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Coloring Foods And Improving Nutritive Qualities
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현미분말 식품의 제조방법Manufacturing method of brown rice powder food
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
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탄산소다와 가성소다를 각각 0.02~0.06% 첨가하여 1~2시간 수침 처리해서 얻은 현미분말 65~75%와 젖산칼슘 5~15%를 첨가하여 물에 반죽 처리된 쌀보리분말 5~15%와 식염수 2~3%에 증숙 처리하여 얻은 감자분말 5~15%와 인산소다 3~5%를 첨가하여 가열처리된 콩분말 5~10%를 혼합하여 재분말화함을 특징으로 하는 현미분말 식품의 제조방법.Addition of 0.02 ~ 0.06% of sodium carbonate and caustic soda respectively, 65 ~ 75% of brown rice powder obtained by immersion treatment for 1 ~ 2 hours and 5 ~ 15% of calcium lactate, 5 ~ 15% of rice barley powder and saline A method of producing brown rice powder foods, characterized in that 5 ~ 15% of potato powder obtained by steaming 2 ~ 3% and 3 ~ 5% of sodium phosphate are mixed and re-powdered by 5 ~ 10% of soy powder. .※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019850006747A1985-09-161985-09-16
Manufacturing method of brown rice powder food
KR870002770A
(en)