Segula Korea Files Patent for Dried Pollack Skin Snack 'Tengru Tengru'

- Industry's First Patent Registration for 'Hwangtae Skin Powder Processing Technology'
- Increased Active Ingredient Absorption Rate, Reduced Raw Material Loss Rate

Segula Korea announced on the 17th that it has successfully registered the trademark and filed a patent for its dried pollack skin snack, 'Tengru Tengru.'

The technology applied to Segula Korea's Tengru Tengru involves "powder processing of dried seafood shells and the manufacture of health foods using them." This technology can be applied not only to dried pollack but also to general dried fish (such as dried pollack, salmon) and squid. It is the first of its kind in the world and is expected to become a new trend in food ingredients in the future.

Tengru Tengru is a snack made primarily from dried pollack skin. Dried pollack skin is an excellent ingredient rich in high-quality collagen amino acids, but difficulties have arisen in creating popular products due to processing challenges. It has a fine fibrous structure about 1/10,000 the thickness of a hair, resulting in high bonding strength, and there was no technology available in practice to grind it.

The dried pollack skin used in Segula Korea's Tengru Tengru is made by aging the highest-grade pollack imported from Russia for four months at a drying yard in Gangwon Province. In addition, Tengru Tengru is made with healthy ingredients such as domestic brown rice, soybeans (soybean, lentil), and oats. Since it contains no flour, sugar, or additives, it can be consumed without burden by those who need dietary control. Each 100-gram package contains 8g of dietary fiber and 260mg of calcium, making it a healthy snack.

Segula Korea CEO Yoo Hyun-sook said, "Tengru Tengru is a name created with the desire to convey the feeling of skin becoming shiny and bouncy. The dried pollack skin powder technology increases collagen absorption and can be developed into various recipes, so it will create a new food market."

Meanwhile, Segula Korea achieved 323% of its funding goal in the 'Tumblbug' crowdfunding campaign supported by the Ministry of Oceans and Fisheries last November. Currently, it is developing a method to produce the snack by changing from the frying method to the VF (vacuum frying) technique, and it is also promoting the development of eco-friendly plastics beyond the food industry.