KR20180057224A - gluten free pie and manufacturing method thereof - Google Patents

gluten free pie and manufacturing method thereof Download PDF

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Publication number
KR20180057224A
KR20180057224A KR1020160155598A KR20160155598A KR20180057224A KR 20180057224 A KR20180057224 A KR 20180057224A KR 1020160155598 A KR1020160155598 A KR 1020160155598A KR 20160155598 A KR20160155598 A KR 20160155598A KR 20180057224 A KR20180057224 A KR 20180057224A
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South Korea
Prior art keywords
weight
parts
gluten
pie
flour
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KR1020160155598A
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Korean (ko)
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이성환
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이성환
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Publication of KR20180057224A publication Critical patent/KR20180057224A/en

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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/047Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066Gluten-free products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/183Natural gums
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes

Abstract

The present invention relates to a gluten-free pie, and more particularly, disclosed is a technical field related to a gluten-free pie which does not contain gluten to determine the type of flour, that is, which does not use flour, and which uses rice flour and a chiaseed, and to a manufacturing method thereof. In addition, the gluten-free pie of the present invention does not contain gluten contained in the flour, but, uses the rice flour and the chiaseed instead of the flour to have a unique flavor of rice and a soft taste like a pie kneaded with ordinary wheat flour, and to obtain an effect of increasing the consumption of rice and providing a healthy pie.

Description

Gluten free pie and manufacturing method thereof < RTI ID = 0.0 >

The present invention relates to a gluten-free pie. More specifically, the present invention relates to a gluten-free pie which does not contain gluten to determine the kind of flour, that is, does not use wheat flour, ≪ / RTI >

In general, pie is a Western dish that uses a pie bowl to put dough under it and fill it with meat or fruit. Ingredients are used in a variety of ways, and pies using meat and seafood are often made into deep bowls and used as an entree (course course in the middle), and fruits and the like are used for dessert.

Conventional pies use flour to introduce various kinds of pies by adding user's favorite ingredients such as walnuts, cheese, blueberries, apples, and bananas, making them popular with men as well as women. .

Korean Patent No. 1135303 relates to a method for producing a pie capable of producing a pie capable of obtaining a pharmacological effect of soybean paste and chongkukjang, which is excellent in preference, such as being soft and having a yellowish brown color, Preparing 25 to 30 parts by weight of powder, 30 to 35 parts by weight of butter, 20 to 25 parts by weight of egg, 10 to 15 parts by weight of chungkukjang powder and 10 to 15 parts by weight of miso, Adding flour and Chonggukjang flour to obtain a kneaded product, aging the kneaded product, shaping the aged kneaded product into a predetermined shape, and baking in an oven.

Since the conventional pie as described above uses wheat flour as a main ingredient, the risk of flour has risen due to the spread of an atmosphere that emphasizes health. In recent years, pie without flour is required.

Especially, since most of wheat flour is imported, a large amount of chemicals such as bleaching agent and preservative are detected in the flour, and there is a disadvantage that it can be harmful to our body. The pie using flour may cause digestion and absorption, There is a disadvantage.

Korean Patent Laid-Open Publication No. 2015-0027499, which does not include flour for solving the above-mentioned problem of wheat flour, is prepared by pulverizing rice, kneading rice after molding into a certain shape, And rice pie manufactured by the method. The rice pie is produced by pulverizing one or two or more different types of rice with water and kneading the pulverized rice A step of producing water and a step of shaping the kneaded product into a predetermined shape and then heating and pyrolyzing the kneaded product to produce a pie-like soft flavor that is mixed with ordinary wheat flour, And it increases rice consumption and provides healthy rice pies.

However, as described above, pie which does not include flour is difficult to implement pie with only rice flour, and therefore it is hard to say that flour is not included because it adds artificial gluten, which is a main ingredient of flour, to increase viscosity and elasticity.

Korean Patent No. 1135303 Korean Patent Publication No. 2015-0027499

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to eliminate the gluten contained in wheat flour, especially wheat flour, and to make the main raw material a rice flour for dough viscosity and elasticity, The present invention has as its main object to provide a gluten-free pie containing no flour by adding tooth-seed, xanthan gum and guar gum.

The present invention provides a gluten-free pie comprising a rice flour and a tooth seed to realize the above-described purpose, and a method for producing the same.

In addition, the gluten-free pie of the present invention is characterized in that 400-600 parts by weight of rice flour, 100-150 parts by weight of sugar, 25-35 parts by weight of tooth seed, 6-9 parts by weight of xanthan gum, 6-9 parts by weight of guar gum, 100 to 120 parts by weight of egg, 25 to 35 parts by weight of water and 2 to 4 parts by weight of salt.

