KR100445828B1 - Method of manufacturing rice containing nutritious substance of barley and adlay - Google Patents
Method of manufacturing rice containing nutritious substance of barley and adlay Download PDFInfo
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- KR100445828B1 KR100445828B1 KR10-2001-0008549A KR20010008549A KR100445828B1 KR 100445828 B1 KR100445828 B1 KR 100445828B1 KR 20010008549 A KR20010008549 A KR 20010008549A KR 100445828 B1 KR100445828 B1 KR 100445828B1
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- rice
- barley
- yulmu
- powder
- mixture
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 79
- 235000009566 rice Nutrition 0.000 title claims abstract description 79
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 235000008935 nutritious Nutrition 0.000 title description 2
- 239000000126 substance Substances 0.000 title description 2
- 235000007354 Coix lacryma jobi Nutrition 0.000 title 1
- 244000077995 Coix lacryma jobi Species 0.000 title 1
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 78
- 241000209219 Hordeum Species 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021329 brown rice Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 241000283690 Bos taurus Species 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims 4
- 238000000034 method Methods 0.000 abstract description 14
- 230000008569 process Effects 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 235000013339 cereals Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000007670 refining Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 229920006395 saturated elastomer Polymers 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 208000004296 neuralgia Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 208000006568 Urinary Bladder Calculi Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- -1 butyric acid Chemical class 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000005523 excessive nutrition Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5034—Beta-Glucan
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
(1)발명이 속하는 기술분야(1) Field of invention
본 발명은 보리쌀가루 및 율무가루가 함유된 쌀 및 그 제조방법에 관한 것으로, 인체에 매우 유익한 곡물인 보리쌀 및 율무의 성분을 자연스럽게 밥을 취식 하면서 섭취할 수 있도록 한 것이다.The present invention relates to barley rice flour and yulmu powder containing rice, and a method for producing the same, which is to be ingested while eating the natural ingredients of barley rice and yulmu, which are very beneficial grains to the human body.
(2)발명의 목적(2) Purpose of invention
본 발명은 습식연미기를 이용하여 정미 할 때의 방법을 응용하면서 인체에 매우 유익하다고 알려진 곡물의 성분을 쌀의 표면에 도포 내지 배유(내부)에 함침 시킴으로써, 자연스럽게 섭취할 수 있도록 하는 것으로, 맛과 향 및 건강에 뛰어난 쌀을 제공함에 목적이 있는 것이다.The present invention is to apply the method when the rice polisher using a wet polisher while applying a component of grain known to be very beneficial to the human body by applying it to the surface of the rice or impregnated into the endosperm (inside), so that it can be ingested naturally. The purpose is to provide rice with excellent flavor and health.
(3)발명의 구성(3) Composition of invention
먼저 건조된 보리쌀과 율무을 준비하여 미세하게 분쇄를 한다. 분쇄 시에는 최대한 미세한 입자가 되도록 함이 바람직하다.First, dried barley rice and yulmu are prepared and finely ground. At the time of grinding, it is desirable to make the particles as fine as possible.
그 후 이를 물에 섞어 저어줌으로써 보리쌀가루 및 율무가루와 물이 희석된 혼합액이 되도록 한다.Thereafter, the mixture is stirred with water to make barley rice powder and yulmu powder and water in a diluted solution.
물과 섞는량은 쌀 8000㎏을 정미하는 기준으로 볼때 필요한 물의 량은 약 36ℓ정도이며 보리쌀가루는 4kg이며 율무가루는 4kg 정도 넣어주되 포화상태가 아닐 정도면 된다.The amount of water mixed with rice is 8000kg. The amount of water needed is about 36ℓ, barley rice flour is 4kg and yulmu powder is about 4kg, but not saturated.
