Cj Cheiljedang Corporation

Stats Chippac Pte. Ltd.

Cj Corporation

Changyong Lee

Sangyou Kim

Sang-Ho Lee

Jong Wook Ju

Hyunjoo Kim

Sunghee Kim

Soonhee Kwon

Sungwoo Shine

Hunki Lee

Joodong Park

Suyeon Chung

Jeongseok An

Soyoung Yoon

Hyunjun Park

Provided is a laver-snack produced by attaching a cereal sheet to a laver sheet to obtain a double-layer sheet and then roasting the double-layer sheet, and a method of producing the laver-snack.

Laver-snack made of laver and cereal sheets and process of producing the same

A method of operation of a workpiece displacement system includes: providing a head including a conduit, a recess port, and a channel, the conduit configured such that its major axis intersects the recess port and the channel; inserting a force distribution member into the recess port; and supplying a negative pressure state through the head and the force distribution member.

Workpiece displacement system

This invention relates to a process for preparing cooked rice in aseptic package made of long grain rice, not having property of glutinousness but having fluffiness and smooth mouthfeel. More particularly, the invention relates to a process for preparing cooked rice in aseptic package prepared by a process comprising soaking long grain rice in solution of emulsified oil, filling the rice automatically in a heat-resisting plastic container, sterilizing the rice 4&#x2dc;10 times repeatedly for 4&#x2dc;8 seconds at high temperature of 130&#x2dc;150&#xb0; C. and high pressure, cooking said sterilized long grain rice in a measured amount of liquid, and packaging the resultant cooked rice in aseptic so that cooked rice which is free from microorganism and capable of long term preservation (more than 6 months) can be obtained.

Process for preparing cooked rice in aseptic package made of long grain having property of fluffiness

A process for preparing nutritious cooked rice in an aseptic package, by mixing ginseng, jujube, chestnut and black rice, which has excellent taste and smell and capability of long-term preservation at room temperature. The process includes treating ginseng, jujube and chestnut with a mixed solution of an aqueous solution of calcium and an aqueous solution of 0.1-0.3% organic acid or phosphoric acid, mixing with non-glutinous rice, glutinous rice and black rice at a fixed rate, filling a fixed amount of the mixture automatically in a heat-resisting plastic container, sterilizing the mixture 4-10 times repeatedly for 4-8 seconds at a high temperature of 130-150&#xb0; C. and high pressure, cooking the sterilized mixture in a measured amount of liquid for cooking, sealing and packaging the resultant cooked rice mixture aseptically so that nutritious cooked rice which is free from microorganism and capable of long term preservation (more than 6 months) can be obtained.

Process for preparing nutritious cooked rice in aseptic package

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Seoul, South Korea

Changyong Lee