KR20180057859A - Nuts with added healthy function and method for manufacturing the same - Google Patents
Nuts with added healthy function and method for manufacturing the same Download PDFInfo
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- KR20180057859A KR20180057859A KR1020160156225A KR20160156225A KR20180057859A KR 20180057859 A KR20180057859 A KR 20180057859A KR 1020160156225 A KR1020160156225 A KR 1020160156225A KR 20160156225 A KR20160156225 A KR 20160156225A KR 20180057859 A KR20180057859 A KR 20180057859A
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- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 6
- 235000013343 vitamin Nutrition 0.000 claims abstract description 31
- 239000011782 vitamin Substances 0.000 claims abstract description 31
- 229940088594 vitamin Drugs 0.000 claims abstract description 31
- 229930003231 vitamin Natural products 0.000 claims abstract description 31
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 25
- 239000008187 granular material Substances 0.000 claims abstract description 14
- 239000010410 layer Substances 0.000 claims abstract description 13
- 239000012790 adhesive layer Substances 0.000 claims abstract description 11
- 239000011247 coating layer Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 239000011248 coating agent Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 239000004820 Pressure-sensitive adhesive Substances 0.000 claims 2
- 239000003755 preservative agent Substances 0.000 claims 1
- 230000002335 preservative effect Effects 0.000 claims 1
- 235000014571 nuts Nutrition 0.000 description 47
- 230000001070 adhesive effect Effects 0.000 description 7
- 239000000853 adhesive Substances 0.000 description 6
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000014036 Castanea Nutrition 0.000 description 3
- 241001070941 Castanea Species 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 244000144725 Amygdalus communis Species 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 206010040844 Skin exfoliation Diseases 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- 241000208223 Anacardiaceae Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000009025 Carya illinoensis Nutrition 0.000 description 1
- 244000068645 Carya illinoensis Species 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 241000208467 Macadamia Species 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명(Disclosure)은, 건강기능성이 향상된 견과류 및 그 제조방법에 관한 것으로서, 견과류의 표면에 비타민 과립으로 형성된 비타민층을 형성하여 건강기능성을 향상시킨 견과류 및 그 제조방법에 관한 것이다.Disclosure of the Invention The present invention relates to a nut having improved health functional properties and a method for producing the nut. The present invention relates to a nut produced by forming a vitamins layer formed of vitamin granules on the surface of nuts to improve health functionalities, and a production method thereof.
여기서는, 본 발명에 관한 배경기술이 제공되며, 이들이 반드시 공지기술을 의미하는 것은 아니다(This section provides background information related to the present disclosure which is not necessarily prior art).Herein, the background art relating to the present invention is provided, and they are not necessarily referred to as known arts.
일반적으로 견과류는 과피와 깍정이에 싸여 있는 나무 열매를 말하며, 각과라고도 불리 운다. In general, nuts are nuts that are wrapped in peel and chaff, and are also called angles.
견과류는 열매가 충분히 익어도 갈라지지 않는 것이 특징이며, 호두, 땅콩, 밤, 아몬드, 잣, 은행 등이 이에 속한다. Nuts are characterized by the fact that the fruit does not break even when it is sufficiently cooked, and includes walnuts, peanuts, chestnuts, almonds, pine nuts, and banks.
이 같은 견과류는 박피 되지 않은 상태로 판매되거나 박피 된 상태에서 가공 처리되어 판매된다.These nuts are processed and sold in a non-exfoliated condition, either sold or peeled.
박피되지 않은 견과류는 모양, 맛, 색깔 등이 지속적으로 유지되지만, 상술한 바와 같이 단단한 과피와 깍정이(예를 들어 밤)에 싸여 있기 때문에 사람들이 먹기에 불편함이 따른다. Unpeeled nuts are maintained in shape, flavor, color, etc., but as mentioned above, they are wrapped in hard peelings and pickles (eg, chestnuts), which makes them uncomfortable to eat.