이 후 쌀을 정미하는 과정 중 현미가 되어 다음공정을 위해 대기하는 과정에서 수분함량이 14%미만인 현미를 예비탱크에 저장함과 동시에 워터펌프로 상기 희석된 혼합액을 분사(1차공급)하여 현미에 혼합액을 함침시켜 수분함량이 16 ∼ 17% 인위적으로 끌어올린 다음 적당한 시간 소요Thereafter, in the process of refining rice, it becomes brown rice, and in the process of waiting for the next process, brown rice having a moisture content of less than 14% is stored in a reserve tank, and the diluted mixture is sprayed (primary supply) with a water pump to brown rice. Impregnate the mixture to artificially raise the moisture content by 16 to 17%, then take a suitable time
다음에 쌀을 정미하는 과정에서 습식연미기를 이용하여 상기 준비된 혼합액을 한번 더 쌀에 분사(2차공급)하면서 정미를 하도록 한다.Next, in the process of refining rice, using a wet polisher, the prepared liquid mixture is once again sprayed on the rice (secondary supply) to be refined.
그 후 쌀을 건조하면 본 발명에 의한 상기혼합액이 함침된 쌀이 완성된다.Then, when the rice is dried, the rice impregnated with the mixture according to the present invention is completed.
(4)발명의 효과(4) the effect of the invention
본 발명은 밥을 주식으로 하는 나라에서 밥을 더욱 맛있게 먹을 수 있게 하는 유용한 발명으로써, 어렵지 않은 방법으로 간단하게 밥맛과 영양분 및 향을 증진시킴으로써 쌀의 소비량을 증대에 의한 농가소득 향상과 밥을 취식하는 양이 늘어남에 의한 국민건강 증진에도 크게 기여할 수 있는 효과가 있다.The present invention is a useful invention that makes it possible to eat rice more deliciously in a country where rice is used as a staple food, and it is easy to increase the consumption of rice and increase the consumption of rice by increasing the consumption of rice by simply improving the taste and nutrients and aroma in a simple way. There is an effect that can greatly contribute to the promotion of national health by increasing the amount of.
Description
본 발명은 보리쌀가루 및 율무가루가 함유된 쌀의 그 제조방법에 관한 것으로, 인체에 매우 유익한 보리쌀과 율무의 성분을 자연스럽게 밥을 취식하면서 섭취할 수 있도록 한 것이다.The present invention relates to a method for producing rice containing barley rice flour and yulmu powder, and is to allow the natural ingredients of barley rice and yulmu to be ingested while eating rice naturally.
주시된 바와 같이 쌀은 우리 나라를 비록한 많은 나라의 국민들이 주식으로 하는 대표적인 곡물이라 할 수 있다. 그런데 근래에 와서는 쌀로 밥을 지어먹는 것이 단순히 끼니를 해결하는 수단만이 아니고 더 나아가 건강을 위한 보조적인 수단, 즉 건강에 도움이 되는 성분이 함유된 쌀로 밥을 지어먹으면 자연스럽게 그 성분을 섭취할 수 있도록 시도하고 있다.As noted, rice is one of the representative grains of our country, although many people are stocks. However, in recent years, cooking rice with rice is not just a means to solve meals, but it is also a supplementary means for health, that is, if you cook rice with rice that contains ingredients that are beneficial to your health, you can naturally eat the ingredients. I am trying to help.
또한 요즘의 젊은 세대들은 입맛이 서구형으로 변하여 우리의 주식인 쌀의 섭취가 줄어들고 있는 실정으로서 변화된 입맛에 맞춰줄 수 있는 방안이 요구되었던 것이다.In addition, the younger generations of these days have changed their tastes to the western form, and the consumption of rice, our staple food, is decreasing.
상기한 문제점을 감안하여 안출한 본 발명은 습식연미기를 이용 정미하는 방법을 응용하여 인체에 매우 유익하다고 알려진 보리쌀 및 율무의 성분을 쌀의 표면에 도포 내지 함침 시킴으로써 보리쌀 및 율무의 성분을 자연스럽게 섭취할 수 있도록 하는 것으로, 맛과 향 및 건강에 뛰어난 쌀을 제공함에 목적이 있는 것이다.The present invention devised in view of the above problems by applying a method of milling using a wet polisher, by applying or impregnating the components of barley rice and yulmu that are known to be very beneficial to the human body on the surface of the rice to naturally ingest the components of the barley rice and yulmu It aims to provide rice that is excellent in taste, aroma and health.
