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Core Technology

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Technology
Have the technology and infrastructure to provide services throughout the entire process from product planning to production

Processing technology

Know-how in grain processing that has been developed and accumulated since its foundation.
Application of differentiated processing method by raw material for best taste

Grain processing
know-how
Establishment of optimal processing conditions for each raw material.
Hot air roasting
Raw material levitation stir-fry method.
Homogeneous cooking effect
on the outside and inside.
Dry rice for rehydration
Instant rehydration dry rice manufacturing
technology that is cooked without
time and space restrictions
Hot-Air Roasting add savory flavor
By circulating hot air that is over 200 degrees Celsius, heat is delivered by convection, and heated air surrounds and levitates each grain to cook it, enabling uniform roasting in a brief amount of time.

Dry rice for rehydration

Dried rice that can be rehydrated to rice in 5 to 9 minutes by pouring hot water, used for combat food,
emergency disaster food, and outdoor instant cooking.

Instant Rice Manufacturing Technology for Rehydration
This manufacturing technology is our own technology and patented technology, and when hot water is poured, it is rehydrated to freshly cooked rice, and has processing technology suitable for various purposes such as bibimbap and rice soup.
Patented Technologies
Patent registration _ Instant steamed rice and manufacturing method thereof 2012 (registration number 1011345790000)
Patent application _ Alpha-rice and manufacturing method thereof 2012 (registration number 1013672630000)
Patent application _ Roasted-rice and manufacturing method thereof 2012 (registration number 1015406350000)
Possessed technology _ Instant rice manufacturing and processing technology for rehydration
Major Core Technology
Soaking time and steaming technology of rice / Cooking technology by normal pressure and pressurized temperature conditions
Drying technology to maintain medium and appropriate moisture / Roasting technology for rehydration
Microbial control technology that can be distributed at room temperature / Technology that maintains texture similar to conventional rice, etc.
Authentication Technologies
Traditional food quality certification, HACCP designation, designation of promising export small and medium-sized enterprises, etc.
Received major certifications and patent certifications since 2002
Patent certification related to instant rice manufacturing, holding processing technology
Instant rice for rehydration (puffed rice)

Product restored in 5 minutes with hot water or microwave

Application of processing that increases the puffing rate to shorten the rehydration time

Usage: For rice products with soup, such as rice soup and ramen rice

Instant Rehydration Dry Rice (Dried Rice)

Rehydration in 9 minutes with hot water or microwave

Application of a processing method that increases texture such as stickiness by increasing rehydration time

Usage: Bibimbap, fried rice, risotto, etc.

Development technology

Development of new products tailored to consumer needs based on processing technology know-how
Securing recipe formulation technology that maximizes taste, nutrition, and functionality

Functional product development
Development of purpose-fitting
products tailored to food types
Quality improvement development
Extension of product consumption period through processing differentiation suitable for raw material characteristics
Product development
by type
Development of various packaged products suitable for intake method and function
Corporate affiliated research institute

Proposal of product development direction using accumulated development DB

Mixing of raw materials using independently developed grain processing technology

Pilot plant execution at the development stage

Product development by type

vegan

high fiber diet

meal replacement

weight control

high protein

high calcium

low fat diet

low sodium

Quality Management

Hygiene management monitoring for the entire production process from raw material warehousing

Production
Management

Production Management

Establishment of production facilities based on the HACCP certification standard of the Ministry of Food and Drug Safety

Operation of hyginenic production line with automation of all processing processes

Introduction of Smart factory system

Conducting microbiological tests at each stage of the process by in-house quality control personnel

3 steps foreign material inspection: 1 step - Blower, 2 step - 1st metal detector, 3 step - 2nd metal detector

Hygiene Management

3 full-time HACCP operation personnel in the factory

Hygiene management, quality control, microbiological management

Raw material
management

Raw materials used

All raw materials are used domestically.

Some imported raw materials are used at the request of the client

Certificate of origin by production area, NON GMO test report

Raw material management
(production traceability management)

Traceability management ledger for each raw material from receiving raw materials to product release

First-in-first-out raw/subsidiary material management

inquiry
DOORIDOORI
CEO
Kim Sanghyeon
Sales HQ
604 Lordland EZ Tower, 69, Seongnam-daero, Bundang-gu, Seongnam-si, Gyeonggi-do, Republic of Korea / Tel. 031-711-9032 / Fax. 031-711-9042
Plant 1
45, Saneopdanji-ro 2-gil, Seongdong-myeon, Nonsan-si, Chungcheongnam-do, Republic of Korea / Tel. 041-734-5934 / Fax. 041-734-5935
Plant 2
33, Saneopdanji-ro 4-gil, Seongdong-myeon, Nonsan-si, Chungcheongnam-do, Republic of Korea / Tel. 041-734-5934 / Fax. 041-733-5936
E-mail
ken1004ku@naver.com
B.N.
126-81-34155
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