CN100569105C - 无苦味的红豆粥的烹制方法 - Google Patents
无苦味的红豆粥的烹制方法 Download PDFInfo
- Publication number
- CN100569105C CN100569105C CNB2006101620295A CN200610162029A CN100569105C CN 100569105 C CN100569105 C CN 100569105C CN B2006101620295 A CNB2006101620295 A CN B2006101620295A CN 200610162029 A CN200610162029 A CN 200610162029A CN 100569105 C CN100569105 C CN 100569105C
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- CN
- China
- Prior art keywords
- red bean
- deposit
- porridge
- water
- boils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | |
颜色 | 3.6 | 3.8 | 4 | 4.2 | 4.2 |
p-值 | 0.022 | 0.031 | 0.023 | 0.061 | 0.021 |
柔和味道 | 3.7 | 3.7 | 3.9 | 3.9 | 3.9 |
p-值 | 0.031 | 0.025 | 0.042 | 0.214 | 0.042 |
光滑轻柔的味道 | 3.6 | 3.7 | 3.8 | 3.9 | 3.9 |
p-值 | 0.028 | 0.032 | 0.125 | 0.248 | 0.254 |
粗涩味道 | 3.6 | 3.8 | 3.9 | 4 | 4.1 |
p-值 | 0.017 | 0.024 | 0.036 | 0.045 | 0.011 |
余味 | 3.5 | 3.7 | 3.9 | 4 | 4.1 |
p-值 | 0.035 | 0.031 | 0.026 | 0.044 | 0.001 |
整体味道(包括颜色) | 3.6 | 3.7 | 3.9 | 4 | 4.2 |
p-值 | 0.021 | 0.013 | 0.038 | 0.045 | 0.042 |
红豆A(中国产) | 红豆B(韩国产) | 红豆C(韩国产) | 红豆D(韩国产) | |
粗单宁酸 | 9.48(3.93) | 8.55(3.79) | 8.42(3.70) | 7.31(3.64) |
单宁酸 | 0.86(0.38) | 0.80(0.32) | 0.77(0.31) | 0.71(0.28) |
粗皂角苷 | 2.81(1.53) | 2.92(1.55) | 2.74(1.50) | 2.61(1.47) |
人参皂苷 | 0.22(0.04) | 0.24(0.04) | 0.22(0.03) | 0.20(0.03) |
实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | |
粗单宁酸 | 7.31 | 5.58 | 4.56 | 3.91 | 3.64 |
单宁酸 | 0.71 | 0.52 | 0.40 | 0.32 | 0.28 |
粗皂角苷 | 2.61 | 1.85 | 1.59 | 1.52 | 1.47 |
人参皂苷 | 0.20 | 0.09 | 0.05 | 0.03 | 0.03 |
Claims (6)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020050120706 | 2005-12-09 | ||
KR1020050120706A KR100710904B1 (ko) | 2005-12-09 | 2005-12-09 | 쓴맛을 제거한 팥죽의 제조 방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1994117A CN1994117A (zh) | 2007-07-11 |
CN100569105C true CN100569105C (zh) | 2009-12-16 |
Family
ID=38139703
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB2006101620295A Active CN100569105C (zh) | 2005-12-09 | 2006-12-08 | 无苦味的红豆粥的烹制方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20070134401A1 (zh) |
JP (1) | JP4621651B2 (zh) |
KR (1) | KR100710904B1 (zh) |
CN (1) | CN100569105C (zh) |
HK (1) | HK1109306A1 (zh) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20160072000A (ko) | 2014-12-12 | 2016-06-22 | 재단법인 홍천메디칼허브연구소 | 기능성 팥앙금 및 발아팥을 이용한 기능성 팥앙금의 제조방법 |
KR101708553B1 (ko) * | 2015-04-22 | 2017-02-20 | 안동대학교 산학협력단 | 항산화 및 항혈전 활성이 우수한 팥 자숙액 및 팥 분말을 이용한 팥 수양갱 제조 방법 및 이로부터 제조되는 팥 수양갱 |
CN105394522A (zh) * | 2015-05-28 | 2016-03-16 | 王川宽 | 一种面条机和通过该面条机生产自熟玉米粉的方法 |
KR102550092B1 (ko) * | 2017-12-26 | 2023-07-03 | 주식회사 웰빙엘에스 | 프로바이오틱스로 발효된 팥소와 반죽피 및 이를 포함하는 찐빵의 제조방법 |
CN108391769B (zh) * | 2017-12-28 | 2021-07-23 | 长沙理工大学 | 一种脱苦红豆饮料的生产方法 |
CN109965018B (zh) * | 2017-12-28 | 2022-03-18 | 长沙理工大学 | 一种无苦味红豆薏米饮料的生产方法 |
CN108991359A (zh) * | 2018-07-30 | 2018-12-14 | 济南大学 | 一种美颜养生代餐粥 |
KR102095993B1 (ko) * | 2019-10-28 | 2020-04-01 | 류재은 | 팥앙금 제조방법 |
KR102521330B1 (ko) | 2020-09-14 | 2023-04-13 | 주식회사 담꽃 | 팥죽 분말 제조 방법 및 그 장치 |
KR102553958B1 (ko) * | 2021-01-27 | 2023-07-07 | 농업회사법인 주식회사 백로앙금 | 팥 스프레드 및 이를 포함하는 다층형 스프레드 제조방법 |
