KR890006160A - 루우의 제조방법 - Google Patents
루우의 제조방법 Download PDFInfo
- Publication number
- KR890006160A KR890006160A KR1019880000008A KR880000008A KR890006160A KR 890006160 A KR890006160 A KR 890006160A KR 1019880000008 A KR1019880000008 A KR 1019880000008A KR 880000008 A KR880000008 A KR 880000008A KR 890006160 A KR890006160 A KR 890006160A
- Authority
- KR
- South Korea
- Prior art keywords
- roux
- flour
- weight
- heat mixing
- producing
- Prior art date
Links
- 238000000034 method Methods 0.000 claims 17
- 235000013312 flour Nutrition 0.000 claims 12
- 238000002156 mixing Methods 0.000 claims 12
- 239000003925 fat Substances 0.000 claims 8
- 239000003921 oil Substances 0.000 claims 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 5
- 239000004278 EU approved seasoning Substances 0.000 claims 3
- 229920002472 Starch Polymers 0.000 claims 3
- 235000013365 dairy product Nutrition 0.000 claims 3
- 239000000284 extract Substances 0.000 claims 3
- 235000011194 food seasoning agent Nutrition 0.000 claims 3
- 235000019698 starch Nutrition 0.000 claims 3
- 238000001035 drying Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 238000002844 melting Methods 0.000 claims 2
- 230000008018 melting Effects 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 1
- 238000010438 heat treatment Methods 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
-
- 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
- A23V2300/24—Heat, thermal treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (19)
- 수분함량이 0.5내지 10중량%가 될때까지 밀가루를 건조시킨 후, 융점이 55℃이하인 유지를 밀가루/유지의 중량비가 1/5 내지 1/0.25가 되도록 첨가하여, 65 내지 130℃로 5 내지 60분간 가열혼합하는 것을 특징으로 하는 루우의 제조방법.
- 제1항에 있어서, 수분함량이 1내지 8중량%가 될때까지 밀가루를 건조시키는 것을 특징으로 하는 루우의 제조방법.
- 제1항에 있어서, 밀가루를 80 내지 200℃의 열풍으로 건조시키는 것을 특징으로 하는 루우의 제조방법.
- 제1항에 있어서, 60 내지 150℃로 가열된 유지가 밀가루를 첨가되는 것을 특징으로 하는 루우의 제조방법.
- 제1항에 있어서, 가열혼합 후의 루우의 수분이 1내지 8중량%인 것을 특징으로 하는 루우의 제조방법.
- 제1항에 있어서, 가열혼합시에 다시 조미료, 유가고공품, 추출물 및/또는 전분이 첨가되는 것을 특징으로 하는 루우의 제조방법.
- 제1항에 있어서, 첨가되는 조미료, 유가공품, 추출물 및/또는 전분의 양이 밀가루와 유지와의 합계량 1중량부당 0.3 내지 4중량부인 것을 특징으로 하는 루우의 제조방법.
- 제1항에 있어서, 가열혼합후의 루우를 35℃이하의 온도까지 냉각시키는 것을 특징으로 하는 루우의 제조방법.
- 제1항에 있어서, 가열혼합후의 루우를 -30 내지 15℃로 5내지 60분간 냉각시키는 것을 특징으로 하는 루우의 제조방법.
- 수분함량이 0.5 내지 10중량%가 될때까지 밀가루를 건조시킨 후, 융점이 55℃이하의 유지를 밀가루/유지의 중량비가 1/5내지 1/0.25가 되도록 첨가하여, 제1의 가열혼합을 100 내지 160℃로 5내지 90분간 행하고, 필요에 따라 이를 냉각시킨후 조미료, 유가공품, 추출물 및/또는 전분을 밀가루와 유지의 합계량 1중량부당 0.3 내지 4중량부 첨가하여, 제2의 가열 혼합을 행하는 것을 특징으로 하는 루우의 제조방법.
- 제10항에 있어서, 수분함량이 1 내지 8중량%가 될때까지 밀가루를 건조시키는 것을 특징으로 하는 루우의 제조방법.
- 제10항에 있어서, 밀가루를 80 내지 200℃의 열풍으로 건조시키는 것을 특징으로 하는 루우의 제조방법.
- 제10항에 있어서, 60 내지 150℃로 가열된 유지가 밀가루에 첨가되는 것을 특징으로 하는 루우의 제조방법.