In addition, the method for producing gluten-free pie of the present invention comprises mixing a rice flour, a sugar, a tooth seed, a xanthan gum and a guar gum in a stirrer, mixing the butter into the stirrer, mixing the butter, A first kneading step of kneading the kneaded mixture to prepare a kneaded mixture, a second kneading step of mixing the kneaded mixture with an egg, water and salt in a first kneading step-treated stirrer to prepare a kneaded mixture, A matting step of sealing the treated dough and aging at a low temperature; a forming step of forming a dough by holding the kneaded dough thinly and pushing the kneaded dough into a paste to form a dough; A first heating step of baking the dough and a second heating step in which the shape dough after the processed shape dough is cooled and the ingredients are filled and baked in a preheated oven It shall be.

The gluten free pie according to the present invention as described above and the method of producing the same according to the present invention do not include gluten contained in wheat flour and use rice flour and tooth seed instead of wheat flour, It has a soft taste like a pie kneaded with rice, increases the consumption of rice, and provides a healthful pie.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart schematically showing a method for producing gluten-free pie according to a preferred embodiment of the present invention. Fig.

The present invention relates to a gluten-free pie. More specifically, gluten is contained in wheat flour, and the main raw material is made into rice flour, which is used for kneading viscosity and elasticity, The present invention relates to gluten-free pies using tooth seeds, xanthan gum, and guar gum, and a process for producing the same.

The composition of the gluten free pie to achieve the present invention as described above is characterized by comprising rice flour and a tooth seed.

In addition, the gluten-free pie of the present invention is characterized in that 400-600 parts by weight of rice flour, 100-150 parts by weight of sugar, 25-35 parts by weight of tooth seed, 6-9 parts by weight of xanthan gum, 6-9 parts by weight of guar gum, 100 to 120 parts by weight of egg, 25 to 35 parts by weight of water and 2 to 4 parts by weight of salt.

The method for producing gluten-free pie of the present invention comprises the steps of mixing (S10) mixing rice flour, sugar, tooth seed, xanthan gum and guar gum in a stirrer, and mixing step (S10) (S20) in which the dough is prepared by agglomerating the kneaded product into a size that is narrower than the size of the kneaded product; and an egg, water and salt are added to the agitator treated in the first kneading step (S20) (S30) of dough (S30), which is manufactured in the second kneading step (S30), and a maturing step (S40) in which the kneaded dough is matured at a low temperature after sealing the kneaded second step (S30) A first heating step S60 of baking the shape dough of the preheated oven mold forming step S50; And a second heating step (S70) of cooling the shape dough treated in the first heating step (S60), selecting and filling the ingredients, and baking in the preheated oven.

First, gluten contained in wheat flour is an insoluble protein present in cereals such as barley and wheat, and a mixture of several proteins is present. The content of gluten also determines the type of wheat flour.

In other words, gluten contains a mixture of several proteins. In addition, it contains sugar and lipids. When a small amount of water is added to wheat flour to make a lump, it is suspended in a large amount of water and starch is suspended and removed in water Glue is left as a sticky mass.

When the gluten is mixed with 50 to 70% of ethyl alcohol, there is a melting component and a non-melting component, and the former is called gliadin and the latter is called gruthenin. The kind of flour is divided according to the amount of protein contained in it. Most of this protein is occupied by gluten, and mainly used for making bread is protein 13% or more, multipurpose gravity 10 ~ 13% The power used for manufacturing contains less than 10%. The stickiness of gluten has the power to hold the gas, and that is why the bread is swollen.

Glucose is the basic ingredient for processing and cooking wheat flour, because it absorbs water evenly compared to other flour, and its surface stretches well.

As described above, gluten maintains an essential viscosity and elasticity for making bread, confection, and the like. In the present invention, the health risk due to flour is solved by using the tooth seed without the gluten.

In connection with the above, chia seed, which is a main component for achieving the present invention,

It is said that Codex Mendoza in the 16th century was cultivated by the Astes in the Mesoamerican period, and it is reported that the food material as important as corn .

The toothseed is used as an important ingredient in Latin American countries and is widely used in drinking water, milk, or in cereal, salad, jam, yogurt, and the like.

The tooth is a perennial herb that grows up to about 1.75m. The flower is purple or white. The teeth growing at the end of the branch are grown for the production of commercially popular seeds. Omega 3 fatty acids are rich, and iron, potassium, It contains nutrients such as calcium, magnesium, and dietary fiber.

The teeth are oval shaped with a diameter of about 1 mm and consist of spots which are brown, gray, black and white, and when they are immersed in water as hydrophilic, they have a volume of up to 12 times and are sticky, And the gel-like tooth-seeds can be replaced by 25% of the nutritional elements of the egg, so that they are in the spotlight as diet foods supplementing nutrition while feeling the fullness of the small amount. It has been selected as a "novel food" in the European Union in 2009 and has traditionally been produced in Mexico and Guatemala, but its commercial importance has increased and is now actively produced not only in Latin American countries but also in other countries have. In 2008, Australia became the largest producer of tooth seeds.

