KR20110105072A - Recipe for steamed rice cake - Google Patents
Recipe for steamed rice cake Download PDFInfo
- Publication number
- KR20110105072A KR20110105072A KR1020100024111A KR20100024111A KR20110105072A KR 20110105072 A KR20110105072 A KR 20110105072A KR 1020100024111 A KR1020100024111 A KR 1020100024111A KR 20100024111 A KR20100024111 A KR 20100024111A KR 20110105072 A KR20110105072 A KR 20110105072A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- rice cake
- water
- glyconic acid
- cake
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 120
- 235000009566 rice Nutrition 0.000 title claims abstract description 120
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 119
- 238000000034 method Methods 0.000 claims abstract description 74
- 230000008569 process Effects 0.000 claims abstract description 59
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims abstract description 29
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims abstract description 27
- 229950006191 gluconic acid Drugs 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 206010036790 Productive cough Diseases 0.000 claims abstract description 15
- 208000024794 sputum Diseases 0.000 claims abstract description 15
- 238000000465 moulding Methods 0.000 claims abstract description 12
- 210000003802 sputum Anatomy 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 8
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 8
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 abstract description 17
- 230000002335 preservative effect Effects 0.000 abstract description 14
- 230000006866 deterioration Effects 0.000 abstract description 9
- 230000032683 aging Effects 0.000 abstract description 8
- 229920002472 Starch Polymers 0.000 abstract description 7
- 235000019698 starch Nutrition 0.000 abstract description 7
- 239000008107 starch Substances 0.000 abstract description 7
- 241000519695 Ilex integra Species 0.000 abstract description 3
- 238000004904 shortening Methods 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 12
- 238000001816 cooling Methods 0.000 description 6
- 241000209219 Hordeum Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- PQNFLJBBNBOBRQ-UHFFFAOYSA-N indane Chemical compound C1=CC=C2CCCC2=C1 PQNFLJBBNBOBRQ-UHFFFAOYSA-N 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 2
- 229920002554 vinyl polymer Polymers 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002559 palpation Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
- 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
- A23V2300/31—Mechanical treatment
Abstract
The present invention relates to a method for producing a rice cake.
More specifically, the present invention relates to a method for producing a rice cake, which can extend the shortening of the shelf life caused by deterioration and aging of starch even without using a synthetic preservative (preservative).
Such a method for producing a rice cake which can extend the shelf life of the present invention, in the method of manufacturing a rice cake, the soaking process called rice in water; Sterilizing the rice called in the process by using glyconic acid to immerse (soak) the water in which glyconic acid is added; A pulverizing process of pulverizing the sterilized rice in the process to form a powder; Sterilization cooking process by heating the rice powder pulverized in the above process in a high pressure and high temperature environment; A molding process of molding the aseptic rice dough cooked in the above process into a sputum-shaped rice cake with a molding machine; It comprises a sterilization stop process to soak sterilized by immersing the sputum mochi formed in the above process in water to which glyconic acid is added.
Description
The present invention relates to a method for producing a rice cake.
More specifically, the present invention relates to a method for producing a rice cake, which can extend the shortening of the shelf life caused by deterioration and aging of starch even without using a synthetic preservative (preservative).
General sputum rice cake is prepared by dividing it into tteokguk and tteokbokki according to its use.The sputum rice cake is made of white rice (白米) as a main ingredient or mixed with a small amount of wheat flour, which makes it easy to dry in a hard state. have.
In general, the method of preparing rice cakes, soaked in brown rice for 20-24 hours in water, adding a small amount of salt to the rice (ordinary brown rice) sufficiently soaked in a grinder and pulverized into a powder, then cooked with the rice in the powder state Make rice cake dough, and put it in a rice cake forming machine to make rice cake.
Recently, as the consumption of rice decreases due to changes in diet, farmers producing rice have overcome many difficulties.
In order to solve the problems caused by the reduced consumption of rice due to the change in the diet, various foods using rice are being developed, and rice cake is one of them.
As a manufacturing method of various rice cakes conventionally provided, the method of manufacturing a rice cake of Unexamined-Japanese-Patent No. 1999-0074999, the method of manufacturing a rice cake of Unexamined-Japanese-Patent No. 10-2008-0059128, and Unexamined-Japanese-Patent No. Provided are a method for producing a rice cake containing a functional substance of Japanese Patent Laying-Open No. 2003-0026184, and a method for manufacturing a rice cake, including a rice cake for tteokbokki of Korean Patent Publication No. 10-0478805.
