KR950001451B1 - Method of making canned pumpkin - Google Patents
Method of making canned pumpkin Download PDFInfo
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- KR950001451B1 KR950001451B1 KR1019920010698A KR920010698A KR950001451B1 KR 950001451 B1 KR950001451 B1 KR 950001451B1 KR 1019920010698 A KR1019920010698 A KR 1019920010698A KR 920010698 A KR920010698 A KR 920010698A KR 950001451 B1 KR950001451 B1 KR 950001451B1
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- pumpkin
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- nectar
- honey
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- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 49
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 48
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 48
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 48
- 240000001980 Cucurbita pepo Species 0.000 title abstract description 45
- 238000004519 manufacturing process Methods 0.000 title description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract 2
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims description 4
- 235000015197 apple juice Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 235000020404 apple nectar Nutrition 0.000 abstract 1
- 235000021433 fructose syrup Nutrition 0.000 abstract 1
- 235000008486 nectar Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 241000219122 Cucurbita Species 0.000 description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000005406 washing Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- 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
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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)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 호박을 장기간 신선하게 보존하여서 사계절 수시로 음용할 수 있는 신선한 음료형태인 호박넥타로 제조하는 제조방법에 관한 것이다.The present invention relates to a method for producing a pumpkin nectar in the form of a fresh drink that can be kept drinking fresh for four seasons for a long time fresh preserved.
호박은 박과에 속하는 일년생 만초(蔓草)이며 장과(奬果)식물로서 그의 잎과 순도 식용이며 어린것을 "애호박", 익어서 잘 굳은것은 "청둥호박"이라하며 남과(南瓜)라고도 한다.Zucchini is an annual herb that belongs to gourds, a berry plant, whose leaves and purity are edible, and young ones are called "zucchini", and ripened and well-hardened ones are called "marble pumpkins."
호박은 우리나라의 전통적 식품으로서 비타민 A, C 및 B2가 많아서 당뇨병, 비만증, 위장허약자나 산후부기를 제거하는데에 효험이 있다는 것이 알려져서 가정에서 재례적방법으로 가공하여 애용되었다. 종래의 이용방법으로는, 호박떡, 호박죽, 호박파이등이 있고 호박쨈, 호박엿은 특히 천식성 기관지염이나 기침에 유효하다고하여 울릉도지방 토산물로서는 유명하나 이들은 고형체 또는 반고형체 제품들이며 엿이나 잼이외에는 장기보존이 불가능한 결점이 있으므로 여러가지로 불편함이 허다하였다.Pumpkin is a traditional Korean food, vitamin A, C and B 2 is known to be effective in eliminating diabetes, obesity, gastrointestinal weakness and postpartum swelling, and was processed and used at home by a conventional method. Conventional methods include pumpkin mochi, pumpkin porridge, pumpkin pie, etc. Pumpkin 쨈 and pumpkin starch are particularly effective for asthmatic bronchitis and cough, and are famous as Ulleungdo local souvenirs, but these are solid or semi-solid products. Because of this impossible defect, there were many inconveniences.
물론, 최근 비닐하우스 공법의 보편화로 계절에 관계없이 호박을 생산하고는 있으나 여름철을 제외한 타계절에 수확되는 호박은 값이 매우 비싸기 때문에 그 경제성이 없으므로 여름철에 수확된 값싼 호박을 어떻게 변질됨이 없이 장기간 보관하여, 제품을 만들수 있느냐 하는 것이 관건인 것이다.Of course, the recent production of pumpkin house regardless of the season due to the generalization of the vinyl house method, but the pumpkin harvested in other seasons except summer season is very expensive, so it is economical, so there is no change in the cheap pumpkin harvested in the summer. The key is whether the product can be stored for a long time.
이에 따라 본 발명은 호박의 신선도 보존을 장기화하도록 하여서 호박가공제픔의 다양화 공업적방법에 의한 대량생산으로 호박고유의 특성과 특미를 갖는 가공제품을 제공하는데에 목적이 있다.Accordingly, an object of the present invention is to provide a processed product having the characteristics and special characteristics of pumpkin by mass production by the diversification industrial process of pumpkin processing by prolonging the preservation of freshness of pumpkin.
