KR100421604B1 - Fishing food thereof a manufacturing method - Google Patents
Fishing food thereof a manufacturing method Download PDFInfo
- Publication number
- KR100421604B1 KR100421604B1 KR10-2001-0071461A KR20010071461A KR100421604B1 KR 100421604 B1 KR100421604 B1 KR 100421604B1 KR 20010071461 A KR20010071461 A KR 20010071461A KR 100421604 B1 KR100421604 B1 KR 100421604B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice cake
- raw material
- powder
- weight
- mixed
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241000209094 Oryza Species 0.000 claims abstract description 53
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 53
- 235000009566 rice Nutrition 0.000 claims abstract description 53
- 239000000843 powder Substances 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 36
- 239000000654 additive Substances 0.000 claims abstract description 27
- 239000000499 gel Substances 0.000 claims abstract description 27
- 235000013339 cereals Nutrition 0.000 claims abstract description 26
- 230000000996 additive effect Effects 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000000465 moulding Methods 0.000 claims abstract description 12
- 239000008188 pellet Substances 0.000 claims abstract description 12
- 229920001817 Agar Polymers 0.000 claims abstract description 11
- 241000238557 Decapoda Species 0.000 claims abstract description 11
- 241000239366 Euphausiacea Species 0.000 claims abstract description 11
- 239000008272 agar Substances 0.000 claims abstract description 11
- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
- 239000003086 colorant Substances 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims description 13
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 238000004898 kneading Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 description 5
- 238000013329 compounding Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K97/00—Accessories for angling
- A01K97/04—Containers for bait; Preparation of bait
- A01K97/045—Preparation of bait; Ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 곡물분말원료에 점성을 갖는 조성물과 곡물분말을 겔화시키는 조성물을 비롯하여 그 밖의 집어 효과가 있는 조성물 등을 적정비율로 혼합하여 고온에서 열처리한 후 냉각시킨 다음 일정크기를 갖는 펠렛형태로 성형하여 완성된 후에도 겔상태를 유지토록 하여 사용을 간편하게 할 수 있는 낚시용 떡밥 및 그 제조방법에 관한 것으로, 상기 낚시용 떡밥은 곡물분말과 크릴새우분말이 혼합된 떡밥원료에 점성을 갖는 당분말, 떡밥원료를 겔상태화 시키는 한천(寒天)분말, 아미노산, 향신료 및 착색제 등의 첨가제를 혼합하고, 상기 첨가제가 혼합된 떡밥원료를 80-90℃의 온도에서 5-10분정도 열처리한 다음 상온에 냉각시켜 겔상태화 시키고, 이후 압출기에서 펠렛형상로 성형하여 완성된 떡밥이 겔상태를 유지하는 것을 특징이고,The present invention is a mixture of a viscous composition and a composition for gelling the grain powder, and other compositions having a picking effect in the grain powder raw material is mixed in an appropriate ratio, heat treated at a high temperature and then cooled to form a pellet having a certain size The present invention relates to a fishing rice cake and a method of manufacturing the same, which are easy to use to maintain a gel state even after completion, the fishing rice cake is a sugar powder having a viscosity in the rice cake raw material mixed with grain powder and krill shrimp powder, Additives such as agar powder, amino acids, spices, and colorants to gel the rice cake raw material, heat the rice cake raw material mixed with the additive at a temperature of 80-90 ° C. for about 5-10 minutes, and then at room temperature. After cooling to gel state, and then molded in a pellet shape in an extruder, the finished rice cake is characterized in that to maintain the gel state,
상기 낚시용 떡밥의 제조방법은 원료를 분말상태로 분쇄하는 원료분쇄단계(S1); 상기 분쇄된 곡물분말과 크릴새우분말이 혼합된 원료에 각종 첨가제를 반죽시키는 첨가제 혼합단계(S2); 상기 첨가제가 혼합된 원료를 고온에서 일정시간동안 열처리하여 냉각된 후에도 말랑말랑한 겔상태를 유지토록 하는 열처리단계(S3); 상기 열처리된 원료를 상온에서 냉각시키는 냉각단계(S4); 및 상기 겔상태의 원료를 압출기에서 펠렛형태로 성형하는 성형단계(S5);를 포함한다.The method of manufacturing the fishing rice cake raw material grinding step (S1) for grinding the raw material into a powder state; An additive mixing step (S2) of kneading various additives on the raw materials in which the ground grain powder and krill shrimp powder are mixed; Heat treatment step (S3) to maintain a soft gel state even after cooling by heating the raw material mixed with the additive at a high temperature for a predetermined time; Cooling step (S4) for cooling the heat-treated raw material at room temperature; And a molding step (S5) of molding the gel raw materials into pellets in an extruder.
