KR20040009504A - The method for manufacturing hamburger bun composed of mainly rice and burly and hamburger bun made by the method - Google Patents

The method for manufacturing hamburger bun composed of mainly rice and burly and hamburger bun made by the method Download PDF

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KR20040009504A
KR20040009504A KR1020020043474A KR20020043474A KR20040009504A KR 20040009504 A KR20040009504 A KR 20040009504A KR 1020020043474 A KR1020020043474 A KR 1020020043474A KR 20020043474 A KR20020043474 A KR 20020043474A KR 20040009504 A KR20040009504 A KR 20040009504A
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rice
hamburger
barley
weight
parts
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KR1020020043474A
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KR100456362B1 (en
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정인순
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(주)라이스랜드
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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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Abstract

PURPOSE: A method for manufacturing a hamburger bun by kneading rice flour, barley flour, bean extract, baking powder, purified salt, sugar and perilla oil and then fermenting is provided. The manufactured hamburger bun has the characteristic flavor and taste of rice and barley and contains harmonized nutrition. CONSTITUTION: A rice dough comprising 100 parts by weight of barley flour, 250 to 350 parts by weight of rice flour, 250 to 350 parts by weight of bean extract, 2 to 3 parts by weight of baking powder, 10 to 20 parts by weight of purified salt, 40 to 50 parts by weight of sugar and 150 to 250 parts by weight of perilla oil is fermented for 6 to 10hr at 8 to 12deg.C, formed into a hamburger bun shape and then baked. The rice flour and barley flour are mixed in a ratio of 3:1.

Description

쌀과 보리를 주원료로 하는 햄버거빵의 제조방법 및 햄버거빵{THE METHOD FOR MANUFACTURING HAMBURGER BUN COMPOSED OF MAINLY RICE AND BURLY AND HAMBURGER BUN MADE BY THE METHOD}TECHNICAL METHOD FOR MANUFACTURE OF HAMBERRY BREAD WITH RICE AND BARLEY AND THE BURGER BOOTH}

본 발명은 쌀과 보리를 주원료로 하는 햄버거빵의 제조방법 및 햄버거빵에 관한 것으로서, 보다 상세하게는 쌀과 보리를 주재료로 하여 소맥분으로 제조된 일반 햄버거빵에서 느낄 수 없는 독특한 향과 미감을 느낄 수 있는 쌀과 보리를 주원료로 하는 햄버거빵의 제조방법 및 햄버거빵에 관한 것이다.The present invention relates to a method for producing a hamburger bun and a hamburger bun mainly made of rice and barley, and more particularly, to feel a unique aroma and aesthetics that can not be felt in ordinary hamburger buns made of wheat flour with rice and barley as a main ingredient The present invention relates to a method for producing a hamburger bun, mainly made from rice and barley, and a hamburger bun.

햄버거(hamburger)는 원형 또는 타원형의 햄버거빵을 상하(上下)로 두고, 그 사이에 곱게 다진 고기로 성형되어 만들어진 패티(patty)와 야채 등을 충진한 샌드위치를 통칭하는 말이다.Hamburger (hamburger) refers to a sandwich filled with patty and vegetables made of finely chopped meat between a round or oval hamburger buns up and down.

상기 햄버거빵은 소맥분에 정제수와 효모 및 소량의 설탕, 계란, 향신료, 우유, 식용유 등을 첨가하여 제조한다. 그리고 상기 햄버거패티는 돼지고기, 쇠고기와 같은 동물성 단백질을 주원료로 하여 제조되고 있다.The hamburger bread is prepared by adding purified water and yeast and a small amount of sugar, eggs, spices, milk, cooking oil and the like to wheat flour. And the hamburger patty is manufactured using animal protein such as pork and beef as the main raw material.

상기와 같이 제조된 햄버거는 어린이나 청소년들에게 매우 인기있는 패스트푸트 가운데 하나이다. 또한 햄버거는 시간에 쫓기는 현대인에게 간편한 식사대용또는 간식거리가 되며, 먹는데 있어 시간과 공간의 제약을 주지 않는 등 많은 장점 때문에 소비자층이 폭넓게 증가하고 있다.Hamburger manufactured as described above is one of the very popular fast food for children and young people. In addition, hamburgers are a convenient meal substitute or snack for the modern people who are chased by time, and the number of consumers is increasing because of many advantages such as not limiting time and space in eating.

