KR940000022A - 찹쌀완자의 제조방법 - Google Patents

찹쌀완자의 제조방법 Download PDF

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Publication number
KR940000022A
KR940000022A KR1019920009736A KR920009736A KR940000022A KR 940000022 A KR940000022 A KR 940000022A KR 1019920009736 A KR1019920009736 A KR 1019920009736A KR 920009736 A KR920009736 A KR 920009736A KR 940000022 A KR940000022 A KR 940000022A
Authority
KR
South Korea
Prior art keywords
glutinous rice
low
raw material
taste
manufacturing
Prior art date
Application number
KR1019920009736A
Other languages
English (en)
Other versions
KR940007763B1 (ko
Inventor
이태호
Original Assignee
이태호
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 이태호 filed Critical 이태호
Priority to KR1019920009736A priority Critical patent/KR940007763B1/ko
Publication of KR940000022A publication Critical patent/KR940000022A/ko
Application granted granted Critical
Publication of KR940007763B1 publication Critical patent/KR940007763B1/ko

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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 찹쌀완자의 제조방법으로 각종 죽이나 국끊임의 전통음식에 첨가되는 종래 찹쌀완자가 숙성시 및 숙성후 수분을 과흡수하여 쉽게 퍼짐 및 숙성후 단시내 퍼짐 현상이 단점과 주원료인 찹쌀의 고가격과 완자자체의 맛과 영양 및 열량이 낮은 이유로 각종 조리음식에 응용 범위가 좁고 대량 숙성난이점 및 대량 수용성이 저조한 것을 시장한 것으로, 찹쌀 구성원료 의존도를 낮게한 대신 호박분 및 옥수수전분과 맵쌀을 사용하여 상기 물성적 결점을 해소하고 찹쌀완자의 졸깃한 맛감을 더욱 향상 시킴으로서 단체 급식용 및 음식 조리 종류 적용범위를 넓혀 대중 수요폭을 넓힘으로서 원료 소비 증가에 의한 농가 소득 향상에도 도움이 되게한 발명이다.

Description

찹쌀완자의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 찹쌀과 맵쌀의 중량비를 11 : 7로 한양으로 하고 호박분을 찹쌀중량의 1/3로하며 옥수수찰전분의 양을 찹쌀중량의 1/2로하여 이들을 혼합 미분쇄 후 물반죽 하여서 찹쌀완자를 성형한후 -30℃에서 급냉동결하여서 된 찹쌀완자의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019920009736A 1992-06-02 1992-06-02 찹쌀완자의 제조방법 KR940007763B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920009736A KR940007763B1 (ko) 1992-06-02 1992-06-02 찹쌀완자의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920009736A KR940007763B1 (ko) 1992-06-02 1992-06-02 찹쌀완자의 제조방법

Publications (2)

Publication Number Publication Date
KR940000022A true KR940000022A (ko) 1994-01-03
KR940007763B1 KR940007763B1 (ko) 1994-08-25

Family

ID=19334219

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920009736A KR940007763B1 (ko) 1992-06-02 1992-06-02 찹쌀완자의 제조방법

Country Status (1)

Country Link
KR (1) KR940007763B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101142028B1 (ko) * 2009-08-28 2012-05-17 민은득 찹쌀 수제비용 새알 제조방법
KR20160058252A (ko) * 2014-11-13 2016-05-25 주식회사 롯데리아 찹쌀과 알파 왁시콘 전분을 사용한 라이스번스와 그 제조방법

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101142028B1 (ko) * 2009-08-28 2012-05-17 민은득 찹쌀 수제비용 새알 제조방법
KR20160058252A (ko) * 2014-11-13 2016-05-25 주식회사 롯데리아 찹쌀과 알파 왁시콘 전분을 사용한 라이스번스와 그 제조방법

Also Published As

Publication number Publication date
KR940007763B1 (ko) 1994-08-25

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