KR20170089715A - Advanced halthy functional organic cereal puff and manufacture method thereof - Google Patents
Advanced halthy functional organic cereal puff and manufacture method thereof Download PDFInfo
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- KR20170089715A KR20170089715A KR1020160010313A KR20160010313A KR20170089715A KR 20170089715 A KR20170089715 A KR 20170089715A KR 1020160010313 A KR1020160010313 A KR 1020160010313A KR 20160010313 A KR20160010313 A KR 20160010313A KR 20170089715 A KR20170089715 A KR 20170089715A
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- grain
- organic
- powder
- corn
- snack
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Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims description 13
- 238000004519 manufacturing process Methods 0.000 title description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 37
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 37
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 37
- 235000005822 corn Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 4
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 239000008188 pellet Substances 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000005453 pelletization Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000010779 crude oil Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 15
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 235000019629 palatability Nutrition 0.000 abstract description 10
- 235000011888 snacks Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000000704 physical effect Effects 0.000 abstract description 5
- 244000062793 Sorghum vulgare Species 0.000 abstract description 4
- 239000008122 artificial sweetener Substances 0.000 abstract description 4
- 235000021311 artificial sweeteners Nutrition 0.000 abstract description 4
- 235000019713 millet Nutrition 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 2
- 230000000593 degrading effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 208000003643 Callosities Diseases 0.000 abstract 2
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 2
- 244000058871 Echinochloa crus-galli Species 0.000 abstract 1
- 235000011999 Panicum crusgalli Nutrition 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 13
- 241000209140 Triticum Species 0.000 description 9
- 235000021307 Triticum Nutrition 0.000 description 9
- 244000099147 Ananas comosus Species 0.000 description 5
- 235000007119 Ananas comosus Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 230000001007 puffing effect Effects 0.000 description 3
- 241001417494 Sciaenidae Species 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000013666 improved nutrition Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 239000011368 organic material Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- 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
- A23V2200/16—Taste affecting agent
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5102—Amylopectin
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Abstract
Description
The present invention relates to a method for producing pineapple which is improved in palatability and nutrition by adding grains such as sorghum, corn, sorghum and pea, which is well known as a local specialty of Goesan-gun, Chungcheongbuk-do, and its manufacturing method, and more particularly, Characterized in that the nutritional property, palatability, taste and color of the pounding product are improved without using any special apparatus or means without deteriorating the quality and easily manufactured according to a conventional method, and a manufacturing method thereof.
It is a simple taste food made by using the principle that the volume of rice flour is increased by puffing when the pressure is quickly subtracted after heating the cereal such as rice at high pressure. By this principle, rice is easily crushed and porous, and starch is transformed into dextrin, so it is very popular as a snack for infants and elderly people because it has the advantage of digestion even if it is eaten as it is.
In the extrusion molding process, various kinds of fillet can be produced in the extrusion molding process. In the conventional snack market, the ordinary snack uses a sweetener which gives a specific flavor for seasoning and an artificial pigment to express a specific color, It can be expected that nutritional value can not be expected because it is produced by frying and expanding form. However, since it is manufactured by using the principle of expanding grain through rapid decompression at high pressure without frying, the nutritional ingredient of cereal can be taken intact.
Corn is the world's third largest food crop with rice and wheat. It contains not only a large amount of nutrients such as specific taste and vitamins, but also a wide variety of applications, which are used as raw materials for edible and processed foods, animal feeds and industrial use In particular, the corn in the corn was found to have a moisture content of 7.5%, and the moisture content of the corn was higher than that of the corn, It contains 11.5% of protein, 4.6% of lipid, 1.7% of ash, 70.8% of carbohydrate and 3.9% of fiber and it has amylopectin content of 85% or more and is used as snack food or processed food , KJ 2001, Food composition table 6th ed., National Rural Living Science Institute, RDA, Suwon, Korea, 48-49).
As interest in functional health foods has increased recently, the development of products that pursue health, functionality, and simplicity in foods that emphasize simple food or nutrition has been developed through various demands of consumers and development of food processing technology. (Hong, SS, 2000), the demand for natural foods, organic foods, health promoting foods, beauty foods and low-calorie foods is increasing. Tech. Inst. 14, 49-58).
The present invention relates to a method for manufacturing a tteokbokbyeo pineapple, and a Korean patent No. 10-1158987 on a tteokbokki pineapple produced by the method, and Korean Patent No. 10-1182528 Korean Patent Laid-Open Publication No. 10-2015-0096280 has been disclosed as a method for producing rice flour added with rice bran powder. Also, a pellet made from mulberry leaf powder and brown rice flour, a pellet made from the pellet, and a method for manufacturing a pellet made from the pellet, and a method for manufacturing the pellet from the pellet are disclosed in Korean Patent Registration No. 10-0763244. -0554547 is known and a variety of patented technologies such as Korean Patent Registration No. 10-1191106 are disclosed in the manufacturing method of the collar filler. However, the use of organic corn and rice grains, which are representative local products of Goesan, Nutritional, palatability, color and physical properties have not been developed yet.
Therefore, the object of the present invention is to provide organic cotton corn, which is known as the special product of Goesan-gun, Chungcheongbuk-do without degrading the quality of the existing rice paddy, and organic wheat corn that has added nutritional and palatability, It is to provide an open-puff added with a grain powder.
It is another object of the present invention to provide a method for manufacturing an organic grain filler having enhanced health functional properties.