상기와 같이 햄버거에 대한 기호도는 높아가고 있으나, 다른 패스트푸드와 마찬가지로 햄버거도 정상적인 식사에서 얻어질 수 있는 영양의 균형적 공급을 제공해 주지 못하기 때문에 어린이 비만이나 성인병의 원인이 되었고, 전통적인 식품인 쌀과 보리의 소비량을 감소시켰다.As mentioned above, the preference for hamburgers is increasing, but like other fast foods, hamburgers do not provide a balanced supply of nutrients that can be obtained from normal meals, causing children's obesity and adult illness, and the traditional food, rice And reduced barley consumption.

따라서 우리의 입맛에 맞고 우리의 농산물을 지속적으로 소비시킬 수 있는 새로운 방안이 요구되었다.Therefore, new methods were needed to suit our tastes and to continue to consume our produce.

이에 본 발명은 균형적인 영양을 제공할 뿐만 아니라, 우리의 입맛에 맞고 우리의 농산물을 지속적으로 소비시킬 수 있는 쌀과 보리를 이용한 햄버거빵의 제조방법 및 햄버거빵을 제공하는 것이다.Therefore, the present invention not only provides balanced nutrition, but also provides a hamburger bread manufacturing method and hamburger bread using rice and barley that can suit our tastes and continuously consume our agricultural products.

본 발명에 의한 쌀과 보리를 주원료로 하는 햄버거빵의 제조방법은, 쌀분말, 보리쌀분말, 콩추출액, 베이킹파우다, 정제염, 설탕 및 들기름을 혼합하여 햄버거빵 재료의 조성물을 반죽하는 반죽단계와; 상기 반죽된 조성물을 8 내지 12℃에서 6 내지 10시간 보관하여 발효하는 발효단계와; 상기 발효된 조성물로 햄버거빵의 형체를 성형하는 성형단계와; 상기 성형된 조성물을 가열수단을 이용해 굽는 단계를 포함하는 것을 특징으로 한다.Method for producing a hamburger bread containing the main ingredients of rice and barley according to the present invention, the dough step of kneading the composition of the hamburger bun ingredients by mixing rice powder, barley rice powder, soybean extract, baking powder, refined salt, sugar and perilla oil; A fermentation step of fermenting the kneaded composition at 8 to 12 ° C. for 6 to 10 hours; A molding step of molding the shape of the hamburger bread with the fermented composition; And baking the molded composition using a heating means.

또한 본 발명에 의한 쌀과 보리를 주원료로 하는 햄버거빵의 제조방법은, 상기 쌀분말과 보리쌀분말은 중량비가 3 대 1의 비율로 혼합된 것을 특징으로 한다.In addition, the method of producing a hamburger bread, the main raw material of rice and barley according to the present invention, the rice powder and barley rice powder is characterized in that the weight ratio of 3 to 1 mixed.

또한 본 발명하는 쌀과 보리를 주원료로 하는 햄버거빵의 제조방법은, 상기 반죽된 조성물은, 보리쌀분말 100중량부, 쌀분말 250 내지 350중량부, 콩추출액 250 내지 350중량부, 베이킹파우다 2 내지 3중량부, 정제염 10 내지 20 중량부, 설탕 40 내지 50 중량부, 들기름 150 내지 250 중량부로 구성된 것을 특징으로 한다.In addition, the method of producing a hamburger bread containing the main ingredients of rice and barley of the present invention, the kneaded composition, 100 parts by weight of barley rice powder, 250 to 350 parts by weight of rice powder, 250 to 350 parts by weight of soybean extract, baking powder 2 to It is characterized by consisting of 3 parts by weight, 10 to 20 parts by weight of refined salt, 40 to 50 parts by weight of sugar, 150 to 250 parts by weight of perilla oil.

