KR101182528B1 - Popper health food - Google Patents
Popper health food Download PDFInfo
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- KR101182528B1 KR101182528B1 KR1020080116618A KR20080116618A KR101182528B1 KR 101182528 B1 KR101182528 B1 KR 101182528B1 KR 1020080116618 A KR1020080116618 A KR 1020080116618A KR 20080116618 A KR20080116618 A KR 20080116618A KR 101182528 B1 KR101182528 B1 KR 101182528B1
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- 235000013402 health food Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 239000000284 extract Substances 0.000 claims description 20
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 6
- 229940068517 fruit extracts Drugs 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 241000220324 Pyrus Species 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 241001672694 Citrus reticulata Species 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 235000021016 apples Nutrition 0.000 claims description 2
- 235000012015 potatoes Nutrition 0.000 claims description 2
- 244000141359 Malus pumila Species 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 abstract description 27
- 240000007594 Oryza sativa Species 0.000 abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 23
- 235000009566 rice Nutrition 0.000 abstract description 23
- 235000020710 ginseng extract Nutrition 0.000 abstract description 9
- 235000013312 flour Nutrition 0.000 abstract description 7
- 235000001497 healthy food Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 7
- 241000209140 Triticum Species 0.000 abstract description 5
- 235000021307 Triticum Nutrition 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000006835 compression Effects 0.000 abstract 1
- 238000007906 compression Methods 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 11
- 235000015097 nutrients Nutrition 0.000 description 10
- 238000001035 drying Methods 0.000 description 9
- 239000000843 powder Substances 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000002789 Panax ginseng Nutrition 0.000 description 3
- 241000700159 Rattus Species 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000002516 radical scavenger Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- 235000008422 Schisandra chinensis Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-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
- 241001247821 Ziziphus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000020230 cinnamon extract Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019986 distilled beverage Nutrition 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 영양 성분을 곡물에 주입하여 가공한 건강 식품에 관한 것이다. 본 발명의 건강식품은 인삼 추출액이나 과일 주스와 같이 영양 성분을 함유하는 액체를 곡물, 예를 들면 쌀이나 밀가루에 흡착시킨 다음 건조하고 뻥튀기 기계와 같은 압축 가열 기계에서 건식 팽창시켜서 된 건강 식품과 전술한 건강 식품을 제조하는 방법으로 구성된다. 본 발명에 의하면 휴대하기 간편하고 지방과 같은 사람의 건강에 문제가 있는 것으로 알려진 유성분을 포함하지 않는 건강 식품이 얻어진다.The present invention relates to a health food processed by injecting nutritional ingredients into grains. Health foods and tactics of the present invention are obtained by adsorbing a liquid containing nutritional ingredients, such as ginseng extract or fruit juice, to grains, for example rice or wheat flour, and then dryly expanding them in a compression heating machine such as a dry and fry machine. It consists of a method of manufacturing healthy foods. According to the present invention, a health food is obtained which is easy to carry and does not contain dairy ingredients known to be problematic for human health such as fat.
Description
본 발명은 곡물이나 건어물을 주제로한 뻥튀기 건강 식품에 관계되는 것으로서, 특히 쌀이나 밀가루 같은 곡물 가공품이나 건어물에 영양 성분을 흡착시키고 건조한 다음 건식으로 팽창시켜서된 뻥튀기 건강 식품에 관한 것이다. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a deep fried healthy food based on cereals or dried fish, and more particularly, to a deep fried healthy food obtained by adsorbing a nutrient to a grain processed product or dried fish such as rice or flour, and drying and then expanding dry.
건강 식품의 대부분은 사람의 건강에 유익한 한약제나 약용 식물 또는 과일류로 부터 제조하고 있다. 이러한 건강 식품은 한약제나 또는 약용 식물을 증류하여 얻은 추출물을 음료수 형태로 제조하여 병에 넣거나 합성수지 포장대에 담아서 판매하거나 또는 정제로 만들어서 판매하고 있다. 이러한 건강 식품은 휴대하기 곤란하여 가정에서나 또는 집에서만 복용하고 있다.Most of the health foods are manufactured from herbal medicines, medicinal plants or fruits that are beneficial to human health. These health foods are produced by distilling herbal medicines or medicinal plants from distilled beverages in bottled form, sold in plastic bottles, or made into tablets. These healthy foods are difficult to carry and are taken at home or at home.
