KR20020065693A - Method of producing woodong by supplement of mulberry leaf juice - Google Patents
Method of producing woodong by supplement of mulberry leaf juice Download PDFInfo
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- 240000000249 Morus alba Species 0.000 title claims abstract description 55
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 11
- 239000013589 supplement Substances 0.000 title 1
- 235000012149 noodles Nutrition 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 241001454694 Clupeiformes Species 0.000 claims abstract description 9
- 235000019513 anchovy Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 244000291564 Allium cepa Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 235000021189 garnishes Nutrition 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 241001474374 Blennius Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 2
- 240000000599 Lentinula edodes Species 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 2
- 241000287828 Gallus gallus Species 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 3
- 235000021307 Triticum Nutrition 0.000 abstract 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 241001466453 Laminaria Species 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 241000255789 Bombyx mori Species 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 241000893966 Trichophyton verrucosum Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001315 anti-hyperlipaemic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002790 anti-mutagenic effect Effects 0.000 description 1
- 230000001166 anti-perspirative effect Effects 0.000 description 1
- 239000003213 antiperspirant Substances 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 208000027866 inflammatory disease Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001755 vocal effect Effects 0.000 description 1
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
- 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
- A23L23/00—Soups; Sauces; 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
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- Life Sciences & Earth Sciences (AREA)
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Abstract
Description
본 발명은 뽕잎을 이용한 우동의 제조방법에 관한 것으로써, 더욱 상세하게는 뽕잎 분말 또는 뽕잎 즙을 밀가루 혼합 반죽하여 우동면발을 제조하고, 제조된 우동면발에 여러 가지 첨가물을 조미한 육수를 혼합하여 우동을 제조함으로써, 건강증진 효과가 우수하고 풋내가 없으며 풍미가 좋은 뽕잎을 이용한 우동의 제조방법에 관한 것이다.The present invention relates to a method for preparing udon using mulberry leaves, and more particularly, to prepare udon noodle with flour mixed with mulberry leaf powder or mulberry leaf juice, and to mix prepared broth with various additives By preparing udon, it relates to a method for producing udon using mulberry leaves having excellent health promoting effect, no freshness and good flavor.
뽕잎은 각종 영양성분을 다량 고르게 함유하고 있어 영양면에서 어떤 채소의 추종을 불허하는 그 자체가 우수한 녹황색 채소이다.Mulberry leaves contain various nutrients evenly, so it is an excellent green-yellow vegetable that is unmatched by any vegetable in terms of nutrition.
일본에서는 뽕잎을 쌈으로 팔고 있으며 어린 뽕잎을 따서 데쳤다가 말려서 나물을 해먹으면 맛이 좋다. 그것은 어린 뽕잎에는 MSG 라고 하는 발효조미료의 주성분인 글루타민산(Glutamic acid)이 풍부(건조뽕잎 100g당 127.6mg) 하기 때문이다. 어린 뽕잎인 유엽이 성장하여 노엽이 되면 맛이 없고 잎이 뻣뻣하고 질겨서 채소로 먹기는 어렵지만 글루타민산이 신경전달작용과 혈압강하 작용을 하는 GABA(γ-aminobutyric acid)로 변환되므로, 노엽은 새로운 기능성 식품 소재로서그 가치가 인정되고 있다.In Japan, mulberry leaves are sold as wraps, and the young mulberry leaves are picked and dried, and the herbs are delicious. This is because young mulberry leaves are rich in glutamic acid (127.6mg per 100g of dried mulberry leaves), the main ingredient of fermented seasoning called MSG. The young mulberry leaves, which grow young leaves, have no taste and the leaves are stiff and tough. Its value is recognized as a material.
Table 1. The content of Nutrients in Dried Mulberry LeafTable 1.The content of Nutrients in Dried Mulberry Leaf
Shinzo Noda:Food Chemical, 12, p69(1986)Shinzo Noda: Food Chemical, 12, p69 (1986)
상기 Table 1에는 이러한 뽕잎이 함유하고 있는 각종 영양성분이 나타나 있다. Table.1에서 보는 바와 같이 뽕잎만큼 단백질 함량이 많은 잎은 흔하지 않다. 누에가 뽕잎만 먹고 생명현상을 영위할 수 있는 것은 각종 영양성분을 고르게 다량 함유하고 있다는 증거이며, 단백질 덩어리인 누에고치를 짓는 것은 뽕잎중의 높은 단백질 함량과도 무관하지 않다는 것을 알 수 있다.Table 1 shows various nutrients contained in these mulberry leaves. As shown in Table 1, leaves with as much protein as mulberry leaves are not as common. The fact that silkworms only eat mulberry leaves and lead to life phenomena is evidence that they contain evenly large amounts of various nutrients, and that silkworm cocoons, protein lumps, are not related to the high protein content of mulberry leaves.