한편 본 발명에 의한 쌀과 보리를 주원료로 하는 햄버거빵은, 복수의 햄버거빵과, 상기 햄버거빵 사이에 다진 고기로 성형되어 만들어진 패티(patty)와 야채 등이 충진된 햄버거에 있어서, 상기 햄버거빵은 보리쌀분말, 쌀분말, 콩추출액, 베이킹파우다, 정제염, 설탕, 들기름으로 구성된 것을 특징으로 한다.On the other hand, a hamburger bun mainly made of rice and barley according to the present invention is a hamburger bun filled with a plurality of hamburger buns, patty and vegetables, etc., which are molded into minced meat between the hamburger buns. The barley rice powder, rice powder, soybean extract, baking powder, refined salt, sugar, characterized in that consisting of perilla oil.

일반적인 햄버거(hamburger)는 원형 또는 타원형의 햄버거빵을 상하(上下)로 두고, 그 사이에 곱게 다진 고기로 성형되어 만들어진 패티(patty)와 야채 등을 충진하여 구성되지만, 상기 햄버거빵을 3개 이상의 복층으로 구성할 수 있음은 당업자라하면 용이하게 실시할 수 있을 것이다.A typical hamburger is composed of a round or oval hamburger bun, placed up and down, and filled with patties and vegetables made of finely chopped meat therebetween. It can be easily implemented by those skilled in the art can be configured in multiple layers.

이하 본 발명에 의한 쌀과 보리를 주원료로 하는 햄버거빵의 제조방법의 바람직한 실시예를 설명하면, 햄버거빵의 주원료인 쌀분말과 보리쌀분말을 3 대 1의 비율로 혼합한다. 그리고 상기 혼합물을 콩추출액에 개여 반죽하고, 여기에 베이킹파우다, 정제염, 설탕, 들기름을 혼합한다.Hereinafter, a preferred embodiment of the method for producing a hamburger bread containing rice and barley according to the present invention will be described. A rice powder and barley rice powder, which are the main ingredients of the hamburger bread, are mixed at a ratio of 3 to 1. The mixture is kneaded in a soybean extract and kneaded, and mixed with baking powder, refined salt, sugar, and perilla oil.

이 때 쌀분말이 보리쌀분말에 비해 많이 첨가되면 햄버거빵이 끈기가 너무 많아 먹기에 불편하고, 보리쌀분말에 비해 적게 첨가되면 끈기가 없어 먹기가 또한 불편하다.At this time, if the rice powder is added a lot compared to the barley rice powder hamburger bread is too inconvenient to eat because it is too sticky, when less added than the barley rice powder is also inconvenient to eat.

상기 콩추출물은 물에 불려서 갈은 날콩액으로부터 추출된 것을 사용한다.The soybean extract uses what is extracted from the ground soybean liquid soaked in water.

상기 들기름은 쌀의 냄새와 보리쌀의 구수한 냄새를 상승시키며, 쌀과 보리쌀 분말의 쫄깃한 맛을 내어 주는 역할을 한다.The perilla oil increases the smell of rice and the mild smell of barley rice, and serves to give the chewy taste of rice and barley rice powder.

상기 반죽된 혼합물은 8 내지 12℃에서 6시간 내지 10시간 보관하여 발효시킨다. 상기 발효는 날콩에 함유된 단백질과 보리쌀에 함유된 섬유질과 쌀에 포함된 나이아신이 결합되어 통상의 이스트보다 발효효과 뛰어난 것으로 밝혀졌다.The kneaded mixture is stored for 6 to 10 hours at 8 to 12 ℃ to ferment. The fermentation was found to be superior to the fermentation effect than conventional yeast by combining the protein contained in the raw beans and the fiber contained in the barley rice and niacin contained in the rice.

그 후 발효된 것으로 통상의 햄버거빵의 형체를 둥글게 성형하여 햄버거빵을 완성한다. 이 때 상기 햄버거빵의 모양은 네모나게 하거나, 기타 다른 모양으로 성형할 수 있음은 자명하다. 그 후 상기 성형된 햄버거빵을 오븐 등의 가열수단에 의해 적절하게 가열하여 완성한다.After that, the shape of the normal hamburger bread is fermented to round the completed hamburger bread. At this time, it is obvious that the shape of the hamburger bread can be squared or molded into other shapes. Thereafter, the molded hamburger bread is completed by appropriately heating by a heating means such as an oven.