KR102456789B1 (ko) * | 2021-07-28 | 2022-10-19 | 하정수 | 강낭콩과 팥을 이용한 적찰팥앙금 제조 방법 |
KR102542539B1 (ko) * | 2023-02-21 | 2023-06-14 | (주)소적두 농업회사법인 | 팥죽의 제조 방법 |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
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US4214007A (en) * | 1978-01-16 | 1980-07-22 | Kanebo Foods, Ltd. | Processed dried beans as instant food and their manufacturing method |
JPS5611767A (en) * | 1979-07-05 | 1981-02-05 | Kanebo Shokuhin Kk | Production of dried bean for fast food |
JPS60149353A (ja) * | 1984-01-14 | 1985-08-06 | Kajiwara Kogyo Kk | 豆類の煮熟方法 |
DE3506513C1 (de) * | 1985-02-23 | 1986-06-26 | Maizena Gmbh, 2000 Hamburg | Mit kalten und heissen waessrigen Fluessigkeiten rekonstituierbares Lebensmitteltrockenprodukt und Verfahren zu seiner Herstellung |
US5213831A (en) * | 1991-05-06 | 1993-05-25 | Brown's Best Food | Processing system and method for quick-cooking legumes |
JP3445808B2 (ja) * | 1993-09-03 | 2003-09-08 | 梶原工業株式会社 | 粒餡煮練り方法およびその装置 |
JPH0984544A (ja) * | 1995-09-22 | 1997-03-31 | Kajiwara Kogyo Kk | 豆類の煮熟方法および煮熟装置 |
KR970032493A (ko) * | 1995-12-20 | 1997-07-22 | 성재갑 | 코코넛 젤리를 이용한 즉석 단팥죽 조성물 |
KR970068903A (ko) * | 1996-04-13 | 1997-11-07 | 김일중 | 마시는 단팥죽 제조방법 |
US6465031B1 (en) * | 1998-01-22 | 2002-10-15 | Bush Brothers & Company | Process for reducing flatulence in legumes |
JP3016139B2 (ja) * | 1998-04-10 | 2000-03-06 | 株式会社長沢機械製作所 | 高度化製餡プロセス |
KR20000043944A (ko) * | 1998-12-29 | 2000-07-15 | 조성룡 | 인스턴트용 죽 |
JP2000236833A (ja) * | 1999-02-23 | 2000-09-05 | Kajiwara Kogyo Kk | 粒餡の製造方法およびその製造装置 |
JP2000236832A (ja) * | 1999-02-23 | 2000-09-05 | Kajiwara Kogyo Kk | 粒餡の製造方法およびその製造装置 |
FR2811865B1 (fr) * | 2000-07-21 | 2003-05-23 | Diana Ingredients | Procede de production d'un produit alimentaire deshydrate a partir d'une matiere vegetale humide |
JP3437167B2 (ja) * | 2000-12-05 | 2003-08-18 | 株式会社遠藤製餡 | 小豆を原料とする健康飲料及びその製造方法 |
US20060153965A1 (en) * | 2001-01-24 | 2006-07-13 | Borders Cheryl K | Edible legume products |
JP2002325545A (ja) * | 2001-02-27 | 2002-11-12 | Ueno Seiyaku Oyo Kenkyusho:Kk | 粒餡、その製造法、小豆の煮熟方法、茹で小豆、冷凍茹で小豆および乾燥茹で小豆 |
JP2002325546A (ja) * | 2001-02-27 | 2002-11-12 | Ueno Seiyaku Oyo Kenkyusho:Kk | 風味の優れた生餡、粉末餡、練り餡、茹で小豆および冷凍茹で小豆 |
JP2005095114A (ja) * | 2003-09-03 | 2005-04-14 | Masao Sasaki | 汁粥状八穀飯材料、汁粥状八穀飯およびそれを製造する方法 |
KR100635934B1 (ko) * | 2003-10-24 | 2006-10-18 | 박농호 | 팥을 삶는 방법 및 팥분말의 제조방법 |
-
2005
- 2005-12-09 KR KR1020050120706A patent/KR100710904B1/ko active IP Right Grant
-
2006
- 2006-12-07 JP JP2006330315A patent/JP4621651B2/ja active Active
- 2006-12-08 US US11/635,645 patent/US20070134401A1/en not_active Abandoned
- 2006-12-08 CN CNB2006101620295A patent/CN100569105C/zh active Active
-
2008
- 2008-01-07 HK HK08100161.5A patent/HK1109306A1/xx unknown
Also Published As
Publication number | Publication date |
---|---|
HK1109306A1 (en) | 2008-06-06 |
JP4621651B2 (ja) | 2011-01-26 |
CN1994117A (zh) | 2007-07-11 |
KR100710904B1 (ko) | 2007-04-27 |
JP2007159579A (ja) | 2007-06-28 |
US20070134401A1 (en) | 2007-06-14 |
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