Description
본 발명은 낚시용 떡밥 및 그 제조방법에 관한 것으로, 특히 곡물분말원료에 점성을 갖는 조성물과 곡물분말을 겔화시키는 조성물을 비롯하여 그 밖의 집어 효과가 있는 조성물 등을 적정비율로 혼합하여 고온에서 열처리한 후 냉각시킨 다음 일정크기를 갖는 펠렛형태로 성형하여 완성된 후에도 겔상태를 유지토록 하여 사용을 간편하게 할 수 있는 낚시용 떡밥 및 그 제조방법에 관한 것이다.The present invention relates to a fishing rice cake and a method for manufacturing the same, in particular, a composition having a viscosity in the raw material of the grain powder and a composition for gelling the grain powder, and other compositions having a picking effect and the like are mixed at an appropriate ratio and heat-treated at a high temperature. After cooling and then molded into a pellet having a certain size to maintain a gel even after completion of the present invention relates to a rice cake for fishing and its manufacturing method that can be easily used.
어종에 따른 낚시의 미끼, 특히 민물낚시의 미끼로 휴대 및 보관이 편리한 떡밥이 주로 사용되고 있는데, 이러한 떡밥은 주로 곡물분말을 주성분으로 하고 점성을 갖는 첨가제와 그 밖에 사용자의 경험에 의해 어획고를 높일 수 있는 각종 향신료 등 필요한 조성물을 상기 곡물분말과 반죽시켜 말랑말랑한 상태로 만들게 되는데, 이러한 떡밥은 낚시를 시작 전에 현장에서 사용자가 직접 만드는 것이 보통이었다.Mainly used for bait, which is easy to carry and store as bait for fishing, especially for freshwater fishing. Such rice cake is mainly composed of grain powder and has high viscosity and additives. The necessary composition such as various spices that are kneaded with the grain powder to make a soft state, such rice cakes were usually made by the user directly on site before starting fishing.
그러나, 종래에는 사용자가 현장에서 직접 떡밥을 제조해야 하므로 시간이 많이 소요될 뿐만 아니라 제조할 때마다 원료와 첨가제의 배합비율이 다르고, 이 때 점성을 갖는 첨가제의 양이 적을 경우 떡밥이 부서져 다시 배합해야 하고, 사용시 떡밥을 일정크기로 만든 다음에 낚시에 끼워야 하므로 사용이 불편한 단점이 있었다.However, conventionally, since the user needs to manufacture the rice cake directly on site, it takes a lot of time, and the mixing ratio of the raw material and the additive is different every time it is manufactured, and when the amount of the additive having a viscosity is small, the rice cake is broken and must be mixed again. And, when used to make the rice cake to a certain size and then fitted to fishing had a disadvantage inconvenient to use.
이에 본 발명은 상술한 바와 같은 단점을 해결하기 위한 것으로, 그 목적은 곡물분말원료에 점성을 갖는 조성물과 겔화시키는 조성물 그 밖의 필요한 조성물 등을 적정비율로 혼합하여 고온에서 열처리한 후 냉각시킨 다음 펠렛형태로 성형하여 완성된 떡밥이 일정크기를 갖으면서 겔상태를 유지토록 하여 별도로 반죽을 하지 않고도 사용을 간편하게 할 수 있는 낚시용 떡밥 및 그 제조방법을 제공함에 있다.Therefore, the present invention is to solve the above-mentioned disadvantages, the object is to mix the composition and gelling composition and other necessary composition such as viscous to the grain powder at an appropriate ratio and heat treated at high temperature and then cooled pellet It is to provide a fishing rice cake and its manufacturing method that can be easily used without separately kneading to maintain a gel state while maintaining the gel state of the rice cake completed by molding in the form.
