Processing

Please wait...

PATENTSCOPE will be unavailable a few hours for maintenance reason on Tuesday 25.01.2022 at 12:00 PM CET
Settings

Settings

Goto Application

1. WO2022010045 - METHOD FOR PREPARING KOREAN BEEF BONE SOUP CONTAINING CULTIVATED WILD PANAX GINSENG, AND KOREAN BEEF BONE SOUP PREPARED THEREBY

Publication Number WO/2022/010045
Publication Date 13.01.2022
International Application No. PCT/KR2020/015234
International Filing Date 03.11.2020
IPC
A23L 13/30 2016.1
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
13Meat products; Meat meal; Preparation or treatment thereof
30Meat extracts
A23L 19/10 2016.1
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
10of tuberous or like starch containing root crops
A23L 13/70 2016.1
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
13Meat products; Meat meal; Preparation or treatment thereof
70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
A23L 5/20 2016.1
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
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
20Removal of unwanted matter, e.g. deodorisation or detoxification
Applicants
  • 평창한우마을 영농조합법인 PYEONGCHANG HANWOO TOWN FARMING ASSOCIATION CORP. [KR]/[KR]
Inventors
  • 최일락 CHOI, Il Lak
Agents
  • 특허법인 메이저 MAJOR PATENT AND LAW FIRM
Priority Data
10-2020-008270606.07.2020KR
Publication Language Korean (ko)
Filing Language Korean (KO)
Designated States
Title
(EN) METHOD FOR PREPARING KOREAN BEEF BONE SOUP CONTAINING CULTIVATED WILD PANAX GINSENG, AND KOREAN BEEF BONE SOUP PREPARED THEREBY
(FR) PROCÉDÉ DE PRÉPARATION D’UNE SOUPE D’OS DE BŒUF CORÉEN CONTENANT DU PANAX GINSENG SAUVAGE CULTIVÉ, ET SOUPE D’OS DE BŒUF CORÉEN AINSI PRÉPARÉE
(KO) 산양삼이 포함된 한우 곰탕의 제조방법 및 이에 의해 제조된 한우 곰탕
Abstract
(EN) The present invention relates to a method for preparing Korean beef bone soup containing cultivated wild Panax ginseng, and Korean beef bone soup prepared thereby. The method can prepare the Korean beef bone soup which enables easy ingestion of the nutrients of the cultivated wild Panax ginseng and Korean beef, from which the strong scent of the cultivated wild Panax ginseng and the smell of fat particular to the Korean beef can be removed, and which can improve consumer health and interest.
(FR) La présente invention concerne un procédé de préparation d’une soupe d’os de bœuf coréen contenant du Panax ginseng sauvage cultivé, et soupe d’os de bœuf coréen ainsi préparée. Le procédé peut préparer la soupe d’os de bœuf coréen qui permet l’ingestion facile des nutriments de Panax ginseng sauvage cultivé et bœuf coréen, à partir duquel la forte odeur du Panax ginseng sauvage cultivé et l’odeur de graisse particulière au bœuf coréen peuvent être éliminées, et qui peut améliorer la santé et l’intérêt du consommateur.
(KO) 본 발명은 산양삼이 포함된 한우 곰탕의 제조방법 및 이에 의해 제조된 한우 곰탕에 관한 것으로, 산양삼 및 한우의 영양성분을 용이하게 섭취할 수 있고 산양삼의 강한 향 및 한우 특유의 누린내를 제거할 수 있으며 소비자의 건강 및 기호도를 증진시킬 수 있는 한우 곰탕을 제조할 수 있다.
Latest bibliographic data on file with the International Bureau