- 제10항에 있어서, 제1의 가열혼합후의 루우의 수분이 0.1 내지 6중량%인 것을 특징으로 하는 루우의 제조방법.
- 제10항에 있어서, 제2의 가열혼합을 60 내지 115℃로 5내지 60분간 행하는 것을 특징으로 하는 루우의 제조방법.
- 제10항에 있어서, 제1 및 제2가열 혼합 온도간에 10 내지 70℃의 온도차가 설정되는 것을 특징으로 하는 루우의 제조방법.
- 제10항에 있어서, 제2의 가열혼합의 루우를 35℃이하의 온도까지 냉각시키는 것을 특징으로 하는 루우의 제조방법.
- 제10항에 있어서, 제2의 가열혼합후, 루우를 -30 내지 15℃까지 5내지 60분간 냉각시키는 것을 특징으로 하는 루우의 제조방법.
- 제10항에 있어서, 혼합물을 15분을 이하동안 50 내지 90℃까지 냉각후 제2의 가열혼합을 행하는 것을 특징으로 하는 루우의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62-260848 | 1987-10-16 | ||
JP26084887 | 1987-10-16 | ||
JP?62-260848 | 1987-10-16 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR890006160A true KR890006160A (ko) | 1989-06-12 |
KR900005940B1 KR900005940B1 (ko) | 1990-08-13 |
Family
ID=17353593
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019880000008A KR900005940B1 (ko) | 1987-10-16 | 1988-01-05 | 루우의 제조방법 |
Country Status (8)
Country | Link |
---|---|
US (1) | US4844938A (ko) |
KR (1) | KR900005940B1 (ko) |
CN (1) | CN1017680B (ko) |
AU (1) | AU601794B2 (ko) |
DE (1) | DE3801043A1 (ko) |
FR (1) | FR2621785B1 (ko) |
GB (1) | GB2211064B (ko) |
IT (1) | IT1216716B (ko) |
Families Citing this family (28)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4949628A (en) * | 1989-06-07 | 1990-08-21 | Nabisco Brands, Inc. | Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure, the extruder including a microwave applicator |
US5015489A (en) * | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of cookies with extrusion and post extrusion baking |
US4957042A (en) * | 1989-06-07 | 1990-09-18 | Nabisco Brands, Inc. | Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion microwave device |
US4957041A (en) * | 1989-06-07 | 1990-09-18 | Nabisco Brands, Inc. | Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion radio frequency device |
US4999208A (en) * | 1989-06-07 | 1991-03-12 | Nabisco Brands, Inc. | Extrusion baking of cookies having liposome encapsulated ingredients |
US5124161A (en) * | 1989-06-07 | 1992-06-23 | Nabisco Brands, Inc. | Filled, microwave expandable snack food product and method and apparatus for its production |
US5030468A (en) * | 1989-06-07 | 1991-07-09 | Nabisco Brands, Inc. | Production of leavened products using high temperature mixing |
US5077074A (en) * | 1989-06-07 | 1991-12-31 | Nabisco Brands, Inc. | Preparation of cookie products involving extrusion heating and wire cutting |
US5071668A (en) * | 1989-06-07 | 1991-12-10 | Nabisco Brands, Inc. | Extrusion baking of cookies containing heat and shear sensitive additives |
US4938127A (en) * | 1989-06-07 | 1990-07-03 | Nabisco Brands, Inc. | Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion radio frequency device |
US5079012A (en) * | 1989-06-07 | 1992-01-07 | Nabisco Brands, Inc. | Shelf stable cookie product containing heat and shear sensitive additives and method of making |
US4984514A (en) * | 1989-06-07 | 1991-01-15 | Nabisco Brands, Inc. | Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure including a post extrusion microwave device |
US5015488A (en) * | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
US4979434A (en) * | 1989-06-07 | 1990-12-25 | Nabisco Brands, Inc. | Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure |
US5015490A (en) * | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of extruded baked products without oil separation |
US4960043A (en) * | 1989-06-07 | 1990-10-02 | Nabisco Brands, Inc. | Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure |
US5145705A (en) * | 1990-11-14 | 1992-09-08 | Country Flavor | Fried flavor roux base |
