KR920008863B1 - Process for making corn-juice - Google Patents
Process for making corn-juice Download PDFInfo
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- KR920008863B1 KR920008863B1 KR1019900005243A KR900005243A KR920008863B1 KR 920008863 B1 KR920008863 B1 KR 920008863B1 KR 1019900005243 A KR1019900005243 A KR 1019900005243A KR 900005243 A KR900005243 A KR 900005243A KR 920008863 B1 KR920008863 B1 KR 920008863B1
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- 238000000034 method Methods 0.000 title claims description 21
- 230000008569 process Effects 0.000 title description 17
- 240000008042 Zea mays Species 0.000 claims abstract description 58
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 58
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 56
- 235000005822 corn Nutrition 0.000 claims abstract description 56
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000011550 stock solution Substances 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 5
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 238000001914 filtration Methods 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000020138 yakult Nutrition 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 옥수수쥬스 제조방법, 더욱 상세히는 옥수수를 주원료로 각종 첨가물을 적량 가미하여 옥수수 특유의 맛을 유지하면서도 보유한 각종 영양소의 대부분을 파괴하지 않은 상태로 보존할 수 있게된 옥수수쥬스 제조방법에 관한 것이다.The present invention relates to a method for producing corn juice, and more particularly, to a corn juice manufacturing method which is capable of preserving most of the various nutrients retained while maintaining the unique taste of corn by adding a proper amount of various additives as corn as a main ingredient. will be.
일반적으로 생산되는 농산물중에서도 특히 쥬스에 이용되는 것들은 주로 과일류(예를들면 오렌지, 사과 등)이고, 이외에도 야채류(예를들면 토마토, 당근등)도 사용되고 있으나, 이러한 쥬스용 농산물은 통상 일반인의 기호도가 높고 가공의 용이함을 전제로 한다.Among the agricultural products produced in general, those used for juice are mainly fruits (for example, oranges, apples, etc.), and vegetables (for example, tomatoes, carrots, etc.) are also used. However, such juice products are usually used by the general public. It is high and assumes ease of processing.
농산물중 특히 곡물류(예를들면 쌀, 옥수수등 각종 잡곡)는 맥주 또는 근래에 시도되는 청량탄산음료의 원료인 보리와 두유의 원료인 콩이외에는 거의 사용되지 않는다. 그 이유는 우선 일반인의 기호도가 낮음에 있으나, 지배적인 이유는 곡물류의 거의 대부분이 소화흡수율이 낮고, 특이한 맛을 갖지 못하여 쥬스(또는 음료)용 재료로는 적당치 않음에 기인한다.Among agricultural products, grains (for example, various grains such as rice and corn) are rarely used except for beer or soy milk, which is a raw material of soft carbonated beverages, and soy milk. The reason for this is that the preference of the general public is low, but the dominant reason is that almost all of the cereals have low digestibility and have no peculiar taste, and thus are not suitable for juice (or beverage) materials.
본 발명은 곡물이면서도, 특이한 풍미와 우수한 식감을 갖는 옥수수를 분쇄시킨 뒤 이의 소화흡수을 및 고유맛의 증대를 위해 가열, 냉각시키는 공정을 거치면서 당류나 염류 또는 각종 필수영양제를 적량 첨가하여 옥수수 특유의 맛을 갖는 옥수수쥬스를 제조하거나, 또는 우유나 우유가공음료(예를들면 야쿠르트)등을 적량 혼합하여 옥수수 특유의 맛과 혼합된 복합적인 미감을 갖는 기호음료 또는 대체식품으로서의 옥수수쥬스 제조방법을 제공함에 목적이 있다.The present invention is a grain, but a special flavor and excellent texture of the maize after grinding the digestion and heating and cooling to increase the intrinsic taste of the maize by adding an appropriate amount of sugars or salts or various essential nutrients to the corn-specific To prepare a corn juice having a taste, or to mix a proper amount of milk or milk beverage (for example yakult), etc. to provide a method of producing corn juice as a favorite beverage or a substitute food having a complex aesthetic mixed with the flavor of corn. There is a purpose.
이러한 옥수수쥬스에 사용되는 옥수수는 고유의 맛을 충분히 낼 수 있는 정도로 성장되고 완전히 성숙되지 않아 조직이 비교적 부드러운 상태의 것을 요구하는 쥬스원료의 일반적 요구조건을 필요로 한다.The corn used in these corn juices is grown to the extent that it can give off its inherent taste and is not fully mature and thus requires the general requirements of juice ingredients that require tissues to be relatively soft.
이하에서 상기 조건을 충족하는 옥수수를 원료로 하여 옥수수쥬스를 제조하는 방법을 순차적인 공정을 통해 상세히 설명한다.Hereinafter, a method of preparing corn juice using corn satisfying the above conditions as a raw material will be described in detail through a sequential process.