최근에는 과자 형태로 제조되는 건강 식품이 판매되고 있다. 이러한 건강식품은 주로 어린이들이 기호에 맞도록 제조되고 있다. 이러한 과자 형태의 제품은 대부분 기름에 튀겨서 팽창시킨 형태로 제조되고 있으나 최근에는 기름에 튀긴 제품이 사람의 건강을 해칠 위험성이 있다는 보고가 나오면서 어린이용 간식으로 부적절하다는 의견이 나오고 있다. 이러한 제품은 곡물이나 구군류, 즉 쌀가루나 밀가루에 탄산수소나트륨과 같은 기포제를 배합하고 요구하는 형태로 만든 다음 고온 의 기름에서 튀겨서 제조하고 있다.Recently, health foods manufactured in the form of sweets have been sold. These health foods are mainly manufactured for children. Most of these types of confectionary products are manufactured in fried form and expanded, but recently, there are opinions that fried products are inadequate as snacks for children due to the risk of harming human health. These products are made by mixing grains or bulbs, such as rice flour or flour, with foaming agents such as sodium bicarbonate, forming the required form, and then frying them in hot oil.
또한 곡물류를 고온의 기름에 튀긴 제품과는 달리 기름을 사용하지 않고 고압하에서 곡물을 볶은 다음 갑자기 압력을 낮추므로서 곡물이 팽창되도록 하는 일명 뻥튀기 제품이 나오고 있다. 이러한 뻥튀기 제품은 기름을 사용하지 않으므로 사람이 먹어도 건강에 해가 없다는 것으로 알려져 있어서 남녀 노소를 불문하고 일반인이 즐겨 먹는 간식으로 많이 애용되고 있다. 특히 뻥튀기 제품 중에는 조미를 위하여 설탕과 같은 조미료를 곡물과 배합하고 뻥튀겨서 단맛이 나도록 하는 제품이 있으나 이러한 제품은 설탕이 곡물 내부에 침투되어 흡착되는 것이 아니고 표면에만 묻어서 단맛을 내는 것이므로 영양 성분으로서의 가치는 없고 오직 단맛을 내는 조미료로서 사용되고 있는 것이다.In addition, unlike products fried in hot oil, grains are roasted under high pressure without using oil, and then suddenly lowered in pressure, so-called hot dip products are being produced. These fried foods do not use oil, so it is known that there is no harm to human health, so they are widely used as snacks for the general public, regardless of age or gender. Particularly, there are products that combine sweeteners such as sugar with grains for the seasoning and make them sweeten by seasoning. However, these products do not penetrate into the grains and are adsorbed on the surface, but they have a sweet taste. It is used only as a sweetening seasoning.
곡물에 영양 성분을 흡착시킨 제품으로는 약식과 같이 대추나 밤과 같은 한약 성분을 갖는 과일을 쌀과 함께 증숙하여 밥이나 떡과 같은 형태로 만든 제품도 알려져 있다. 이러한 제품은 단순히 과일을 쌀과 함께 증숙하는 것이므로 사람이 휴대하였다가 먹을 수 없는 문제점이 있다. 또한 이러한 제품은 과일류를 쌀과 함께 증숙하는 제품만이 알려져 있고 기타의 한약 성분을 흡착시킨 것은 알려져 있지 않았다.Products that adsorb nutrients to grains are also known as products made of rice or rice cake by steaming fruits with herbal ingredients such as jujubes and chestnuts as well as rice. These products are simply steaming fruits with rice, so there is a problem that people cannot carry and eat. Also, these products are known only for steaming fruits with rice, and are not known to adsorb other herbal ingredients.
