KR910007456A - Manufacturing method of instant porridge using glutinous rice - Google Patents

Manufacturing method of instant porridge using glutinous rice Download PDF

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Publication number
KR910007456A
KR910007456A KR1019890015780A KR890015780A KR910007456A KR 910007456 A KR910007456 A KR 910007456A KR 1019890015780 A KR1019890015780 A KR 1019890015780A KR 890015780 A KR890015780 A KR 890015780A KR 910007456 A KR910007456 A KR 910007456A
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KR
South Korea
Prior art keywords
glutinous rice
steamed
manufacturing
swelled
instant porridge
Prior art date
Application number
KR1019890015780A
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Korean (ko)
Inventor
소병수
김호
전호남
김주봉
김도언
Original Assignee
안시환
제일제당 주식회사
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.)
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Publication date
Application filed by 안시환, 제일제당 주식회사 filed Critical 안시환
Priority to KR1019890015780A priority Critical patent/KR910007456A/en
Publication of KR910007456A publication Critical patent/KR910007456A/en

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Abstract

내용 없음No content

Description

찹쌀을 이용한 즉석죽의 제조방법Manufacturing method of instant porridge using glutinous rice

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (3)

찹쌀을 정선, 수세 및 침지하고 탈수한 다음 메쉬(mesh)체를 이용하여 가압취반하는 제1단계, 증자된 찹쌀을 약1시간 냉각처리후 저온 밀폐상태로 숙성하는 제2단계, 숙성된 찹쌀을 낱알분리하고 압연하는 제3단계, 이것을 열풍 건조하고 열매체튀김하여 팽화시키는 제4단계, 팽화된 찹쌀 일부를 취하여 분쇄기로 분말화하고 분말화한 것과 팽화된 찹쌀을 혼합하는 제5단계로 구성된는 것을 특징으로 하는 찹쌀의 가공방법.Selecting, washing and soaking glutinous rice, dehydrating it, and depressurizing it using a mesh sieve, and then cooling the steamed glutinous rice for about 1 hour, and then ripening it in a low-temperature sealed state. It is composed of a third step of grain separation and rolling, a fourth step of hot air drying and thermally swelling to swell, and a fifth step of taking a portion of the swelled glutinous rice, powdering it with a grinder, and mixing the pulverized and swelled glutinous rice. Processing method of glutinous rice 제1항에 있어서, 증자된 찹쌀을 0-15℃의 저온실에 3-4일동안 밀폐 숙성하는 것을 특징으로 하는 찹쌀의 가공방법.The method of claim 1, wherein the steamed glutinous rice is steamed for 3-4 days in a low temperature room at 0-15 ℃. 팽화된 찹쌀과 이것을 분말화한 것을 3:7-5:5으로 혼합하는 것을 특징으로하는 즉석찹쌀죽의 제조방법.Method for producing instant glutinous rice porridge characterized in that the mixture of the expanded glutinous rice and powdered it to 3: 7-5: 5. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890015780A 1989-10-31 1989-10-31 Manufacturing method of instant porridge using glutinous rice KR910007456A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890015780A KR910007456A (en) 1989-10-31 1989-10-31 Manufacturing method of instant porridge using glutinous rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890015780A KR910007456A (en) 1989-10-31 1989-10-31 Manufacturing method of instant porridge using glutinous rice

Publications (1)

Publication Number Publication Date
KR910007456A true KR910007456A (en) 1991-05-30

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ID=67661320

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890015780A KR910007456A (en) 1989-10-31 1989-10-31 Manufacturing method of instant porridge using glutinous rice

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KR (1) KR910007456A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100757665B1 (en) * 2005-08-31 2007-09-10 씨제이 주식회사 A Method for Manufacturing Rice Flour Having Good Rheological and Sensory Characteristics, Rice Flour Produced by the same method and Instant Rice Soup Comprising the Rice Flour
KR100812759B1 (en) * 2006-12-12 2008-03-12 충청남도 당진군(농업기술센터) Method for manufacturing hot cereal including hempseed
KR101441565B1 (en) * 2013-05-24 2014-09-22 (주)푸른가족 A functional porridge premix containing the rice mixture and stabilized rice bran and the method of manufacturing the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100757665B1 (en) * 2005-08-31 2007-09-10 씨제이 주식회사 A Method for Manufacturing Rice Flour Having Good Rheological and Sensory Characteristics, Rice Flour Produced by the same method and Instant Rice Soup Comprising the Rice Flour
KR100812759B1 (en) * 2006-12-12 2008-03-12 충청남도 당진군(농업기술센터) Method for manufacturing hot cereal including hempseed
KR101441565B1 (en) * 2013-05-24 2014-09-22 (주)푸른가족 A functional porridge premix containing the rice mixture and stabilized rice bran and the method of manufacturing the same

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