자를 그대로 창고에 방치한 채 썩혀야만 하였다.In addition, because potatoes are quickly decayed at a later harvest time, and even if only one potato is decayed, all the other potatoes decay, so the farmers who harvest the potatoes can't sell their potatoes without paying the price or leave the harvested potatoes in the warehouse. I had to rot away.
더욱이 감자는 식량작물로 분류되어 있기 때문에 산지 폐기가 불가능하여 농가의 경제적인 손실이 크게 발생하였다.Moreover, since potatoes are classified as food crops, it is impossible to dispose of the farmland, causing economic losses to farms.
이에 따라 감자를 이용한 다양한 종류의 가공식품의 개발이 필요한데, 감자를 이용한 식품으로는 종래에는 포테이토칩, 프렌치프라이, 크로켓, 당면, 떡 등으로 가공되거나 또는 감자 자체를 그대로 국이나 반찬 등으로 조리하여 먹었다.Accordingly, it is necessary to develop various kinds of processed foods using potatoes. Conventionally, foods using potatoes are processed into potato chips, French fries, croquettes, vermicelli, rice cakes, or the like, or the potatoes themselves are cooked as soup or side dish. ate.
이중에서도 감자를 이용하여 옹심이를 만들어 먹을 수 있는데, 감자 옹심이는 감자를 곱게 갈아 수분을 제거하고 감자 무거리와 가라앉은 전분을 반죽하여 새 알같이 빚어 끓는 육수에 넣어 끓여 먹는 것으로, 밀가루보다 쫄깃쫄깃하게 씹히는 맛을 내고 찹쌀과는 달리 먹을 때 이에 달라붙지도 않으며 감자 알갱이가 살짝 씹히는 맛이 있어 최근 들어 더욱 소비자의 각광을 받고 있는 추세이다.Of these, potatoes can be used to make Ongsimyi, which can be eaten. Potato Ongsim grinds potatoes finely to remove moisture, knead potato crumbs and sunken starch, makes it like a new egg, and boils it in boiling broth. It has a chewy taste, and unlike glutinous rice, it does not stick to it and has a slightly chewy taste of potato grains.
그런데, 감자는 껍질을 벗기거나 갈면 감자 내의 효소가 공기 중에 있는 산소와 결합하여 변색되는 갈변현상이 발생하게 되므로 완성된 감자 옹심이의 경우에도 색상이 금방 변색되어 식품가치가 떨어진다는 단점이 있었다.However, since the potato peels or grinds, browning occurs when the enzyme in the potato is discolored by combining with oxygen in the air, so the color of the finished potato onggi is quickly discolored and the food value is lowered.
이를 방지하기 위해서 감자를 조리 직전에 갈거나 양파와 함께 가는 경우도 있고 또는 껍질을 깐 감자를 식초 몇 방울을 떨어뜨린 물에 담가 두게 되는데, 이로 인해 감자 특유의 맛을 내는데 지장을 줄 뿐만 아니라 작업이 번거롭다는 단점이 있었다.To prevent this, the potatoes may be ground just before cooking or accompanied by onions, or the peeled potatoes may be soaked in water with a few drops of vinegar, which not only interferes with the taste of the potatoes, This was a cumbersome disadvantage.
본 발명은 상기와 같은 문제점을 해결하기 위하여 개발된 것으로서, 감자로 옹심이를 제조하는 과정에서 변색을 방지하여 감자 특유의 맛과 색상을 냄으로써 상품가치를 향상하도록 하는 감자 옹심이의 제조방법을 제공하는데 목적이 있다.The present invention has been developed to solve the above problems, to provide a method for manufacturing potato ongsimyi to improve the product value by preventing the discoloration in the process of manufacturing the Ongsimyi with potatoes to give a unique flavor and color of potatoes The purpose is to.
본 발명의 다른 목적은 감자 옹심이의 상품가치를 향상하여 감자의 소비량을 늘림으로써 궁극적으로는 감자 재배농가의 소득증대에 이바지하도록 하는 것이다.Another object of the present invention is to increase the consumption of potatoes by increasing the value of the product of potato Ongsim ultimately to contribute to the income increase of potato farmers.