In the method of manufacturing a rice cake of the above-mentioned Patent Publication No. 10-2008-0059128, there is provided a method of preventing a hardening phenomenon for a long time by adding soju when kneading rice when preparing rice cake.
In the conventional methods for preparing various sputum mochi, there is no method for preventing a shape deteriorated by bacteria causing deterioration such as Sirius without adding a synthetic preservative (preservative).
That is, by using a large amount of synthetic preservatives (preservatives) harmful to the human body in order to prevent the deterioration of sputum rice cakes, consumers are disgusted by the use of synthetic preservatives, causing the phenomenon of shrinking the consumption of sputum rice cakes. There is a disadvantage that cannot solve the problems caused by the consumption of rice being reduced.
The present invention is an invention for solving the above problems,
An object of the present invention is to provide a method for producing a rice cake that does not deteriorate for a long time without adding a synthetic preservative (preservative) harmful to humans.
That is, an object of the present invention is to provide a method of manufacturing a rice cake, which can provide a rice cake that does not deteriorate for a long time without using a synthetic preservative (preservative) by removing all the Sirius bacteria causing the deterioration during the production of the rice cake.
In addition, another object of the present invention is to provide a method of manufacturing a rice cake, which can harden a phenomenon of hardening due to hardening due to aging of the entire body.
Method of producing a rice cake that can extend the shelf life of the present invention for achieving the above object, in the method of manufacturing a rice cake, the soaking process called rice in water; Sterilizing the rice called in the process by using glyconic acid to immerse (soak) the water in which glyconic acid is added; A pulverizing process of pulverizing the sterilized rice in the process to form a powder; Sterilization cooking process by heating the rice powder pulverized in the above process in a high pressure and high temperature environment; A molding process of molding the aseptic rice dough cooked in the above process into a sputum-shaped rice cake with a molding machine; It characterized in that it comprises a sterile palpation process to soak sterilized by immersing the sputum mochi formed in the above process in water to which glycoic acid is added.
In the water to which the glyconic acid is added, it is preferable that 0.04-0.06% by weight of glyconic acid is added per weight% of water,
The rice uses any one of glutinous rice or mixed rice consisting of Anda rice or non-glutinous rice and glutinous rice.
In the grinding process, 9% by weight of trehalose and 1% by weight of salt are added to 90% by weight of rice that has undergone sterilization using glyconic acid to grind.
The barley rice cake prepared by the manufacturing method as described above may prevent the molded barley rice cake from being deteriorated for a long time by removing Sirius bacteria causing the deterioration during the manufacturing process of the barley rice cake by immersing it in water to which glyconic acid is added. have. That is, the shelf life of sputum rice cake can be extended even without a synthetic preservative (preservative) that is harmful to the human body.
In addition, by the addition of trehalose, a sugar that is excellent in preventing aging of starch, the hardness of the rice cake is prevented by the aging of the rice cake to eliminate the inconvenience called water for a long time when cooking.
1 is a manufacturing step diagram of a rice cake showing an embodiment of the present invention.
Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, terms or words used in the specification and claims should not be construed as having a conventional or dictionary meaning, and the inventors should properly explain the concept of terms in order to best explain their own invention. Based on the principle that can be defined, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention.
Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiment of the present invention and do not represent all of the technical idea of the present invention, various modifications that can be replaced at the time of the present application It should be understood that there may be equivalents and variations.
The present invention is a method of manufacturing a sputummochi that can extend the shelf life of the present invention is a washing step (S10) for removing the Sirius bacteria and foreign substances present on the surface of the prepared rice as shown in Figure 1, and the rice washed in the step (S10) Sterilization process using glyconic acid to remove Sirius bacteria present in rice by soaking (S20) and soaking the rice called in the process (S20) in water to which glyconic acid is added (S30). ), A grinding process (S40) of crushing the rice sterilized in the process (S30) with a grinder to form a rice flour, and a high pressure and temperature state using a steam pressure cooker with the rice powder pulverized in the process (S40) Sterilization and cooking process to sterilize in (S50), and the cooling process (S60) for cooling and sterilizing the rice dough cooked in the process (S50) with ultraviolet light, and the dough dough cooled in the process (S60) molding machine Molded by using rice cake Forming process (S70) to form, sterilization and restoring process (S80) to sterilize and stop by immersing the sputumddok formed in the step (S70) in the water added with glyconic acid, and the sputumddok rested in the process (S80) Vacuum packaging is composed of a packaging process (S90).
