KR20020062888A - Salicornia herbacea soysavce - Google Patents
Salicornia herbacea soysavce Download PDFInfo
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- KR20020062888A KR20020062888A KR1020020037771A KR20020037771A KR20020062888A KR 20020062888 A KR20020062888 A KR 20020062888A KR 1020020037771 A KR1020020037771 A KR 1020020037771A KR 20020037771 A KR20020037771 A KR 20020037771A KR 20020062888 A KR20020062888 A KR 20020062888A
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- soy sauce
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- soysavce
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- 241000047339 Salicornia brachystachya Species 0.000 title 1
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 24
- 241001474374 Blennius Species 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 10
- 239000011707 mineral Substances 0.000 abstract description 10
- 235000010469 Glycine max Nutrition 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 4
- 239000004744 fabric Substances 0.000 abstract description 2
- 241000894007 species Species 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 14
- 238000000034 method Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000013535 sea water Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
본 발명은 우수한 함초 간장의 제조방법에 관한 것으로, 보다 상세하게는 간장을 만들 때 여러 가지의 부산물이 필요없고 함초만으로 인체에 유용한 수입종의 미네랄이 함유된 우수한 함초간장의 제조 방법에 관한 것이다.The present invention relates to a method for producing superior seaweed soy sauce, and more particularly to a method for producing excellent seaweed soy sauce containing minerals of imported species useful for the human body only by the use of seaweed when making soy sauce.
구체적으로 함초간장의 제조방법이 있어서 함초를 생즙내어 100 ∼ 140℃에서 3시간정도 농축하여 항아리에 넣어 광목천으로 3일동안 뚜껑을 열지 않고 덮어두었다가 그후 20일동안 햇볕이 좋은날 아침에 열어놓고 저녁에 닫는일을 반복한다.Specifically, there is a manufacturing method of soybean soy sauce, and the seaweed is juiced and concentrated at 100-140 ℃ for 3 hours and put in a jar and covered with a light cloth for 3 days without opening the lid, and then open for 20 days in the morning on a sunny day Repeat the closing on.
20일 이후에 간장을 100℃가 되도록 끓이는 특징으로 하는 기호성이 우수한 함초간장의 제조방법에 관한 것이다.It relates to a method for producing soy sauce soy sauce soy sauce characterized in that after 20 days to boil soy sauce to 100 ℃.
Description
본 발명은 우수한 간장의 제조방법에 관한 것으로, 함초의 기능 성분들이 함유된 간장의 제조 방법에 관한 것이다.The present invention relates to a method for producing soy sauce, and to a method for preparing soy sauce containing functional ingredients of seaweed.
함초는(일명 퉁퉁마디) 1년초 로서 우리나라 서해의 갯벌에 수염이 자생하고 있으나 누구 한사람 함초를 중요시 하지 않고, 겨울이 되면 말라서 없어진다.Hamcho is a so-called early year, with beards growing on the tidal flats of the west sea of Korea, but no one cares about it, and it disappears in winter.
육상식물이면서 바닷물 속에 있는 모든 미네날성분이 고도로 농축되어 있다. 흙 속에 스며든 바닷물을 빨아들여 광합성 작용으로 물기를 증발시키고 바닷물 속에 들어있는 갖가지 미네랄 성분만을 고스란히 남겨두는 생리를 지녔다.It is a land plant and all the minerals in the sea are highly concentrated. It absorbs the seawater that has soaked in the soil, evaporates the water by photosynthesis and leaves only the various minerals in the seawater.
함초는 가장 우수한 소금을 함유하고 있다. 짜되 쓴맛이 나면서 단맛이 나면서 짜다. 보통 소금을 먹거나 간장을 먹으면 목이 마르지만 함초를 아무리 먹어도 갈증이 나지 않는다.The seaweed contains the best salt. Squeeze but taste bitter and sweet. When you eat salt or soy sauce, you usually get thirsty, but no matter how much you eat, it doesn't make you thirsty.
생명체 이로운 물질만 농축되어있기 때문이다. 그러므로 함초에 들어있는 소금을 다른 소금보다 인체에 유익한 소금이다. 소금은 음식을 소화하고 노폐물을 배설하고 처리하는 작용. 신진대사작용을 하는 물질이다. 또한 세포를 썩지않게 하고 뇌졸중과 뇌연하증을 예방하며 소화를 잘되게 하고 조혈작용을 도와주며 노화를 막아주는 등 생명유지에 필수적인 작용을 한다. 짜게 먹는 것이 해롭다고 주장하는 사람이 많은데 이것은 화학염이나 정제염 같은 질이 나쁜 소금을 말하는 것이지 질 좋은 소금을 두고 하는 말은 아니다.Because only the beneficial substances of life are concentrated. Therefore, the salt contained in the seaweed is more beneficial to the human body than other salts. Salt acts to digest food and excrete and dispose of waste products. It is a metabolic substance. It also plays an essential role in life support by preventing cells from decaying, preventing stroke and stroke, improving digestion, helping hematopoiesis, and preventing aging. Many people claim that eating salty is harmful, which means poor quality salts such as chemical salts and refined salts, not salt.