본 발명은 호박을 가공처리하여 장기간 보존하면서 필요시마다 호박제품을 만들 수 있도록 껍질과 씨앗이 제거된 호박과육을 0.5∼3mm3정도로 세절하고 효소불활성화와 호박유용성분을 침출하기 위하여 가열한후 초저온(약 -45℃)에서 급속냉동하였다가 일정온도(-10℃∼-20℃)에서 저장보존하며, 사용시 필요량만큼 호박액을 해동시킨 후 백분율을 기준한 물 56.18％에 대하여 호박액(호박성분이 50％인 것) 20％, 벌꿀0.1％, 액상과당 13.7％, 이스코르빈산0.02％, 당도 10Brix 사과과즙 10％를 첨가, 혼합한 호박가공제품을 제조하므로서 호박의 풍부한 맛과 향, 그리고 호박고유의 성분이 그대로 살아있는 호박가공식품을 연중계속해서 제공할 수 있는 특징이 있다.The present invention is processed by processing the pumpkin and preserved for a long time, so that the pumpkin product is removed every time to make a pumpkin product as needed, and then cut the pumpkin flesh about 0.5 ~ 3mm 3 and heated to leach enzyme inactivation and pumpkin useful components After freezing at about -45 ℃, it is stored and stored at a constant temperature (-10 ℃ ~ -20 ℃). After thawing the pumpkin liquid as much as necessary during use, the pumpkin liquid (amber component) is added to 56.18% of water based on the percentage. 50%), 20% honey, 0.1% honey, 13.7% liquid fructose, 0.02% iscorbic acid and 10% sugar 10Brix apple juice. Its unique ingredients have the characteristics of providing live pumpkin processing food all year round.
상기한 바와같이 급속냉동후 일정온도에서 저장보존한 세절냉동호박은 필요에 따라서 해동하여서 각종 호박가공식품을 제조할 수 있으며, 특히 본 발명자는 호박의 풍부한 맛과 향, 호박고유의 함유성분을 신선하게 보존하면서 세절과육(섬유질포함)의 쾌적한 조직감과 어우러지는 풍미를 내도록한 호박음료(호박넥타)의 제조에 성공하였다.As described above, the sliced frozen pumpkin preserved and stored at a constant temperature after rapid freezing can be thawed as needed to prepare various pumpkin processed foods. It was successfully prepared with a pumpkin drink (pumpkin nectar) that preserves the flavor and blends with the pleasant texture of finely cut flesh (including fiber).
상기한 호박음료의 제조방법을 공정별로 설명하면 다음과 같다.The method for preparing the above-mentioned pumpkin drink will be described as follows.
제1공정 : 호박을 선별하여 꼭지와 껍질을 완전히 벗긴후 세척하고 반절하여서 씨를 제거한다음 크게 세절하고 일정량의 무게의 크게 세절된 호박과 같은 무게의 물과 함께 세절기에서 과육의 크기가 0.5∼3mm3로 되도록 세절하여 일정하게하는 공정.Step 1: Select pumpkins, completely peel off the faucet and shells, wash them, cut them in half, remove the seeds, and then cut them into pieces. The process of cutting it down to 3 to make it constant.
제2공정 : 제1공정에서의 세절호박액을 95℃로 간접가열하여 효소를 불활성화 한후 약 -40℃ 내지 -50℃에서 급냉시켜서 12시간이상 동결시키는 공정.Second step: Indirect heating of the sliced squash solution in the first step to 95 ° C. to inactivate the enzyme, followed by quenching at about −40 ° C. to −50 ° C. to freeze for 12 hours or more.
제3공정 : 냉동된 호박액을 해동하여 벌꿀 및 과당등으로 호박의 풍미와 유용성분이 어우러지게한다음 사과과즙 및 비타민 등을 첨가하여 정용하고 약 90℃∼100℃로 간접가열한다.The third step: thaw the frozen pumpkin solution, mix the flavor and useful ingredients of pumpkin with honey and fructose, and then add apple juice and vitamins to make it just right and indirectly heat it to about 90 ℃ ~ 100 ℃.
제4공정 : 제3공정을 거친 호박액을 탈기하고 약 121℃로 가열 살균여 호박음료(호박넥타)를 제조한다.Fourth step: Degassed pumpkin liquid from the third step and heat sterilized at about 121 ℃ to prepare a pumpkin drink (amber nectar).
상기한 제1공정과 제2공정에서의 호박액중에 함유하는 유리당류를 분석한 결과를 보면 제1표에 나타낸 바와같이 세절한 호박액을 가열하면 과당의 함량이 약간 증가하게되나 급속냉동등의 제조공정에서의 호박중의 유효성분의 변화는 없는 것을 알 수 있었다.As a result of analyzing the free sugars contained in the pumpkin liquid in the first step and the second step, the fructose content slightly increases when heating the finely divided pumpkin liquid as shown in the first table. It was found that there was no change in the active ingredient in amber in the manufacturing process.
