KR101797590B1 - a funtional hot pepper bread - Google Patents
a funtional hot pepper bread Download PDFInfo
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- KR101797590B1 KR101797590B1 KR1020150033557A KR20150033557A KR101797590B1 KR 101797590 B1 KR101797590 B1 KR 101797590B1 KR 1020150033557 A KR1020150033557 A KR 1020150033557A KR 20150033557 A KR20150033557 A KR 20150033557A KR 101797590 B1 KR101797590 B1 KR 101797590B1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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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
- 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
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Abstract
The present invention relates to a functional red pepper bread, and more specifically to a functional red pepper bread containing pepper, ginger, persimmon, zucchini, blackberry, ginseng and the like.
The present invention provides a functional red pepper bread comprising flour and pepper ingredients.
The present invention also provides a functional red pepper bread characterized by further containing ginger powder.
The present invention also provides a functional red pepper bread characterized by further containing persimmon components.
The present invention also provides a functional red pepper bread characterized by further comprising an amber component.
The present invention also provides a functional red pepper bread characterized by further comprising a blueberry ingredient.
The present invention also provides a functional red pepper bread characterized by further containing ginseng ingredients.
The present invention also provides a functional red pepper bread characterized by containing ginger powder, persimmon ingredient, amber ingredient, blueberry ingredient and ginseng ingredient.
The present invention also relates to a flour raw material preparation process in which flour and yeast are mixed and sieved,
A process of mixing other additives such as red pepper ingredients,
Adding the additives to the mixture and kneading,
A process of aging the kneaded kneaded product,
The present invention provides a method for producing a functional red pepper bread including a process of baking and baking a singing semi-finished product into a bread making mold.
Description
The present invention relates to a functional red pepper bread, and more specifically to a functional red pepper bread containing pepper, ginger, persimmon, zucchini, blackberry, ginseng and the like.
In general, bread is divided into two major types, namely, the Savior and the American style, and the Saguju style is classified into Nam-gu style, Jung-gu style, Buk-gu style and English style.
That is, according to the color of the product, it can be divided into white type, black type, baked type according to the heating method, steam type, fried type, and hard type and soft type according to the mixing ratio of raw materials. Among them, steamed bread, bread, cooked bread have.
In general, wheat flour, yeast, water, and salt are used as the main raw materials for producing bread, and sugar, oil, milk, milk and milk are used as quasi-raw materials. Oxidizing agents, enzymes and emulsifiers are used as dough improving agents. In the basic process, bread is produced in the order of weighing - mixing - primary fermentation - powder - rounding - bench time - molding - panning - secondary fermentation - baking - cooling - packaging.
However, in conventional baking production, to maintain the shape and to help the gluten formation to express soft bread, adding bread improver or food additive prevents aging of flour and maintains texture and moisture, In case of indigestion, the intake of fried cooked bread became obesity and even became a cause of adult disease.
In addition, people with weak digestive organs can not eat bread that is not well digested. In particular, since the problem of obesity in children is becoming serious, the baking industry has also changed the way of natural ingredients and baking However, the confectionery industry is experiencing a lot of difficulties because there are many tasks that require high technology.
In view of the above-mentioned requirement, Japanese Patent Laid-Open No. 10-1451753 (a method of producing blue pepper bread containing blue pepper powder and a blue pepper bread produced thereby) 5% by weight < / RTI >
As described above, the present invention provides a functional red pepper bread which does not have such a problem that the prior art and the prior art lead to the incomplete digestion, obesity, and adult disease in the case of wheat flour as a main ingredient.
In addition, the present invention has a problem that juveniles and infants have a feeling of rejection of breads produced by the prior arts, and thus have difficulty in ingesting. The present invention provides a functional red pepper bread which can enhance aesthetics and texture to allow juveniles and infants to eat well without irritation.
In order to solve the above problems and needs,
Functional red pepper bread including flour and pepper ingredients.
The present invention also provides a functional red pepper bread characterized by further containing ginger powder.
The present invention also provides a functional red pepper bread characterized by further containing persimmon components.
