KR19990040416A - Artificial seasoning method - Google Patents

Artificial seasoning method Download PDF

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KR19990040416A
KR19990040416A KR1019970060789A KR19970060789A KR19990040416A KR 19990040416 A KR19990040416 A KR 19990040416A KR 1019970060789 A KR1019970060789 A KR 1019970060789A KR 19970060789 A KR19970060789 A KR 19970060789A KR 19990040416 A KR19990040416 A KR 19990040416A
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rice
flour
hundred
dried
artificial
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KR1019970060789A
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Korean (ko)
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KR100245566B1 (en
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오경환
정영철
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오경환
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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
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health

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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)
  • Beans For Foods Or Fodder (AREA)

Abstract

(목적)(purpose)

본 발명은 백화사설초 추출물, 삼백초 추출물, 금앵자 추출물, 콩가루를 주원료로 하는 인조미 제조방법에 관한 것이다.The present invention relates to a method of manufacturing artificial rice, which contains baekhwasachocho extract, three hundred vinegar extract, golden primrose extract, soybean powder as a main raw material.

(구성)(Configuration)

본 발명의 인조미 제조방법은 삼백초 뿌리, 백화사설초, 금앵자 및 콩가루에서 얻은 열수추출액과 쌀가루, 콩가루, 밀가루를 일정비율로 혼합하여 반죽하고, 이 반죽물을 로울러식 성형기에 통과시켜서 압맥크기로 입자화시켜 인조미를 제조하는 것이다.The method of manufacturing artificial seaweed of the present invention mixes the hot water extract obtained from the three hundred seconds root, baekhwasacho, golden primrose and soybean flour with rice flour, soybean flour, and flour at a predetermined ratio and knead the dough to pass through a roller-type molding machine to produce particles with a compact size. To make artificial rice

Description

인조미 제조방법Artificial seasoning method

본 발명은 인조미 제조방법에 관한 것으로서, 이를 좀 더 구체적으로 설명하면, 백화사설초 인조미, 삼백초 추출물, 금앵자 추출물, 콩가루를 원료로 하여, 여기에 밀가루와 쌀가루 또는 콩가루를 혼합 첨가하여 인조미를 제조하기 위한 방법이다.The present invention relates to a method of manufacturing artificial flavors, which will be described in more detail, by using a whitening plant, an extract of three hundreds, an extract of a golden primrose and soybean powder as raw materials, and mixing flour and rice flour or soy flour to produce artificial flavors. It's a way.

종래, 인조미 제조방법으로서 인조미의 제조시에 전분과 단백질 함량이 높고, 단독으로는 밥을 지을 수 없는 율무, 옥수수, 고구마 또는 감자 등의 잡곡류만의 주성분으로 하여 각종의 방법으로 외형적으로 쌀의 형태만을 나타내는 인조미가 제조된 예가 있으나, 이와 같이 제조되는 인조미는 쌀의 맛을 살리지 못한 단점이 지적되고 있다.Conventionally, as a method of manufacturing artificial rice, it has high starch and protein content in the production of artificial rice, and is made only by grains such as yulmu, corn, sweet potato or potato, which cannot be cooked alone. There is an example in which artificial flavors showing only forms are produced, but the artificial flavors prepared as described above have been pointed out that the taste of rice is not improved.

또, 다른 방법으로서는 쑥을 주성분으로 하고, 여기에 율무, 밀가루, 탈지대두, 현미를 첨가하여 혼합된 쑥 인조미가 제조된 바가 있으나, 이때 소화능력을 배가시키기 위하여 식품첨가물인 소듐케복시 메틸셀루로스(CMC)를 1% 첨가하여 제조하여 제조하였다.In another method, mugwort is used as a main ingredient, and a mugwort artificial flavor is prepared by adding yulmu, flour, skim soybean, and brown rice, but at this time, sodium carboxymethyl cellulose, a food additive, to double the digestive capacity. Prepared by the addition of 1% (CMC).

본 발명은 상기의 방법에서와 같이 점탄성을 높이는 식품첨가제를 첨가하지 않고, 각 식물성분의 고유한 향과 맛을 유지할 수 있는 인조미 제조방법을 제조하기 위한 것으로서, 본 발명의 목적은 쌀가루, 콩가루, 밀가루의 전정 혼합물에 삼백초 추출액, 백화사설초 추출액, 금앵자 추출액을 적정량 첨가하여 각 식물성분의 고유의 향과 풍미를 유지할 수 있는 삼백초 인조미, 백화사설초 인조미, 금앵자 인조미, 콩 인조미를 제조하는데 있다.The present invention is to produce a method of manufacturing artificial flavors that can maintain the unique aroma and taste of each plant component without adding a viscoelastic food additive as in the above method, an object of the present invention is rice flour, soy flour, By adding an appropriate amount of trichophytium extract, baekryumsachocho extract, and golden primrose extract to the pruning mixture of wheat flour, it is to prepare trichophytelle, baekryoksacho artificial, golden primrose artificial and soybean artificial flavor that can maintain the unique flavor and flavor of each plant component.

