KR870000875A - 즉석미의 제조방법 - Google Patents
즉석미의 제조방법 Download PDFInfo
- Publication number
- KR870000875A KR870000875A KR1019850004930A KR850004930A KR870000875A KR 870000875 A KR870000875 A KR 870000875A KR 1019850004930 A KR1019850004930 A KR 1019850004930A KR 850004930 A KR850004930 A KR 850004930A KR 870000875 A KR870000875 A KR 870000875A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- drying
- raw
- moisture
- raw rice
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims 9
- 235000009566 rice Nutrition 0.000 title claims 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 241000209094 Oryza Species 0.000 claims 8
- 238000001035 drying Methods 0.000 claims 5
- 238000000034 method Methods 0.000 claims 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims 2
- 235000001014 amino acid Nutrition 0.000 claims 2
- 150000001413 amino acids Chemical class 0.000 claims 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims 2
- 239000003995 emulsifying agent Substances 0.000 claims 2
- 229930195729 fatty acid Natural products 0.000 claims 2
- 239000000194 fatty acid Substances 0.000 claims 2
- 239000003921 oil Substances 0.000 claims 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 239000004471 Glycine Substances 0.000 claims 1
- 235000019766 L-Lysine Nutrition 0.000 claims 1
- 239000004472 Lysine Substances 0.000 claims 1
- 229920000388 Polyphosphate Polymers 0.000 claims 1
- 238000007598 dipping method Methods 0.000 claims 1
- 239000008157 edible vegetable oil Substances 0.000 claims 1
- 150000004665 fatty acids Chemical class 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- -1 glucose fatty acid ester Chemical class 0.000 claims 1
- 230000007774 longterm Effects 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000001205 polyphosphate Substances 0.000 claims 1
- 235000011176 polyphosphates Nutrition 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- WPLOVIFNBMNBPD-ATHMIXSHSA-N subtilin Chemical compound CC1SCC(NC2=O)C(=O)NC(CC(N)=O)C(=O)NC(C(=O)NC(CCCCN)C(=O)NC(C(C)CC)C(=O)NC(=C)C(=O)NC(CCCCN)C(O)=O)CSC(C)C2NC(=O)C(CC(C)C)NC(=O)C1NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C1NC(=O)C(=C/C)/NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)CNC(=O)C(NC(=O)C(NC(=O)C2NC(=O)CNC(=O)C3CCCN3C(=O)C(NC(=O)C3NC(=O)C(CC(C)C)NC(=O)C(=C)NC(=O)C(CCC(O)=O)NC(=O)C(NC(=O)C(CCCCN)NC(=O)C(N)CC=4C5=CC=CC=C5NC=4)CSC3)C(C)SC2)C(C)C)C(C)SC1)CC1=CC=CC=C1 WPLOVIFNBMNBPD-ATHMIXSHSA-N 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
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
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
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)
Abstract
내용 없음.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (6)
- 원료미를 수세, 침지, 탈수하여 미강유와 유화제로된 식용류를 가하여 증숙시키고 이를 건조하여 압연하고 이에 아미노산혼합제를 가하고, 재차 건조하는 즉석미의 제조방법.
- 제1항에 있어서, 원료미를 상온의 물에서 1시간 동안 침지하여 이를 건져서 1시간 동안 방치 탈수 시키는 방법.
- 제1항에 있어서, 증숙전에 포도당 지방산 에스텔과 동량의 지방산으로 된 유화제와 그의 동량의 미강 유로 조성된 기름을 원료미의 1wt%을 첨가하여 균일하게 원료미에 도포하는 방법.
- 제1항에 있어서, 1차 건조시 온도를 30∼40℃로 수분이 20%가 되게하고 이를 재차 건조할 때는 40∼50℃에서 수분 12%가 되게하는 방법.
- 제1항에 있어서, 즉석미의 후도가 2mm±0.1mm로 압연되게 하는 방법.
- 제1항에 있어서, 재차 건조하기 전에 L-라이신, 시트르산, 글리신 동량과 L-라이신의 반량의 폴리포스폐이트로된 아미노산 복합제를 원료미의 0.5wt% 처리하는 취미 교정(矯正)과 장기 보존 처리방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019850004930A KR880000214B1 (ko) | 1985-07-11 | 1985-07-11 | 즉석미의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019850004930A KR880000214B1 (ko) | 1985-07-11 | 1985-07-11 | 즉석미의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR870000875A true KR870000875A (ko) | 1987-03-10 |
| KR880000214B1 KR880000214B1 (ko) | 1988-03-15 |
Family
ID=19241799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019850004930A KR880000214B1 (ko) | 1985-07-11 | 1985-07-11 | 즉석미의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR880000214B1 (ko) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITMI20070648A1 (it) * | 2007-03-30 | 2008-09-30 | Flavio Mazzini | Riso lavorat a cottura rapida e procedimento per la sua preparazione |
| WO2016076475A1 (ko) * | 2014-11-12 | 2016-05-19 | 김정매 | 동결건조 알파미 및 이의 제조방법 |
-
1985
- 1985-07-11 KR KR1019850004930A patent/KR880000214B1/ko active Pre-grant Review Request
Also Published As
| Publication number | Publication date |
|---|---|
| KR880000214B1 (ko) | 1988-03-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3580620D1 (de) | Saucenverbesserer in tuben. | |
| ATE80261T1 (de) | Verfahren zur herstellung von parboil-reis. | |
| KR870007661A (ko) | α화 건조미의 제조방법 | |
| IE40638B1 (en) | Process for the treatment of foodstuffs deficient in lysine | |
| KR960009882A (ko) | 급속 조리 파스타 | |
| KR870000875A (ko) | 즉석미의 제조방법 | |
| GB1074950A (en) | Sweetened fruit and method of making same | |
| KR880003582A (ko) | 레토르트 식품의 제조방법 | |
| KR870000868A (ko) | 쑥차의 제조방법 | |
| IL39955A (en) | Method of preserving fresh meat | |
| IE44519L (en) | Detoxicating rapeseed meal | |
| KR890001464A (ko) | 제라틴을 이용한 건포류의 연질화 방법 | |
| KR880002446A (ko) | 인삼의 엑기스가 함유된 차의 제조방법 | |
| GB2001517A (en) | Plain roll cookies | |
| KR860006949A (ko) | 생조미 오징어의 가공방법 | |
| KR850002217A (ko) | 인삼봉밀편의 제조방법 | |
| KR840008748A (ko) | 즉석 면의 제조방법 | |
| KR870003733A (ko) | 녹혈분말 제조방법 | |
| SE8306959D0 (sv) | Forfarande for framstellning av proteinfibrer | |
| KR850003122A (ko) | 밤을 원료로한 당과(糖果)의 제조방법 | |
| KR880003573A (ko) | 즉석콩국수의 제조방법 | |
| KR880002458A (ko) | 건조반의 제조방법 | |
| KR880012166A (ko) | 커피 원두의 개질 방법 | |
| KR970073377A (ko) | 표면강화 피막층을 갖는 즉석미의 제조방법 | |
| KR940018028A (ko) | 점성과 흡습성이 강화된 즉석미의 제조 방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| G160 | Decision to publish patent application | ||
| O035 | Opposition [patent]: request for opposition |
Free format text: OPPOSITION NUMBER: 001988001323; OPPOSITION DATE: 19880514 |
|
| J2X1 | Appeal (before the patent court) |
Free format text: APPEAL AGAINST DECISION TO DECLINE REFUSAL Free format text: TRIAL NUMBER: 1988201001155; APPEAL AGAINST DECISION TO DECLINE REFUSAL |