The present invention also provides a functional red pepper bread characterized by further comprising an amber component.
The present invention also provides a functional red pepper bread characterized by further comprising a blueberry ingredient.
The present invention also provides a functional red pepper bread characterized by further containing ginseng ingredients.
The present invention also provides a functional red pepper bread characterized by containing ginger powder, persimmon ingredient, amber ingredient, blueberry ingredient and ginseng ingredient.
The present invention also relates to a flour raw material preparation process in which flour and yeast are mixed and sieved,
A process of mixing other additives such as red pepper ingredients,
Adding the additives to the mixture and kneading,
A process of aging the kneaded kneaded product,
The present invention provides a method for producing a functional red pepper bread including a process of baking and baking a singing semi-finished product into a bread making mold.
The functional red pepper bread according to the present invention has a remarkable effect of eliminating the problems of causing digestive problems, obesity, and adult diseases even when wheat flour is used as a main ingredient.
In addition, there is a problem that juveniles and infants have difficulties in eating because they have a feeling of rejection of breads manufactured by conventional techniques. However, the functional red pepper bread according to the present invention significantly improves aesthetics and texture, .
1 is a view showing a mold for manufacturing a spherical bread according to the present invention.
1B is a spherical functional red pepper bread prepared by the method of the present invention using a spherical bread making mold.
2 is a view showing a frame for manufacturing a rectangular parallelepiped bread according to the present invention.
FIG. 2B is a rectangular functional bread of a red pepper prepared by the method of the present invention using a rectangular box-shaped bread making frame.
3 is a view showing a mold for manufacturing a disk-shaped bread according to the present invention.
Fig. 3B is a disc-shaped functional red pepper bread prepared by the method of the present invention using a spherical bread making mold.
4 is a view showing a method of manufacturing a functional red pepper bread according to the present invention.
Hereinafter, the present invention will be described in detail with reference to the drawings.
The present invention provides a functional red pepper bread comprising flour and pepper ingredients.
The wheat flour of the present invention can be a conventional wheat flour, and generally includes a gravity content.
Functional red pepper bread is prepared by using raw materials obtained by mixing 10 to 30 parts by weight of a red pepper ingredient with 100 parts by weight of the above flour.
In the present invention, the meaning of the red pepper ingredient means that red pepper is dried and finely powdered and mixed.
The above-mentioned red pepper component is a concept including a red pepper solution which is prepared by using an unfrozen red pepper with a juicer.
The technical feature of the present invention is to provide a functional red pepper bread which does not cause problems such as digestion failure, obesity and adult diseases by mixing the above-mentioned materials with the leaf extract.
In the present invention, pepper leaves are collected, washed with water, immersed in an extractor containing 60 to 80% ethanol, and then extracted with a pepper extract at a temperature of about 60 to 80 ° C for 5 to 15 hours.
The above-mentioned green leaf can be extracted by immersing in 100 to 200 parts by weight of 60 to 80% ethanol in 100 parts by weight.
As described above, the peppery leaf extract extracted according to the present invention is further mixed with a mixture of the flour and the pepper components to produce a functional red pepper bread.
The extract of the green leafy leaf can be used in an amount of 1 to 10 parts by weight based on 100 parts by weight of wheat flour.
The above-mentioned leaf extract contains a component that lowers blood sugar, and thus performs the function of solving problems such as poor digestion, obesity, and adult disease even when the bread is consumed.
In addition, the technical feature of the present invention is to provide a functional red pepper bread which solves the problems of obesity and adult disease by further including a plant mixture extract mixture of omija, punggi, gigobius, ogupi, mackerel, malt and mandarin.
The present invention relates to a method for producing a maltose, a maltose, a maltose, a maltose, a maltose, an ophiolite, 120 to 120 parts by weight of malt, and 80 to 120 parts by weight of mandarin and 80 to 120 parts by weight of the mixture are pulverized and mixed with 1000 to 3000 parts by weight of water and heated to obtain an extract.