The rice used to prepare the rice cake is preferably used glutinous rice, Andanpyeong, spicy + glutinous rice containing a large amount of amylopectin component of slow starch aging.
The mixing ratio of the spicy rice and glutinous rice is usually made of 3-7 to 3-7 by weight.
The sterilization process using glyconic acid (S30) is a process of removing the Sirius bacteria present in the rice by immersing (soaking) the rice called in the soaking process (S20) in the water containing glyconic acid. In general, Sirius is a representative bacterium that causes deterioration of the prepared rice cake.
The glyconic acid is added in an amount of 0.04 to 0.06% by weight to 99.04 to 99.06% by weight of water.
That is, the sterilization process using glyconic acid (S30) is sterilized by immersing (soaking) in water for which 99.04 to 99.06% by weight of glyconic acid is added to 0.04 to 0.06% by weight of water.
The grinding process (S40) is a process of making a rice powder through a sterilization process (S30) using glyconic acid, in the grinding process (S40) adding a small amount of trehalose to the rice after the sterilization process (S30) , The added trehalose is a sugar that is excellent for preventing starch aging.
The amount of trehalose added is 9% by weight of trehalose and 1% by weight of salt per 90% by weight of rice subjected to sterilization (S30).
In the sterilization cooking process (S50) using a steam pressure cooker to cook in a high pressure, high temperature state to kneading dough can be sterilized various bacteria, including Sirius bacteria by cooking in a high pressure, high temperature environment Aseptic bread dough can be obtained.
The pressure at the time of cooking is 2 atmospheres or more, and the temperature is suitably 120 degreeC or more. Usually the temperature is 2 atm and the temperature is cooked at 121 ℃.
In the cooling process (S60) to prevent contamination by external bacteria during cooling in the sterile dough cooked aseptically in the sterilization cooking process (S50) to sterilize with ultraviolet rays and to cool, and to perform a punching process during cooling have.
The sterilization stop process (S80) is a process of sterilizing and cooling the soaked rice cake discharged by being molded in a molding machine for 10 to 60 minutes in water containing glyconic acid and solidifying.
It refers to a process of immersing the sputum-mochi, which is molded and discharged in the idle molding machine, into water.
To the water used for resting in the sterilization stop process (S80), 1% by weight of salt and 0.05% by weight of glyconic acid are added to 98.05% by weight of water.
As described above, a small amount of salt and glyconic acid are added to the water used in the sterilization rest process (S80) to sterilize the bacteria present in the rice cake.
In the packaging process (S90) to vacuum packaging using a vacuum-packed vinyl product having an oxygen permeation barrier to prevent curing and to maintain moisture.
The rice cake prepared by the above method is added trehalose to prevent the aging of the starch, and can be prevented from curing due to the starch nowa for a long time by the use of glutinous rice and indan rice.
In addition, by using the glyconic acid to remove the Sirius bacteria present in the rice can be prevented from deterioration for a long time without the use of a short-circuit preservative (preservative).
In addition, by vacuum-packing using a vacuum-packed vinyl product with an oxygen permeation barrier membrane to prevent the curing of sputum cake and to maintain moisture.
As a result of confirming the deterioration period under the same conditions as the conventional sputumddok prepared by the manufacturing method as described above and the conventional sputumddok prepared by the conventional general manufacturing method 1 ~ 2 days compared to the conventional sputumdduk 7 No alteration in the uncured state for ˜8 days.
Claims (4)
A soaking process called rice in water;
Sterilizing the rice called in the process by using glyconic acid to immerse (soak) the water in which glyconic acid is added;
A pulverizing process of pulverizing the sterilized rice in the process to form a powder;
Sterilization cooking process by heating the rice powder pulverized in the above process in a high pressure and high temperature environment;
A molding process of molding the aseptic rice dough cooked in the above process into a sputum-shaped rice cake with a molding machine;
Method of producing a rice cake rice cake can extend the expiration date, characterized in that it comprises a sterilization and stopping process to soak sterilized by immersing the sputum rice cake molded in the process in water to which glyconic acid is added.