또, 백화사설초는 전초에는 우르솔산(ursolicacid), 올레아놀산(oleanolicacid), P-구마르산(P-courmaric acid), 이리도이드(iridoid)계 배당체, 안스라키논(anthraguinone)계 화합물 타당체 등이 함유되어 있어 이물질 등은 간암, 식도암, 직장암, 백혈암, 취장암, 자궁암 등의 주사액, 정제, 탕제로 널리 사용되고 있다.In addition, in the outpost, chlorophyllol contains ursolic acid, oleanolic acid, P-courmaric acid, iridoid glycosides, and anthraguinone compound glycosides. Foreign substances such as liver, esophageal cancer, rectal cancer, leukemia, colon cancer, uterine cancer, etc. are widely used as injections, tablets, and prophylactic agents.

또한, 상기의 금앵자는 동의보감 상에 명시된 바와 같이, 성분이 고르고 따뜻하며, 그 맛이 시고 깔깔하여 독이 없고, 비설과 허리를 낫게 하고, 정기를 삽하게 하며, 유정과 설정을 멈추게 하는 효과가 있는 것이다.In addition, as described in the agreement, the Golden Anchor is even and warm in its ingredients, and its taste is soggy and rugged, and it has no effect of poisoning, healing of the nose and waist, regular shoveling, and stopping the oil well and setting. will be.

이들 각각의 식물체는 모두 국내에서 생산되는 다양한 생리기능을 가진 것으로서, 이들 식물체를 이용한 인조미는 쌀 대용품 또는 혼식용으로 그 이용가치가 매우 크다.Each of these plants has a variety of physiological functions produced in Korea, the artificial rice using these plants is very valuable in the use of rice substitutes or mixing.

이러한 식물체를 이용한 본 발명의 삼백초, 백화사설초, 금앵자 및 콩을 이용한 인조미의 개략적인 제조방법을 설명하면 하기와 같다.Referring to the schematic manufacturing method of artificial rice using the three hundred seconds, baekhwasacho, golden primrose and soybean of the present invention using such a plant as follows.

삼백초와 백화사설초의 전초, 그리고 금앵자의 열매를 30℃ 이하의 찬물에 각각 세척하여 이물질과 먼지 등을 제거하고, 세척된 각각의 식물체에 정화수를 5~10배로 넣은 후 섭씨 95~100℃에서 3시간 이상 열수추출한다.Wash out the fruits of the three hundred and three hundred and twenty-seven, and the fruit of the golden primrose each in cold water below 30 ℃ to remove foreign substances and dust, and put purified water in 5 to 10 times to each washed plant 3 at 95 ~ 100 ℃ Extract hot water for more than hours.

그리고, 각각의 열수추출액을 여과하여 찌꺼기를 제거한 다음 이 열수추출액(고형분 1% 이상)을 반죽에 사용되는 물로 사용하며, 여기에 쌀가루, 밀가루, 콩가루를 첨가하여 점탄성이 생성될 때까지 충분히 반죽한다.Each hot water extract is filtered to remove debris, and then the hot water extract (solid content of 1% or more) is used as the water used for the kneading. Rice flour, flour, and soybean powder are added thereto until the viscoelasticity is produced. .

이와 같이 반죽된 반죽물을 로울러식 인조미 성형기에 판상으로 압착한 후, 밀어 넣으면 성형과 동시에 건조된 인조미가 제조되는 것이다.The dough kneaded in this manner is pressed into a roller-shaped artificial rice forming machine in a plate shape, and then pushed into the artificial rice produced at the same time as the molding.

이상과 같은 방법으로 성형된 삼백초, 백화사설초, 금앵자 및 콩 인조미는 밥을 지을 때 전분의 점탄성으로 인하여 분해되지 않고, 쌀 형태를 원형 그대로 유지하여 일반 쌀과 동일 형태이면서 각각의 식물체에 함유되어 있는 독특한 향미로 인해 식욕을 돋구어 주며, 더욱이 2가지 이상의 곡류 및 두류가 혼합되므로 인하여 일반 쌀에 비하여 단백질과 비타민, 칼슘, 첨분 및 생리활성물질 등의 인체에 유익한 영양분을 제공하게 되는 것이다.Three hundreds of seconds, whites saengcho, golden primrose and soybean seasoned rice formed by the above method does not decompose due to the viscoelasticity of the starch when it is cooked. The unique flavor that stimulates the appetite, and more than two or more grains and legumes are mixed to provide beneficial nutrients to the human body, such as protein and vitamins, calcium, traces and bioactive substances compared to ordinary rice.