수확된 옥수수는 옥수수대와 옥수수알을 분리시키는 탈곡과, 탈곡된 옥수수에 포함된 이물질, 불량알곡을 선별하는 정선공정을 거친 알곡상태의 우량옥수수만을 쥬스 제공공정에 투입하게 되며, 상기 탈곡, 정선공정은 옥수수의 저장, 운송등을 위한 일반적인 공정임을 주지와 같다.The harvested corn is introduced into the juice-providing process of only fine corn in the grain state, which has undergone a threshing process that separates corn stalks and corn grains, and a selection process for selecting foreign matters and defective grains contained in the threshed corn. It is noted that the process is a general process for storing and transporting corn.
본 발명에 의한 공정은 탈곡, 정성된 옥수수를 음료용으로 사용하기 위해 위생처리, 즉, 옥수수 표면에 묻은 유해이물질을 제거하는 세척, 탈수의 1차공정으로 시작된다.The process according to the present invention begins with the first process of threshing, washing, dehydration to remove harmful foreign matters on the corn surface for threshing, qualified corn for beverage use.
이러한 공정은 옥수수의 성장촉진, 해충바아제등을 위한 살포된 각종 농약, 운송과 탈곡정선공정의 진행시에 옥수수 표면에 묻은 먼지등의 이물질이 가공완료된 쥬스에 혼입됨을 방지하기 위한 위생처리공정으로서 최소한 옥수수의 표면에 묻은 이물지리을 완전히 제거될 수 있도록 실시되어야 함은 물론이다.This process is used as a sanitary treatment process to prevent foreign substances such as dust from the surface of corn during the transportation and threshing process, spreading various pesticides for promoting the growth of corn, insect pests, etc., into the processed juice. At the very least, it should be carried out so that foreign matters on the surface of corn can be completely removed.
세척, 탈수의 1차공정을 거친 옥수수는 분쇄, 체질의 2차공정으로 투입된다.Corn, which has undergone the first step of washing and dehydration, is introduced into the second step of grinding and sieving.
분쇄장치에 투입할 때에는 물과 옥수수의 비율이 8:1 정도가 되도록 혼합투입하며, 정밀분쇄-체질의 방법을 3-4차례 반복 실시하여 미감을 저해하지 않는 정도의 고운입자상태가 되도록 실시한다.When adding to the grinding device, the water and corn are mixed and added so that the ratio is about 8: 1, and the fine grinding-sieving method is repeated 3-4 times so that the fine particle state does not impair aesthetics. .
여기에서, 옥수수알곡을 구성하는 눈과 배는 미감에 지장을 주지않을 정도로 부드러우나, 그 외면을 보호하는 표피는 더욱 정밀하게 분쇄하지 않을 경우 구강내에 이물감을 느끼게 하므로, 1차공정과 2차공정사이에 옥수수 표피를 제거하는 도정공정을 추가하는 것도 바람직하며, 이때에는 유해이물질 제거율이 더욱 향상될 수 있음은 물론이다.Here, the corn and the eyes that make up the corn grains are soft enough to not affect the aesthetics, but the epidermis protecting the outer surface feels foreign matter in the oral cavity unless it is more precisely pulverized. It is also desirable to add a cutting process for removing the corn cuticle in between, and of course, the removal rate of harmful foreign substances can be further improved.
2차공정을 거친 옥수수는 정도가 높은 액체상태의 원료로서 가열 및 냉각의 제 3 공정에 투입된다. 중간 가공된 옥수수 원액의 가열은 80℃의 온도에서 약 90분간 실시되며, 이때 원액에는 일반인의 미감을 감안하여 당류를 소량 첨가하여 가열하게 된다.Corn after the secondary process is a raw material in a high degree of liquid state and is introduced into a third process of heating and cooling. The intermediate processed corn stock is heated at a temperature of 80 ° C. for about 90 minutes, at which time a small amount of sugar is added to the stock solution in consideration of the public's aesthetics.
가열장치는 그 중심부에 옥수수 입자의 침전고형화를 방지할 수 있는 교반기를 구비한 것이 바람직하며, 가열공정 수행중 발생되는 수증기는 가열온도를 저하시키지 않도록 가열된 바람을 송풍시켜 배출하게 된다.The heating device is preferably provided with a stirrer to prevent the precipitation solidification of the corn particles in the center, and the steam generated during the heating process is blown out by blowing the heated wind so as not to lower the heating temperature.
이러한 조건으로 가열공정을 완료하게 된 옥수수원액은 외관상 농도가 짙고 점도가 높은 겔(gel)상태를 유지하게 되며, 그 내용물은 소화흡수율이 높고 영양소의 파괴가 없으며, 특유의 미감 및 풍미를 갖도록 충분히 숙성됨은 물론, 보유한 세균이 완전히 멸균된 상태로서 비위생적인 문제점의 유발우려는 배제된다.Under these conditions, the corn stock solution, which has completed the heating process, maintains a gel state with a high concentration and high viscosity, and its contents have high digestive absorption rate, no destruction of nutrients, and have a distinctive taste and flavor. As well as aging, the bacteria retained are completely sterilized, so that the cause of unsanitary problems is excluded.
