KR101054934B1 - 곡물페이퍼 및 그 제조방법 - Google Patents
곡물페이퍼 및 그 제조방법 Download PDFInfo
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- KR101054934B1 KR101054934B1 KR1020080121178A KR20080121178A KR101054934B1 KR 101054934 B1 KR101054934 B1 KR 101054934B1 KR 1020080121178 A KR1020080121178 A KR 1020080121178A KR 20080121178 A KR20080121178 A KR 20080121178A KR 101054934 B1 KR101054934 B1 KR 101054934B1
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- sun
- turmeric
- water
- paper
- starch
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- 238000004519 manufacturing process Methods 0.000 title abstract description 18
- 235000013339 cereals Nutrition 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 33
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 32
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 32
- 235000013976 turmeric Nutrition 0.000 claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000002639 sodium chloride Nutrition 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 18
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 7
- 235000021329 brown rice Nutrition 0.000 claims description 5
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 235000019750 Crude protein Nutrition 0.000 claims description 3
- 235000012754 curcumin Nutrition 0.000 claims description 3
- 229940109262 curcumin Drugs 0.000 claims description 3
- 239000004148 curcumin Substances 0.000 claims description 3
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000516 sunscreening agent Substances 0.000 claims description 3
- 235000014633 carbohydrates Nutrition 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 150000002632 lipids Chemical class 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 238000001035 drying Methods 0.000 abstract description 21
- 241000209094 Oryza Species 0.000 abstract description 20
- 238000002156 mixing Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 238000005520 cutting process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract 2
- 230000037213 diet Effects 0.000 abstract 2
- 241001474374 Blennius Species 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 12
- 238000010025 steaming Methods 0.000 description 5
- 235000006694 eating habits Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 241000206607 Porphyra umbilicalis Species 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 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 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 229940052016 turmeric extract Drugs 0.000 description 2
- 235000020240 turmeric extract Nutrition 0.000 description 2
- 239000008513 turmeric extract Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- 229930153442 Curcuminoid Natural products 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000011425 bamboo Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000006193 liquid solution Substances 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- -1 salt salt Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- 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)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims (5)
- 쌀가루, 강황, 전분, 소금, 물의 혼합물을 0.05 ~ 2.0mm의 두께의 페이퍼 형태로 제조하는 것에 있어서,상기 혼합물은 백미 또는 현미를 깨끗한 물에 1 ~ 2회 세척한 후, 백미 또는 현미 100g당 300㎖의 물을 부어 12 ~ 15℃의 온도조건에서 8 ~ 10시간 동안 수침하고, 수침 후 체를 이용하여 물기를 제거하여 수분함량이 9.5 ~ 10.5%가 되도록 건조시킨 다음, 분쇄기를 이용하여 분쇄 후 120mesh의 체를 통과시켜 100 ~ 125㎛ 크기의 미분말로 제조된 쌀가루 1 ~ 99wt%와,삶은 강황을 햇볕에서 8 ~ 10일 동안 자연건조시켜 수분(Moisture) 11.52%, 조지질(Crude lipid) 9.20%, 조단백질(Crude protein) 7.68%, 조회분(Crude ash) 6.21%, 커큐민(Curcumin) 2.75%, 탄수화물(Carbohydrate) 62.64%의 조성비를 갖는 강황 0.01 ~ 50wt%와,옥수수전분, 찰옥수수전분, 썬프리젤, 썬슈퍼젤, 썬크리미, 썬프리, 썬텐더, 썬에이스, 타피오카전분, 썬배터, 썬배터 C 중 선택되는 1종 또는 2종 이상의 혼합으로 조성된 전분 0.01 ~ 90wt%와,소금 0.5 ~ 3wt%와,물 0.08 ~ 25wt%의 혼합으로 조성된 것임을 특징으로 하는 곡물페이퍼.
- 삭제
- 삭제
- 삭제
- 삭제
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080121178A KR101054934B1 (ko) | 2008-12-02 | 2008-12-02 | 곡물페이퍼 및 그 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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KR1020080121178A KR101054934B1 (ko) | 2008-12-02 | 2008-12-02 | 곡물페이퍼 및 그 제조방법 |
Publications (2)
Publication Number | Publication Date |
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KR20100062514A KR20100062514A (ko) | 2010-06-10 |
KR101054934B1 true KR101054934B1 (ko) | 2011-08-05 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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KR1020080121178A KR101054934B1 (ko) | 2008-12-02 | 2008-12-02 | 곡물페이퍼 및 그 제조방법 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20230080822A (ko) | 2021-11-30 | 2023-06-07 | 이재철 | 식용 야채 페이퍼 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102319788B1 (ko) * | 2021-01-05 | 2021-11-01 | 김수만 | 다기능 닭 가슴살 페이퍼 및 그 제조방법 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH11346680A (ja) * | 1998-06-10 | 1999-12-21 | Morinaga & Co Ltd | シート状食品の製造法 |
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2008
- 2008-12-02 KR KR1020080121178A patent/KR101054934B1/ko active IP Right Grant
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH11346680A (ja) * | 1998-06-10 | 1999-12-21 | Morinaga & Co Ltd | シート状食品の製造法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20230080822A (ko) | 2021-11-30 | 2023-06-07 | 이재철 | 식용 야채 페이퍼 |
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Publication number | Publication date |
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KR20100062514A (ko) | 2010-06-10 |
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