소금은 모든 생물이 목숨을 유지하는데 없어서는 안되는 물질이다. 그러나 소금을 주된 영양분으로 삼은 동식물은 없다.Salt is indispensable for all living things. But there are no plants or animals whose salt is the main nutrient.
함초는 지구상에서 유일하게 소금을 흡수하면서 자라는 식물이다. 바닷물 속에 녹아있는 소금을 비롯하여 칼슘, 마그네슘, 철, 인, 요오드 등 각가지 미네랄과 효소를 흡수하면서 자라는 1년 초다.Hamcho is the only plant on the planet that grows while absorbing salt. It is a year early that grows by absorbing various minerals and enzymes such as calcium, magnesium, iron, phosphorus and iodine, as well as salt dissolved in seawater.
함초에는 다른 어떤 식품보다 미네랄이 많아 숙변을 제거하고 변비를 없애는 효능이 탁월하다.The seaweed contains more minerals than any other food, so it is excellent for removing stool and constipation.
함초 100g에 칼슘670mg, 요오드 70mg, 소금기 22.5% 식물성 섬유질 50%가 들어 있다. 칼슘은 우유보다 7배나 많고 철은 김이나 다시마보다 40배가 많으며, 칼륨은 굴보다 3배가 많다. 이밖에 90여 가지의 미네랄이 골고루 들어 있다.In 100g of seaweed contains 670mg of calcium, 70mg of iodine, and 50% of 22.5% vegetable fiber. Calcium is seven times more than milk, iron is 40 times more than laver or kelp, and potassium is three times more than oysters. In addition, more than 90 kinds of minerals are evenly contained.
오늘날 난치병은 미네랄 부족으로 인한 것이 많다.Intractable diseases today are largely due to lack of minerals.
미네랄은 체온을 유지하고 산과 알칼리의 균형을 이루게 하며 삼투압을 유지하게 하고 배설과 해독작용을 도우며 갖가지 효소를 활성화하는등 인체에 필수적인 역할을 한다.Minerals play an essential role in the human body, such as maintaining body temperature, balancing acid and alkali, maintaining osmotic pressure, helping to excrete and detoxify, and activate various enzymes.
버려진 함조 간장의 발명으로 보건효과는 매우크다.The health effect is great due to the invention of discarded soy sauce.
본 발명의 함초간장은 별도의 부산물을 넣지않고 함조만으로 인체에 생화학적 영양학적으로 매우 유익한 기능성 식품인 간장을 제조할 수 있으며, 버려지는자원을 이용할 수가 있다. 또한 대량생산이 가능하다.The hamcho soy sauce of the present invention can produce soy sauce, a functional food that is very biochemical and nutritionally beneficial to the human body without adding a separate by-product, and can use resources that are discarded. Also mass production is possible.
타 간장은 여러 가지의 부산물을 넣어서 제조하기 때문에 질이 나쁜 부산물을 사용할 수가 있다는데 문제점이 있다.Other soy sauce is produced by putting a variety of by-products there is a problem that can be used by-products of poor quality.
본 발명은 음용방법이 타 간장과 동일하고 함초를 채취하여 30일 이내에 간장으로서의 기능을 할수 있도록 연구하여 왔으며, 그 결과 23일의 공정으로 함초간장의 향미 및 기능성분을 그대로 맛볼수 있다는 것을 발견하고 본 발명을 완성하였다. 따라서 본 발명의 목적은 함초에 함유된 고급소금, 각종 미네랄을 그대로 식품제조하는 방법에 특징이 있다.The present invention has been studied that the drinking method is the same as other soy sauce, so that it can function as a soy sauce within 30 days by collecting the seaweed, and as a result, you can taste the flavor and functional ingredients of the soybean soy sauce in the 23 days process The invention has been completed. Therefore, an object of the present invention is characterized by a method of producing foods as it is, high-quality salt contained in the seaweed, various minerals.
상세히 구체적으로 설명하면 다음과 같다.It will be described in detail as follows.
상기한 목적을 달성하기 위하여 본 발명에 따른 함초간장의 제조방법은 함초즙을 첨가물 없이 3시간 동안 100∼140℃에서 가열 농축하여 20일간 숙성하는데 그 특징이 있다. 이하 본 발명의 우수한 함초간장의 제조방법을 보다 구체적으로 설명한다.In order to achieve the above object, the method for preparing soybean paste in accordance with the present invention is characterized in that it is matured for 20 days by heating and concentrating the soybean juice at 100 to 140 ° C. for 3 hours without an additive. It will be described below in more detail a method for producing excellent hamcho soy sauce of the present invention.
1. 함초 채취1. Seaweed collection
2. 바닷물에서 3-4번 세척한다.2. Wash 3-4 times in sea water.
3. 운반하여 민물에서 2번 세척3. Transport and wash twice in fresh water
4. 물기를 제거(탈수)4. Remove moisture (dehydration)
5. 압축기에 넣고 즙을 낸다.5. Put the juice in the compressor.