US5206046A (en) * | 1990-11-14 | 1993-04-27 | Seeds W R | Fried flavor roux base and method for production |
CH681194A5 (ko) * | 1990-12-07 | 1993-02-15 | Nestle Sa | |
JPH0638720A (ja) * | 1992-05-29 | 1994-02-15 | Fuji Oil Co Ltd | 即席調理素材の製造方法 |
JP2930487B2 (ja) * | 1992-10-21 | 1999-08-03 | ハウス食品株式会社 | 顆粒状食品の製造方法 |
US5536520A (en) * | 1994-05-12 | 1996-07-16 | Country Flavor, Inc. | Substantially oil free fried flavor food product and method of making |
US5536522A (en) * | 1994-05-12 | 1996-07-16 | Country Flavor, Inc. | Peak flavor protein roux |
DK0824000T3 (da) * | 1996-08-13 | 2003-02-24 | Nestle Sa | Dispergerbart bindemiddel med et tolags overtræk |
US6514547B1 (en) * | 1998-05-08 | 2003-02-04 | Bestfoods | Hydratable granular soup or sauce product |
WO2001011994A1 (en) * | 1999-08-13 | 2001-02-22 | Aftoora William F | Flavored solid-form food product and method of preparation |
FR2807623A1 (fr) * | 2000-04-18 | 2001-10-19 | Bestfoods France | Base liante pour preparation culinaire et procede de preparation de ladite base |
CN101049164B (zh) * | 2006-04-04 | 2012-07-04 | 好侍食品株式会社 | 黄油炒面的制造方法 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB167994A (en) * | 1920-12-02 | 1921-08-25 | Sigmund Luft | Improvements in food products and process of making same |
US3652299A (en) * | 1969-12-05 | 1972-03-28 | Eduardo S Ind | Process of making sauce concentrates |
US3966993A (en) * | 1970-05-20 | 1976-06-29 | Scm Corporation | Process for making solid sauce bar |
US4126710A (en) * | 1977-06-27 | 1978-11-21 | Standard Brands Incorporated | Process for preparing sauce mixes |
CH643439A5 (de) * | 1979-11-15 | 1984-06-15 | Maggi Sa | Verfahren zur herstellung einer in wasser sofort dispergierbaren nahrungsgrundlage. |
DE3243963C1 (de) * | 1982-11-27 | 1984-04-12 | Maizena Gmbh, 2000 Hamburg | Verfahren zur Herstellung eines klumpenfrei heissdispergierbaren Basisprodukts fuer gebundene Sossen und Suppen |
JPS6066950A (ja) * | 1983-09-22 | 1985-04-17 | Kikkoman Corp | ル−の製造法 |
JPS60118157A (ja) * | 1983-11-30 | 1985-06-25 | Kikkoman Corp | ルウの製法 |
-
1987
- 1987-12-30 US US07/139,747 patent/US4844938A/en not_active Expired - Lifetime
- 1987-12-31 GB GB8730325A patent/GB2211064B/en not_active Expired - Fee Related
-
1988
- 1988-01-05 KR KR1019880000008A patent/KR900005940B1/ko not_active IP Right Cessation
- 1988-01-06 AU AU10108/88A patent/AU601794B2/en not_active Ceased
- 1988-01-15 DE DE3801043A patent/DE3801043A1/de active Granted
- 1988-01-25 FR FR8800785A patent/FR2621785B1/fr not_active Expired - Fee Related
- 1988-01-27 IT IT8819228A patent/IT1216716B/it active
- 1988-02-10 CN CN88100567A patent/CN1017680B/zh not_active Expired
Also Published As
Publication number | Publication date |
---|---|
AU1010888A (en) | 1989-04-20 |
FR2621785A1 (fr) | 1989-04-21 |
DE3801043C2 (ko) | 1993-04-08 |
US4844938A (en) | 1989-07-04 |
FR2621785B1 (fr) | 1993-12-10 |
CN1017680B (zh) | 1992-08-05 |
GB2211064A (en) | 1989-06-28 |
IT1216716B (it) | 1990-03-08 |
GB8730325D0 (en) | 1988-02-03 |
AU601794B2 (en) | 1990-09-20 |
DE3801043A1 (de) | 1989-04-27 |
KR900005940B1 (ko) | 1990-08-13 |
IT8819228A0 (it) | 1988-01-27 |
CN1039953A (zh) | 1990-02-28 |
GB2211064B (en) | 1992-01-29 |
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A201 | Request for examination | ||
G160 | Decision to publish patent application | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20010705 Year of fee payment: 12 |
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LAPS | Lapse due to unpaid annual fee |