The object of the present invention is to provide an organic rice pickle corn added with organic corn and grain powder which has improved nutrition, palatability, color, and physical properties by adding corn flour such as corn, More particularly, the present invention relates to a method for producing a pulverized soybean meal, comprising the steps of: pulverizing organic waxy corn, millet, broth and blood to prepare a powder; In the present invention, the organic granules constituting the dough are in the form of millet, syrup, and blood, and the most preferable mixing ratio (w / w / w) is 1: 1 : 1) adding 56 to 70% by weight of the powder, 29 to 33% by weight of the organic white rice flour, adding a predetermined amount of water, stirring the mixture, and kneading for spreading; Molding the dough prepared in the above step into an extruder and drying it in a drying oven to produce pellets; And pelletizing the pellet prepared in the above step into a penneling machine to obtain a penny-frying pellet.
According to the present invention, the addition of the organically cultivated college corn and rice grains to improve palatability, taste, color, and physical properties, and the manufacturing method thereof, Instead of the sweetener added for flavor in the manufacture of pongee, instead of artificial sweeteners, it can contribute to the improvement of the national health by using Goosean University wort corn and grain powder, which is a representative agricultural product of Goesan in Chungbuk Province, rich in sugar content and fiber. And it has an excellent effect of promoting the consumption of local agricultural products and thus contributing to the profit of corn and grain crop farming farms.
The present invention will be described in more detail with reference to Examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.
[Example 1] Production of organic grain poultry of the present invention
(1) Step 1: organic pickling corn, millet powder and corn roasting process
The college corn and grape varieties were used as organic materials in Goesan - gun, Chungbuk province. The organic granules used in the first step of the present invention preferably have a mixing ratio of 1: 1: 1 (w / w / w). The waxy corn and the grains were carefully selected and pulverized using a pulverizer, preferably to 50-100 mesh, most preferably 75 mesh, and then roasted. The college corn used as the disclosed material in the present invention is low in yellowness compared to that of the common corn, so it is preferable to roast at 90 to 100 ° C, most preferably at 95 ° C for 30 minutes. It was confirmed that the color and flavor of waxy corn powder was enhanced by roasting treatment.
(2) Step 2: Manufacture of corn and grain pellets
The pellets were first prepared to produce the browned corn and wheat flour added. The organic corn powder prepared in the first step is added in an amount of 15 to 25% by weight, preferably 20% by weight, organic grain powder 56 to 70% by weight, preferably 50% by weight, organic rice flour 29 to 33% The kneaded product was prepared by extruding the kneaded product of the above-mentioned kneaded product by using an extruder (Model IHM 30, Incheon Machinery, Korea), and then kneading it with 50 wt% And dried in a drying oven (F0-450M, JEIO TECH, Korea) for 3 hours to prepare a pellet having a water content of 15 to 25%, most preferably 18%.
(3) Third process: manufacture of paddy rice
The pellets produced in the second step were poured into a puffing machine (BUNNAM MACHINERY, KOREA) and expanded at a puffing temperature of 200 to 240 DEG C, most preferably at 220 DEG C for 4 seconds.
[Experimental Example 1] Measurement of organic paddy and organic paddy color
The colorimetric measurements of the organic grain flour and the control of the general open flour of the present invention were carried out using a colorimeter (SP-80, TOKYO DENSHOKU CO., LTD.) To measure L (lightness, brightness), a , Yellowness) were measured 20 times repeatedly, and the average value was obtained and shown in Table 1.
As a result of the experiment, it was found that the organic grain wheat flour was slightly darkened due to low lightness value, but the yellowishness value was increased, resulting in an increase in the yellowishness of the overall browning.
division
[Experimental Example 2] Measurement of physical properties of organic pineapple and organic pineapple
The measurement conditions were a table speed of 60 mm / min, a maximum stress of the load cell (50 mm / min, Max.) 10kg (20kg) and then measured 20 times with Adapters No. 5 (Φ5), and the average values of strength, hardness, and yield were obtained and are shown in Table 2.
As a result of comparing the present invention with the present invention, the addition of waxy corn and wheat germ, the strength, hardness and yield value of the present invention were lower than those of the control. These results suggest that the addition of waxy corn and wheat flour can produce a more smooth texture than that of control.
(g / cm2)
(g / cm2)
(g / cm2)
[Experimental Example 3] Sensory evaluation of general pupae and inventive organic grain pupae
The comparative sensory test of the organic grain croaker and the control croaker were conducted. The sensory test was carried out by 20 college students majoring in food. The sensory evaluation items were rated 5 points on the chromaticity, taste, chewiness, and overall likelihood of the open mouth, and were scored 1 to 5 on the score of 'very bad' and 'very good' To give a high score
As shown in Table 3, the inventive organic grain fillet showed the highest score in all items such as color, flavor, chewiness, and overall acceptance, and thus it was shown that the preference of consumers was excellent.
The present invention relates to a method for enhancing palatability and nutrition without using artificial sweeteners and pigments without deteriorating quality compared with existing poultry products, as well as improving the palatability and nutrition of poultry corn and grain, This is a very useful invention in the agriculture and food processing industry because it has an excellent effect that can contribute to the income of the local corn and grain growers.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160010313A KR20170089715A (en) | 2016-01-27 | 2016-01-27 | Advanced halthy functional organic cereal puff and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160010313A KR20170089715A (en) | 2016-01-27 | 2016-01-27 | Advanced halthy functional organic cereal puff and manufacture method thereof |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180003271A Division KR20180017064A (en) | 2018-01-10 | 2018-01-10 | Advanced halthy functional organic cereal puff and manufacture method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170089715A true KR20170089715A (en) | 2017-08-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160010313A KR20170089715A (en) | 2016-01-27 | 2016-01-27 | Advanced halthy functional organic cereal puff and manufacture method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170089715A (en) |
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- 2016-01-27 KR KR1020160010313A patent/KR20170089715A/en active Search and Examination
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