박피된 견과류는 사람들이 쉽게 먹을 수 있는 반면에, 산화 속도가 상당히 빨라 모양, 맛, 색깔 등이 쉽게 변질 되어 보관이 용이하지 않다.Peeled nuts are easily eaten by people, while the rate of oxidation is so fast that their shape, taste, and color are easily altered, making it difficult to store.
이에 따라, 종래에는 견과류에 열을 가하여 볶거나 기름에 튀기는 방법을 통해 견과류의 변질을 방지하는 견과류 가공 방법이 사용되었다. Accordingly, in the past, nuts processing methods have been used to prevent the deterioration of nuts through a method in which nuts are heated and fried or fried.
그러나 이 같은 가공 방법 또한 견과류의 맛과 색상 등을 지속적으로 유지하는데 한계가 있다. However, such processing methods also have limitations in maintaining the taste and color of nuts continuously.
한편, 최근에는 하루 권장 섭취량 단위로 포장된 견과류가 많은 인기를 끌고 있다.On the other hand, in recent years, packaged nuts with a recommended daily intake have become popular.
본 발명자는, 건강을 위해서는 견과류뿐만 아니라, 비타민과 같은 영양제도 섭취가 요구되고 있는데, 각각 따로 챙겨 먹는 것을 상당히 번거로워 하는 현실을 확인하고 본 발명을 도출하기에 이르렀다.The inventor of the present invention has found that a nutritional supplement such as vitamins as well as nuts is required for health, and that it is considerably cumbersome to eat separately each of them, and the present invention has been derived.
본 발명(Disclosure)은, 견과류의 표면에 비타민 과립으로 형성된 비타민 층을 형성하여 건강기능성을 향상시킨 견과류 및 그 제조방법의 제공을 일 목적으로 한다.Disclosure of the Invention The object of the present invention is to provide a nuts having improved health functionalities by forming a vitamin layer formed of vitamin granules on the surface of nuts and a method for producing the nuts.
여기서는, 본 발명의 전체적인 요약(Summary)이 제공되며, 이것이 본 발명의 외연을 제한하는 것으로 이해되어서는 아니 된다(This section provides a general summary of the disclosure and is not a comprehensive disclosure of its full scope or all of its features).The present invention is not intended to be exhaustive or to limit the scope of the present invention to the full scope of the present invention. of its features).
상기한 과제의 해결을 위해, 본 발명의 일 태양(aspect)에 따른 건강기능성이 향상된 견과류는, 견과류; 상기 견과류의 표면에 도포되어 형성되며, 소정의 점착성을 가지는 점착층; 및 상기 점착층에 도포되어 고정되며, 평균직경이 0.3~0.7mm인 비타민 과립으로 형성되는 비타민층;을 포함한다.To solve the above-mentioned problems, the health functional improved nuts according to one aspect of the present invention include: nuts; An adhesive layer formed on the surface of the nuts and having predetermined adhesiveness; And a vitamin layer coated and fixed on the adhesive layer and formed of vitamin granules having an average diameter of 0.3 to 0.7 mm.
본 발명의 일 태양(aspect)에 따른 건강기능성이 향상된 견과류는, 상기 점착층은, 상온에서 고체로 유지되며, 80~100℃의 열에 녹아 액상으로 되는 점착물질에 의해 형성되는 것을 특징으로 한다.According to an aspect of the present invention, the nuts having improved health functionalities are characterized in that the adhesive layer is formed of an adhesive material which is kept solid at room temperature and becomes a liquid state by melting at a temperature of 80 to 100 캜.
본 발명의 일 태양(aspect)에 따른 건강기능성이 향상된 견과류는, 상기 점착물질은, 설탕 또는 유지로 구비되는 것을 특징으로 한다.According to an aspect of the present invention, a health nutritional improved nuts are characterized in that the sticky substance is provided with sugar or a fat.