That is, the effect of the gluten-free pie of the present invention is enhanced by the nutrients such as omega-3 fatty acids, iron, potassium, calcium, magnesium and dietary fiber by the tooth seed.

In addition, it is preferable that the tooth seed of the present invention is contained within a range of 25 to 35 parts by weight. If the tooth seed is contained in an amount of less than 25 parts by weight, the viscosity and elasticity of the dough may be lowered, And if it exceeds 35 parts by weight, there is a problem that the texture of the pie is insufficient due to insufficient moisture of the pie. Therefore, it is preferable that the range is included within the above-mentioned range, and the above range should be considered together with other ingredients besides tooth seed Most preferably 30 parts by weight.

In connection with the above, xanthan gum, which adds the viscosity and elasticity of the gluten-free pie of the present invention with the tooth seed,

It is used as a food stabilizer, thickener, binder, emulsifier, high-solubility, foaming agent, etc. as a food additive to increase the stickiness and viscosity of food, enhance emulsion stability and improve the physical properties and touch of food. A polymer polysaccharide obtained by pure fermentation of carbohydrates using Xanthomonas Campestris, a causative organism of cabbage, was purified, dried and pulverized in isopropyl alcohol, and glucose, mannose and glucuronic acid Sodium, potassium and calcium salts, and the like. It is a pale yellow powder which is well soluble in water. Its aqueous solution is neutral, has a property of dissolving in water and not dissolving in ethanol.

In addition, the above-mentioned xanthan gum has excellent heat resistance. In particular, when glacial acetic acid or citric acid is present, the viscosity of the natural thickener such as xanthan gum is lowered even when heated. The viscosity of the natural thickener such as xanthan gum decreases when the acidic or alkaline substance coexists, And is stable even in the range of pH 2 ~ 13. It has better viscosity than other thickeners and gradually increases viscosity according to the concentration.

In addition, it has been reported that the ginseng black 1-day intake allowable amount (ADI) is not specified and causes weight loss in an overweight person. It is used as a stabilizer, thickener, binder, emulsifier, It is also used in low-calorie foods.

In other words, the gluten-free pie of the present invention realizes the effect of preventing the moisture from being lowered due to the increase of the content of the tooth seed by increasing the viscosity by using xanthan gum in addition to the tooth seed.

In addition, it is preferable that the black ganoderma black of the present invention is contained in a range of 6 to 9 parts by weight. If the black ganed gum is contained in an amount of less than 6 parts by weight, the viscosity and elasticity of the dough may be lowered, If it is contained in an amount exceeding 9 parts by weight, the content of the tooth seed is lowered, and the effect of reducing the nutritional content due to the tooth seed is difficult to be obtained. The range is preferably as described above. , And it is most preferable to include 7.5 parts by weight.

In connection with the above, Guar Gum, which adds the viscosity and elasticity of the gluten-free pie of the present invention with tooth seeds and xanthan gum,

It is used as a food stabilizer, soap, emulsifier, thickener, etc. as a food additive to increase the stickiness and viscosity of food, improve emulsion stability, and improve physical properties and texture of food. .

The polysaccharide is obtained by pulverizing the endosperm of the Gua black bean and Guam (Cyamopsis tetragonolobus) seeds or by extracting it with hot water or hot water. The polysaccharide is composed of galactomannan and is easily dispersed in cold water or hot water to form a viscous solution, In the case of 1% aqueous solution, the viscosity is 3,000 cps. The viscosity increases at pH 6-10, and the viscosity decreases at pH 10 or above or below 3.5. In addition, in order to increase the viscosity of locust bean gum, it is necessary to increase the temperature and roast it, but it also hydrates in guava black cold water.

The guar gum is not formulated to have an acceptable daily intake (ADI), and is widely used for guar black foods and industrial use, which are highly viscous. For foods, they are mainly used as stabilizers for ice cream and dessert beverages, It is also used in source countries, logistics, noodles, meat products, fishery products, canned foods, cake mixes, buttermix products, pickles, dietary fiber.

In other words, the gluten-free pie of the present invention achieves the effect of lowering the water content according to the increase of the content of the tooth seed and manufacturing the same in an easy manufacturing environment by using the guar gum in addition to the tooth seed and xanthan gum, .

In addition, it is preferable that the guar gum of the present invention is contained in a range of 6 to 9 parts by weight, because if the guar gum is contained in an amount of less than 6 parts by weight, the viscosity and elasticity of the dough are lowered, , The content of the tooth seed is lowered and the nutritional content due to the tooth seed is difficult to be obtained when the content is more than 9 parts by weight. It is preferable that the content is within the above range, It should be clear that it should be considered together with gum, and it is most preferred that it is included in particular 7.5 parts by weight.

