STICK ROUNDED RICE CAKES

Brand Owner Address Description
KORECIPE The Korea Rice Foodstuffs Association 45-19 Ihyeon-ro 30beon-gil, Giheung-gu, Yongin-si Gyeonggi-do Republic of Korea Stick of rounded rice cakes (garaetteok); potato cakes; dried cooked rice; fermented hot pepper paste (gochujang); cereal-based processed products; cake powder; gureumtteok [cloud-shaped Korean rice cakes]; noodles; noodle-based prepared meals; gimbap; laver sushi; honey-filled rice cakes (kkultteok); bowl of rice served with toppings; instant rice; rice cakes; pounded rice cakes (jeolpyeon); cooked dish consisting primarily of sliced oval rice cakes with broth (tteokguk); cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (topokki); rice cakes for stir-fried rice cake; buckwheat noodles (makguksu); nonglutinous steamed rice cakes; mujigaetteok [rainbow-shaped Korean rice cakes]; powder made from mixed grains; koji [fermented malted rice]; pearl barley; stir-fried rice; flour for fry; spicy noodles (bibim guksu); cooked rice mixed with vegetables and beef (bibimbap); bindaetteok [Korean-style pancakes made with mung beans]; bread crumbs; triangular gimbap; sweet pounded rice cakes (mochi-gashi); cakes of sugar-bounded millet or popped rice (okoshi); somen noodles; steamed rice cakes (sirutteok); cereal-based processed products; edible flour; starch for food; brown rice flour for food; rice; rice flour; dried sugared cakes of rice flour (rakugan); rice crackers; rice noodles; pounded rice cakes (mochi); instant noodles made from rice; soft pin-rolled cakes of pounded rice (gyuhi); rice-based pudding dessert; rice bread; rice toffee; lyophilized dishes with the main ingredient being rice; rice-based snack food; rice grain syrup; rice crackers [senbei]; rice pudding; asian noodles; pellet-shaped rice crackers (arare); flavored glutinous rice mixed with honey/dates/chestnuts (yakbab); fried tofu rice balls (yubu chobap); rice cakes (joraengi); bifun [Japanese rice noodles]; cooked rice; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; rice balls; chinese rice noodles; instant rice; steamed rice; rice dumplings; glutinous rice; glutinous rice cakes; flour for making dumplings of glutinous rice; sushi; husked rice; wholemeal rice; frying flour; pad thai (thai stir-fried noodles); brown glutinous rice; chinese pancake stuffed with sugar (hotteok); rice cakes with pumpkin;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.