[표 1]TABLE 1
본 발명의 제조방법을 실시예로서 상세히 설명하면 아래와 같다.When explaining the production method of the present invention in detail as follows.
[실시예 1]Example 1
구형 천둥호박의 꼭지와 과피를 벗겨서 제거하고 절개한 후 종자를 골라낸다음 크게 쇄절한다음 3Kg의 호박과육을 3l의 물과 함께 회전세절기에 넣고 세절호박의 크기가 약 0.5∼3mm3되게 세절하였다. 이 호박액을 스팀가열솥에 넣어 95℃로 교반가열후 -40℃의 냉동기에서 12시간 급속냉동시켰다. 냉동된 호박액을 해동하여 호박액 2kg을 취하고, 여기에 벌꿀 10g, 액상과당 1.37kg, 당도 10Brix의 사과즙 1kg, 아스코르빈산 2g을 첨가한 다음, 이를 물 5.618kg과 혼합하여 전체 혼합중량이 10kg이 되도록 정량하여 교반한 후, 85℃가 되도록 가열하여서 레토르트에 넣고 121℃에서 15분간 살균하여 호박넥타를 제조하였다.Peel and peel the spherical thunder zucchini, remove the incision, cut the seeds and cut them into large pieces. Then, put 3Kg of pumpkin flesh with 3 l of water in a rotary washing machine and cut the size of the sliced pumpkin into about 0.5 ~ 3mm 3. . This pumpkin solution was put into a steam heating pot and stirred and heated at 95 ° C. and rapidly frozen in a freezer at −40 ° C. for 12 hours. After thawing frozen pumpkin solution, take 2kg of pumpkin juice, add 10g honey, 1.37kg of liquid fructose, 1kg of apple juice of 10Brix sugar content, 2g of ascorbic acid, mix it with 5.618kg of water, and the total mixed weight is 10kg After quantitating and stirring the mixture, the mixture was heated to 85 ° C., placed in a retort, and sterilized at 121 ° C. for 15 minutes to prepare amber nectar.
제조한 호박넥타의 특성은 표 2와 같다.The characteristics of the prepared amber nectar are shown in Table 2.
[표 2]TABLE 2
[실시예 2]Example 2
상기 실시예 1에서 급속냉동시킨 호박액을 -10℃∼-20℃에서 3개월간 보관한 다음 실시예 1에서와 동일한 방법으로 제조한 호박넥타도 표 2에서의 호박넥타의 특성과 변함이 없는 것을 확인할 수 있었다.The amber nectar prepared in the same manner as in Example 1 after storing the pumpkin solution rapidly frozen in Example 1 for 3 months at -10 ° C to -20 ° C also does not change the characteristics of the amber nectar in Table 2 I could confirm it.
본 발명 호박 음료를 제조하는데 있어서 초저온에서 급속냉동을 한후 장기간 보관하면서 필요시마다 해동하여 제조하는 이유는 호박원료의 연중 계속 구매 및 장기보관이 어렵고 그때그때 필요한 양만큼씩 생산하므로써 신선도가 높은 호박 음료를 연중 계속해서 수요자에게 공급할 수 있기 때문인 것이다.In the present invention, the reason for preparing the pumpkin beverage by thawing as needed during the long-term storage after rapid freezing at ultra-low temperature is difficult to continue the year-round purchase and long-term storage of the pumpkin raw material by producing the required amount of fresh pumpkin beverage at that time This is because it can supply to consumers continuously throughout the year.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019920010698A KR950001451B1 (en) | 1992-06-19 | 1992-06-19 | Method of making canned pumpkin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019920010698A KR950001451B1 (en) | 1992-06-19 | 1992-06-19 | Method of making canned pumpkin |
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| Publication Number | Publication Date |
|---|---|
| KR940000044A KR940000044A (en) | 1994-01-03 |
| KR950001451B1 true KR950001451B1 (en) | 1995-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019920010698A KR950001451B1 (en) | 1992-06-19 | 1992-06-19 | Method of making canned pumpkin |
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| Country | Link |
|---|---|
| KR (1) | KR950001451B1 (en) |
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- 1992-06-19 KR KR1019920010698A patent/KR950001451B1/en not_active IP Right Cessation
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| Publication number | Publication date |
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| KR940000044A (en) | 1994-01-03 |
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