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Application filed by 박명기, 삼양식품공업 주식회사filedCritical박명기
Priority to KR1019900000441ApriorityCriticalpatent/KR910014047A/en
Publication of KR910014047ApublicationCriticalpatent/KR910014047A/en
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
Claims (4)
정선되고 세정된 맵쌀을 정수에 침지하고 탈수하여 분쇄한 쌀가루를 소맥분, 감자전분, 전지분유와 혼합하여 종래의 방법에 따라 제면가공하는 쌀라면을 제조하는 방법.A method of producing rice noodle which is noodle-processed according to the conventional method by mixing selected and washed spicy rice in purified water, dewatering and grinding the ground rice powder with wheat flour, potato starch and whole milk powder.제1항에 있어서 침지 탈수한후 분쇄된 쌀의 수분이 34%∼35%가 되게 하는 방버.The method of claim 1, wherein the crushed rice after immersion and dehydration has a moisture of 34% to 35%.제1항에 있어서 침지전 쌀의 배합비율을 25%∼35%가 되게 하는 방법.The method according to claim 1, wherein the mixing ratio of the rice before dipping is 25% to 35%.제1항의 압연공정에 있어서 면대를 1.40m/m로 압연하는 방법.The method of rolling a surface stand to 1.40 m / m in the rolling process of Claim 1.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019900000441A1990-01-161990-01-16
Manufacturing method of rice ramen
KR910014047A
(en)