KR20160142181A - Manufacturing method of stuffed pancake and stuffed pancake manufactured by the same - Google Patents
Manufacturing method of stuffed pancake and stuffed pancake manufactured by the same Download PDFInfo
- Publication number
- KR20160142181A KR20160142181A KR1020150078189A KR20150078189A KR20160142181A KR 20160142181 A KR20160142181 A KR 20160142181A KR 1020150078189 A KR1020150078189 A KR 1020150078189A KR 20150078189 A KR20150078189 A KR 20150078189A KR 20160142181 A KR20160142181 A KR 20160142181A
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- weight
- flour
- dough
- rice flour
- Prior art date
Links
Images
Classifications
-
- A21D13/0025—
-
- 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
Abstract
Description
More particularly, the present invention relates to a method for manufacturing a rice cakes which does not require a fermentation process, can inhibit aging, and does not contain cow's milk, and The present invention relates to a cooked rice cake.
Hochok is a typical snack food to eat in winter, and it is a kind of snack street that everyone enjoys for a long time, regardless of sex.
In general, sugarcane is rounded with white rice cakes. It usually contains cinnamon-flavored brown sugar, but nowadays it adds flour or nuts such as peanuts to keep the sugar from flowing down.
As the food is diversified, so-called green tea hokok (green tea), which is usually white, is put in green tea powder and is popular. In addition to these, there are pizza pancakes made with pizza sauce and cheese, For women who are interested in diet, diet hokok which reduces calories is being sold.
Hokok was usually sold in markets or on the streets. However, as people's interest in well-being has recently increased, there has been an increase in the number of cases in which food is bought separately from home and bought. Accordingly, a hokki mix which can easily and easily make hokok are sold on the market.
Generally, in order to cook the hokok using the hokki mix, the yeast is added for about 30 minutes or more, generally at room temperature for 2 to 3 hours, in order to increase the volume of the dough during kneading, soften the texture, A fermentation step is required.
This conventional method for producing hoko has a difficulty in managing yeast sensitive to temperature, humidity and pH due to the yeast fermentation process, and there is a problem that QC management (quality process control) is difficult due to seasonal changes. Also, the selection of the optimum fermentation process has a decisive influence on the taste and flavor of hokok, which is absolutely dependent on the experience of the operator. In addition, the dough material that has undergone the yeast fermentation process has a disadvantage that it is difficult to automate the dough because it has a high viscosity and must be peeled off manually after being attached to a molding machine for baking hokok.
In the food industry, research has been continuously carried out to reduce the fermentation time during the cooking process of hokok, and as a result many products have been released.
Korean Patent Registration No. 10-1144431 (2012.05.10.) Discloses a non-fermented hokka mix composition and a process for producing hokoku using the same.
The non-fermented hawk mix composition can be cooked without fermentation during the cooking of the hawk, so that it can be conveniently and rapidly consumed as compared with the hawky mix requiring the conventional fermentation process. However, since the flour is included, I have a problem.
Korean Patent Registration No. 10-1255434 (Apr. 17, 2012) discloses an instant functional hokoku.
The instant functional hoki does not contain wheat flour and does not smell of wheat flour, but has the disadvantage that it hardens after cooling.
It is an object of the present invention to provide a method for manufacturing a rice cakes which does not require a fermentation process and which can maintain a long-lasting texture after being cooled.
It is another object of the present invention to provide a method for manufacturing a rice cake which does not flow out.
It is still another object of the present invention to provide a rice cake which does not require a fermentation process, has a slow aging process, and does not have a sour pudding.
In order to achieve the above object, the present invention provides the following means.
The present invention relates to a method for producing a green tea product, comprising the steps of: mixing a sugar and a sediment to form a first mixture, mixing the first mixture with a natural color developing material to form a second mixture, and mixing the second mixture with nuts Step 1); Freezing the moxa (step 2); (Step 3) of agitating tapioca starch, rice flour, wheat starch, sugar powder, salt, margarine, eggs, starch syrup, soy milk, condensed milk, edible oil, rum and purified water; And a step (4) of preparing a frozen rice cake by putting the frozen rice cake into the dough and molding it; The present invention also provides a method of manufacturing a rice cake.