이러한 떡밥은 곡물분말과 크릴새우분말이 혼합된 떡밥원료에 점성을 갖는 당분말, 떡밥원료를 겔상태화 시키는 한천(寒天)분말, 아미노산, 향신료 및 착색제 등의 첨가제를 혼합하여 반죽하고, 상기 첨가제가 혼합된 떡밥원료를 고온에서 열처리한 다음 상온에 냉각시키면 겔상태로 되고, 이후 압출기에서 펠렛형상로 성형하여 완성하게 되면 완성된 상태에서도 겔상태를 유지하는 것이 특징이다.These rice cakes are kneaded by mixing additives such as sugar powder having viscosity, agar powder for gelling rice cake raw material, amino acids, spices and coloring agents in rice cake ingredients mixed with grain powder and krill shrimp powder. When the mixed rice cake raw material is heat-treated at a high temperature and then cooled to room temperature, the gel becomes a gel state, and after the molding is completed in pellet form in an extruder, the gel state is maintained even in the finished state.
이와 같은 떡밥 제조방법은 원료를 분말상태로 분쇄하는 원료분쇄단계; 상기 분쇄된 곡물분말 65-72중량%와 크릴새우분말 1.9-2.5중량%를 포함한 원료에 당 15-18중량%, 한천(寒天)분말 10-13중량%, 아미노산 0.7-0.9중량%, 향신료 및 착색제 각각 0.2-0.3%를 포함한 첨가제를 혼합시키는 첨가제 혼합단계; 상기 첨가제가 혼합된 원료를 80-90℃의 온도에서 5-10분정도 열처리하는 열처리단계; 상기 열처리된 원료를 상온에서 겔상태가 될 때까지 냉각시키는 냉각단계; 및 상기 겔상태의 원료를 압출기에서 펠렛형태로 성형하는 성형단계;를 포함하는 것을 특징으로 한다.Such a rice cake manufacturing method is a raw material grinding step of grinding the raw material into a powder state; 15-18% by weight, 10-13% by weight of agar powder, 0.7-0.9% by weight of amino acid, spices, and the like, including 65-72% by weight of the crushed grain powder and 1.9-2.5% by weight of krill shrimp. An additive mixing step of mixing an additive including 0.2-0.3% of each colorant; A heat treatment step of heat-treating the mixed raw material for about 5-10 minutes at a temperature of 80-90 ° C .; A cooling step of cooling the heat-treated raw material to a gel state at room temperature; And a molding step of molding the gel material in pellet form in an extruder.
도 1 은 본 발명에 따른 제조공정을 나타내는 순서도1 is a flow chart showing a manufacturing process according to the present invention
* 도면의 주요 부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings
S1 : 원료분쇄단계 S2 : 첨가제 혼합단계S1: raw material grinding step S2: additive mixing step
S3 : 열처리단계 S4 : 냉각단계S3: heat treatment step S4: cooling step
S5 : 성형단계S5: forming step
이하, 첨부된 도면에 의거하여 본 발명의 낚시용 떡밥 및 그 제조을 상세히 설명한다.Hereinafter, on the basis of the accompanying drawings will be described in detail the fishing rice cake and its manufacture of the present invention.
본 고안의 낚시용 떡밥은 일정 배합비율을 갖는 곡물분말과 크릴새우분말이 혼합된 떡밥원료에 각종 첨가제를 반죽하게 되면 겔상태가 되고, 이러한 겔상태의 떡밥을 압출기에서 일정크기로 성형하여 펠렛상태로 완성되는데, 이 떡밥은 완성된 후에도 겔상태를 유지하게 된다.The fishing rice cake of the present invention becomes a gel state when kneading various additives in a rice cake mixed with a grain powder and krill shrimp powder having a predetermined mixing ratio, and the gel rice cake is formed into a certain size in an extruder and pelleted. This rice cake is kept in a gel state after completion.
상기 떡밥의 원료는 각종 곡물분말을 사용할 수 있으며, 일 예로 콩, 옥수수, 보리 및 조 등을 사용할 수 있다. 이 외에도 어류가 좋아하는 여러 가지 곡물이 사용될 수 있을 것이다. 상기 곡물 분말은 상기 곡물 중에서 특정 곡물분말만을 사용할 수도 있고, 여러 종류의 곡물분말을 혼합하여 사용할 수도 있을 것이다.The raw material of the rice cake may be used a variety of grain powder, for example, beans, corn, barley and crude may be used. In addition to this, a variety of fish can be used. The grain powder may be used only a specific grain powder in the grain, it may be used by mixing a variety of grain powder.
상기 떡밥의 배합비의 일 예는 곡물분말 65-72중량%, 크릴새우분말 1.9-2.5중량%의 비율로 배합한다.One example of the mixing ratio of the rice cake is blended at a ratio of 65-72% by weight grain powder, 1.9-2.5% by weight krill shrimp powder.