또한, 뽕잎의 효능으로는 발한제, 진행성 간암과 담암 발생억제, 항변이원성 효과, 그의 녹즙은 피부 완화제, 인후염, 소염작용을하며, 열수 추출물은 고지혈증 억제효과, 간 비대억제, 간세포 지방축적 억제 작용, 버짐, 마른 기침, 부정맥, 성대염증의 진정하는 효능등 여러 가지 작용을 한다.In addition, the efficacy of mulberry leaves antiperspirant, advanced liver cancer and bile cancer suppression, anti-mutagenic effect, its green juice is a skin relaxer, sore throat, anti-inflammatory effect, the hydrothermal extract is antihyperlipidemic effect, liver hypertrophy inhibitory effect, hepatocellular fat accumulation inhibitory effect, Ringworm, dry cough, arrhythmia, the soothing effect of vocal inflammatory diseases, etc. has several effects.
이와 같이, 뽕잎은 각종 영양소를 어느 채소보다도 아주 풍부하고 고르게 함유하고 있는 우수한 녹황색 채소일 뿐만 아니라 자각 증상이 진행되고 있는 성인병예방과 건강 유지에 유용한 성분(생리활성성분)을 풍부하게 함유하고 있어서 새로운 의약품이나 건강 식품으로써, 최근에는 뽕잎을 이용한 건강 식품의 개발이 다양하게 이루어지고 있으며 뽕잎 건강 음료, 뽕잎 아이스크림, 뽕잎 두부 및 뽕잎 국수 및 우동등이 개발 또는 시판중에 있다.As such, mulberry leaves are not only excellent green and yellow vegetables that contain various nutrients more richly and evenly than any other vegetables, but also contain abundant ingredients (physiologically active ingredients) which are useful for preventing adult disease and maintaining health. As medicines or health foods, the development of health foods using mulberry leaves has been variously made in recent years, and mulberry leaf health drinks, mulberry leaf ice cream, mulberry leaf tofu, and mulberry leaf noodles and udon are being developed or marketed.
그러나, 상기 건강식품 중에서 뽕잎 우동은 그 제조방법이 획일화되어 있지 않기 때문에 일반인들이 쉽게 제조할 수 없으며, 다양한 첨가물과 조미하여 제조하기 때문에 뽕잎의 효능을 저하하는 문제점이 있었다.However, the mulberry leaf udon among the health food has a problem in that it is not easy to manufacture because the manufacturing method is not uniform, and the effectiveness of the mulberry leaf because it is prepared by seasoning with various additives.
본 발명은 뽕잎 분말 또는 뽕잎 즙을 밀가루 혼합 반죽하여 우동면발을 제조하고, 제조된 우동면발에 여러 가지 첨가물을 조미한 육수를 혼합하여 우동을 제조함으로써, 건강증진 효과가 우수하고 풋내가 없으며 풍미가 좋은 뽕잎을 이용한 우동의 제조방법을 제공하는데 있다.The present invention is to prepare a udon noodle by mixing the mulberry leaf powder or mulberry leaf juice with flour, and to prepare the udon noodles by mixing the seasoning broth with various additives in the prepared udon noodles, excellent health promotion effect, no slush and flavor It is to provide a method for producing udon noodles using a good mulberry leaves.
상기와 같은 본 발명의 목적을 달성하기 위해서 본 발명은,In order to achieve the object of the present invention as described above, the present invention,
자연에서 채취한 뽕잎을 흐르는 물에 세척한 후 일정시간 건조하여 분쇄하는 단계;Washing the mulberry leaves collected in nature with running water and then grinding by drying for a predetermined time;
분쇄된 뽕잎 10∼15중량%에, 70∼80중량%의 밀가루, 소량의 식소다와 소금을잘 섞은 후 적당량의 물을 넣어서 반죽을 만드는 단계;10 to 15% by weight of the pulverized mulberry leaves, 70 to 80% by weight of flour, a small amount of soda and salt are mixed well, then adding a suitable amount of water to make a dough;
반죽을 밀어서 일정한 굵기의 면발을 만드는 단계;Pushing dough to make noodles of constant thickness;
면발을 끓는 물에 넣어 3∼5분간 삶은 후 다시 찬물에 넣어 면발의 열기를 제거하는 단계;Boil the noodles in boiling water for 3 to 5 minutes and then put them in cold water again to remove the heat of the noodles;
다랑어, 멸치, 다시마, 무, 대파를 육수통에 넣은 후 일정량의 물을 넣고 소금 및 간장을 적당하게 넣어가며 끊여서 육수를 만드는 단계;Adding tuna, anchovies, kelp, radish, and green onions to the broth, adding a certain amount of water, and adding salt and soy sauce to make broth;
다랑어와 멸치만으로 육수를 5분 더 끊이는 단계; 그리고Cutting off the broth for another 5 minutes with tuna and anchovies; And
면발을 고명과 함께 육수에 넣어 차려내는 단계를 포함하는 뽕잎을 이용한 우동의 제조방법를 제공한다.It provides a method of manufacturing udon noodles using mulberry leaves, including the step of putting noodles in the broth with garnish.