이하, 본 발명에서 제조하는 백화사설초 인조미, 삼백초 인조미, 금앵자 인조미, 콩 인조미의 제조방법에 대하여 각각의 실시예로서 상세히 기술한다.Hereinafter, the manufacturing method of the whitening red seaweed artificial seaweed, the three hundred second seaweed artificial rice, the golden cherry tree artificial seaweed, and the bean artificial seaweed which are manufactured by this invention are described in detail as an Example.

(실시예 1 : 삼백초 인조미)(Example 1: three hundred seconds artificial flavor)

제1공정1st process

건조된 삼백초 뿌리 100g을 물로 잘 세척한 후 물 2ℓ를 넣어 95~100℃에서 3시간 이상 추출한 것을 60℃ 이하로 냉각한 다음 여과하여 찌꺼기가 제거된 순수 삼백초 열수추출액 300㎖(1.0 Brix 이상)을 얻었다.After washing 100 g of dried Trichophyt roots well with water, add 2ℓ of water, extract at 95 ~ 100 ℃ for 3 hours or more, cool it to below 60 ℃, filter and remove 300ml (100 Brix or more) pure water extracted with pure water. Got it.

제2공정2nd process

쌀과 콩을 미세 분말화 한 다음 쌀가루, 콩가루 및 밀가루를 3:1:5의 비율로 잘 혼합한다.Finely powder the rice and beans, then mix the rice flour, soy flour and flour in a 3: 1: 5 ratio.

제3공정3rd process

상기 제1공정으로 처리된 삼백초 열수추출액 300㎖와 제2공정의 결과 혼합물질 900g을 반죽기로 10~50℃에서 10~30분 동안 점탄성을 증가시킨다.300 ml of the three hundred seconds hot water extract treated in the first step and 900 g of the mixture as a result of the second step increase the viscoelasticity at 10 to 50 ° C. for 10 to 30 minutes.

제4공정4th process

상기 제3공정에서 얻은 반죽 혼합물을 압착하여 적절한 수분 함량이 되게끔 조절한 다음 로울러식 인조미 성형기에 통과시켜서 압맥크기로 입자화하여 건조시켜 삼백초 인조미 제품 930g을 얻었다.The dough mixture obtained in the third step was pressed to be adjusted to an appropriate moisture content, and then passed through a roller type artificial rice molding machine to be granulated to a compacted size and dried to obtain 930 g of artificial product of 300 seconds.

(실시예 2 : 백화사설초 인조미)(Example 2: White flower saponcho artificial seaweed)

제1공정1st process

건조된 백화사설초 전초 100g을 물로 세척한 후 물 2ℓ를 첨가하여 95~100℃에서 3시간 이상 열수추출한 것을 60℃이하로 냉각한 다음 여과하여 찌꺼기가 제거된 순수 백화사설초 열수출액 300㎖(1.0 Brix 이상)을 얻었다.After washing 100g of dried white sand vinegar outpost with water, 2 liters of water was added, and the hot water extracted at 95 ~ 100 ℃ for 3 hours or more, cooled to 60 ℃ or lower, and filtered to remove debris 300ml (1.0 Brix) Or more).

제2공정2nd process

쌀과 붉은 팥을 미세분말화 한 다음 쌀가루, 붉은 팥가루 및 밀가루를 3:1:5의 비율로 골고루 혼합한다.Finely grind rice and red beans, then mix rice flour, red beans powder and flour in a 3: 1: 5 ratio.

제3공정3rd process

상기 제1공정으로 처리된 백화사설초 열수추출액 300㎖와 제2공정의 결과 혼합 물질 900g을 반죽기로 10~50℃에서 10~30분 동안 점탄성을 증가시킨다.300 ml of baekhwasacho hot water extract treated in the first step and 900 g of the mixed material as a result of the second step increase the viscoelasticity at 10-50 ° C. for 10-30 minutes.