또한 해산물의 경우에는 대부분 어패류를 건조시켜 건어물이라는 명칭으로 판매되고 있으며, 육류인 경우에는 그대로 건조시켜서 육포라는 명칭으로 판매하고 있다. 건어물이나 육류의 경우에는 표면에 조미료를 바르고 단순히 건조시키는 것이므로 치아가 나쁜 사람은 먹기 힘든 문제가 있었다.In addition, most seafood is dried and sold under the name of dried fish, while meat is dried and sold under the name of jerky. In the case of dried fish or meat, the seasoning is simply applied to the surface and simply dried.
전술한 바와 같은 종래의 식품들은 모두 기호식품으로 사용되고 있을 뿐이고 건강 식품으로 인정받지 못하고 있는 실정이다.Conventional foods as described above are all used as favorite foods and are not recognized as health foods.
따라서 쌀이나 밀가루 같은 곡물류나 건어물에 한약 성분이나 과일 성분이 흡착되면서도 휴대하기 간편하고 먹기 간편한 건강식품이 요구되고 있다. Therefore, even if the herbal or fruit ingredients are adsorbed on grains such as rice or wheat flour, there is a demand for healthy foods that are easy to carry and easy to eat.
본 발명의 목적은 한약 성분이 흡착되고 휴대하기 간편한 건강식품과 그 제조방법을 제공하는 것이다.It is an object of the present invention to provide a health food and a method for producing the same, which are easy to carry and adsorb herbal medicine components.
전술한 본 발명의 목적은 한약 성분을 곡물류나 건어물에 흡착시키고 건조 한 다음 건식 팽창시켜서 된 뻥튀기 건강식품과 그 제조방법으로 구성된다.The object of the present invention described above is composed of a wet food and a method for producing the fried foods, which are obtained by adsorbing herbal ingredients to grains or dried fish, drying and then expanding.
본 발명은 음식물 재료, 예를 들면 정미된 쌀이나 밀과 같은 곡물, 건어물을 영양 성분 추출액, 예를 들면 인삼 추출액이나 과실 추출액 또는 녹즙액으로 알려진 각종 식물의 추출액에 함침시켜 추출액이 음식물 재료의 내부에 흡착되도록 하고 건조한 다음 건식 팽창시켜서 된 건강식품으로 구성된다.The present invention impregnates food ingredients, for example, grains such as polished rice or wheat, dried fish, into extracts of various plants known as nutrient extracts, for example ginseng extracts, fruit extracts or green juices. It consists of healthy foods that are adsorbed, dried and then expanded to dryness.
본 발명에 사용되는 곡물로는 쌀, 밀, 옥수수, 콩, 고구마, 감자 등이 있고 건어물로는 대구포, 쥐포등이 있다. 전술한 곡물의 분말, 예를 들면 밀가루 등도 사용할 수 있다.The grains used in the present invention include rice, wheat, corn, soybeans, sweet potatoes, potatoes, and the like, and dried fish include cod cells and rats. The above-mentioned powder of grains, for example, wheat flour, may also be used.
영양 성분의 추출액으로는 인삼과 홍삼의 추출액, 대추 추출액, 계피 추출액, 오미자 추출액, 칡 추출액, 도라지 추출액, 더덕 추출액 같이 한방에서 건 강 약제로 사용되는 식물이나 배, 사과, 밀감과 같은 과일의 추출액 또는 녹즙 등이 사용될 수 있다.Nutrient extracts include ginseng and red ginseng extract, jujube extract, cinnamon extract, Schisandra chinensis extract, sesame extract, bellflower extract, deodeok extract, and other plant extracts such as pears, apples, and mandarin. Or green juice may be used.