The glycoic acid-added water is 0.04 ~ 0.06% by weight of glyconic acid is added per weight% of water is a method of producing a rice cake that can extend the shelf life.
The rice is a method of producing a rice cake that can extend the shelf life, characterized in that any one of glutinous rice or mixed rice consisting of Anda rice or non-glutinous rice and glutinous rice.
In the grinding process, 9% by weight of trehalose and 1% by weight of salt are added to 90% by weight of rice that has undergone sterilization using glyconic acid to grind the shelf life of the rice cake, which can be extended. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100024111A KR20110105072A (en) | 2010-03-18 | 2010-03-18 | Recipe for steamed rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100024111A KR20110105072A (en) | 2010-03-18 | 2010-03-18 | Recipe for steamed rice cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110105072A true KR20110105072A (en) | 2011-09-26 |
Family
ID=44955533
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100024111A KR20110105072A (en) | 2010-03-18 | 2010-03-18 | Recipe for steamed rice cake |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20110105072A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180065335A (en) | 2016-12-07 | 2018-06-18 | (주)세준에프앤비 | Manufacturing method of bar rice cake within the long-storing of possibility |
| KR102522629B1 (en) | 2023-01-31 | 2023-04-18 | 미미사푸드 주식회사 | bun-mo-ja noodle with an increased retention period and its manufacturing method |
-
2010
- 2010-03-18 KR KR1020100024111A patent/KR20110105072A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180065335A (en) | 2016-12-07 | 2018-06-18 | (주)세준에프앤비 | Manufacturing method of bar rice cake within the long-storing of possibility |
| KR102522629B1 (en) | 2023-01-31 | 2023-04-18 | 미미사푸드 주식회사 | bun-mo-ja noodle with an increased retention period and its manufacturing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101615931B1 (en) | A method for manufacturing flavored glutinous rice(Yakbab) in aseptic packing system having nuts | |
| KR20130068340A (en) | A broiled dish of sliced rice cake room temperature possible long-term preservation processed way | |
| CN106465868A (en) | A kind of rapid processing technique of black Bulbus Allii | |
| JP6454421B2 (en) | Process for producing processed cooked rice | |
| KR20110105072A (en) | Recipe for steamed rice cake | |
| KR20100064760A (en) | A process for preparing wet nurungji in aseptic package | |
| KR20140052333A (en) | Manufacturing method of rice cold nuddle and rice cold nuddle by the same | |
| JP4546068B2 (en) | Method for producing germinated brown rice having excellent texture, cooking ability and safety and germinated brown rice produced by this method | |
| KR20190024031A (en) | A Method for Producing a Not-Stiffening Type of a Rice Cake Maintaining a Soft Property and the Rice Cake Produced by the Same | |
| JP2002034455A (en) | Method for manufacturing green tea | |
| KR101887014B1 (en) | method of manufacturing rice cake for rice cake soup, having high resiliency for gelatinization and long term storage | |
| KR101290220B1 (en) | Manufacture method of rice having good hardness | |
| KR100916531B1 (en) | A process for preparing Soong-Neung in aseptic package | |
| KR100505786B1 (en) | Method of preparing rice cakes for long term storage | |
| KR20180065335A (en) | Manufacturing method of bar rice cake within the long-storing of possibility | |
| KR101890195B1 (en) | Manufacture of bread with chestnuts | |
| KR101058295B1 (en) | Manufacturing method of low protein rice sterile packaged instant rice | |
| KR20160000657A (en) | Method of Sterilizing Red Ginseng Powder | |
| KR20210036190A (en) | Sterilizing method of bar rice cake | |
| KR101227184B1 (en) | Manufacturing method for sweet rice drink | |
| KR102572290B1 (en) | Method for manufacturing a rice cake base that can be distributed at room temperature and the rice cake base | |
| JP6027195B2 (en) | Steamed rice and method for producing the same | |
| KR101298139B1 (en) | Method for producing rice cake being capable of forming various shape containing the ingredient of the Kimchi | |
| KR102599992B1 (en) | Potato tteok prepared by the method and a method of producing potato tteok that do not harden | |
| CN107821635A (en) | A kind of sterilizing preparation method of self-heating small dish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E601 | Decision to refuse application |