상기 첨가제는 곡물분말을 응집시키는 점성을 갖는 조성물과 응집된 떡밥을 겔상태로 만드는 조성물은 반드시 사용되고, 이 외에도 영양제인 아미노산을 비롯하여 향기를 발산하여 어류를 모이도록 하는 향신료나 착색제 등등 여러 가지를 사용하게 된다.The additive is a composition that has a viscosity to agglomerate grain powder and a composition to make agglomerated rice cake gel is used, in addition, a variety of spices, coloring agents and the like to assemble the fish by releasing the scent, including amino acids as nutrients Done.
상기 첨가제의 배합비의 일 실시예는 점성을 갖는 당(물엿) 15-18중량%, 겔화시키는 한천(寒天)분말 10-13중량%, 아미노산 0.7-0.9중량%, 향신료 및 착색제 각각 0.2-0.3중량%의 비율로 배합한다.One embodiment of the blending ratio of the additive is a viscosity of sugar (starch syrup) 15-18% by weight, gelling agar powder 10-13% by weight, amino acid 0.7-0.9% by weight, spices and coloring agents 0.2-0.3% by weight Blend in percentage.
이와 같은 배합비로 원료와 첨가제를 반죽하게 되면, 반죽된 떡밥이 당에 의해 응집되고, 한천에 의해 겔상태화 되는데, 이렇게 배합된 떡밥을 대략 80-90℃의 고온에서 5-10분정도 열처리하게 되면 냉각된 후에도 젤리와 같이 말랑말랑한 겔상태를 유지하게 된다.When kneading raw materials and additives at such a compounding ratio, the kneaded rice cake is agglomerated by sugar and gelled by agar. The rice cake thus mixed is heat-treated at a high temperature of about 80-90 ° C. for 5-10 minutes. After cooling, it maintains a soft gel state like jelly.
상기와 같이 열처리된 떡밥을 상온에서 냉각시키고 압출기에서 일정크기를 갖는 펠렛상태로 성형하여 완성하게 되는데, 완성된 떡밥은 완성된 후에도 겔상태를 유지하게 되므로 사용시 낚시에 끼워사용하게 되므로 간편하게 사용할 수 있게 된다.The above-heated rice cakes are cooled at room temperature and molded into pellets having a certain size in an extruder. The finished rice cakes are kept in a gel state even after completion, so they can be used for fishing when used. do.
다음은 상기와 같이 구성된 떡밥의 제조과정을 설명하겠다.Next will be described the manufacturing process of the rice cake configured as described above.
상기 떡밥의 제조공정은 원료를 분말상태로 분쇄하는 원료분쇄단계(S1); 상기 분쇄된 곡물분말과 크릴새우분말이 혼합된 원료에 각종 첨가제를 반죽시키는 첨가제 혼합단계(S2); 상기 첨가제가 혼합된 원료를 고온에서 일정시간동안 열처리하여 냉각된 후에도 말랑말랑한 겔상태를 유지토록 하는 열처리단계(S3); 상기 열처리된 원료를 상온에서 냉각시키는 냉각단계(S4); 및 상기 겔상태의 원료를 압출기에서 펠렛형태로 성형하는 성형단계(S5);를 포함한다.The manufacturing process of the rice cake raw material grinding step (S1) for grinding the raw material into a powder state; An additive mixing step (S2) of kneading various additives on the raw materials in which the ground grain powder and krill shrimp powder are mixed; Heat treatment step (S3) to maintain a soft gel state even after cooling by heating the raw material mixed with the additive at a high temperature for a predetermined time; Cooling step (S4) for cooling the heat-treated raw material at room temperature; And a molding step (S5) of molding the gel raw materials into pellets in an extruder.
여기서, 원료의 배합비는 곡물분말 65-72중량%와 크릴새우분말 1.9-2.5중량%로 배합한다.Here, the blending ratio of the raw material is blended in 65-72% by weight of grain powder and 1.9-2.5% by weight of krill shrimp powder.
그리고, 상기 첨가제 혼합공정에 사용되는 첨가제는 곡물분말을 응집시키는 점성을 갖는 당과 응집된 떡밥을 겔상태로 만드는 한천분말을 사용하고, 당은 대략 15-18중량%, 한천(寒天)분말 10-13중량%를 사용한다.In addition, the additive used in the additive mixing process uses an agar powder to gel agglomerated rice cakes and a sugar having a viscosity of agglomerating grain powder, and the sugar is approximately 15-18% by weight, agar powder 10 Use -13% by weight.
