KR910014049A - Manufacturing method of brown rice that is easy to cook - Google Patents

Manufacturing method of brown rice that is easy to cook Download PDF

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Publication number
KR910014049A
KR910014049A KR1019900000015A KR900000015A KR910014049A KR 910014049 A KR910014049 A KR 910014049A KR 1019900000015 A KR1019900000015 A KR 1019900000015A KR 900000015 A KR900000015 A KR 900000015A KR 910014049 A KR910014049 A KR 910014049A
Authority
KR
South Korea
Prior art keywords
manufacturing
minutes
brown rice
cook
easy
Prior art date
Application number
KR1019900000015A
Other languages
Korean (ko)
Other versions
KR910007319B1 (en
Inventor
신재익
장영상
최경부
호정기
Original Assignee
신춘호
주식회사 농 심
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 신춘호, 주식회사 농 심 filed Critical 신춘호
Priority to KR1019900000015A priority Critical patent/KR910007319B1/en
Publication of KR910014049A publication Critical patent/KR910014049A/en
Application granted granted Critical
Publication of KR910007319B1 publication Critical patent/KR910007319B1/en

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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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

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  • 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.No content.

Description

취반이 용이한 현비의 제조방법Manufacturing method of the prefecture easy to cook

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

Claims (1)

현미를 수세한 후 상온수(25-30℃)에서 5-6시간 침지시켜 탈수처리하고 이를 100-120℃에서 25-30분간 증자 취반한후 이를 즉시 꺼내어 25-30℃의 물에 20-25분간 침지하고 120℃에서 20-30분간 1차건조, 75-85℃에서 50-60분간 2차건조시킨 후 최종적으로 45-50℃에서 30-40분간 건조시켜서 됨을 특징으로 하는 취반이 용이한 현미의 제조방법.After washing brown rice, it is immersed in room temperature water (25-30 ℃) for 5-6 hours and dehydrated and cooked for 25-30 minutes at 100-120 ℃, and then taken out immediately and then taken out in water at 25-30 ℃ for 20-25 minutes. It is immersed and dried first at 120 ℃ for 20-30 minutes, secondly dried at 75-85 ℃ for 50-60 minutes and finally dried at 45-50 ℃ for 30-40 minutes. Manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019900000015A 1990-01-04 1990-01-04 Process for making rice convinient to cooking KR910007319B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900000015A KR910007319B1 (en) 1990-01-04 1990-01-04 Process for making rice convinient to cooking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900000015A KR910007319B1 (en) 1990-01-04 1990-01-04 Process for making rice convinient to cooking

Publications (2)

Publication Number Publication Date
KR910014049A true KR910014049A (en) 1991-08-31
KR910007319B1 KR910007319B1 (en) 1991-09-25

Family

ID=19295108

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900000015A KR910007319B1 (en) 1990-01-04 1990-01-04 Process for making rice convinient to cooking

Country Status (1)

Country Link
KR (1) KR910007319B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100819663B1 (en) * 2006-11-21 2008-04-04 송찬우 Hairline cracked brown rice
KR20160113948A (en) 2015-03-23 2016-10-04 김동욱 Producing process of unpolished rice including amylase
KR20210033254A (en) * 2019-09-18 2021-03-26 장병수 Whole grains for rice cooking with improved rice cooking convenience and manufacturing method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100819663B1 (en) * 2006-11-21 2008-04-04 송찬우 Hairline cracked brown rice
KR20160113948A (en) 2015-03-23 2016-10-04 김동욱 Producing process of unpolished rice including amylase
KR20210033254A (en) * 2019-09-18 2021-03-26 장병수 Whole grains for rice cooking with improved rice cooking convenience and manufacturing method thereof

Also Published As

Publication number Publication date
KR910007319B1 (en) 1991-09-25

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