본 발명의 방법을 순서대로 설명하면 다음과 같다.The method of the present invention will be described in order as follows.
먼저 건조된 보리쌀와 율무을 준비하여 미세하게 분쇄를 한다.First, dried barley rice and Yulmu are prepared and finely ground.
분쇄 시에는 최대한 미세한 입자가 되도록 함이 바람직하다.At the time of grinding, it is desirable to make the particles as fine as possible.
그 후 이를 물에 섞어 저어줌으로써 보리쌀가루 및 율무가루와 물이 함께 희석된 혼합액이 되도록 한다.Thereafter, the mixture is stirred with water to make barley rice powder and yulmu powder and water mixed together.
물과 섞는량은 쌀 8000kg을 정미하는 기준으로 볼때 필요한 물의 량은 약 36ℓ정도이며 보리쌀가루는 4kg이며 율무가루는 4kg 정도 넣어주되 포화상태가 아닐 정도면 된다.The amount of water mixed with rice is 8000kg. The amount of water needed is about 36ℓ, barley rice powder is 4kg and yulmu powder is about 4kg, but not saturated.
이 후 쌀을 정미하는 과정 중 현미가 되어 다음공정을 위해 대기하는 과정에서 수분함량이 14%미만인 현미를 예비탱크에 저장함과 동시에 워터펌프로 상기 희석된 혼합액을 분사(1차공급)하여 현미에 혼합액을 함침 시켜 수분함량이 16∼17% 인위적으로 끌어올린 다음 적당한 시간 소요Thereafter, in the process of refining rice, it becomes brown rice, and in the process of waiting for the next process, brown rice having a moisture content of less than 14% is stored in a reserve tank, and the diluted mixture is sprayed (primary supply) with a water pump to brown rice. Impregnate the mixture to artificially raise the water content by 16 ~ 17%
따라서 현미 표면의 과피(등겨)부분에 혼합액이 스며들어 현미의 표면에 도포 되고 일부는 현미의 표면 내부 즉 배유 내면에 함침 된다.Therefore, the mixed solution penetrates into the skin (bran) on the surface of brown rice and is applied to the surface of brown rice, and part is impregnated into the surface of brown rice, that is, the inner surface of oil.
그 후 과피(등겨)를 완전히 제거하는 공정을 거치는데, 이 때는 과피(등겨)부분에 상기 혼합액이 촉촉하게 스며들어 있으므로 크지 않는 동력으로도 원활하게정미를 할 수가 있게 되고 효율도 향상시킬 수 있게 되는 것이다.After that, the process of completely removing the rind (bran) is carried out. At this time, the mixed solution is moistened into the rind (bran) so that it can be polished smoothly even with a small power and the efficiency can be improved. Will be.
다음에는 쌀을 정미하는 과정에서 습식연미기를 이용하여 상기 준비된 혼합액을 한번 더 쌀에 분사(2차공급)하면서 정미를 하도록 한다.Next, in the process of refining rice, using a wet polisher, the prepared liquid mixture is sprayed on the rice once more (secondary supply) to be refined.
그 후 쌀을 건조하면 본 발명에 의한 보리쌀가루 및 율무가루와 물이 함께 희석한 혼합액이 함침된 쌀이 완성된다.Then, when the rice is dried, the rice impregnated with the mixture of barley rice flour and yulmu powder and water diluted together according to the present invention is completed.
이러한 방법으로 된 쌀은 표면에 보리쌀가루와 율무가루가 미세한 두께로 도포되고 또한 배유(내부)에 깊숙이 함침된 상태가 되는 것이다.In this way, the rice is coated with a fine thickness of barley rice flour and yulmu powder on the surface and is deeply impregnated into the drainage (inside).