그리고 상기 첨가제는 이 외에도 영양제인 아미노산과 어류를 모이도록 하는 집어효과를 위해 향신료 및 색상을 가미하기 위한 착색제 등을 사용할 수 있으며, 이들의 각 배합비율은 아미노산 0.7-0.9중량%, 향신료 및 착색제 각각 0.2-0.3중량%의 비율로 배합한다.In addition, the additive may be used as a coloring agent to add spices and colors for the picking effect to collect the amino acids and fish as a nutrient, each of these compounding ratio of 0.7-0.9% by weight of amino acids, respectively It is compounded in the ratio of 0.2-0.3 weight%.
상기 열처리공정은 첨가제 혼합공정을 마친 떡밥이 제조된 후에 젤리나 조청과 같이 말랑말랑한 상태를 유지할 수 있도록 하기 위한 것으로, 이를 위해 약 80-90℃의 온도에서 5-10분정도 열처리한다.The heat treatment process is to maintain a soft state, such as jelly or crude syrup after the rice cake is finished after the additive mixing process, for 5-10 minutes at a temperature of about 80-90 ℃.
상기 열처리를 마친 떡밥은 후 공정을 위해 상온에서 일정시간 냉각공정을 거치게 되는데, 상온에서 공냉식으로 자연냉각시킨다.After the heat treatment, the rice cake is subjected to a cooling process for a predetermined time at room temperature for the subsequent process, it is naturally cooled by air cooling at room temperature.
이와 같이 냉각공정을 마친 떡밥은 마지막 공정으로, 펠렛형태로 성형하는 성형공정을 거치게 된다. 상기 성형공정은 겔화된 떡밥을 압출기를 통해 연속적으로 배출시키고 배출되는 과정에서 커터에 의해 일정크기로 절단하여 성형하게 된다.The rice cake that has been cooled in this manner is the last step, and undergoes a molding process of molding into pellets. In the molding process, the gelled rice cake is continuously discharged through an extruder, and cut into a predetermined size by a cutter in the process of being discharged.
이상과 같은 공정으로 완성된 펠렛형태의 떡밥은 제조된 후에도 겔상태, 즉 말랑말랑한 상태를 유지하게 되는데, 이는 낚시에 끼우기 용이할 뿐만 아니라 어류가 먹기 좋은 상태가 된다.The pellet-shaped rice cake completed by the above process is maintained in a gel state, that is, a soft state, even after being manufactured, which is easy to fit into fishing and becomes a good state to eat fish.
이상과 같은 공정으로 제조된 낚시용 떡밥은 완성된 후 포장되어 시중에 판매되는데, 사용자는 상기 떡밥을 낚시에 끼워사용하게 되므로 사용이 간편할 뿐만 아니라 낚시에 끼워진 떡밥은 당성분에 의해 잘 부서지지 않을 뿐만 아니라 한천성분에 의해 연질의 상태를 유지하게 되므로 어류가 취식하기 좋은 상태가 된다.Fishing rice cake prepared by the above process is completed and then packaged and sold on the market, the user is easy to use because the user is used to sandwich the rice cake in the fishing as well as the rice cake sandwiched in the fishing is not broken well by sugar components Not only that, the agar keeps the soft state, so the fish are in a good state to eat.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0071461A KR100421604B1 (en) | 2001-11-16 | 2001-11-16 | Fishing food thereof a manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0071461A KR100421604B1 (en) | 2001-11-16 | 2001-11-16 | Fishing food thereof a manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20030040871A KR20030040871A (en) | 2003-05-23 |
| KR100421604B1 true KR100421604B1 (en) | 2004-03-09 |
Family
ID=29569855
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0071461A KR100421604B1 (en) | 2001-11-16 | 2001-11-16 | Fishing food thereof a manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100421604B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100693360B1 (en) | 2004-09-21 | 2007-03-09 | 조영봉 | Eco-Friendly Fishing Rice Cake Composition |
| KR20160084766A (en) | 2015-01-06 | 2016-07-14 | 권중환 | A fishing lure dumpling and a method of manufacturing the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060088869A (en) * | 2006-07-18 | 2006-08-07 | 류성호 | Manufacturing method of fishing catch and fishing catch produced by |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2297019A (en) * | 1938-09-16 | 1942-09-29 | Goodrich Co B F | Cell cover for storage batteries |
| JPH04320651A (en) * | 1991-04-22 | 1992-11-11 | Ishihara Kaken:Kk | Production of fish culture feed and fishing bait |
| JPH0638656A (en) * | 1992-04-21 | 1994-02-15 | Sasakatsu:Kk | Production of fishing bait |
| KR19980702732A (en) * | 1995-03-15 | 1998-08-05 | 루디, 올레 마틴 | Fish bait |
| KR20020077723A (en) * | 2001-04-02 | 2002-10-14 | 노영무 | Fishing food thereof a manufacturing method |