In step 1, a first mixture is prepared by mixing 33% by weight of sugar and 67% by weight of a sediment, 1.3 to 1.4 parts by weight of a natural material expressing a color are mixed with 100 parts by weight of the first mixture to form a second mixture, And 67 to 70 parts by weight of nuts are mixed in 100 parts by weight of the second mixture. In step 2, the mushroom is frozen at -18 캜 to -22 캜 for 50-60 minutes and then shaped into a sphere having a diameter of 25 to 30 mm In the step 3, the dough is kneaded with a mixture of 3,600 g of tapioca starch, 800 g of rice flour, 750 g of wheat starch, 150 g of sugar powder, 150 g of salt, 100 g of salt, 750 g of margarine, 500 g of egg, 500 g of starch syrup, 500 g of soy milk, And 1,875 g of purified water are put into a mixing machine and mixed at low speed for 3 minutes. In step 4, 15 to 25 parts by weight of the frozen mackerel are added to 100 parts by weight of the dough and molded.
The natural material expressing the color is at least one selected from the group consisting of green tea powder, chlorella powder, strawberry powder, bitter powder, pumpkin powder, black sesame powder and cinnamon powder. The nuts include walnuts, almonds, sunflower seeds, Mix the black sesame seeds in a weight ratio of 1: 1: 1: 1: 1.
0.5 to 0.6 parts by weight of at least one selected from the group consisting of green tea powder, chlorella, strawberry powder, bitumen powder, pumpkin powder, black sesame powder and cinnamon powder is further mixed into 100 parts by weight of the dough.
In the case of adding strawberry flour and bit flour to the above-mentioned rice cakes, the above-mentioned rice flour is used in the case of Honghyeonmi flour, and in case of adding black sesame flour to the above-mentioned rice flour, the rice flour is used in black rice flour, And chlorella are used, the rice flour is used in the case of using green rice flour. In the case of using squash flour in the rice flour, the rice flour is used for brown rice flour. When cinnamon flour is used for the rice flour, Use rice flour.
Further, the present invention provides a rice cakes produced by the above-described production method.
According to the present invention, the pork loin according to the present invention is formed into a sphere shape by freezing the pork loin mixed with sugar and sediment, so that when the pork loaf is consumed, the moxa bean does not flow down and can be produced in large quantities. The use of tapioca starch and rice flour , It provides a chewy texture, it does not use flour at all, does not have a separate fermentation process, makes non-fermented dough, so it has the advantage of shortening the time to make dough, optimizing the proportion of dough, , It has an advantage of being able to maintain a long-lasting texture after cooling, and it has an advantage of enhancing the sweetness of the hoki by including soy milk in the dough.
Fig. 1 is a photograph of frozen mushrooms containing strawberry flour and bitumen after freezing.
Fig. 2 is a photograph of a rice dough made of strawberry flour, bitumer powder and Honghyunmi flour in dough.
Fig. 3 is a photograph of frozen mushrooms containing frozen squash powder frozen and molded.
Fig. 4 is a photograph of a rice cake with a batter made of pumpkin powder and brown rice flour.
Fig. 5 is a photograph of a green tea powder and a green tea containing chlorella frozen and molded.
Fig. 6 is a photograph of a rice cake with green tea powder, chlorella and rust brown rice powder in the dough.
Fig. 7 is a photograph of a frozen rice cake containing black sesame powder frozen and molded.
Fig. 8 is a photograph of a rice cake with dough of black sesame powder and black rice flour.
Fig. 9 is a photograph of a rice cake containing cinnamon powder frozen and molded.
Fig. 10 is a photograph of a rice cake with rice flour and rice flour mixed with dough.
Hereinafter, the present invention will be described in detail.
First, a method for manufacturing a rice cake according to the present invention will be described.