본 발명에 의한 쌀은 인체에 매우 유익한 보리쌀 및 율무의 성분이 합유되어 있는 상태이므로 영양가는 물론, 맛도 좋고 향기도 좋은(보리쌀의 구수함과 율무의 고소한 향이 은은한)밥을 먹을 수 있게 되는 것이다.Since the rice according to the present invention is a state in which the components of barley rice and yulmu are very beneficial to the human body, the nutritious value, as well as the taste and the fragrance of the barley (the sweetness of the barley rice and the savory aroma of yulmu) can be eaten.
보리쌀에 대해서 알아보자Learn about Barley Rice
베타글루캔이란 알곡내의 세포벽을 이루는 주요물질로서 대가 생리에 중요한 역할을 하는 점성인 식이섬유소의 일종으로서 곡식중 보리에 가장 많아 쌀의 50배, 밀의 7배 이상을 함유하고 있습니다.Beta-glucan is a major substance that forms the cell wall in grains. It is a kind of viscous dietary fiber that plays an important role in the physiology of the wheat. It is the most in barley among grains and contains 50 times more rice and 7 times more wheat.
베터글루캔은 대장균에 의해 부티릭산과 같은 저분자 지방산으로 분해되어 간에서의 콜레스테롤 합성을 억제합니다.Betterglucan is broken down into low molecular weight fatty acids, such as butyric acid, by E. coli to inhibit cholesterol synthesis in the liver.
또한 베타글루캔은 음식물을 통해 섭취된 지방이나 콜레스테롤 등과 잘 결합하여 효소에 의한 분해작용을 막아 몸밖으로 배설시킴으로써 과다한 영양섭취로 인한 지방의 축적을 억제하여 비만을 방지할 수 있습니다.In addition, beta glucan can be combined with fat or cholesterol ingested through food to prevent decomposition by enzymes and excreted out of the body, thereby preventing fat accumulation due to excessive nutrition.
당뇨병 환자가 보리밥을 먹었을 때 쌀밥을 먹었을 때보다 혈당과 뇨당의 증가 정도가 현저히 적었습니다.When diabetics ate barley rice, the increase in blood sugar and urine sugar was significantly less than when they ate rice.
율무에 대하여 중국 원산의 귀하식물로서 약료식물로서 약로작물로 재배한다. 종자를 의이인이라고 하는데, 차 등으로 먹거나 이뇨·진통·진경·강장작용이 있으므로 부종·신경통·류머티즘·방광결석 등에 약재로 쓴다. 생잎은 차 대용으로 쓰고 뿌리를 황달과 신경통에 쓴다.It is cultivated as a medicinal plant as your own plant of Chinese origin. Seeds are called uiyiin, or eat as a tea or diuretic, pain, jingyeong, tonic action, edema, neuralgia, rheumatism, bladder stones, etc. are used as medicine. Raw leaves are used as tea substitutes and roots are used for jaundice and neuralgia.
한편, 상기 설명한 본 발명의 방법은 보리쌀이나 율무뿐 아니라 곡물에서 얻어지는 여러 가지 인체에 유익한 성분을 대체하여 사용할 수도 있는 것으로,On the other hand, the method of the present invention described above can be used in place of barley rice and yulmu as well as various beneficial ingredients to the human body obtained from grains,
액체 상태로 만들어 본 발명의 방법과 같이 제조하면 해당 성분의 특성을 밥에 함유되게 할 수 있는 것이다.When made in the liquid state and prepared according to the method of the present invention, the properties of the ingredients can be contained in the rice.
이상 설명한 바와 같은 본 발명은 밥을 주식으로 하는 나라에서 밥을 더욱 맛있게 먹을 수 있게 하는 유용한 발명으로서, 어렵지 않은 방법으로 간단하게 밥맛과 영양분 및 향을 증진시킴으로써 쌀의 소비량을 증대에 의한 농가 소득 향상과 밥을 취식하는 량이 늘어남에 의한 국민건강 증진에도 크게 기여할 수 있는 뛰어난 발명인 것이다.As described above, the present invention is a useful invention that makes rice more delicious in a country where rice is used as a staple, and improves farm income by increasing rice consumption by simply improving rice taste, nutrients and aromas in an easy manner. It is an excellent invention that can greatly contribute to the improvement of national health by increasing the amount of eating and eating.
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