KR910011153A - 알긴산 나트륨을 이용한 떡류 제조방법 - Google Patents

알긴산 나트륨을 이용한 떡류 제조방법 Download PDF

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Publication number
KR910011153A
KR910011153A KR1019890019787A KR890019787A KR910011153A KR 910011153 A KR910011153 A KR 910011153A KR 1019890019787 A KR1019890019787 A KR 1019890019787A KR 890019787 A KR890019787 A KR 890019787A KR 910011153 A KR910011153 A KR 910011153A
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KR
South Korea
Prior art keywords
sodium alginate
manufacturing
rice cake
rice
rice cakes
Prior art date
Application number
KR1019890019787A
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English (en)
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KR910006616B1 (ko
Inventor
정소영
차환수
박기문
최춘언
Original Assignee
함태호
오뚜기식품 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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Application filed by 함태호, 오뚜기식품 주식회사 filed Critical 함태호
Priority to KR1019890019787A priority Critical patent/KR910006616B1/ko
Publication of KR910011153A publication Critical patent/KR910011153A/ko
Application granted granted Critical
Publication of KR910006616B1 publication Critical patent/KR910006616B1/ko

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    • 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
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan

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  • 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)
  • Cereal-Derived Products (AREA)

Abstract

내용 없음.

Description

알긴산나트륨을 이용한 떡류 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (4)

  1. 레토르트파우치식품 또는 통조림용으로 쓰이는 알긴산나트륨을 이용한 떡류의 제조방법에 있어서, 쌀가루에 알긴산나트륨 분말을 혼합한 떡류반죽을 일정길이로 절단하고 Ca++이온함유 용액중에서 저온상태하에 침지(Soaking)하여 단단한 겔조직으로 형성시킴으로써 살균과정을 거칠 때에도 떡류의 조직이 풀어지지 않도록 처리함을 특징으로 하는 상기 제조방법.
  2. 제1항에 있어서, 상기 알긴산나트륨 분말을 쌀가루와 혼합할 때 그 첨가량을 1∼5wt%의 범위로 하여 사용함을 특징으로 하는 상기 방법.
  3. 제1항에 있어서, 상기 Ca++이온함유 용액은 CaCl2또는 젖산칼슘의 용액으로, 침지할 때 그 농도 0.1∼3%, 온도 4∼10℃의 저온에서 8∼24시간 처리시킴을 특징으로 하는 상기 제조방법.
  4. 제1항에 있어서, 제1항에 의해 얻어진 떡류를 여러 가지 형상으로 구성시켜 호박범벅, 떡볶이, 단팥죽에 넣어 레토르트파우치식품 또는 통조림으로 사용함을 특징으로 하는 상기 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019890019787A 1989-12-28 1989-12-28 알긴산나트륨을 이용한 떡류 제조방법 KR910006616B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890019787A KR910006616B1 (ko) 1989-12-28 1989-12-28 알긴산나트륨을 이용한 떡류 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890019787A KR910006616B1 (ko) 1989-12-28 1989-12-28 알긴산나트륨을 이용한 떡류 제조방법

Publications (2)

Publication Number Publication Date
KR910011153A true KR910011153A (ko) 1991-08-07
KR910006616B1 KR910006616B1 (ko) 1991-08-29

Family

ID=19293887

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890019787A KR910006616B1 (ko) 1989-12-28 1989-12-28 알긴산나트륨을 이용한 떡류 제조방법

Country Status (1)

Country Link
KR (1) KR910006616B1 (ko)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101423477B1 (ko) * 2014-05-08 2014-07-28 주식회사 유담 코팅 떡다이스를 함유하는 요구르트의 제조방법 및 상기 방법으로 제조된 요구르트
KR101982509B1 (ko) * 2017-05-16 2019-08-28 박근희 알긴산 펄의 제조방법 및 이로 제조된 알긴산 펄

Also Published As

Publication number Publication date
KR910006616B1 (ko) 1991-08-29

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