가열된 옥수수 원액은 계속하여 약 4℃ 정도의 저온에서 냉각시키게 되며, 완전히 냉각된 옥수수원액은 수분함량 약 25%를 유지하는 겔(jell)상태가 된다.The heated corn stock is then cooled at a low temperature of about 4 ° C., and the fully cooled corn stock is gelled to maintain about 25% water content.
제3공정을 완료한 옥수수원액은 옥수수쥬스의 완성단계인 혼합공정에 투입된다.After completing the third process, the corn stock solution is added to the mixing process, which is the completion of the corn juice.
혼합과정에서는 옥수수원액의 수분함량이 약 70%가 되도록 물 또는 우유, 우유가공음료를 혼합시켜 완성된 옥수수쥬스를 얻게되는데, 이때 탄수화물, 철, 칼슘, 식물성지방, 각종 비타민제 등을 적량 혼합시켜도 무방하다.In the mixing process, water, milk and milk beverages are mixed to obtain about 70% of the water content of the corn stock, and the finished corn juice is obtained. In this case, carbohydrates, iron, calcium, vegetable fats, various vitamins, etc. may be appropriately mixed. Do.
이와 같이 세척, 탈수에 의해 유해이물질을 제거하는 1차공정과, 원료를 고운입자로 분쇄, 체질하는 2차공정과, 원액을 가열 및 냉각하여 숙성 및 살균을 시키는 3차공정과, 원액에 혼합물과 첨가물을 투입하여 혼합하는 4차공정을 통해 완성되는 본 발명 공정은 옥수수 고유의 맛과 영향을 원래의 상태로 보유하면서도 구강내 이물감을 느끼지 않고, 소화흡수율이 높아 음료 및 우수한 대체식품으로서의 옥수수쥬스를 제공할 수 있는 유용한 것이다.In this way, the first step of removing harmful substances by washing and dehydration, the second step of crushing and sieving the raw material into fine particles, the third step of heating and cooling the raw solution for aging and sterilization, and the mixture in the undiluted solution The process of the present invention, which is completed through the fourth step of mixing and adding the additives and the additives, retains the original taste and effects of corn in its original state, and does not feel foreign body feelings in the oral cavity. It would be useful to provide.
이하, 본 발명을 실시예를 들어서 보다 구체적으로 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail with reference to Examples.
[실시예]EXAMPLE
1㎏의 선별된 옥수수를 세척한 다음 8ι의 물을 넣고 3시간 동안 침지시켰다. 침지시킨 다음 정밀분쇄기로 곱게 갈아 200메쉬 체로 걸러서 200메쉬 체를 통과한 옥수수액을 80℃에서 90분 동안 가열한 다음 냉각한 후 50g의 설탕을 가하고 계속해서 4℃가 될 때까지 냉각하여 약 25%의 수분을 함유하는 젤(jell)상의 옥수수쥬스 원액을 얻었다. 옥수수쥬스원액에 물 또는 우유, 유가공품 등으로 희석하고 여기에 철, 칼슘, 각종 비타민등을 혼합하여 옥수수쥬스를 얻었다. 최종 옥수수쥬스의 수분함량은 70% 정도가 적당하다.1 kg of selected corn was washed and then 8 π of water was added and soaked for 3 hours. After dipping, grind finely with a fine grinder, filter the 200 mesh sieve, heat the corn liquor passed through the 200 mesh sieve at 80 ° C. for 90 minutes, cool, add 50 g of sugar, and continue to cool to 4 ° C. A corn juice stock solution on a gel containing% water was obtained. Corn juice was diluted with water or milk, dairy products, and the like, and iron, calcium, and various vitamins were mixed therein to obtain corn juice. The moisture content of the final corn juice is about 70%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900005243A KR920008863B1 (en) | 1990-04-16 | 1990-04-16 | Process for making corn-juice |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019900005243A KR920008863B1 (en) | 1990-04-16 | 1990-04-16 | Process for making corn-juice |
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| Publication Number | Publication Date |
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| KR910017973A KR910017973A (en) | 1991-11-30 |
| KR920008863B1 true KR920008863B1 (en) | 1992-10-10 |
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| KR1019900005243A KR920008863B1 (en) | 1990-04-16 | 1990-04-16 | Process for making corn-juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657355A (en) * | 2012-05-24 | 2012-09-12 | 上海理工大学 | Method for preparing corn juice beverage with common maizes |
| CN104273631A (en) * | 2014-10-24 | 2015-01-14 | 苏州市佳禾食品工业有限公司 | Fresh corn juice solid drink and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101254722B1 (en) * | 2011-11-28 | 2013-04-15 | (주)웰빙테이블 | Manufacturing method of waxy corn latte using roasting-waxy corn powder |
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1990
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657355A (en) * | 2012-05-24 | 2012-09-12 | 上海理工大学 | Method for preparing corn juice beverage with common maizes |
| CN104273631A (en) * | 2014-10-24 | 2015-01-14 | 苏州市佳禾食品工业有限公司 | Fresh corn juice solid drink and preparation method thereof |
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| KR910017973A (en) | 1991-11-30 |
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