In the present invention, 1 to 5 parts by weight of the plant extract solution thus extracted is mixed with 100 parts by weight of wheat flour.
As described above, the bread prepared by further containing the plant mixed extract described above functions to solve problems such as incomplete digestion, obesity, and adult diseases.
The functional red pepper bread containing the above red pepper component of the present invention is rich in vitamins A and C in the red pepper and thus functions as a vitamin intake function. The hot taste of capsaicin contained in red pepper increases the energy consumption through the generation of body temperature Not only is there a diet effect to reduce body weight, but also a hot sensation is perceived as pain, stimulates our brains and emotions, activates sensory or emotional memory areas, stimulates the production and secretion of endorphins, relieves stress , And capsaicin has an effect of suppressing tumor and promoting various bioactivity.
The present invention provides a functional red pepper bread further comprising ginger powder.
The present invention uses a material prepared by mixing 5 to 10 parts by weight of ginger powder based on 100 parts by weight of the above flour.
The above-mentioned goji is a concept including the fruit of Lycium chinense Miller or other invertebrates.
China uses Lycium barbarum L. and Japan uses Lycium chinense Miller and Lycium barbarum L. Ningxia japonica.
The above-mentioned goji are almost odorless, astringent, and slightly weak and cold. [甘寒]
It is dizzy and has no strength in the back and knees, and is used when a man is fat and can not conceive. When the blood is weak, the face is yellow, the hair is whitish, and it is effective for sleeping when it does not sleep. It is also used for long seawater due to fragility.
Non-specific immune enhancement, hematopoiesis, cholesterol lowering, anti-hepatic action, blood pressure lowering, blood glucose lowering, growth promotion, and anti-cancer activity have been reported as pharmacological actions.
Gugija is a sharp pointed bush on one side and the fruit skin is red or dark red. The outer surface is wrinkled and the inside has a yellowish white seed. Seeds are flat oval.
In the present invention, powder obtained by finely pulverizing the dried gypsum is used.
The present invention provides a functional red pepper bread using a mixture of wheat flour and red pepper ingredients mixed with persimmon components.
The present invention uses a material prepared by mixing 1 to 5 parts by weight of persimmon component based on 100 parts by weight of the above flour.
The above-mentioned perspiration component is a concept including a material in which a common sense is dried to produce a powder.
In addition, the above-mentioned decay component includes a material which is dried without being dried or dried at a moisture content of about 40 to 80%.
The size of the above-mentioned piece is generally cut to a size of 5 to 30 mm in height, width and height, but is not limited to this.
The above-described feeling used in the present invention can be used to cultivate normally.
The major component of persimmon is 15 ~ 16% of saccharides. It contains a high content of glucose and fructose, and there is a slight difference depending on persimmon and persimmon. Dioscopic is a tannin ingredient called diosprin, which is easily soluble because it is water-soluble. When acetaldehyde is combined with the tannin component and becomes insoluble, the sour taste disappears. The black spots in the persimmon or perianth are the deformation of tannin cells insolubilized by tannins. Vitamins A and B are abundant and vitamin C is contained in 30g to 50mg in 100g. It also contains pectin and carotenoids. The color of the fruit is due to the carotenoid pigment of the perianth, the content of lycopin, which is a dark orange, is related to the sunshine conditions of autumn. In the West, we are careful to consume persimmon, because the tannin component of persimmon works with lipids to strengthen the stool.
The persimmon cultivars currently cultivated are all cultivars introduced in Japan, and almost all of the native varieties are gnawed. The cultivars cultivated in Korea include a variety of cultivars such as 단 단 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫 橫), And flat nuclear weapons (Pure Nuclear Free), and there are Fuu (富有), 랑 有 (所), 王 (御所), and 禪 寺 丸 (禪 寺 丸).
The present invention provides a functional red pepper bread using a mixture of wheat flour and pepper ingredients and a mixture of amber ingredients.
In the present invention, 100 parts by weight of the flour is mixed with 5 to 10 parts by weight of an amber component.
