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1. KR1020190116720 - METHOD FOR PRODUCING CHERRY TOMATO PASTA

Office
Republic of Korea
Application Number 1020180039686
Application Date 05.04.2018
Publication Number 1020190116720
Publication Date 15.10.2019
Publication Kind A
IPC
A23L 7/109
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
A23L 19/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
19Products from fruits or vegetables; Preparation or treatment thereof
CPC
A23L 7/109
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
A23L 19/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants 김형준
KIM, HYEONG JUN
Inventors KIM, HYEONG JUN
김형준
Title
(EN) METHOD FOR PRODUCING CHERRY TOMATO PASTA
(KO) 방울토마토 파스타의 제조 방법
Abstract
(EN)
The present invention relates to cherry tomato pasta including cherry tomato and a method for producing the same. More particularly, the present invention relates to cherry tomato pasta including cherry tomato and a method for producing cherry tomato pasta comprising a step of adding cherry tomato. The cherry tomato pasta in the present invention means pasta containing cherry tomato. The cherry tomato pasta produced according to the present invention allows people to ingest excellent nutritional ingredients contained in cherry tomato, thereby being excellent in functionality as well as in organoleptic property. Cherry tomato pasta of the present invention can provide cherry tomato pasta excellent in functionality by containing garlic in addition to cherry tomato. COPYRIGHT KIPO 2020

(KO)
본 발명은 방울토마토를 포함하는 방울토마토 파스타 및 이의 제조방법에 관한 것으로서 보다 상세하게는 파스타에 있어서 방울토마토를 포함하는 방울토마토 파스타 및 파스타의 제조방법에 있어서, 방울토마토를 첨가하는 단계를 포함하는 방울토마토 파스타의 제조방법에 관한 것이다 본 발명에서 방울토마토 파스타는 파스타에 있어서 방울토마토을포함하는 파스타를 의미한다 본 발명에 의해 제조한 방울토마토 파스타는 방울토마토가 함유하고 있는 우수한 영양성분을 섭취할 수 있어 관능성이 우수할 뿐만 아니라 기능성 또한 우수한 방울토마토 파스타를 제공할 수 있다 본발명의 방울토마토 파스타는 방울토마토 이외에 마늘이 포함되어 기능성이 우수한 방울토마토 파스타를 제공할 수 있다