전술한 곡물은 추출액에 함침시켜 추출액이 곡물의 내부로 흡착되도록 한다. 흡착에 필요한 시간은 곡물의 크기와 건조 정도에 따라 달라질 수 있으나, 일반적으로 1시간 내지 12시간 동안 침지시켜 영양 성분이 곡물의 내부로 충분히 침투되도록 하여야 한다. 분말 상태의 곡물을 사용할 때는 분말을 반죽 상태로 만들어서 충분한 시간 동안 숙성시키므로서 영양 성분이 분말 내부로 충분하게 침투되도록 하는 것이 바람직하다. 영양 성분이 흡착된 곡물은 건조시킨다. 필요에 따라서는 영양 성분 흡착과 건조를 2회 내지 3회정도 반복시킬 수도 있다.The aforementioned grains are impregnated with the extract so that the extract is adsorbed into the grain. The time required for adsorption may vary depending on the size of the grain and the degree of drying, but generally should be immersed for 1 to 12 hours to ensure sufficient penetration of the nutrients into the grain. When using powdered grains, it is desirable to make the powder into a kneaded state so that it is aged for a sufficient time so that the nutrients are sufficiently penetrated into the powder. Grain with nutrients is dried. If necessary, nutrient adsorption and drying may be repeated two to three times.
영양 성분이 흡착된 곡물 2시간 내지 24시간 동안 건조시킨다. The nutrient-adsorbed grains are dried for 2 to 24 hours.
곡물 분말에 영양 성분을 흡착시킬 때는 영양 성분 추출액으로 분말을 반죽하여 1시간 내지 4시간 동안 숙성시키는 것이 바람직하며, 이경우에는 반죽을 소형 과립으로 만든 다음 건조시키는 것이 바람직하다.When adsorbing the nutritional component to the grain powder, it is preferable to knead the powder with the nutritional component extract and mature for 1 to 4 hours. In this case, the dough is preferably made into small granules and then dried.
건조 방법은 자연 상태에서 풍건시키는 것이 바람직하지만 건조 시간을 단축시키기 위하여는 드럼 건조기와 같은 건조기를 이용하여 건조시키는 것이 시간을 절약하는 것이 경제적으로 유리할 수 있다.The drying method is preferably air dried in a natural state, but in order to shorten the drying time, it may be economically advantageous to dry using a dryer such as a drum dryer.
영양 성분이 흡착된 곡물이나 곡물 분말 반죽으로 구성된 곡물 입자는 고압하에서 볶아서 순간적으로 압력을 해제하여 곡물 입자를 팽화시킨다. 이러한 건식 팽화에 사용되는 장치로는 일반적으로 뻥튀기 기계로 알려진 것이 있다. Grain particles composed of nutrient-adsorbed grains or grain powder dough are roasted under high pressure to instantly release pressure to swell the grain particles. The apparatus used for such dry expansion is generally known as a hot frying machine.
건어물의 경우에는 건어물을 전술한 영양 성분을 함유하는 액체에 함침시키 고 건조하여 분말화하거나 또는 건어물을 세절하여 짧은 조각으로 만든 후에 영양 성분 용액에 함침시킬 수도 있다. In the case of dried fish, the dried fish may be impregnated with a liquid containing the above-mentioned nutrients and dried to be powdered, or the dried fish may be chopped into short pieces and then impregnated with the nutrient solution.
전술한 본 발명에 의하면 영양분이 충분히 흡착된 곡물이나 건어물이 뻥튀기 형태로 상품화되므로 휴대하기 간편할 뿐만 아니라 복용하는데도 간식과 같이 복용할 수 있으며 새로운 형태의 건강 식품을 얻을 수 있게 되는 효과가 있다. According to the present invention described above, since the nutrient-adsorbed grains or dried fish are commercialized in the form of fry, it is easy to carry and can be taken as a snack even when taking, and it is possible to obtain a new type of healthy food.
이하 본 발명을 구체적으로 설명하기 위하여 실시예를 설명하는데, 실시예에 설명된 내용은 발명을 구체적으로 이해할 수 있도록 하기 위한 것이므로 실시예의 내용에 발명의 범위가 한정되는 것은 아니다.Hereinafter, examples will be described in order to describe the present invention in detail, but the contents described in the examples are provided to help understand the present invention in detail, and thus the scope of the present invention is not limited to the examples.