제4공정4th process

상기 제3공정에서 얻은 반죽 혼합물을 압착하여 적절한 수분 함량이 되게끔 조절한 다음 로울러식 인조미 성형기에 통과시켜서 압맥크기로 입자화하여 건조시켜 백화서설초 인조미 제품 930g을 얻었다.The dough mixture obtained in the third step was pressed to be adjusted to an appropriate moisture content, and then passed through a roller type artificial rice molding machine to be granulated to a compacted size to dry to obtain 930 g of Seoseosulcho artificial product.

(실시예 3 : 금앵자 인조미)(Example 3: golden cherry tree artificial seasoning)

제1공정1st process

세척 건조된 금앵자 열매를 적절한 크기로 분쇄한 것 100g을 물 2ℓ를 넣어 95~100℃에서 3시간 이상 열수추출한 것을 60℃ 이하로 냉각하여 여과하여 찌꺼기가 제거된 금앵자 열수추출액(1.0 Brix 이상) 300㎖을 얻었다.Washing Crushed dried Ginkgo Biloba fruit into proper size 100 g of 2 g of water was added to hot water extract at 95 ~ 100 ℃ for more than 3 hours, cooled to 60 ℃ or below, and filtered to remove dregs hot water (1.0 Brix or more) ) 300 ml was obtained.

제2공정2nd process

쌀과 콩을 미세분말화한 다음 쌀가루, 콩가루 및 밀가루를 3:1:5의 비율로 골고루 혼합한다.Rice and beans are finely ground and then mixed with rice flour, soy flour and flour in a ratio of 3: 1: 5.

제3공정3rd process

상기 제1공정으로 처리된 금앵자 열수출액 300㎖와 제2공정의 결과 혼합물질 900g을 반죽기로 10~50℃에서 10~30분 동안 점탄성을 증가시킨다.300 ml of the golden primrose heat-extracted solution treated in the first step and 900 g of the mixture obtained as a result of the second step increase the viscoelasticity at 10-50 ° C. for 10-30 minutes.

제4공정4th process

상기 제3공정에서 얻은 반죽 혼합물을 압착하여 적절한 수분 함량이 되게끔 조절한 다음 로울러식 인조미 성형기에 통과시켜서 압맥크기로 입자화하여 건조시켜 금앵자 인조미 제품 930g을 얻었다.The dough mixture obtained in the third step was pressed to be adjusted to an appropriate moisture content, and then passed through a roller-type artificial rice forming machine to granulate to a compacted size and dried to obtain 930 g of golden cherry artificial product.

(실시예 4 : 콩 인조미)(Example 4: Soybean seasoned)

제1공정1st process

쌀을 이물질을 제거한 다음 미분말화 한다.The rice is removed and then finely ground.

콩을 세척, 건조, 배전(볶음)하여 미분말화 한다.Soybeans are washed, dried, roasted and roasted to fine powder.

제2공정2nd process

제1공정으로 처리된 쌀가루, 콩가루 및 밀가루를 3:1:6의 비율로 골고루 혼합한다.Rice flour, soy flour and flour treated in the first step are evenly mixed in a ratio of 3: 1: 6.

제3공정3rd process

제2공정의 결과 혼합물 1,000g에 물 330㎖을 혼합하여 반죽기로 10~50℃에서 10~30분 동안 점탄성을 증가시킨다.As a result of the second process, 330 ml of water was mixed with 1,000 g of the mixture to increase the viscoelasticity at 10-50 ° C. for 10-30 minutes.

제4공정4th process

상기 제3공정에서 얻은 반죽 혼합물을 압착하여 적절한 수분 함량이 되게끔 조절한 다음 로울러식 인조미 형성기에 통과시켜서 압맥크기로 입자화하여 건조시켜 콩 인조미 제품 1030g을 얻었다.The dough mixture obtained in the third step was pressed to be adjusted to an appropriate moisture content, and then passed through a roller-type artificial seasoning machine, granulated to a compacted size, and dried to obtain 1030 g of bean artificial product.

본 발명은 효소 등의 식품 첨가물을 사용하지 않고 쌀가루 및 콩가루를 적정 비율로 혼합한 물질에 생리활성을 가지는 삼백초 열수추출물, 백화사설초 열수추출물, 금앵자 열수추출물로 각각 혼합 반죽하여 전분의 점탄성을 증가시킨 다음 로울러식 인조미 성형기로 입자화시켜 건조한 인조미 제조하는 것으로서, 쌀 대용품 또는 혼식용으로 사용하면 삼백초, 백화사설초, 금앵자의 함유된 각종 유용 생리활성 물질을 매일 섭취하여 각종 질병의 예방과 치료에 효과를 갖게 하는 발명이다.The present invention increases the viscoelasticity of starch by mixing and kneading each of the three hundred seconds hot water extract, white birch sulphate hot water extract, golden primrose hot water extract, which have physiological activity to a substance mixed with rice flour and soy flour in an appropriate ratio without using food additives such as enzymes. It is granulated with roller type artificial flavoring machine to produce dry artificial rice. When used as a substitute for rice or mixed food, it is effective for the prevention and treatment of various diseases by ingesting various useful physiologically active substances containing trichophytium, white birch, and golden primrose daily. It is an invention to have.