In the method for producing the rice gruel of the present invention,
(Step 1) of making a first mixture by mixing the first mixture with sugar and a sediment, mixing the first mixture with a natural material expressing color to form a second mixture, and mixing the nuts with the second mixture ;
Freezing the moxa (step 2);
(Step 3) of agitating tapioca starch, rice flour, wheat starch, sugar powder, salt, margarine, eggs, starch syrup, soy milk, condensed milk, edible oil, rum and purified water; And
(4) preparing frozen rice cakes by filling the frozen rice cakes with the dough;
.
In step 1, a first mixture is prepared by mixing 33% by weight of sugar and 67% by weight of a sediment, 1.3 to 1.4 parts by weight of a natural material expressing a color are mixed with 100 parts by weight of the first mixture to form a second mixture, And 100 parts by weight of the second mixture may be mixed with 67 to 70 parts by weight of nuts to make mushroom.
The natural material expressing the color may be any one selected from the group consisting of green tea powder, chlorella, strawberry powder, bitumen powder, pumpkin powder, black sesame powder, and cinnamon powder.
When the natural material expressing the above color is selected from green tea powder, chlorella, strawberry powder, bit powder, pumpkin powder and black sesame powder, the above-mentioned sediment is used as a sediment, and in case of selecting a cinnamon powder, desirable.
The nuts can be made by mixing walnuts, almonds, sunflower seeds, pumpkin seeds and black sesame seeds at a weight ratio of 1: 1: 1: 1: 1.
The step 2 is a step of freezing the mosses at -18 캜 to -22 캜 for 50-60 minutes and shaping them into a sphere having a diameter of 25 to 30 mm.
In the present invention, when a hoko is frozen, it is formed into a sphere shape, so that when the hoko is consumed, it does not flow down.
In addition, the present invention can produce a large amount of hoki using a rice cake molding apparatus because the sugar beet is mixed with the balsam to make a hoko beef and then frozen and formed into a sphere shape.
When frozen out of the above-mentioned conditions, there is a problem that when the rice cake is introduced into the rice cake molding machine, the rice cake is not smoothly moved.
In the step 3, the dough was prepared by mixing 3,600 g of tapioca starch, 800 g of rice flour, 750 g of wheat starch, 750 g of sugar powder, 150 g of salt, 100 g of salt, 750 g of margarine, 500 g of egg, 500 g of starch syrup, 500 g of soybean oil, 500 g of condensed milk, 250 g of edible oil, g into a mixer and mixing them at low speed for 3 minutes.
By optimally mixing tapioca starch, rice flour and wheat starch, it is possible to maintain a soft texture for a long time even after a certain period of time has elapsed since the cooking.
0.5 to 0.6 parts by weight of at least one selected from the group consisting of green tea powder, chlorella powder, strawberry powder, bitter powder, pumpkin powder, black sesame powder and cinnamon powder may be further mixed into 100 parts by weight of the dough.
At this time, it is preferable to add the same natural materials as those expressing the color added to the moss. For example, in the case of adding squash powder to mokko, add the squash powder to the dough.
The rice flour may be selected from the group consisting of Honghyunmi flour, black rice flour, rust brown rice flour, brown rice flour and rice flour.
The rice flour is preferably a rice flour of the same color as that of the natural material expressing the color added to the rice cakes.
For example, in the case of adding strawberry powder and bitumen to the above-mentioned rice cakes, the above-mentioned rice flour is used in the case of Honghyeonmi flour, and in case of adding black sesame flour to the rice cakes, the rice flour is used in the rice flour, When green tea powder and chlorella are used in cattle, the rice flour is used in the case of using green rice flour, and in the case of using squash flour in the rice flour, rice flour can be used.
Exceptionally, when cinnamon powder is used in the rice cakes, the rice flour may be rice flour.
The present invention is advantageous in that when the hoko is consumed, it does not flow down because the hoko is frozen and then shaped into a sphere.
The present invention is advantageous in that a large amount of hoki can be produced by using a rice cake molding device since sugar beet is made by mixing sugar in a sugar and frozen and then shaped into a sphere.
The present invention provides a chewy texture by using tapioca starch and rice flour, and has the advantage of shortening the time for making dough by making non-fermented dough without using any flour and without any fermentation process.