상기와 같은 발효된 혼합물은 햄버거빵으로 적합한 점도를 가지며, 밥이나 떡에서 느낄 수 없는 독특한 향과 맛을 지닌다.The fermented mixture as described above has a suitable viscosity as a hamburger bun, and has a unique aroma and taste not found in rice or rice cake.

여기서 햄버거빵의 점도는 종래의 햄버거빵의 재료인 밀가루에서는 글루텐이라는 단백질이 많이 들어 있어 동양인에게 소화의 거부감을 주었지만, 본 발명에 의한 쌀과 보리에는 소화력을 도와주는 섬유질과 나이아신이 대량으로 들어있고 점도 또한 휠씬 크다.Here, the viscosity of the hamburger bun is the flour of the conventional hamburger bun, which contains a lot of protein called gluten, which gave Asians a sense of digestion, but the rice and barley according to the present invention contains a large amount of fiber and niacin to help digestion. Viscosity is also very large.

[실시예]EXAMPLE

본 발명의 바람직한 실시예는 다음과 같이 쌀분말 3컵(이하 '계량컵'을 사용한 것임)으로 약600그램과 보리쌀분말 1컵으로 약200그램을 혼합하고, 혼합물을 콩추출물 1컵인 200cc 에 개여 반죽을 한다. 이 때 반죽물에는 들기름 1컵인 200cc와 베이킹파우더 2.5그램, 정제염 1큰술인 15그램, 설탕 3큰술인 45그램을 첨가하여 반죽한다.According to a preferred embodiment of the present invention, three cups of rice powder (hereinafter referred to as 'measurement cup') are mixed with about 600 grams and about 200 grams with one cup of barley rice powder, and the mixture is fed into a cup of soybean extract 200cc. Do it. At this time, knead the dough by adding 200cc of 1 cup of perilla oil, 2.5 grams of baking powder, 15 grams of 1 tablespoon of refined salt, and 45 grams of 3 tablespoons of sugar.

반죽된 혼합물을 10℃에서 8시간 이상 발효시킨 후에 햄버거빵을 성형하고, 오븐에 구워 완성한다.After the kneaded mixture is fermented at 10 DEG C for at least 8 hours, a hamburger bread is formed and baked in an oven to be completed.

상기와 같이 본 발명에 따르면, 쌀과 보리분말을 주원료로 하고 이에 각종 교반수나 첨가물을 특성에 의해 종래의 햄버거빵에서 느낄 수 없는 독특한 향과 맛을 느낄 수 있어 전통 식품인 쌀과 보리의 소비량을 증대시킬 수 있다.As described above, according to the present invention, rice and barley powder as the main raw material, and by using various stirring water or additives, it is possible to feel the unique aroma and taste that cannot be felt in the conventional hamburger bread, and thus the consumption of rice and barley which are traditional foods You can increase it.

또한 우리의 입맛에 맞고, 쌀과 보리 및 첨가제에 의해 균형적인 영양을 공급해 줄 수 있다.It also suits our tastes and provides balanced nutrition with rice, barley and additives.

앞에서 설명된 본 발명의 일 실시예는 본 발명의 기술적사상을 한정하는 것으로 해석되어서는 안 된다. 본 발명의 보호범위는 청구범위에 기재된 사항에 의하여만 제한되고, 본 발명의 기술분야에서 통상의 지식을 가진 자는 본 발명의 기술적 사상을 다양한 형태로 개량 변경하는 것이 가능하다. 따라서 이러한 개량 및 변경은 통상의 지식을 가진 자에게 자명한 것인 한 본 발명의 보호범위에 속하게 될 것이다.An embodiment of the present invention described above should not be construed as limiting the technical spirit of the present invention. The protection scope of the present invention is limited only by the matters described in the claims, and those skilled in the art can change and change the technical idea of the present invention in various forms. Therefore, such improvements and modifications will fall within the protection scope of the present invention, as will be apparent to those skilled in the art.