본 발명의 일 태양(aspect)에 따른 건강기능성이 향상된 견과류는, 상기 견과류는, 박피 되어 구비되는 것을 특징으로 한다.The nut improved in health function according to an aspect of the present invention is characterized in that the nut is peeled off.
본 발명의 일 태양(aspect)에 따른 건강기능성이 향상된 견과류의 제조방법은, 견과류를 박피하여 준비하는 단계; 평균직경이 0.3~0.7mm인 비타민 과립을 준비하는 단계; 소정의 점착성을 가지는 액상의 코팅제를 준비하는 단계; 상기 코팅제를 이용하여 상기 견과류의 표면에 코팅층을 형성하는 단계; 상기 코팅층에 상기 비타민 과립을 도포하여 비타민층을 형성하는 단계; 및 30~40℃의 열풍으로 상기 코팅층을 건조하여 상기 비타민 과립을 고정하는 단계;를 포함한다.According to an aspect of the present invention, there is provided a method of manufacturing a health functional improved nuts comprising the steps of: peeling and preparing nuts; Preparing vitamin granules having an average diameter of 0.3 to 0.7 mm; Preparing a liquid coating agent having a predetermined tackiness; Forming a coating layer on the surface of the nuts by using the coating agent; Applying the vitamin granules to the coating layer to form a vitamin layer; And drying the coating layer by hot air at 30 to 40 DEG C to fix the vitamin granules.
본 발명에 따르면, 견과류의 표면에 비타민층을 가지므로, 견과류의 섭취시 꼭 필요한 비타민류를 동시에 섭취할 수 있어, 별도로 각각 섭취해야 하는 번거로움을 제거할 수 있다.According to the present invention, since a vitamin layer is provided on the surface of nuts, vitamins necessary for nuts can be simultaneously consumed, thereby eliminating the need to separately ingest them.
도 1은, 본 발명의 제1 실시형태에 따른 건강기능성이 향상된 견과류의 단면을 보인 도면.
도 2는, 본 발명의 제1 실시형태에 따른 건강기능성이 향상된 견과류의 제조방법을 설명하기 위한 도면.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a cross-sectional view of a nuts having improved health functionalities according to a first embodiment of the present invention. Fig.
Fig. 2 is a view for explaining a method of manufacturing a nut having improved health functional performance according to the first embodiment of the present invention. Fig.
이하, 본 발명에 따른 건강기능성이 향상된 견과류 및 그 제조방법을 구현한 실시형태를 도면을 참조하여 자세히 설명한다.BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
다만, 본 발명의 사상은 이하에서 설명되는 실시형태에 의해 그 실시 가능 형태가 제한된다고 할 수는 없고, 본 발명의 사상을 이해하는 통상의 기술자는 본 개시와 동일한 기술적 사상의 범위 내에 포함되는 다양한 실시 형태를 치환 또는 변경의 방법으로 용이하게 제안할 수 있을 것이나, 이 또한 본 발명의 기술적 사상에 포함됨을 밝힌다.It is to be understood, however, that the scope of the present invention is not limited to the embodiments described below, and those skilled in the art of the present invention, other than the scope of the present invention, It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention.
또한, 이하에서 사용되는 용어는 설명의 편의를 위하여 선택한 것이므로, 본 발명의 기술적 내용을 파악하는 데 있어서, 사전적 의미에 제한되지 않고 본 발명의 기술적 사상에 부합되는 의미로 적절히 해석되어야 할 것이다. In addition, the terms used below are selected for convenience of explanation. Therefore, the technical meaning of the present invention should not be limited to the prior meaning, but should be properly interpreted in accordance with the technical idea of the present invention.
도 1은, 본 발명의 제1 실시형태에 따른 건강기능성이 향상된 견과류의 단면을 보인 도면이다.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a cross-sectional view of a nuts having improved health function according to a first embodiment of the present invention. Fig.