In particular, the gluten-free pie of the present invention comprises 400 to 600 parts by weight of rice flour as a main component, 25 to 35 parts by weight of tooth seeds, 6 to 9 parts by weight of xanthan gum and 6 to 9 parts by weight of guar gum, 200-300 parts by weight of butter, 100-120 parts by weight of egg, 25-35 parts by weight of water and 2-4 parts by weight of salt.

As described above, the gluten-free pie of the present invention comprises toothseed, xanthan gum and guar gum to increase the viscosity and elasticity of the dough with the rice flour as a main component as described above, and a manufacturing method using the same The following is an explanation.

Firstly, in the mixing step (S10) of the present invention, 500 g of rice flour, 125 g of sugar, 30 g of tooth seed, 7.5 g of xanthan gum and 7.5 g of guar gum are put into a stirrer and mixed thoroughly by stirring. It will be apparent that the mixing time may be varied according to the judgment of the person skilled in the art in consideration of the amount of the contained materials.

Then, in the first kneading step (S20), 250 g of butter is finely cut into a stirrer mixed in the mixing step (S10), and the kneaded mixture is agitated and agitated sufficiently to aggregate to a size that is narrow enough to produce a dough.

The first kneading step (S20) realizes the effect of mixing eggs, water and salt added later by mixing only the butter first.

Then, in the second kneading step (S30), 110 g of egg, 30 g of water, and 3 g of salt are put into a stirrer containing the dough produced in the first kneading step (S20), and the kneaded mixture is sufficiently stirred to form a lump .

Thereafter, in the aging step (S40), the lump of dough produced in the second kneading step (S30) is sealed in a plastic or hermetically sealed container and is put in a refrigerator at a low temperature of about 4 to 5 degrees for aging.

Thereafter, in the forming step S50, the dough aged in the aging step (S40) is opened, the dough is unfolded, the dough is put in a preliminarily prepared paste, the shape is held and the bottom portion is perforated with a fork, .

Thereafter, the first heating step (S60) is characterized by baking a shape dough shaped in the frame forming step (S50) in an oven preheated to about 180 to 195 degrees, preferably about 190 degrees.

The first heating step (S60) is baked before the completed pie, thereby realizing the effect of sufficiently removing the contained moisture.

Then, in the second heating step (S70), the shape dough heated in the first heating step (S60) is cooled to about 30 degrees, which is a temperature higher than the normal temperature, and then the starting material is selected and filled in the preheated oven, Prepare pre-pie.

The second heating step (S70) is characterized in that the amount of moisture contained in the first heating step (S60) can be adjusted by adjusting the baking time while removing water not sufficiently removed. , Pumpkin, etc.) are selected and filled and baked to complete the pie and produce the pie.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is possible to carry out various changes in the present invention.

S10: Mixing step
S20: First dough step
S30: Second dough step
S40: Aging stage
S50: Frame formation step
S60: First heating step
S70: Second heating step

Claims (3)

Wherein the gluten-free pie comprises a rice flour and a tooth seed.
The method according to claim 1,
The rice flour is contained in an amount of 400 to 600 parts by weight,
25 to 35 parts by weight of the tooth seed is included,
The gluten-
100 to 150 parts by weight of sugar, 6 to 9 parts by weight of xanthan gum, 6 to 9 parts by weight of guar gum, 200 to 300 parts by weight of butter, 25 to 35 parts by weight of water and 2 to 4 parts by weight of salt, Wherein the gluten-free pie is further comprised of a gluten-free pie.
(S10) mixing rice flour, sugar, tooth seed, xanthan gum and guar gum into a stirrer and mixing
Mixing step (S10) a first kneading step (S20) in which the kneaded butter is finely cut into a stirrer and agitated to make the kneaded mixture into a size that is narrower
A second kneading step (S30) in which egg, water and salt are added to a stirrer subjected to a first kneading step (S20) and agglomerated into a lump to prepare a kneading step;
Aging step S40 of sealing the kneaded dough in a second kneading step (S30) and aging at a low temperature;
(S50) a step of forming a kneaded dough by shaping the kneaded dough into a thin slice and putting it in a slice to obtain a shape;
A first heating step (S60) of baking the shape dough of the preheated oven forming step (S50); And
And a second heating step (S70) of cooling the shape dough treated in the first heating step (S60), selecting and filling the ingredients, and baking in the preheated oven (S70).
KR1020160155598A 2016-11-22 2016-11-22 gluten free pie and manufacturing method thereof KR20180057224A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102059067B1 (en) * 2018-06-24 2019-12-24 주식회사 에스제이뺑오르방 Slice pie and its manufacturing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102059067B1 (en) * 2018-06-24 2019-12-24 주식회사 에스제이뺑오르방 Slice pie and its manufacturing method

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