KR20090045637A - 저당 성형쌀의 제조방법 - Google Patents
저당 성형쌀의 제조방법 Download PDFInfo
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- KR20090045637A KR20090045637A KR1020070111563A KR20070111563A KR20090045637A KR 20090045637 A KR20090045637 A KR 20090045637A KR 1020070111563 A KR1020070111563 A KR 1020070111563A KR 20070111563 A KR20070111563 A KR 20070111563A KR 20090045637 A KR20090045637 A KR 20090045637A
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- powder
- rice
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Medicines Containing Plant Substances (AREA)
Abstract
Description
항목 | 맛 | 향 | 전체적 기호도 |
실시예 1 | 3.5 | 3.7 | 3.8 |
실시예 2 | 3.6 | 3.8 | 3.7 |
실시예 3 | 3.5 | 3.6 | 3.8 |
실시예 4 | 3.7 | 3.7 | 3.7 |
실시예 5 | 3.6 | 3.8 | 3.8 |
실시예 6 | 3.7 | 3.7 | 3.9 |
실시예 7 | 3.6 | 3.8 | 3.7 |
실시예 8 | 3.5 | 3.7 | 3.6 |
실시예 9 | 3.6 | 3.6 | 3.7 |
실시예 10 | 3.6 | 3.6 | 3.8 |
실시예 11 | 3.5 | 3.7 | 3.8 |
실시예 12 | 3.4 | 3.8 | 3.7 |
실시예 13 | 3.5 | 3.8 | 3.8 |
실시예 14 | 3.6 | 3.6 | 3.7 |
실시예 15 | 3.7 | 3.7 | 3.7 |
실시예 16 | 3.8 | 3.7 | 3.8 |
실시예 17 | 3.7 | 3.5 | 3.9 |
실시예 18 | 3.6 | 3.6 | 4.0 |
실시예 19 | 3.7 | 3.7 | 4.0 |
실시예 20 | 3.8 | 3.7 | 3.9 |
실시예 21 | 3.7 | 3.6 | 3.8 |
대조군 | 3.1 | 3.3 | 3.5 |
Claims (7)
- 쌀의 제조에 있어서,쌀을 제외한 곡물분말을 혼합한 후 쌀 모양으로 성형하는 단계를 포함하는 것을 특징으로 하는 저당 쌀의 제조방법.
- 제1항에 있어서, 곡물분말은 서리태, 대두, 옥수수, 밀, 팥, 보리, 수수, 조, 귀리, 메밀의 분말인 것을 특징으로 하는 저당 쌀의 제조방법.
- 제1항에 있어서, 곡물분말 혼합시 곡물분말 100중량부에 대하여 난소화성 전분분말 10∼30중량부, 쌀분말 10∼30중량부 및 기능성 성분분말 5∼15중량부 중에서 선택된 어느 하나 이상의 분말성분을 추가로 더 포함하는 것을 특징으로 하는 저당 쌀의 제조방법.
- 제2항에 있어서, 난소화성 전분분말은(1)옥수수 전분, 감자 전분, 고구마 전분의 전분 군에서 선택된 하나 이상의 전분과 물을 1:1∼3.5w/v의 비율로 혼합하고 110∼130℃에서 1∼3시간 가열하는 단계,(2)상기 가열단계 후 0∼5℃에서 12∼48시간 동안 냉각시키는 단계,(3)상기 가열단계 및 냉각단계를 2∼6회 반복하여 고체 고형물을 얻고 이를 분말화한 것 임을 특징으로 하는 저당 쌀의 제조방법.
- 제2항에 있어서, 기능성 성분 분말은 녹차, 브로콜리, 오가피, 매실, 토코페롤, 식이섬유, 마늘, 안토시아닌, 클로로겐산, 딸기, 가지, 카카오, 적포도주, 비타민 C, β-카로틴, 베타씨토스테롤, 포도씨, 케르세틴, 세사미놀, 세사몰, 세사몰린, 카라기난, 다시마, 한천, 알긴산나트륨, 김, 미역, 클로렐라, 모자반, 대황, 톳, 파래, 청각, 해태, 식이섬유, 타우린(taurine), 감마아미노부티르산(GABA), 스쿠알렌(squalene), 글루코사민(glucosamine), 콘드로이틴황산(chondroitin sulfate), 콜라겐(collagen), 레티놀(retinol), 감초, 자몽씨, 프로폴리스, 우롱차, 으름덩굴, 계피, 황련, 드릅나무, 느릅나무, 모자반, 알로에, 쑥, 클로렐라, 홍차, 홍삼, 인삼, 구기자, 사상자, 황기, 솔비톨, 자일리톨, 에리스리톨, 파라티노스, 만니톨, 말티톨, 이노시톨, 쿠에르시톨, 마치현 중에서 선택된 어느 하나 이상의 성분의 분말인 것을 특징으로 하는 저당 쌀의 제조방법.
- 제1항에 있어서, 성형은 1차 온도 50∼60℃에서 1∼3분, 2차 온도 30∼40℃에서 1∼3분, 3차 온도 10∼20℃에서 1∼3분 및 스크류 회전속도 1000∼1200rpm, 원료투입속도 500∼600g/min, 가수율 20∼30%, 절단칼회전속도 500∼800rpm의 조건으로 압출성형하는 것을 특징으로 하는 저당 쌀의 제조방법.
- 특허청구범위 제1항 내지 제6항 중에서 선택된 어느 한 항의 방법에 의해 제 조한 저당 쌀.
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Cited By (13)
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CN103766768A (zh) * | 2014-03-06 | 2014-05-07 | 平正建 | 一种富硒玉米糁 |
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KR20190018575A (ko) * | 2017-08-14 | 2019-02-25 | 충남태안영농조합법인 | 곤충 분말을 이용한 인조콩 및 이의 제조방법 |
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