Claims (4)

쌀분말, 보리쌀분말, 콩추출액, 베이킹파우다, 정제염, 설탕 및 들기름을 혼합하여 햄버거빵 재료의 조성물을 반죽하는 반죽단계와;A dough step of kneading a composition of a burger bread material by mixing rice powder, barley rice powder, soybean extract, baking powder, refined salt, sugar and perilla oil; 상기 반죽된 조성물을 8 내지 12℃에서 6 내지 10시간 보관하여 발효하는 발효단계와;A fermentation step of fermenting the kneaded composition at 8 to 12 ° C. for 6 to 10 hours; 상기 발효된 조성물로 햄버거빵의 형체를 성형하는 성형단계와;A molding step of molding the shape of the hamburger bread with the fermented composition; 상기 성형된 조성물을 가열수단을 이용해 굽는 단계를 포함하는 것을 특징으로 하는 쌀과 보리를 주원료로 하는 햄버거빵의 제조방법.Method of producing a hamburger bread, the main raw material of rice and barley, comprising the step of baking the molded composition using a heating means. 제1항에 있어서,The method of claim 1, 상기 쌀분말과 보리쌀분말은 중량비가 3 대 1의 비율로 혼합된 것을 특징으로 하는 쌀과 보리를 주원료로 하는 햄버거빵의 제조방법.The rice powder and barley rice powder is a method of producing a hamburger bread, the main raw material of rice and barley, characterized in that the weight ratio of 3 to 1 mixed. 제1항에 있어서,The method of claim 1, 상기 반죽된 조성물은, 보리쌀분말 100중량부, 쌀분말 250 내지 350중량부, 콩추출액 250 내지 350중량부, 베이킹파우다 2 내지 3중량부, 정제염 10 내지 20 중량부, 설탕 40 내지 50 중량부, 들기름 150 내지 250 중량부로 구성된 것을 특징으로 하는 쌀과 보리를 주원료로 하는 햄버거빵의 제조방법.The kneaded composition, 100 parts by weight of barley rice powder, 250 to 350 parts by weight of rice powder, 250 to 350 parts by weight of soybean extract, 2 to 3 parts by weight of baking powder, 10 to 20 parts by weight of refined salt, 40 to 50 parts by weight of sugar, Method of producing a hamburger bread, the main raw material of rice and barley, characterized in that consisting of 150 to 250 parts by weight perilla oil. 복수의 햄버거빵과, 상기 햄버거빵 사이에 다진 고기로 성형되어 만들어진 패티(patty)와 야채 등이 충진된 햄버거에 있어서,In a hamburger filled with a plurality of hamburger buns, patties (vegetables, vegetables, etc.) formed by forming the chopped meat between the hamburger buns, 상기 햄버거빵은 보리쌀분말, 쌀분말, 콩추출액, 베이킹파우다, 정제염, 설탕, 들기름으로 구성된 것을 특징으로 하는 쌀과 보리를 주원료로 하는 햄버거빵.The hamburger bun is a barley rice powder, rice powder, soybean extract, baking powder, refined salt, sugar, hamburger bread mainly made of barley, characterized in that consisting of perilla oil.
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KR100763281B1 (en) * 2006-10-18 2007-10-04 강준구 Method for manufacturing cookie using glutinous barley and the cookie obtained thereby
KR20190083187A (en) * 2018-01-03 2019-07-11 한영용 Manufacturing method for glutinous rise cake using baked adzuki bean

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KR100903938B1 (en) 2008-01-04 2009-06-25 주식회사 삼립식품 Baked rice cake sheet for fast-food and method thereof
KR101646368B1 (en) 2014-10-30 2016-08-05 한국제과제빵협동조합 composition of bread containing barley and manufacturing method of bread using it

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KR840002207A (en) * 1982-11-04 1984-06-25 김옥자 Recipe of Unsweetened Whole Grain Bread
US5409337A (en) * 1993-09-02 1995-04-25 Eaton Corporation Retained seal assembly
JPH07264967A (en) * 1994-03-30 1995-10-17 Hiroshi Kurosawa Edible bread
KR950028637A (en) * 1994-04-01 1995-11-22 손종업 Food using five colored beans and its manufacturing method
KR970011474B1 (en) * 1994-12-29 1997-07-11 김정재 Method for making rice-bread
KR100345185B1 (en) * 1999-11-11 2002-07-24 조남지 Rice cake and producing method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100763281B1 (en) * 2006-10-18 2007-10-04 강준구 Method for manufacturing cookie using glutinous barley and the cookie obtained thereby
KR20190083187A (en) * 2018-01-03 2019-07-11 한영용 Manufacturing method for glutinous rise cake using baked adzuki bean

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