실시예 1Example 1
인삼 추출액 3000ml에 수세한 쌀 2kg을 투입하고 12시간 동안 방치하여 건조한 쌀 내부에 인삼 추출액이 흡수되도록 한 다음, 6시간 동안 자연 건조시킨다. 인삼 추출액에 쌀을 투입하고 건조시키는 공정을 3회 반복하고 건조된 쌀을 뻥튀기 기계에서 쌀을 뻥튀기는 통상적인 압력과 온도로 가열한 다음 뻥튀기 기계를 열어서 내부의 압력을 대기압으로 강하시킨다. 내부에 인삼 추출액 성분이 함유된 뻥튀기 쌀이 얻어졌다.2kg of washed rice is added to 3000ml of ginseng extract and allowed to stand for 12 hours to allow the ginseng extract to be absorbed into the dried rice, followed by natural drying for 6 hours. The process of adding rice to the ginseng extract and drying is repeated three times, and the dried rice is heated to the normal pressure and temperature to boil the rice in the frying machine, and then the frying machine is opened to lower the internal pressure to atmospheric pressure. A deep fried rice containing a ginseng extract component inside was obtained.
실시예 2Example 2
실시예 1의 방법으로 찹쌀을 이용하여 내부에 인삼 추출액이 함유된 찹쌀을 얻고 이 쌀을 이용하여 통상적인 방법으로 직경 1cm 의 가래떡을 제조한다. 제조한 가래떡을 2mm 두께의 절편으로 절단하고 12시간 동안 건조한 다음 실시예 1에서와 같은 방법으로 뻥튀기 작업을 실시한다.Using glutinous rice by the method of Example 1 to obtain a glutinous rice containing ginseng extract therein to prepare a rice cake with a diameter of 1cm in a conventional manner using this rice. The prepared rice cake is cut into 2 mm thick slices, dried for 12 hours, and then steamed in the same manner as in Example 1.
실시예 3Example 3
밀가루 1kg을 계피 10g, 마른 대추 500g, 소나무 잎 100g 및 배 300g으로부터 추출한 추출액을 이용하여 반죽 상태로 만들고 실시예 2에서와 같은 방법으로 가래떡을 제조하고 절편을 만든 다음 12시간 동안 건조시킨 다음 실시에 1에서와 같은 방법으로 뻥튀기 작업을 실시한다.1 kg of flour was made into dough using an extract extracted from 10 g of cinnamon, 500 g of dried jujube, 100 g of pine leaves and 300 g of pears. A rice cake was prepared in the same manner as in Example 2, slices were made, and dried for 12 hours. Perform the frying in the same way as in step 1.
실시예 4Example 4
건조된 쥐포 1kg을 홍삼 추출액 500ml에 투입하여 12시간 동안 방치하여 건조한 쥐포 조직 내부에 인삼 추출액이 흡수되도록 한 다음, 12시간 동안 자연 건조시킨다. 홍삼 추출액에 쥐포를 투입하고 건조시키는 공정을 3회 반복하고 건조된 쥐포를 뻥튀기 기계에서 쥐포를 뻥튀기 기계를 이용하여 뻥튀긴다.1kg of dried capsicum was added to 500ml of red ginseng extract, which was left for 12 hours to allow the ginseng extract to be absorbed into the dried rat tissue, and then naturally dried for 12 hours. Into the red ginseng extract was repeated three times the process of adding and drying the rat scavenger and fry the dried scavenger in the frying machine using the frying machine.
실시예 5Example 5
건조한 고구마 절편 1kg에 밀감 추출액을 함침시키고 건조한 다음 뻥튀기 기계에서 뻥튀긴다.1 kg of dried sweet potato slices are impregnated with citrus extract, dried and then fried in a frying machine.
실시예 6Example 6
실시예 1의 방법과 같이 실시하되, 인삼 추출액 대신에 녹즙을 사용하였다. The same procedure as in Example 1 was carried out, but green juice was used instead of ginseng extract.
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