The above pumpkin component is a concept including a material in which a general amber is dried to make a powder.
In addition, the amber component includes a material in which amber is not dried, or a piece of the amber which has been dried to a moisture content of 40 to 80%.
The size of the above-mentioned piece is generally cut to a size of 5 to 30 mm in height, width and height, but is not limited to this.
The amber used in the present invention may be any amber which is usually cultivated, and in general, the amber which has been removed from the pumpkin is used.
Pumpkins are tropical and native to South America and are widely cultivated. The cross section of the vine is pentagonal and has hairs. It clings to other objects while wrapping it with tendrils, but some of the modified species are not vinegared. Leaves are alternate phyllotaxis, long petiole, heart-shaped or elongated, and shallowly split into 5 pieces. The flower is a single flower, and it blooms from June until the frost falls. Male flowers are long, and female flowers are short. The corolla is divided into 5 ends, yellow and is a lower ovary. Fruits are very large and vary in size, shape and color depending on the variety. I eat fruit and I eat young purity.
Pumpkins cultivated in Korea include Oriental pumpkins (C. moschata) from tropical Americas in Central America or southern Mexico, C. maxima from South America, C. pepo from North America and North America, . Among them, oriental pumpkin was estimated to be the earliest time to spread to Korea, China, and Japan, and it was used as zucchini, pumpkin, zucchini, etc. After that, it was called "steamed pumpkin" or "chestnut pumpkin". After the Second World War, pumpkins used as premixes for cultivating or house-growing cultivars, such as zucchini zucchini and zucchini zucchini zucchini, which showed almost no vines, were introduced and grown. The fact that the oriental amber has been cultivated in the Unified Silla period since the Three Kingdoms era remains, and there are many things that are used both as a dwelling and a fruits and vegetables. In the 1970s, there was a wild pumpkin (C. ficifolia) introduced into the cucumber tree. It was called black cucumber and widely used for cucumber trees because of the black seed.
The technical feature of the present invention is that the pumpkin with the pumpkin seed removed therefrom is dried and crushed, and pumpkin seed mixed with the pumpkin powder made of the powder can be used.
The above-mentioned pumpkin seeds can be prepared by mixing the dried pearl liquor with 1 to 5 parts by weight of pumpkin seeds crushed (cut) to 2 to 5 mm on the basis of 100 parts by weight of wheat flour.
In this way, functional bread using ingredients including pumpkin seeds to enhance the content of lipids and proteins.
The present invention provides a functional red pepper bread using a mixture of the above-mentioned wheat flour and red pepper ingredient with a blueberry ingredient.
The present invention uses a material prepared by mixing 5 to 10 parts by weight of a blueberry component based on 100 parts by weight of the above flour.
The above-mentioned blueberry component of the present invention includes fruit of a blueberry tree.
The above-mentioned blueberry ingredient is a concept including a material in which a blueberry fruit is dried to produce a powder.
In addition, the above-mentioned blueberry component includes a raw or scraped material in which the blueberry fruit is not dried or dried to a moisture content of 40 to 80%.
The size of the piece is generally cut to a size of 2 to 10 mm in height, width and height, but is not limited thereto.
The above blueberries of the present invention are known from North America and more than twenty species are known. In Korea, there are also pure gold trees and corn cherry trees, all of which can be eaten. In terms of horticulture, blueberries are limited to high bush berry (V. corymbosum) growing up to about 5m in height and low bush berry (V. angustifolium var. Laevifolium) growing up to about 30cm in height . The latter grows especially in the northeastern part of the United States and burns every three years. It grows well in acidic soils and does not grow well in basic and neutral soils.
Breeding is divided into roots, blooms, seeds, and is one of the most important fruit trees. Fruit is almost round, 1 ~ 1.5g in one, dark blue, reddish brown, black, with white powder on the outside. Because it has sweet and sour taste, it eats raw and makes jam, juice, canned food. The fruit of the pure gold tree that grows in Korea also has a large fruit depending on the individual.
The present invention provides a functional bread using a mixture of the above flour and pepper ingredients and a ginseng ingredient.
