KR20060021431A - This product will coat gin seng steamed red at on enbryo bud of rice - Google Patents
This product will coat gin seng steamed red at on enbryo bud of rice Download PDFInfo
- Publication number
- KR20060021431A KR20060021431A KR1020040070165A KR20040070165A KR20060021431A KR 20060021431 A KR20060021431 A KR 20060021431A KR 1020040070165 A KR1020040070165 A KR 1020040070165A KR 20040070165 A KR20040070165 A KR 20040070165A KR 20060021431 A KR20060021431 A KR 20060021431A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- ginseng extract
- red ginseng
- coat
- enbryo
- Prior art date
Links
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 쌀눈에 홍삼액기스를 코팅하여 쌀눈과 홍삼액기스The present invention is coated with red ginseng extract on rice eyes and rice ginseng and red ginseng extract
섭취하도록 하는데있다. To eat.
이를 위하여 양질의 쌀눈을 선별하는 단계,To this end, the step of selecting a good quality rice snow,
홍삼액기스와 물을 혼합하는 단계,Mixing red ginseng extract and water,
홍삼 액기스를 쌀눈 스팀기계에 코팅하는단계,Coating red ginseng extract on rice-eye steam machine,
코팅후 5시간동안 건조하는 단계로 이루어 지는것이 특징이다. It is characterized by drying step for 5 hours after coating.
쌀눈 홍삼액기스 스팀기계Rice Eye Red Ginseng Extract Steam Machine
Description
본 발명은 쌀눈에 홍삼액기스를 코팅하여 쌀눈과 홍삼액기스를The present invention by coating the red ginseng extract in the rice eye to the rice eye and red ginseng extract
섭취하도록 하는데있다. To eat.
이를 위하여 양질의 쌀눈을 선별하는 단계, To this end, the step of selecting a good quality rice snow,
홍삼액기스와 물을 혼합하는 단계,Mixing red ginseng extract and water,
홍삼 액기스를 쌀눈 스팀기계에 코팅하는단계,Coating red ginseng extract on rice-eye steam machine,
코팅후 5시간동안 건조하는 단계로 이루어 지는것이 특징이다. It is characterized by drying step for 5 hours after coating.
쌀눈은 기존 쓴맛이있으나 스팀기를이용하여 00℃온도에서 홍삼 액기스를Rice eyes have a bitter taste but use red steamed ginseng extract at a temperature of 00 ℃
20분정도 분사 했을때 쓴맛이 사라지며 맛과 소화가 용이하게 된다.When sprayed for 20 minutes, the bitter taste disappears and the taste and digestion are easy.
쌀눈에 홍삼액기스가 잘 코팅되도록 하기위하여 스팀기의 온도 유지와Maintain steam temperature and make red ginseng extract coated on rice
홍삼 액기스의 양이 일정하게,시간은 20분 정도로한다.The amount of red ginseng extract is constant, the time is about 20 minutes.
홍삼액기스를 물에희석하여 스팀기를 이용, 희석된 홍삼액기스를 Dilute red ginseng extract in water and use diluted steamed ginseng extract
100℃ 온도에서 20분정도 분사하여 건조기에 5시간이상 건조한다.Spray at the temperature of 100 ℃ for 20 minutes and dry in the dryer for more than 5 hours.
현미식사를 하고 싶으나 거친 불편함으로 못하시는분,If you want to eat brown rice, but not because of rough inconvenience,
영양과 맛이있는 볶음깨를 이용하고 싶은분에게 좋으며Good for those who want to use nutritious and delicious fried sesame seeds
쌀눈은 국산이므로 수입깨 대체 효과가 있으리라고 봄.Since rice snow is domestic, it seems to have an alternative effect of imported sesame seeds.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040070165A KR20060021431A (en) | 2004-09-03 | 2004-09-03 | This product will coat gin seng steamed red at on enbryo bud of rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040070165A KR20060021431A (en) | 2004-09-03 | 2004-09-03 | This product will coat gin seng steamed red at on enbryo bud of rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20060021431A true KR20060021431A (en) | 2006-03-08 |
Family
ID=37128255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020040070165A KR20060021431A (en) | 2004-09-03 | 2004-09-03 | This product will coat gin seng steamed red at on enbryo bud of rice |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20060021431A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100966161B1 (en) * | 2008-01-03 | 2010-06-25 | 이성원 | The Nut type where ginseng steamed red liquid contains and the manufacturing method |
| KR20190092357A (en) * | 2017-06-15 | 2019-08-07 | 주식회사 주손네이처 | Puffed food composition for elevation of insulin secretion |
-
2004
- 2004-09-03 KR KR1020040070165A patent/KR20060021431A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100966161B1 (en) * | 2008-01-03 | 2010-06-25 | 이성원 | The Nut type where ginseng steamed red liquid contains and the manufacturing method |
| KR20190092357A (en) * | 2017-06-15 | 2019-08-07 | 주식회사 주손네이처 | Puffed food composition for elevation of insulin secretion |
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|---|---|---|---|
| WITN | Withdrawal due to no request for examination |