상기와 같은 목적을 달성하기 위해 본 발명에 따른 감자 옹심이의 제조방법은, 감자에 붙은 이물질을 제거하도록 세척하는 단계; 상기 감자의 껍질을 박피하여 곱게 간 후 감자 무거리와 감자 즙으로 분리하는 단계; 상기 감자 무거리를 탈수 후 찜통에 쪄서 익힘과 동시에 상기 감자 즙을 소정 시간 두어 침전된 감자 전분을 얻는 단계; 상기 감자 무거리 85~90wt%, 감자 전분 3~5wt%, 고구마 전분 3~5wt% 및 정제염 1~2wt%를 혼합하고 이를 분쇄한 후 반죽하여 소정 형태로 절단하는 단계로 이루어진 것을 특징으로 한다.In order to achieve the above object, a method for preparing potato retainer according to the present invention includes: washing to remove foreign substances adhering to potatoes; Peeling the potato peel and grinding finely, and separating the potato into berry and potato juice; Dehydrating the potato sprinkles and then steaming them in a steamer to obtain potato starch which has been precipitated by placing the potato juice for a predetermined time; It characterized by consisting of the step of mixing the potato range 85 ~ 90wt%, potato starch 3 ~ 5wt%, sweet potato starch 3 ~ 5wt% and refined salt 1 ~ 2wt% and pulverize and then cut into a predetermined form.
이하, 본 발명에 따른 감자 옹심이의 제조방법에 대하여 공정에 따라 상세히 설명하면 다음과 같다.Hereinafter, a method for preparing potato onggi according to the present invention will be described in detail according to the process as follows.
[1] 세척[1] washing
우선, 둥글고 통통하며 껍질 색이 일정한 감자를 준비한 후 감자에 붙은 진흙 및 모래 등의 이물질이 제거되도록 깨끗이 세척한다.First, prepare a round, plump, constant-shell potato and clean it to remove foreign substances such as mud and sand on the potato.
[2] 분리[2] separation
상기 세척된 감자의 껍질을 박피한 후 감자 가는 기계에 넣고 곱게 간다.Peel the washed potatoes and then finely put in a potato grinding machine.
이를 망사형 자루에 담아 감자 무거리(건더기)와 감자 즙으로 분리한 후 상기 감자 무거리를 함지위와 같은 용기에 넣고 맑은 물이 나올 때까지 헹구어 전분을 빼낸다.It is placed in a mesh bag and separated into potato crumb (dust) and potato juice, and the potato crumb is placed in a container such as hamjiwi, rinsed until clear water comes out, and starch is removed.
[3] 증숙 및 물갈이[3] steaming and changing
상기 전분을 제거한 감자 무거리를 탈수기에 넣고 탈수시킨 후 변색되는 것을 방지하도록 반드시 찜통에 쪄서 익힌다.Put the potato starch removed the starch in the dehydrator and dehydrated and steamed and cooked in a steamer to prevent discoloration.
즉, 상기 망사형 자루에 담긴 감자 무거리는 원래 흰색을 띄어야 하는데, 공기와의 접촉으로 산화하면서 붉은색으로 변하게 되고 시간이 좀더 경과하면 검은색으로 변하게 된다. 이에 따라 상기 감자 무거리를 물에 넣고 전분기를 씻어낸 후 탈수하여 쪄내야 붉은색으로의 변색을 방지할 수 있다.That is, the potato sack in the mesh bag should be originally white, which turns red as it oxidizes in contact with air and turns black as time passes. Accordingly, the potato mussels are put in water, washed off the whole quarter, and dehydrated to prevent discoloration to red color.
이때, 상기 감자 무거리는 온도 90~110℃에서 15~25분 정도 찌는 것이 좋다.At this time, it is good to steam the potato for 15 to 25 minutes at a temperature of 90 ~ 110 ℃.
한편, 최초 감자 무거리로부터 분리된 감자 즙과, 상기 감자 무거리를 씻어낸 전분이 함유된 물은 2~3시간 정도 두면 바닥에 감자 전분이 침전되면서 윗물과 분리되는데, 상기 윗물을 따라내고 바닥에 침전된 감자 전분을 얻는다.On the other hand, the potato juice separated from the first potato range, and the water containing the starch washed off the potato range is separated from the top water as the potato starch is precipitated on the bottom for 2 to 3 hours, the top water and settles on the bottom Gets prepared potato starch.