The present invention uses a material prepared by mixing 1 to 5 parts by weight of ginseng ingredients based on 100 parts by weight of the flour described above.
The ginseng component used in the present invention is a concept including ginseng powder prepared by drying ginseng.
The ginseng component is a concept that includes ginseng which has not dried ginseng or semi-dried ginseng and has a moisture content of 50 to 80%.
The size of the above-mentioned piece is generally cut to a size of 5 to 30 mm in height, width and height, but is not limited to this.
The technical feature of the present invention is that a functional red pepper bread containing ginseng as a raw liquid extractor or red ginseng as a ginseng base can be provided in the above materials.
Bread made from such ginseng liquid or red ginseng liquid has a different flavor and acts to increase the texture of the bread and enhance the immune function.
1 to 5 parts by weight of a ginseng solution or a red ginseng solution may be used based on 100 parts by weight of the flour.
The present invention provides a functional bread prepared by mixing raw wheat flour and red pepper with one or more of the above-mentioned ginger powder, persimmon ingredient, amber ingredient, blueberry ingredient and ginseng ingredient.
In the present invention, 100 parts by weight of wheat flour is mixed with 10 to 30 parts by weight of a red pepper powder, 10 to 50 parts by weight of a mixture of one or more gumijia powder, gum extract, amber, blueberry and ginseng The functional bread prepared by this method is used to provide a red pepper bread.
The present invention also relates to a flour composition comprising 10 to 30 parts by weight of a red pepper powder, 1 to 5 parts by weight of a ginger powder, 1 to 5 parts by weight of a persimmon component, 1 to 5 parts by weight of a zucchini component, 1 to 5 parts by weight of a blueberry component, And 1 to 5 parts by weight of a ginseng ingredient.
The present invention also relates to a flour composition comprising 10 to 30 parts by weight of a red pepper powder, 1 to 5 parts by weight of a ginger powder, 1 to 5 parts by weight of a persimmon component, 1 to 5 parts by weight of an amber component, 1 to 5 parts by weight of a blueberry component And 1 to 5 parts by weight of ginseng components are mixed with 1 to 5 parts by weight of pumpkin seeds.
As described above, the above-mentioned pumpkin seeds can be dried and pulverized with about 2 to 5 mm of pumpkin seeds in 100 parts by weight of the flour using the pellets.
In addition, the present invention relates to a flour composition comprising 10 to 30 parts by weight of a red pepper powder, 1 to 5 parts by weight of ginger powder, 1 to 5 parts by weight of a sweet potato, 1 to 5 parts by weight of an amber, 1 to 5 parts by weight of a blueberry ingredient To 5 parts by weight of a ginseng ingredient and 1 to 5 parts by weight of a ginseng ingredient is mixed with 1 to 5 parts by weight of a ginseng solution or a red ginseng solution to provide a functional red pepper bread.
The present invention can be applied to the above-mentioned functional red pepper bread material including yeast, water, and salt for producing bread, and the amount thereof to be used may be a usual amount.
In addition, the present invention can be used as a raw material for making bread such as sugar, fat, egg, powdered milk or milk, and as the dough improving agent, an oxidizing agent, an enzymatic agent and an emulsifying agent may be used.
The present invention provides a process for producing functional red pepper bread, which comprises the following steps.
The present invention carries out a flour raw material preparation process in which wheat flour (gravity powder) and yeast (baking powder) are mixed and sieved.
The yeast may be used in an amount of 0.1 to 2 parts by weight based on 100 parts by weight of wheat flour.
In the present invention, other additives such as the above-described red pepper are added in the above-mentioned weight ratio and mixed.
In addition, the above-mentioned other additive ingredient is a concept including a pepper ingredient.
In addition, it is a matter of course that the above-mentioned other added ingredients include ginger powder, persimmon ingredient, pumpkin ingredient, blueberry ingredient and ginseng ingredient in addition to the above-mentioned red pepper ingredient.