바람직하게는, 채취된 뽕잎은 분말 및 녹즙형태로 분쇄된다.Preferably, the collected mulberry leaves are ground into powder and green juice forms.
이상에서 설명한 바와 같이, 본 발명에 따르면, 뽕잎 분말 또는 뽕잎 즙을 밀가루 혼합 반죽하여 우동면발을 제조하고, 제조된 우동면발에 여러 가지 첨가물을 조미한 육수를 혼합하여 우동을 제조함으로써, 건강증진 효과가 우수하고 풋내가 없으며 풍미가 좋은 뽕잎 우동을 제공할 수 있다.As described above, according to the present invention, by mixing the mulberry leaf powder or mulberry leaf juice with flour to produce a udon noodle, by preparing a udon noodles by mixing a variety of additives in the prepared udon noodle, health promotion effect It offers excellent mulberry leaf udon with no freshness and good flavor.
이하, 본 발명에 따른 뽕잎을 이용한 우동의 제조방법에 대하여 상세하게 설명한다.Hereinafter, a method for preparing udon using mulberry leaves according to the present invention will be described in detail.
본 발명에서는 우동의 원재료가 되는 반죽을 만들기 위한 출발재료로서 뽕잎 및 밀가루를 준비한다. 뽕잎은 자연에서 채취하여 흐르는 물에 세척한 후 일정시간 건조하여 분말 또는 즙 형태로 분쇄한다. 이렇게 분쇄된 뽕잎 10∼15중량%에 70∼80중량%의 밀가루 및 소량의 소금과 식소다를 넣어 잘 섞은후 적당량의 물을넣어서 반죽한다. 이때, 소량의 소금 및 식소다는 뽕잎의 풋냄새를 제거하며 또한 반죽의 단백한 맛을 추가하기 위해서 5%중량의 콩가루를 선택적으로 추가한다.In the present invention, mulberry leaves and flour are prepared as starting materials for making a dough that becomes a raw material of udon. Mulberry leaves are collected from nature, washed in running water, dried for a certain time, and pulverized into powder or juice. 10 to 15% by weight of the pulverized mulberry leaves, 70 to 80% by weight of flour and a small amount of salt and soda, mix well and add the appropriate amount of water and knead. At this time, a small amount of salt and food soda removes the scent of mulberry leaves and also optionally add 5% by weight of soy flour in order to add the protein taste of the dough.
이와같이 반죽이 끝나면 반죽을 적당히 밀어서 일정한 굵기의 면발을 만든다. 이렇게 면발이 제조되면 면발을 끓는 물에 넣어 3∼5분간 삶은 후 다시 찬물에 넣어 면발의 열기를 제거한 후 소정의 그릇에 다양한 고명과 함께 담아 놓는다. 바람직하게는, 고명은 적당량의 맛살, 유부, 김, 후추 및 고춧가루로 이루어진다.When the dough is finished like this, the dough is pushed to make a thick noodles. When the noodle is prepared, put the noodle in boiling water, boil it for 3 to 5 minutes, and then put it in cold water to remove the heat from the noodle and place it in a bowl with various garnishes. Preferably, the garnish consists of an appropriate amount of taste meat, yubu, seaweed, pepper and red pepper powder.
다음으로, 본 발명에 따른 육수를 만들기 위한 출발재료로서 시판중인 다랑어100g, 멸치200g, 다시마200g, 무 1개, 대파 10뿌리를 준비한다. 준비된 재료를 육수통에 넣은 후 100인분에 해당하는 용량의 물, 바람직하게는 100ℓ에 달하는 물을 함께 넣고 소금 및 간장을 적당하게 넣어가며 1시간 정도 끓인다. 이렇게 육수가 완성되면 상기 다랑어와 멸치만으로 다시 5분 정도 더 끓인다. 이때, 육수의 향을 첨가하기 위해서 표고버섯을 넣을 수도 있다.Next, as a starting material for making the broth according to the present invention, commercially available tuna 100g, anchovy 200g, seaweed 200g, radish 1, 10 green onions are prepared. After putting the prepared ingredients in the soup stock, water with a capacity of 100 servings, preferably 100 liters of water together, add salt and soy sauce and boil for 1 hour. When the broth is completed, boil another 5 minutes with the tuna and anchovies again. At this time, shiitake mushrooms may be added to add aroma of broth.