6. 즙을 농축기에 넣고 100-140℃에서 3시간 동안 50%로 농축시킨다.6. Place juice into concentrator and concentrate to 50% at 100-140 ° C for 3 hours.
7. 농축시킨 함초즙을 간장독에 옮겨 광목천으로 3일동안 뚜껑을 열지않고 덮어 두었다가 그후 20일 동안 햇볕이 좋은날 아침에는 열고 저녁에는 닫는일을 반복하며 숙성시킨다.7. Transfer the concentrated seaweed juice to the soy sauce poison and cover it with a mineral cloth for 3 days without opening the lid, and then ripen it for 20 days and then open it in the morning on a sunny day and close it in the evening.
8. 20일 이후에 숙성된 함초즙을 100℃로 1시간동안 가열하여 식히면 우수한 함초간장이 된다.8. After 20 days, the matured vinegar juice is heated to 100 ℃ for 1 hour and cooled to produce excellent vinegar soy sauce.
이상에서 상술한 바와 같이 본 발명은 바다갯벌에서 버려지고 있는 함초를 이용하여 경제적 효과를 가질수 있으며, 맛과 향이 독특하고 함초에 함유된 각종 영양소를 함께 제공하여 줄수 있으며 비만증, 당뇨병, 고혈압 등 각종 성인병을 예방하는 효과를 가져와 노화를 막고 수명연장의 효과를 가질수 있다.As described above, the present invention may have an economic effect by using the seaweeds discarded from the sea tidal flat, and may provide various nutrients contained in the seaweeds with unique taste and aroma, and various adult diseases such as obesity, diabetes, and high blood pressure. It can prevent the aging and extend the lifespan.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020037771A KR20020062888A (en) | 2002-06-29 | 2002-06-29 | Salicornia herbacea soysavce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020037771A KR20020062888A (en) | 2002-06-29 | 2002-06-29 | Salicornia herbacea soysavce |
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| Publication Number | Publication Date |
|---|---|
| KR20020062888A true KR20020062888A (en) | 2002-07-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020020037771A Ceased KR20020062888A (en) | 2002-06-29 | 2002-06-29 | Salicornia herbacea soysavce |
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| KR (1) | KR20020062888A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110029437A (en) * | 2009-09-15 | 2011-03-23 | 엘지전자 주식회사 | Vibration generating device and mobile terminal including the same |
| US10073527B2 (en) | 2009-03-12 | 2018-09-11 | Immersion Corporation | Systems and methods for providing features in a friction display including a haptic effect based on a color and a degree of shading |
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| KR19980061485A (en) * | 1996-12-31 | 1998-10-07 | 이직환 | Method for manufacturing functional foods and medicinal substances extracted by organic acid mineral water purification |
| KR20010044108A (en) * | 2000-10-09 | 2001-06-05 | 허경만 | How to make soft drink |
| KR20010083037A (en) * | 2000-02-22 | 2001-08-31 | 김원대 | A liquefied plant salt of preparation method and liquefied plant salt |
| KR20020024000A (en) * | 2002-01-04 | 2002-03-29 | 이태수 | The method of making sauce beef rib wite salicornia herbacea |
| KR20020044670A (en) * | 2000-12-06 | 2002-06-19 | 이성조 | Solid, liquid Health foods containing the extracts derived from Salicornia herbacea L. as an active ingredient and manufacturing therof |
| KR20030043224A (en) * | 2001-11-27 | 2003-06-02 | 대상 주식회사 | Korean Fermented Soy Products Using Harmcho and Manufacturing Method of Harmcho Koji |
| KR20030064430A (en) * | 2002-01-25 | 2003-08-02 | 손영석 | Soy with substances that become medicine |
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| KR19980061485A (en) * | 1996-12-31 | 1998-10-07 | 이직환 | Method for manufacturing functional foods and medicinal substances extracted by organic acid mineral water purification |
| KR20010083037A (en) * | 2000-02-22 | 2001-08-31 | 김원대 | A liquefied plant salt of preparation method and liquefied plant salt |
| KR20010044108A (en) * | 2000-10-09 | 2001-06-05 | 허경만 | How to make soft drink |
| KR20020044670A (en) * | 2000-12-06 | 2002-06-19 | 이성조 | Solid, liquid Health foods containing the extracts derived from Salicornia herbacea L. as an active ingredient and manufacturing therof |
| KR20030043224A (en) * | 2001-11-27 | 2003-06-02 | 대상 주식회사 | Korean Fermented Soy Products Using Harmcho and Manufacturing Method of Harmcho Koji |
| KR20020024000A (en) * | 2002-01-04 | 2002-03-29 | 이태수 | The method of making sauce beef rib wite salicornia herbacea |
| KR20030064430A (en) * | 2002-01-25 | 2003-08-02 | 손영석 | Soy with substances that become medicine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10073527B2 (en) | 2009-03-12 | 2018-09-11 | Immersion Corporation | Systems and methods for providing features in a friction display including a haptic effect based on a color and a degree of shading |
| KR20110029437A (en) * | 2009-09-15 | 2011-03-23 | 엘지전자 주식회사 | Vibration generating device and mobile terminal including the same |
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