Accordingly, the present invention can perform a process of mixing one or more of the above-mentioned additives with the flour and yeast prepared in the above-mentioned preparation process of wheat flour.
The present invention relates to a method for preparing a mixture of wheat flour, yeast and other added components (mixture of one or more of red pepper, ginger powder, persimmon, amber, blueberry or ginseng) into a mixing ball, , Salt, sugar, fat, egg, powdered milk or milk.
The kneaded mixture is aged for 1 to 12 hours.
The aged mixture is placed in a bread making mold and baked at 160 to 190 ° C for 10 to 20 minutes.
As shown in FIG. 1, the
The functional bread prepared using the spherical
As shown in FIG. 2, the
The functional bread prepared using the above-mentioned rectangular parallelepiped
As shown in FIG. 3, the
The functional bread produced by using the disk-shaped
The present invention can provide a functional bread or a functional red pepper bread prepared by the above process.
The present invention is a very useful invention for industries that produce, process, distribute and service various kinds of bread.
Particularly, the present invention is a very useful invention for industries that produce, process, distribute and service functional bread using pepper.
100: bread making frame 200: functional bread
Claims (8)
Further comprising gugija powder,
10 to 30 parts by weight of a red pepper component and 5 to 10 parts by weight of a ginger powder were mixed with 100 parts by weight of flour,
The leaf extract solution is further mixed,
The above-mentioned leafy leaf extract is a leafy leaf extract obtained by collecting a green leaf, washing it with water, immersing it in a chrysanthemum extractor containing 60 to 80% ethanol, and extracting it at a temperature of 60 to 80 degrees Celsius for 5 to 15 hours.
80 to 120 parts by weight of ginger root, 80 to 120 parts by weight of ginger root, 80 to 120 parts by weight of omega, 80 to 120 parts by weight of omega, 80 to 120 parts by weight of malt, and 80 to 120 parts by weight of oats are added to 100 parts by weight of wheat flour, And 1 to 5 parts by weight of a mixture of plant extracts obtained by heating and mixing are mixed with 1000 to 3000 parts by weight of water.
And further contains persimmon components.
A functional red pepper bread characterized by further comprising an amber component.
A functional red pepper bread characterized by further comprising a blueberry ingredient.
Functional red pepper bread characterized by further containing ginseng ingredients.
Functional pumpkin bread characterized in that it contains persimmon ingredient, pumpkin ingredient, blueberry ingredient and ginseng ingredient.
Wherein the flour raw material includes a red pepper ingredient and a ginger powder,
10 to 30 parts by weight of a red pepper component and 5 to 10 parts by weight of a ginger powder were mixed with 100 parts by weight of flour,
The wheat flour raw material is further mixed with the leaf extract,
The above-mentioned leafy leaf extract is a leafy leaf extract obtained by collecting a green leaf, washing it with water, immersing it in a chrysanthemum extractor containing 60 to 80% ethanol, and extracting it at a temperature of 60 to 80 degrees Celsius for 5 to 15 hours.
80 to 120 parts by weight of ginger root, 80 to 120 parts by weight of ginger root, 80 to 120 parts by weight of omega, 80 to 120 parts by weight of omega, 80 to 120 parts by weight of malt, and 80 to 120 parts by weight of oats are added to 100 parts by weight of wheat flour, By weight of water and 1000 to 3000 parts by weight of water, and heating and mixing 1 to 5 parts by weight of the plant mixed extract,
The process of adding and kneading additives,
A process of aging the kneaded kneaded product,
And a step of baking the kneaded product into a bread making mold and baking the kneaded product.
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| KR1020150033557A KR101797590B1 (en) | 2015-03-11 | 2015-03-11 | a funtional hot pepper bread |
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| KR1020150033557A KR101797590B1 (en) | 2015-03-11 | 2015-03-11 | a funtional hot pepper bread |
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| KR1020170146482A Division KR20170129075A (en) | 2017-11-06 | 2017-11-06 | a funtional hot pepper bread |
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| KR101797590B1 true KR101797590B1 (en) | 2017-11-14 |
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