KR880013468A - 현미의 가공방법 - Google Patents

현미의 가공방법 Download PDF

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Publication number
KR880013468A
KR880013468A KR870005294A KR870005294A KR880013468A KR 880013468 A KR880013468 A KR 880013468A KR 870005294 A KR870005294 A KR 870005294A KR 870005294 A KR870005294 A KR 870005294A KR 880013468 A KR880013468 A KR 880013468A
Authority
KR
South Korea
Prior art keywords
brown rice
processing method
hours
drying
brown
Prior art date
Application number
KR870005294A
Other languages
English (en)
Other versions
KR890003735B1 (ko
Inventor
박영현
Original Assignee
박영현
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 박영현 filed Critical 박영현
Priority to KR1019870005294A priority Critical patent/KR890003735B1/ko
Publication of KR880013468A publication Critical patent/KR880013468A/ko
Application granted granted Critical
Publication of KR890003735B1 publication Critical patent/KR890003735B1/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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • 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
    • A23L7/152—Cereal germ 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
    • 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
    • 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
    • A23V2300/20—Freezing

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

현미의 가공방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 왕겨만 제거시킨 통상의 현미를 물탱크내에서 10-14시간 정도 방치하였다가 이를 25℃-30℃ 온도와 85-95%의 습도가 유지되는 발아실에서 5-7시간정도 방치시킨 후 이를 120℃정도의 스팀이 순간 분사되는 스팅분사실내를 1초내에 통과케하여 현미의 종피와 호분층을 약간 건조시킨 다음 영하 20℃가 유지되는 냉동실을 2-3초 동안에 통과시켜 종피와 호분층의 조직을 파괴시키면서 동결시키고 난후 상온에서부터 60℃까지 순차적으로 온도가 높아지는 건조실에서 8시간정도 건조시켜 수분함유량이 17%정도 되게 하는 것을 특징으로 하는 현미의 가공방법.
    ※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.
KR1019870005294A 1987-05-27 1987-05-27 현미의 가공방법 KR890003735B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019870005294A KR890003735B1 (ko) 1987-05-27 1987-05-27 현미의 가공방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019870005294A KR890003735B1 (ko) 1987-05-27 1987-05-27 현미의 가공방법

Publications (2)

Publication Number Publication Date
KR880013468A true KR880013468A (ko) 1988-12-21
KR890003735B1 KR890003735B1 (ko) 1989-10-04

Family

ID=19261695

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870005294A KR890003735B1 (ko) 1987-05-27 1987-05-27 현미의 가공방법

Country Status (1)

Country Link
KR (1) KR890003735B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010099444A (ko) * 2001-09-28 2001-11-09 서동주 기능성 쌀 동결건조 제조방법
KR100807394B1 (ko) * 2005-11-23 2008-02-25 김정매 동결 건조되는 밥의 제조 방법

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101226678B1 (ko) * 2010-08-05 2013-01-25 김재주 발아 흑맥 및 그 발아 가공 방법

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010099444A (ko) * 2001-09-28 2001-11-09 서동주 기능성 쌀 동결건조 제조방법
KR100807394B1 (ko) * 2005-11-23 2008-02-25 김정매 동결 건조되는 밥의 제조 방법

Also Published As

Publication number Publication date
KR890003735B1 (ko) 1989-10-04

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