KR860006215A - 건조 α화 곡물의 제조방법 - Google Patents

건조 α화 곡물의 제조방법 Download PDF

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Publication number
KR860006215A
KR860006215A KR1019860001159A KR860001159A KR860006215A KR 860006215 A KR860006215 A KR 860006215A KR 1019860001159 A KR1019860001159 A KR 1019860001159A KR 860001159 A KR860001159 A KR 860001159A KR 860006215 A KR860006215 A KR 860006215A
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KR
South Korea
Prior art keywords
grains
ized
temperature
immersion treatment
water
Prior art date
Application number
KR1019860001159A
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English (en)
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KR890005274B1 (ko
Inventor
노리아끼 야마구찌
노리아끼 야마구찌 (외 2)
쇼오조오 스가노
가요 에노모또
Original Assignee
하우스 쇼꾸힌 고오교오 가부시끼가이샤
오오쓰까 구니히꼬
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Application filed by 하우스 쇼꾸힌 고오교오 가부시끼가이샤, 오오쓰까 구니히꼬 filed Critical 하우스 쇼꾸힌 고오교오 가부시끼가이샤
Publication of KR860006215A publication Critical patent/KR860006215A/ko
Application granted granted Critical
Publication of KR890005274B1 publication Critical patent/KR890005274B1/ko

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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
    • 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
    • A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
    • 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
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Drying Of Solid Materials (AREA)

Abstract

내용 없음

Description

건조 α화 곡물의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (12)

  1. α화 곡물을 50 내지 85℃의 온도에서 고온 수-침처리를 받게 한 다음 15 내지 30℃의 온도에서 저온 수-침지처리를 받게하여 그의 수분함량을 73 내지 84중량%로 조정하는 단계와; 다음에 이를 건조하는 단계로 구성되는 것을 특징으로하는 건조 α화 곡물의 제조방법.
  2. 제1항에 있어서, α화 곡물의 수분함량이 60 내지 72%인 것을 특징으로하는 방법.
  3. 제1항에 있어서, 고온 수-침지처리를 5 내지 25분간 수행하는 것을 특징으로 하는 방법.
  4. 제1항에 있어서, 저온 수-침지처리를 15 내지 25분간 수행하는 것을 특징으로 하는 방법.
  5. 제1항에 있어서 건조 α화 곡물의 수분함량이 6 내지 13중량%인 것을 특징으로 하는 방법.
  6. 제1항에 있어서, 곡물입자가 수-침지처리중에 서로 분리되는 것을 특징으로하는 방법.
  7. 제1항에 있어서, 수-침지처리후에 분리화 처리를 하는 것을 특징으로하는 방법.
  8. 제1항에 있어서, α화 곡물이 쌀과 보리로 구성되는 군으로부터 선택되는 것을 특징으로하는 방법.
  9. 제1항에 있어서, 곡물을 75 내지 90℃의 온도, 20 내지 45RH%에서 60 내지 240분간 가열-공기건조법으로 건조시키는 것을 특징으로하는 방법.
  10. 제1항에 있어서, 95 내지 130℃의 온도에서 10 내지 60분간 조리하여 얻은 α화 쌍을 α화 곡물로서 사용하는 것을 특징으로하는 방법.
  11. 제1항에 있어서, 110 내지 130℃의 온도에서 20 내지 50분간 조리하여 얻은 α화 보리를 α화 곡물로서 사용하는 것을 특징으로하는 방법.
  12. 청구범위 1항에 기재된 방법에 따라 제조된 것을 특징으로하는 건조 α화 곡물.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019860001159A 1985-02-26 1986-02-19 건조 α화 곡물의 제조방법 KR890005274B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP?60-37116 1985-02-26
JP60037116A JPS61195655A (ja) 1985-02-26 1985-02-26 乾燥α化穀物の製造方法
JP60-37116 1985-02-26

Publications (2)

Publication Number Publication Date
KR860006215A true KR860006215A (ko) 1986-09-09
KR890005274B1 KR890005274B1 (ko) 1989-12-20

Family

ID=12488625

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019860001159A KR890005274B1 (ko) 1985-02-26 1986-02-19 건조 α화 곡물의 제조방법

Country Status (4)

Country Link
US (1) US4707371A (ko)
JP (1) JPS61195655A (ko)
KR (1) KR890005274B1 (ko)
CN (1) CN1011381B (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160089383A (ko) * 2013-11-28 2016-07-27 닛신 쇼꾸힝 홀딩스 가부시끼가이샤 즉석면의 제조 방법

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0306655B2 (en) * 1987-08-12 1998-01-14 Societe Des Produits Nestle S.A. Rice product
US4857348A (en) * 1988-08-25 1989-08-15 General Foods Inc. Process for producing instantized parboiled rice
JP2528562B2 (ja) * 1991-05-30 1996-08-28 松下電器産業株式会社 インナ―リ―ド接合方法
US5464647A (en) * 1993-10-13 1995-11-07 Kraft Foods, Inc. Quick cooking barley and process for preparation
WO2003011052A1 (en) * 2001-07-31 2003-02-13 Fox Joseph R Method of processing whole grain and products therefrom
US7704541B1 (en) 2004-03-30 2010-04-27 General Mills, Inc. Steam crushed whole grains
KR100877474B1 (ko) * 2007-06-27 2009-01-07 씨제이제일제당 (주) 무균화 포장 보리밥의 제조방법
JP6112897B2 (ja) * 2013-02-19 2017-04-12 日清食品ホールディングス株式会社 即席食品
JP6113548B2 (ja) * 2013-03-28 2017-04-12 株式会社ニチレイフーズ 麦飯の製造方法
JP6591180B2 (ja) * 2015-03-16 2019-10-16 株式会社セイシン企業 発酵穀物製造方法
JP6614436B2 (ja) * 2015-07-31 2019-12-04 株式会社サタケ 早戻りインスタントライス及びその製造方法
JP6923846B2 (ja) * 2017-08-21 2021-08-25 株式会社サタケ インスタントライスの製造方法及びその装置
CN109123383B (zh) * 2018-09-26 2021-08-13 黑龙江八一农垦大学 一种速煮杂粮粥料的加工方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US570209A (en) * 1896-10-27 Pea thresher
US2937946A (en) * 1953-08-18 1960-05-24 Ataullah K Ozai-Durrani Process for preparing quick cooking rice
US3086867A (en) * 1960-02-12 1963-04-23 Gen Foods Corp Process of preparing a quick-cooking brown rice
US3408202A (en) * 1967-01-17 1968-10-29 Gen Foods Corp Process for preparing a quick-cooking rice

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160089383A (ko) * 2013-11-28 2016-07-27 닛신 쇼꾸힝 홀딩스 가부시끼가이샤 즉석면의 제조 방법

Also Published As

Publication number Publication date
US4707371A (en) 1987-11-17
JPS61195655A (ja) 1986-08-29
JPH0437699B2 (ko) 1992-06-22
CN86101178A (zh) 1986-08-27
CN1011381B (zh) 1991-01-30
KR890005274B1 (ko) 1989-12-20

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