KR20200022404A - 표면적이 개선 된 떡. - Google Patents
표면적이 개선 된 떡. Download PDFInfo
- Publication number
- KR20200022404A KR20200022404A KR1020200016099A KR20200016099A KR20200022404A KR 20200022404 A KR20200022404 A KR 20200022404A KR 1020200016099 A KR1020200016099 A KR 1020200016099A KR 20200016099 A KR20200016099 A KR 20200016099A KR 20200022404 A KR20200022404 A KR 20200022404A
- Authority
- KR
- South Korea
- Prior art keywords
- surface area
- rice cake
- mproved
- cooking
- thawing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 5
- 235000009566 rice Nutrition 0.000 title claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 title claims abstract 3
- 238000010411 cooking Methods 0.000 abstract description 5
- 238000010257 thawing Methods 0.000 abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000008014 freezing Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000013599 spices Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
- A23V2200/14—Mouthfeel improving agent
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
기존 떡에 표면적을 개선 하여, 해동과 조리의 속도, 조리 양념의 함유량과 식감을 향상시킨다.
Description
식품 제조.
기존의 떡 제조법.
표면적을 개선하여 냉동, 해동, 조리, 맛, 식감 향상을 가져온다.
표면적에 의하여 냉동과 해동이 빠르다. 표면적에 의하여 조리가 빨라진다. 표면적에 다양한 재료를 넣을 수 있다. 표면적에 조리한 양념이 유지된다. 표면적으로 인하여 식감이 향상된다.
표면적이 개선된 떡은 기존 형태에서 표면적을 넓히기 위한 내부 외부의 형태 변형의 모든 결과물을 말한다.
압출시 또는 후, 다방향으로 표면적을 넓히는 장비로 실시하는 방법과 다양한 모양의 펀칭을 실시하는 방법.
제조시 냉동과 해동 시간 단축과 혼합 식품을 개발하기 용이하고, 구매자 및 조리자에게는 해동 시간과 조리 시간이 단축된다.
생략.
Claims (1)
- 기존 떡에 표면적을 개선.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200016099A KR20200022404A (ko) | 2020-02-11 | 2020-02-11 | 표면적이 개선 된 떡. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200016099A KR20200022404A (ko) | 2020-02-11 | 2020-02-11 | 표면적이 개선 된 떡. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20200022404A true KR20200022404A (ko) | 2020-03-03 |
Family
ID=69937942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020200016099A Ceased KR20200022404A (ko) | 2020-02-11 | 2020-02-11 | 표면적이 개선 된 떡. |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20200022404A (ko) |
-
2020
- 2020-02-11 KR KR1020200016099A patent/KR20200022404A/ko not_active Ceased
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20200211 |
|
| PA0201 | Request for examination | ||
| PG1501 | Laying open of application | ||
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20211027 Patent event code: PE09021S01D |
|
| E601 | Decision to refuse application | ||
| PE0601 | Decision on rejection of patent |
Patent event date: 20220127 Comment text: Decision to Refuse Application Patent event code: PE06012S01D Patent event date: 20211027 Comment text: Notification of reason for refusal Patent event code: PE06011S01I |