Claims (4)

건조된 삼백초 뿌리 100g을 물로 세척한 후 물 2ℓ을 넣어 섭씨 95~100℃에서 3시간 이상 추출한 것을 60℃ 이하로 냉각하여 여과하고, 찌꺼기를 제거한 순수 삼백초 열수추출액 300㎖(1.0 Brix 이상)을 얻는 제1공정과 ; 쌀과 콩을 미세 분말화한 다음 쌀가루, 콩가루 및 밀가루를 3:1:5의 비율로 혼합하는 제2공정과 ; 제1공정에서 처리된 삼백초 열수출액 300㎖와 제2공정의 혼합물질 900g을 반죽기로 10~50℃에서 10~30분 동안 점탄성을 증가시키는 제3공정과 ; 제3공정에서 얻은 반죽 혼합물을 압착하여 적절한 수분함량으로 조절하여 로울러식 인조미 성형기에 통과시켜서 압맥크기로 입자화하여 건조시켜 삼백초를 주성분으로 하는 인조미에 제조방법After washing 100 g of dried 300 sec roots with water, 2 liters of water was added and extracted at 95 ° C. to 100 ° C. for at least 3 hours. First step; A second step of finely powdering rice and beans, and then mixing rice flour, soy flour and flour in a ratio of 3: 1: 5; A third step of increasing viscoelasticity for 10 to 30 minutes at 10 to 50 ° C. with a kneader having 300 ml of the three hundred second heat export solution treated in the first step and 900 g of the mixture of the second step; The dough mixture obtained in the third step is pressed and adjusted to an appropriate moisture content, which is passed through a roller-type artificial rice forming machine, granulated into a pressed mac size, and dried to prepare artificial rice having three hundred seconds as a main component. 상기 제1항에 있어서, 상기 제1항에 있어서, 삼백초 뿌리 대신에 건조된 백화사설초를 원재로 이용하는 것을 특징으로 하는 금앵자를 주성분으로 하는 인조미의 제조방법.The method for producing artificial rice according to claim 1, wherein the dried sapflower vinegar is used as a raw material instead of the root of three hundred scents. 제1항에 있어서, 상기 제1항에 있어서, 삼백초 뿌리 대신에 세척 건조된 금앵자 열매를 적절한 크기로 분쇄한 금앵자 열매를 주성분으로 하는 인조미의 제조방법.The method for producing artificial rice according to claim 1, wherein the gingko fruit, which has been pulverized to an appropriate size, is washed and dried in place of the root of the three hundred sec. 제1항에 있어서, 상기 제1항에 있어서, 삼백초를 대신에 세척 건조 배전한 콩을 주성분으로 하는 인조미의 제조방법.The method for producing artificial rice according to claim 1, wherein the soybean is washed and dried and roasted and roasted instead of three hundred seconds.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100620407B1 (en) * 2003-12-20 2006-09-11 서영철 Method for processing cereals and processed cereals thereby
KR100775971B1 (en) * 2001-10-27 2007-11-16 한국후지제록스 주식회사 Automatic Up/Down Device of Bottom Plate for Paper Cassette
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KR20040003746A (en) * 2002-07-04 2004-01-13 주식회사 이랑 Method for producing artificial rice
KR101402110B1 (en) * 2012-10-29 2014-06-02 한국식품연구원 Manufacturing method of reformed rice for nurungji and manufacturing method of nurungji using the same
KR101517373B1 (en) 2013-01-30 2015-05-04 김영욱 a extruded articles cereal process using fermented cereal and fermented seed

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100775971B1 (en) * 2001-10-27 2007-11-16 한국후지제록스 주식회사 Automatic Up/Down Device of Bottom Plate for Paper Cassette
KR100620407B1 (en) * 2003-12-20 2006-09-11 서영철 Method for processing cereals and processed cereals thereby
CN113785942A (en) * 2021-09-18 2021-12-14 黑龙江农业经济职业学院 Artificial rice produced by double-screw extruder and preparation method thereof
CN113785942B (en) * 2021-09-18 2023-12-29 黑龙江农业经济职业学院 Artificial rice produced by double-screw extruder and preparation method thereof

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