전술한 바와 같이, 본 발명에 따른 뽕잎을 이용한 우동의 제조방법에서는, 밀가루에 뽕잎 분말 또는 뽕잎 즙을 혼합하여 우동의 면발을 제조함으로써, 자연스럽게 뽕잎을 섭취할 수 있어서 다양한 성인병의 발생을 억제할 수 있는 잇점이 있다.As described above, in the method of preparing udon using mulberry leaves according to the present invention, by mixing mulberry leaf powder or mulberry leaf juice with flour to prepare noodle noodles, the mulberry leaves can be naturally ingested to suppress the occurrence of various adult diseases. There is an advantage.
상기에서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당기술 분야의 숙련된 당업자는 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할수 있을 것이다.Although described above with reference to a preferred embodiment of the present invention, those skilled in the art can be variously modified and changed within the scope of the invention without departing from the spirit and scope of the invention described in the claims You will understand.
Claims (6)
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| KR1020010005849A KR20020065693A (en) | 2001-02-07 | 2001-02-07 | Method of producing woodong by supplement of mulberry leaf juice |
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| KR1020010005849A KR20020065693A (en) | 2001-02-07 | 2001-02-07 | Method of producing woodong by supplement of mulberry leaf juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010113625A (en) * | 2001-12-10 | 2001-12-28 | 김애정 | Processing method for the laver using product of sericulture |
| KR20050095054A (en) * | 2004-03-24 | 2005-09-29 | 탁원 | Dough using edible petal and manufacturing process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0576304A (en) * | 1991-09-24 | 1993-03-30 | Tomoko Yoshida | Production of processed food of mulberry leaf |
| KR970068902A (en) * | 1996-04-08 | 1997-11-07 | 김창수 | How to make natural seasoning water |
| KR19980068013A (en) * | 1997-02-14 | 1998-10-15 | 이수용 | Udon Noodle Soup |
| KR19990073784A (en) * | 1998-03-03 | 1999-10-05 | 신차선 | Cold noodles containing mulberry leaf powder and its manufacturing method |
| KR20000013581A (en) * | 1998-08-11 | 2000-03-06 | 성호정 | Mulberry leaf cold noodle and manufacturing method thereof |
| KR20000053884A (en) * | 2000-05-03 | 2000-09-05 | 박원모 | Noodles, sujebi, dumplings, mulberry leaf powder-wheat flour containing mulberry leaf tea, mulberry leaf powder, pill, and mulberry leaf powder |
| KR20010007978A (en) * | 2000-11-01 | 2001-02-05 | 김숙희 | Ramen with Mulberry leaves powder |
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2001
- 2001-02-07 KR KR1020010005849A patent/KR20020065693A/en not_active Application Discontinuation
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0576304A (en) * | 1991-09-24 | 1993-03-30 | Tomoko Yoshida | Production of processed food of mulberry leaf |
| KR970068902A (en) * | 1996-04-08 | 1997-11-07 | 김창수 | How to make natural seasoning water |
| KR19980068013A (en) * | 1997-02-14 | 1998-10-15 | 이수용 | Udon Noodle Soup |
| KR19990073784A (en) * | 1998-03-03 | 1999-10-05 | 신차선 | Cold noodles containing mulberry leaf powder and its manufacturing method |
| KR20000013581A (en) * | 1998-08-11 | 2000-03-06 | 성호정 | Mulberry leaf cold noodle and manufacturing method thereof |
| KR20000053884A (en) * | 2000-05-03 | 2000-09-05 | 박원모 | Noodles, sujebi, dumplings, mulberry leaf powder-wheat flour containing mulberry leaf tea, mulberry leaf powder, pill, and mulberry leaf powder |
| KR20010007978A (en) * | 2000-11-01 | 2001-02-05 | 김숙희 | Ramen with Mulberry leaves powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010113625A (en) * | 2001-12-10 | 2001-12-28 | 김애정 | Processing method for the laver using product of sericulture |
| KR20050095054A (en) * | 2004-03-24 | 2005-09-29 | 탁원 | Dough using edible petal and manufacturing process thereof |
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