-
2001
- 2001-11-16 KR KR10-2001-0071461A patent/KR100421604B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2297019A (en) * | 1938-09-16 | 1942-09-29 | Goodrich Co B F | Cell cover for storage batteries |
| JPH04320651A (en) * | 1991-04-22 | 1992-11-11 | Ishihara Kaken:Kk | Production of fish culture feed and fishing bait |
| JPH0638656A (en) * | 1992-04-21 | 1994-02-15 | Sasakatsu:Kk | Production of fishing bait |
| KR19980702732A (en) * | 1995-03-15 | 1998-08-05 | 루디, 올레 마틴 | Fish bait |
| KR20020077723A (en) * | 2001-04-02 | 2002-10-14 | 노영무 | Fishing food thereof a manufacturing method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100693360B1 (en) | 2004-09-21 | 2007-03-09 | 조영봉 | Eco-Friendly Fishing Rice Cake Composition |
| KR20160084766A (en) | 2015-01-06 | 2016-07-14 | 권중환 | A fishing lure dumpling and a method of manufacturing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20030040871A (en) | 2003-05-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104920539A (en) | Special flour for full nutritional corn biscuit and production method thereof | |
| KR20180115720A (en) | Pelleted colorants comprising pigment-protein complexes and foods containing them | |
| CN104068324A (en) | Health-care noodles containing canna edulis ker and processing method thereof | |
| KR100421604B1 (en) | Fishing food thereof a manufacturing method | |
| KR20120022486A (en) | Process for making instant rice cake flour | |
| KR960009709B1 (en) | Granular gum production method | |
| KR100716611B1 (en) | Whole Grain Ramen and Manufacturing Method | |
| KR101906318B1 (en) | Manufactual method of gondre cold nuddle and gondre cold nuddle using thereof | |
| JP3701235B2 (en) | Dough | |
| KR20230172383A (en) | Feed material using soldier fly larva | |
| KR970001095B1 (en) | Process for producing yak-kwa | |
| KR102373782B1 (en) | Dried Feed for Companion Animal Added Nutritional Micro Capsule and Method Threreof | |
| KR100752695B1 (en) | Well-being health food composition of Yulmu Noodles and preparation method thereof | |
| KR20000056257A (en) | The manufacturing method of a lump of sticky rice and a lump of sticky rice thereof | |
| KR100326554B1 (en) | A cold noodle dish comprising arrowroot starch and the malang method of the same | |
| KR100348594B1 (en) | noodle using a corn and method of thereof | |
| JP6831115B2 (en) | Manufacturing method of artificial rice | |
| KR100942021B1 (en) | How to Make Corn Noodles | |
| KR920009482B1 (en) | Processing method of instant sweet red-bean soup with rice-cake | |
| KR20010079109A (en) | Manufacturing process of caramels barley | |
| JPH01211463A (en) | Special processed starch and production thereof | |
| KR20050007254A (en) | Composition of animal feed | |
| JPS60184359A (en) | Method for improving palatability of pet food | |
| KR100538431B1 (en) | Manufacturing Process of Spirulina include noodle | |
| JPH07114642B2 (en) | Knead bean paste manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20011116 |
|
| PA0201 | Request for examination | ||
| PG1501 | Laying open of application | ||
| E701 | Decision to grant or registration of patent right | ||
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20040131 |
|
| GRNT | Written decision to grant | ||
| PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 20040224 Patent event code: PR07011E01D |
|
| PR1002 | Payment of registration fee |
Payment date: 20040225 End annual number: 3 Start annual number: 1 |
|
| PG1601 | Publication of registration | ||
| PR1001 | Payment of annual fee |
Payment date: 20070222 Start annual number: 4 End annual number: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20071214 Year of fee payment: 5 |
|
| PR1001 | Payment of annual fee |
Payment date: 20071214 Start annual number: 5 End annual number: 5 |
|
| LAPS | Lapse due to unpaid annual fee | ||
| PC1903 | Unpaid annual fee |