도 1을 참조하면, 본 실시형태에 따른 건강기능성이 향상된 견과류(100)는, 견과류(110), 점착층(120), 비타민층(130)을 포함한다.Referring to FIG. 1, a
이에 의해 견과류의 섭취시 꼭 필요한 비타민류를 동시에 섭취할 수 있게 된다.Thus, it is possible to simultaneously intake vitamins necessary for the consumption of nuts.
견과류(110)는, 호두, 밤, 잣, 땅콩, 아몬드, 피스타치오, 피칸, 마카다미아, 헤이즐럿, 코코넛, 캐슈넛, 검은콩, 호박씨를 예로 들 수 있으며, 이에 제한되지 않는다.The
여기서, 견과류는, 껍질이 제거된 상태(박피)로 구비되되, 표면이 거친 상태로 가공되어 구비되는 것이 바람직하다.Here, it is preferable that the nuts are provided in a state in which the husks are removed (peeled), and the nuts are processed in a rough state.
점착층(120)은, 견과류(110)의 표면에 도포되어 형성되며, 소정의 점착성을 가지는 물질로 구비된다.The
점착층(120)은, 높은 점착성이 요구되지 않으며, 점착성에 비해, 상온에서 고체로 유지되며, 80~100℃의 열에 녹아 액상으로 되는 점착물질로 구비되는 것이 바람직하다.The
즉, 고온에서 액상으로 변해 약간의 점착성을 가지되, 상온에서 고체로 유지되어 유동이 일어나지 않는 물질이라면 좋다.That is, it may be a substance which has a slight tackiness by changing from a high temperature to a liquid state and is kept solid at room temperature and does not flow.
본 실시형태에서 점착물질은, 설탕 또는 유지로 구비되는 것이 바람직하다.In the present embodiment, the adhesive material is preferably provided as sugar or a fat.
이와 달리, 점착물질은, 유산균 등과 같은 유익한 물질을 함유하여 준비될 수 있다.Alternatively, the adhesive material may be prepared containing beneficial substances such as lactic acid bacteria and the like.
비타민층(130)은, 점착층(120)에 도포되어 고정된다. 즉 점착물질이 액상인 상태에서 점착되며, 점착물질이 상온에서 고체로 변하면서 견과류(110)의 표면에 완전히 고정되게 된다.The
비타민층(130)은, 안정적인 고정을 위해, 평균직경이 0.3~0.7mm인 것으로 것으로 구비되는 것이 바람직하다.The
다음으로, 본 개시에 따른 건강기능성이 향상된 견과류의 제조방법은, 견과류를 박피하여 준비하는 단계(S10), 평균직경이 0.3~0.7mm인 비타민 과립을 준비하는 단계(S20), 소정의 점착성을 가지는 액상의 코팅제를 준비하는 단계(S30), 상기 코팅제를 이용하여 상기 견과류의 표면에 코팅층을 형성하는 단계(S40), 상기 코팅층에 상기 비타민 과립을 도포하여 비타민층을 형성하는 단계(S50), 30~40℃의 열풍으로 상기 코팅층을 건조하여 상기 비타민 과립을 고정하는 단계(S60)를 포함한다.Next, a method for manufacturing a nut with improved health function according to the present invention comprises: (S10) preparing peanut nuts, preparing vitamin granules having an average diameter of 0.3 to 0.7 mm (S20) (S30) of forming a coating layer on the surface of the nuts by using the coating agent (S40), forming a vitamin layer by applying the vitamin granules to the coating layer (S50) And drying the coating layer with hot air at 30 to 40 DEG C to fix the vitamin granules (S60).
Claims (5)
상기 견과류의 표면에 도포되어 형성되며, 소정의 점착성을 가지는 점착층; 및
상기 점착층에 도포되어 고정되며, 평균직경이 0.3~0.7mm인 비타민 과립으로 형성되는 비타민층;을 포함하는 건강기능성이 향상된 견과류.nuts;
An adhesive layer formed on the surface of the nuts and having predetermined adhesiveness; And
A vitamin layer coated and fixed on the adhesive layer and formed of vitamin granules having an average diameter of 0.3 to 0.7 mm.