In addition, the present invention has an advantage in that the mixing ratio of the dough is optimized and the aging process, which is harder after cooking than the conventional hoki, is suppressed, so that the mouthfeel after the cooling can be maintained for a long time.
In addition, the present invention has an advantage in that the dough contains soymilk to improve the high degree of hoki.
In step 4, 15 to 25 parts by weight of the frozen mackerel are added to 100 parts by weight of the dough, and the mixture is molded to produce a dough.
Further, the present invention provides a rice cakes produced by the above-described production method.
According to the present invention, the pork loin according to the present invention is formed into a sphere shape by freezing the pork loin mixed with sugar and sediment, so that when the pork loaf is consumed, the moxa bean does not flow down and can be produced in large quantities. The use of tapioca starch and rice flour , It provides a chewy texture, it does not use flour at all, does not have a separate fermentation process, makes non-fermented dough, so it has the advantage of shortening the time to make dough, optimizing the proportion of dough, , It has an advantage of being able to maintain a long-lasting texture after cooling, and it has an advantage of enhancing the sweetness of the hoki by including soy milk in the dough.
According to the present invention, it is possible to cook the rice hote according to the present invention by heating the frying pan for a few minutes and heating it back and forth for 2 to 3 minutes or baking it in the oven at a temperature of 180 ° C for 8 to 10 minutes to cook lightly, After the water starts to boil, it can be steamed for 3 to 5 minutes, or cooked in a donut frame or a waffle frame.
Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.
33% by weight of sugar and 67% by weight of caustic soda were mixed to prepare a first mixture, 0.7 parts by weight of strawberry powder and 0.7 parts by weight of bitumen were mixed with 100 parts by weight of the first mixture to prepare a second mixture, And 70 parts by weight of nuts were mixed in parts by weight to make mushroom. The nuts were made by mixing walnuts, almonds, sunflower seeds, pumpkin seeds and black sesame seeds at a weight ratio of 1: 1: 1: 1: 1. The moxa was frozen at -20 ° C for 60 minutes and then shaped into a sphere having a diameter of 30 mm. The photograph is shown in Fig. Add 3,600g of tapioca starch, 800g of wheat starch, 750g of sugar starch, 150g of sugar, 100g of margarine, 750g of egg, 500g of egg, 500g of starch syrup, 500g of soybean oil, 500g of condensed milk, 250g of edible oil, 50g of rum and 1,875g of purified water. While mixing at low speed to make dough. 0.3 parts by weight of strawberry powder and 0.3 part by weight of bitumen were mixed with 100 parts by weight of the dough. 20 parts by weight of the above-mentioned frozen mackerel was added to 100 parts by weight of the dough mixed with the strawberry powder and beet flour, and the mixture was molded to prepare a dough rice cake. The photograph is shown in FIG.
In Example 1, except for mixing 0.7 part by weight of strawberry powder and 1.4 parts by weight of squash powder instead of 0.7 part by weight of bitumen, the rest was made in the same manner, and the photograph is shown in FIG. Except that the brown rice flour was mixed in place of the Honghyunmi flour, 0.3 part by weight of strawberry powder and 0.3 part by weight of bittern powder were mixed with 0.6 part by weight of squash powder instead of the flour mixture, Respectively.
In Example 1, except that 0.7 part by weight of strawberry powder, 0.7 part by weight of green tea powder and 0.7 part by weight of chlorella powder were used instead of 0.7 part by weight of bitumen powder, the rest was made in the same manner, . Except that 0.3 parts by weight of strawberry powder and 0.3 part by weight of bitumen were mixed with 0.3 part by weight of green tea powder and 0.3 part by weight of chlorella. The photograph is shown in Fig.
In Example 1, except for mixing 0.7 part by weight of strawberry powder and 1.4 parts by weight of black sesame powder instead of 0.7 part by weight of bitumen, the rest was made in the same manner, and the photograph is shown in FIG. Except that the black rice flour was mixed in place of the Honghyon rice flour, and 0.6 part by weight of black sesame flour was mixed with 0.3 part by weight of strawberry flour and 0.3 part by weight of bittern flour in the dough. 8.