이때, 상기 감자 전분은 검게 산화되는 것을 방지하기 위하여 3~4회 정도 물갈이를 실시하는데, 1회에 2~3시간 정도로 하는 것이 좋다.At this time, the potato starch is changed to about 3 to 4 times in order to prevent oxidizing black, it is good to make about 2 to 3 hours at a time.
[4] 혼합 및 분쇄[4] mixing and grinding
상기 감자 무거리 85~90wt%와, 감자 전분 3~5wt%와, 고구마 전분 3~5wt% 및 정제염 1~2wt%를 혼합한 후 상기 혼합된 원료를 분쇄기에 넣고 분쇄한다.After mixing 85 to 90 wt% of potato, 3 to 5wt% of potato starch, 3 to 5wt% of sweet potato starch, and 1 to 2wt% of refined salt, the mixed raw materials are put into a grinder and pulverized.
상기 고구마 전분은 부드럽고 쫄깃한 맛을 냄과 동시에 완성된 감자 옹심이가 노화 즉, 굳는 속도를 늦추기 위하여 첨가하는데, 너무 적게 넣을 경우에는 시간이 조금만 경과해도 쉽게 굳게 되는 반면, 과다하게 넣을 경우에는 변색되거나 감자 특유의 맛을 손상할 우려가 있으므로 3~5wt% 정도 첨가하는 것이 좋다.The sweet potato starch has a soft and chewy taste and at the same time, the finished potato Onggi is added to slow down the aging, that is, hardening speed. If too little is added, it hardens easily after a little time, but if it is excessively discolored, Potato flavor may be impaired, so add 3 to 5 wt%.
[5] 반죽 및 포장[5] dough and packaging
상기 분쇄된 원료를 반죽기에 넣고 반죽한 후 둥근 모양으로 뽑아내어 1~3cm의 먹기 좋은 크기로 썰어 본 발명에 따른 감자 옹심이를 제조한다.The pulverized raw material is put into a kneader and then kneaded and cut into round shapes to prepare a potato onggi according to the present invention.
이와 같이 제조된 감자 옹심이는 24시간 정도 냉동시킨 후 500g, 3kg 단위로 씰링기로 포장하여 제품으로 출하한다.Potato Ongsim prepared in this way is frozen for 24 hours and then packaged with a sealing machine in 500g, 3kg units are shipped as a product.
실시예Example
우선, 본 발명에서 사용될 감자를 깨끗이 세척하여 흙과 같은 이물질을 제거한 후 껍질을 박피한다.First, the potato to be used in the present invention is cleaned to remove foreign substances such as soil, and then peel the peel.
상기 껍질을 제거한 감자를 감자 가는 기계에 넣고 곱게 간 다음 망으로 된 자루에 넣고 꼭 짜서 감자 즙을 빼내고 감자 무거리만을 남긴다.The peeled potatoes are put in a potato grinding machine, finely ground, put in a mesh bag, squeezed tightly, and the potato juice is drained, leaving only the potato sprinkle.
상기 감자 무거리는 물에 씻어서 전분을 제거 후 탈수기에 넣고 탈수시킨 다음 온도 100℃에서 20분간 찜통에 쪄서 익힌다.The potato musks are washed in water to remove starch, put in a dehydrator, dehydrated and steamed for 20 minutes at a temperature of 100 ° C. to cook.
이와 동시에 상기 감자 즙을 용기에 넣고 2시간 정도 두면 감자 전분과 윗물이 서서히 분리되는데, 윗물을 따라내고 바닥에 가라앉은 감자 전분을 얻는다.At the same time, the potato juice is placed in a container and left for about 2 hours, the potato starch and the upper water are gradually separated, and the potato starch is poured out and settled to the bottom.
상기 감자 전분에 다시 물을 넣고 2시간 경과 후 감자 전분과 윗물을 분리하는 과정을 2회 더 실시한다.Water is added to the potato starch again and after 2 hours, the process of separating the potato starch and the upper water is performed two more times.