상기 점착층은, 상온에서 고체로 유지되며, 80~100℃의 열에 녹아 액상으로 되는 점착물질에 의해 형성되는 것을 특징으로 하는 건강기능성이 향상된 견과류.The method according to claim 1,
Wherein the pressure-sensitive adhesive layer is formed of a pressure-sensitive adhesive material which remains solid at room temperature and becomes liquid when melted at a temperature of 80 to 100 占 폚.
상기 점착물질은, 설탕 또는 유지로 구비되는 것을 특징으로 하는 건강기능성이 향상된 견과류.The method of claim 2,
Wherein the sticky substance is provided with sugar or a preservative.
상기 견과류는, 박피 되어 구비되는 것을 특징으로 하는 건강기능성이 향상된 견과류.The method according to claim 1,
Wherein the nuts are peeled and provided with improved health functionalities.
견과류를 박피하여 준비하는 단계;
평균직경이 0.3~0.7mm인 비타민 과립을 준비하는 단계;
소정의 점착성을 가지는 액상의 코팅제를 준비하는 단계;
상기 코팅제를 이용하여 상기 견과류의 표면에 코팅층을 형성하는 단계;
상기 코팅층에 상기 비타민 과립을 도포하여 비타민층을 형성하는 단계; 및
30~40℃의 열풍으로 상기 코팅층을 건조하여 상기 비타민 과립을 고정하는 단계;를 포함하는 건강기능성이 향상된 견과류의 제조방법.
A method of manufacturing a health functional improved nut of claim 1,
Peeling and preparing the nuts;
Preparing vitamin granules having an average diameter of 0.3 to 0.7 mm;
Preparing a liquid coating agent having a predetermined tackiness;
Forming a coating layer on the surface of the nuts by using the coating agent;
Applying the vitamin granules to the coating layer to form a vitamin layer; And
And drying the coating layer with hot air at 30 to 40 占 폚 to fix the vitamin granules.
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| KR20150020410A (en) * | 2013-08-14 | 2015-02-26 | 주식회사 한국건어조합 | How to prevent the oxidation of nuts |
| KR20150126543A (en) * | 2014-05-04 | 2015-11-12 | 김서희 | nut products vitamin |
| KR20160039342A (en) * | 2014-10-01 | 2016-04-11 | 주식회사 메디그레인 | Mineral increased nuts and method for preparing the same |
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|---|---|---|---|---|
| JP2003000157A (en) * | 2001-06-26 | 2003-01-07 | Freunt Ind Co Ltd | Food comprising grain sticking thereto and method for producing the same |
| JP2003325108A (en) * | 2002-05-14 | 2003-11-18 | Tokunaga Seika Kk | Method for making bamboo charcoal-containing bean confectionery |
| JP2007097498A (en) * | 2005-10-05 | 2007-04-19 | Abeko-Seika Co Ltd | Snack bean confectionery and method for producing the same |
| KR20090132167A (en) * | 2008-06-20 | 2009-12-30 | (주)두애니 | The grain and nutritive elements added grain manufacturing method |
| KR20100037805A (en) * | 2008-10-02 | 2010-04-12 | 권영기 | Processing method for transparent sugar coating on nuts |
| KR20150020410A (en) * | 2013-08-14 | 2015-02-26 | 주식회사 한국건어조합 | How to prevent the oxidation of nuts |
| KR20150126543A (en) * | 2014-05-04 | 2015-11-12 | 김서희 | nut products vitamin |
| KR20160039342A (en) * | 2014-10-01 | 2016-04-11 | 주식회사 메디그레인 | Mineral increased nuts and method for preparing the same |
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