In Example 1, except for using bean jam, instead of 0.7 weight part of strawberry powder, and 1.4 weight part of cinnamon powder instead of 0.7 weight part of bit powder, the rest was made in the same manner, Respectively. Except that the rice flour was mixed instead of the flour, and 0.3 part by weight of strawberry powder and 0.3 part by weight of bitumen were mixed in the batter, and 0.6 part by weight of cinnamon powder was mixed. 10.
[Comparative Example 1]
In Example 1, the rice cake was prepared in the same manner as described above, except that the process of forming the rice cake after freezing it was omitted.
[Comparative Example 2]
In Example 1, except for using 2,600 g of tapioca starch, the rest was made in the same manner to prepare a rice cakes.
[Comparative Example 3]
In Example 1, except for using 4,600 g of tapioca starch, the rest was made in the same manner to prepare a rice cakes.
[Comparative Example 4]
In Example 1, the rice cake was prepared in the same manner except that soy milk was not included.
[Experimental Example 1]
The rice cakes prepared in Example 1 and Comparative Examples 1 to 4 were poured in a frying pan and lightly fried. After 12 hours of cooking, the sensory evaluation of the rice cakes was conducted on 50 adult males and females (20s, 30s, 40s, 50s, 60s, 10 each) (5: very excellent, 4: excellent, 3: good, 2: normal, and 1: poor) for the flavor of the beverages. The results are shown in Table 1 below.
According to Table 1, Example 1 is excellent in easy ingestion because it is formed into a sphere shape after freezing the soy sauce, and the dough is produced at an optimal blending ratio, so that the soft texture is excellent even after a long time after the cooking, And the taste was more excellent.
On the other hand, Comparative Example 1 showed insufficient ease of ingestion due to lack of freezing treatment, and Comparative Example 2 and Comparative Example 3 had a problem of showing a hard texture after a long time after cooking, and Comparative Example 4 contained soy milk And the flavor of the beef was lowered.
Claims (6)
Freezing the moxa (step 2);
(Step 3) of agitating tapioca starch, rice flour, wheat starch, sugar powder, salt, margarine, eggs, starch syrup, soy milk, condensed milk, edible oil, rum and purified water; And
(4) preparing frozen rice cakes by filling the frozen rice cakes with the dough;
≪ / RTI >
In step 1, a first mixture is prepared by mixing 33% by weight of sugar and 67% by weight of a sediment, 1.3 to 1.4 parts by weight of a natural material expressing a color are mixed with 100 parts by weight of the first mixture to form a second mixture, 67 to 70 parts by weight of nuts are mixed with 100 parts by weight of the second mixture,
In the step 2, the mushroom is frozen at -18 캜 to -22 캜 for 50-60 minutes and then shaped into a sphere having a diameter of 25 to 30 mm,
In step 3, the dough is prepared by mixing 3,600 g of tapioca starch, 800 g of rice flour, 750 g of wheat starch, 150 g of sugar powder, 100 g of salt, 100 g of salt, 750 g of margarine, 500 g of egg, 500 g of starch syrup, 500 g of soybean oil, 500 g of condensed milk, 250 g of edible oil, g into a mixer, mix at low speed for 3 minutes,
In step 4, 15 to 25 parts by weight of the frozen mackerel are added to 100 parts by weight of the dough,
A method for producing hot dough.
The natural material expressing the color is at least one selected from the group consisting of green tea powder, chlorella powder, strawberry powder, bit powder, pumpkin powder, black sesame powder, and cinnamon powder,
The nuts are prepared by mixing walnuts, almonds, sunflower seeds, pumpkin seeds and black sesame seeds in a weight ratio of 1: 1: 1: 1: 1,
A method for producing hot dough.
0.5 to 0.6 parts by weight of at least one selected from the group consisting of green tea powder, chlorella powder, strawberry powder, bitumen powder, pumpkin powder, black sesame powder and cinnamon powder is further added to 100 parts by weight of the dough,
A method for producing hot dough.