상기 익힌 감자 무거리 90wt%, 상기 물갈이를 한 감자 전분 4wt%, 고구마 전분 4wt% 및 정제염 2wt%를 혼합한 후 상기 혼합된 원료를 분쇄기에 넣고 분쇄한다.After mixing 90wt% of cooked potato distance, 4wt% of the changed potato starch, 4wt% of sweet potato starch, and 2wt% of refined salt, the mixed raw materials are put into a grinder and pulverized.
상기 분쇄된 원료를 반죽기에 넣고 반죽하여 둥근 모양으로 뽑아낸 후 2cm 정도로 절단하여 감자 옹심이를 완성한다.The pulverized raw material is put into a kneader, kneaded, pulled out into round shapes, and then cut to about 2 cm to complete potato forts.
이렇게 만들어진 감자 옹심이는 냉동 및 포장을 하여 제품으로 출하하거나 바로 조리하여 먹을 수 있는데, 멸치와 다시마 등으로 만든 육수에 상기 감자 옹심이와 양파나 호박과 같은 여러 가지 채소를 넣고 함께 끓여 먹으면 된다.The potato ongsimyi made in this way can be frozen and packaged as a product or can be cooked and eaten immediately, and then boiled together with various kinds of vegetables such as onion and zucchini in the broth made with anchovies and kelp.
이상에서 살펴본 바와 같이 본 발명의 감자 옹심이의 제조방법에 따르면, 감자로 옹심이를 제조하는 과정에 있어서 감자 무거리를 쪄서 익힘과 동시에 감자 무 거리로부터 분리된 감자 즙을 3~4회 물갈이를 하여 얻어진 감자 전분과, 고구마 전분 및 정제염을 각각 소정 비율 혼합하여 반죽하여 감자 옹심이를 제조함으로써 영양가 있고 식감이 쫄깃하며 조리한 후에도 변색되지 아니하므로 제품의 상품가치를 향상시킬 수 있어 소비자의 까다로운 요구를 충족함과 동시에 감자의 생산량 증대와 더불어 생산자의 소득증대를 도모할 수 있는 것이다.As described above, according to the manufacturing method of the potato ongsimyi of the present invention, in the process of manufacturing the Ongsimyi with potatoes by steaming the potato mujiri ripening and at the same time to change the potato juice separated from the potato radish three to four times The resulting potato starch, sweet potato starch and refined salt are mixed and kneaded in a predetermined ratio to prepare potato ontgi, which is nutritious, chewy, and does not discolor even after cooking, thereby improving the product value of the product. At the same time, it is possible to increase the production of potatoes and increase the income of producers.
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| KR20190095229A (en) * | 2019-08-06 | 2019-08-14 | 권은주 | A manufacturing method of potato Ongsimi |
| KR102290228B1 (en) | 2021-06-15 | 2021-08-17 | 농업회사법인 내추럴쿡 주식회사 | Grater and apparatus and method of manufacturing ongsimi having it |
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| KR20020007955A (en) * | 2000-01-14 | 2002-01-29 | 이마이 기요스케 | Eyelash Forming Tool |
| KR20030021322A (en) * | 2001-09-05 | 2003-03-15 | 배금주 | A Ohngsimi clear-soup by green potatoes and the cooking method of that |
| KR20040000944A (en) * | 2002-06-26 | 2004-01-07 | 현대자동차주식회사 | Torque converter |
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| KR20020007955A (en) * | 2000-01-14 | 2002-01-29 | 이마이 기요스케 | Eyelash Forming Tool |
| KR20030021322A (en) * | 2001-09-05 | 2003-03-15 | 배금주 | A Ohngsimi clear-soup by green potatoes and the cooking method of that |
| KR20040000944A (en) * | 2002-06-26 | 2004-01-07 | 현대자동차주식회사 | Torque converter |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190095229A (en) * | 2019-08-06 | 2019-08-14 | 권은주 | A manufacturing method of potato Ongsimi |
| KR102044126B1 (en) | 2019-08-06 | 2019-12-05 | 권은주 | A manufacturing method of potato Ongsimi |
| KR102290228B1 (en) | 2021-06-15 | 2021-08-17 | 농업회사법인 내추럴쿡 주식회사 | Grater and apparatus and method of manufacturing ongsimi having it |
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