In the case of adding strawberry flour and bit flour to the above-mentioned rice cakes, the above-mentioned rice flour is used in the case of Honghyeonmi flour, and in case of adding black sesame flour to the above-mentioned rice flour, the rice flour is used in black rice flour, And chlorella are used, the rice flour is used in the case of using green rice flour. In the case of using squash flour in the rice flour, the rice flour is used for brown rice flour. When cinnamon flour is used for the rice flour, Using white rice flour,
A method for producing hot dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150078189A KR20160142181A (en) | 2015-06-02 | 2015-06-02 | Manufacturing method of stuffed pancake and stuffed pancake manufactured by the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150078189A KR20160142181A (en) | 2015-06-02 | 2015-06-02 | Manufacturing method of stuffed pancake and stuffed pancake manufactured by the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160142181A true KR20160142181A (en) | 2016-12-12 |
Family
ID=57574220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150078189A KR20160142181A (en) | 2015-06-02 | 2015-06-02 | Manufacturing method of stuffed pancake and stuffed pancake manufactured by the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160142181A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101144431B1 (en) | 2009-10-27 | 2012-05-10 | 씨제이제일제당 (주) | Non-fermented stuffed pancake mix composition and method for the stuffed pancake making using the same |
| KR101255434B1 (en) | 2011-04-13 | 2013-04-17 | 이상준 | instant function pancake |
-
2015
- 2015-06-02 KR KR1020150078189A patent/KR20160142181A/en not_active Application Discontinuation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101144431B1 (en) | 2009-10-27 | 2012-05-10 | 씨제이제일제당 (주) | Non-fermented stuffed pancake mix composition and method for the stuffed pancake making using the same |
| KR101255434B1 (en) | 2011-04-13 | 2013-04-17 | 이상준 | instant function pancake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101422446B1 (en) | Croquette Bread Manufacture Method | |
| KR101300547B1 (en) | Manufacturing method of crunchable doughnut | |
| CN103783101A (en) | Cake premixed flour, preparing method of cake premixed flour, cake and preparing method of cake | |
| KR20090032263A (en) | Preparing method of health functional cookie using lotus | |
| KR102369683B1 (en) | Manufacture method for rice baguette Containing condensed milk | |
| KR100947347B1 (en) | Method for manufacturing walnut cake using barley and walnut cake thereby | |
| KR101724664B1 (en) | Bread containing mashed sweet potato and method for manufacturing the same | |
| KR102065007B1 (en) | Cheese berry bread using giant grape and cooking method thereof | |
| KR102468766B1 (en) | The method of manufacturing bread contained sweet pumpkin and red rice | |
| KR101848395B1 (en) | Bake bun cooking method | |
| KR102162688B1 (en) | Method for producing meringue using embryo bud of rice and barley sprout | |
| CN111011445A (en) | Sandwich bread and production process thereof | |
| KR20170119086A (en) | Manufacturing method of ice moon cake | |
| KR101057596B1 (en) | Fermented rice paste, rice cream, rice cake and its product method | |
| KR20150102198A (en) | Method for processing macaron | |
| KR20130045026A (en) | Steamed bread of chestnut and the making method of that | |
| KR20190040405A (en) | Soft Bean Curd bread manufacture method | |
| KR20160142181A (en) | Manufacturing method of stuffed pancake and stuffed pancake manufactured by the same | |
| KR101114575B1 (en) | Bread manufacturing method that add boiled grain | |
| KR101874549B1 (en) | Method for making chocolate dessert and chocolate dessert made using the same | |
| KR101029291B1 (en) | Bread manufacturing method that add boiled grain | |
| KR20160127919A (en) | Manufacturing method of a glutinous rice pie | |
| CN109645077A (en) | Yam and Job's tear seed cheese cake and preparation method thereof | |
| JP2007236229A (en) | Doughnut containing fish meat paste | |
| KR102627663B1 (en) | Manufacturing method of icheon rice bread having rice grain shaped |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |