KR940010915A - Manufacturing method of instant rice - Google Patents

Manufacturing method of instant rice Download PDF

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Publication number
KR940010915A
KR940010915A KR1019920021873A KR920021873A KR940010915A KR 940010915 A KR940010915 A KR 940010915A KR 1019920021873 A KR1019920021873 A KR 1019920021873A KR 920021873 A KR920021873 A KR 920021873A KR 940010915 A KR940010915 A KR 940010915A
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KR
South Korea
Prior art keywords
rice
seconds
raw
instant rice
treated
Prior art date
Application number
KR1019920021873A
Other languages
Korean (ko)
Inventor
이병우
유익제
임근형
박기문
Original Assignee
이중덕
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.)
Filing date
Publication date
Application filed by 이중덕, 오뚜기식품 주식회사 filed Critical 이중덕
Priority to KR1019920021873A priority Critical patent/KR940010915A/en
Publication of KR940010915A publication Critical patent/KR940010915A/en

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Abstract

이 발명은 원료미를 증자시켜 효소반응을 효과적으로 처리함으로써 온수 및 냉수에도 10초-60초내에 즉석미의 복원이 가능하도록 한 즉석미의 제조방법이다.The present invention is a method for producing instant rice, which enables instant restoration of hot rice and hot water in 10 seconds to 60 seconds by effectively treating the enzymatic reaction by increasing the amount of raw rice.

이 발명에서 증자처리는 침지 및 탈수처리를 한 원료미를 온도 121℃ 압력 1.4-1.5㎏/㎠에서 10-40분간 증자시키며, 효소반응은 증자처리를 완료한 원료미에서 3배정도의 물을 가하여 항온소조내에서 알파아밀라제(역가 : 100unit/㎖ 이상)를 원료중량미의 0.01-3.0%를 첨가시켜 30-50℃에서 1-12시간 처리한다.In the present invention, the steaming treatment increases the raw rice which has been immersed and dehydrated for 10-40 minutes at a temperature of 1.4-1.5kg / cm2 at a temperature of 121 ° C, and the enzyme reaction adds about three times the amount of water from the raw rice that has been cooked. Alpha-amylase (titer: 100 units / ml or more) is added to 0.01-3.0% of the weight of the raw material in a thermostat and is then treated at 30-50 ° C. for 1-12 hours.

Description

즉석미의 제조방법Manufacturing method of instant rice

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (2)

원료미를 침지시켜 탈수한후 증자시켜(121℃에서 1.4-1.5㎏/㎠, 10-40분) 효소처리(반응온도 30-50℃, 반응시간 1-12시간)한후 동결건조하여 온수와 냉수의 사용에서도 10초-60초내에 그 즉석미가 복원되도록 처리함을 특징으로 하는 즉석미의 제조방법.After dipping the raw rice, dehydrating it, increasing it (1.4-1.5㎏ / ㎠ at 121 ℃, 10-40 minutes) and enzymatic treatment (reaction temperature 30-50 ℃, reaction time 1-12 hours) Method of producing instant rice, characterized in that the processing to restore the instant rice in 10 seconds-60 seconds even in the use of. 제1항에 있어서, 효소처리는 알파아밀라아제(역가 : 100unit/㎖ 이상)를 원료중량미의 0.01-3.0%로 가하여 처리하며, 동결건조 처리에서는 효소처리가 끝난 처리원료를 -20℃까지 진공동결시킨 후 20℃까지 해동시킴을 특징으로 하는 상기 제조방법.According to claim 1, the enzyme treatment is treated by adding alpha amylase (titer: 100 units / ㎖) to 0.01-3.0% of the weight of the raw material, in the freeze-drying process vacuum freeze the treated raw material to -20 ℃ The method of claim characterized in that the thawing to 20 ℃. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920021873A 1992-11-20 1992-11-20 Manufacturing method of instant rice KR940010915A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920021873A KR940010915A (en) 1992-11-20 1992-11-20 Manufacturing method of instant rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920021873A KR940010915A (en) 1992-11-20 1992-11-20 Manufacturing method of instant rice

Publications (1)

Publication Number Publication Date
KR940010915A true KR940010915A (en) 1994-06-20

Family

ID=67211015

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920021873A KR940010915A (en) 1992-11-20 1992-11-20 Manufacturing method of instant rice

Country Status (1)

Country Link
KR (1) KR940010915A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010099444A (en) * 2001-09-28 2001-11-09 서동주 method of manufacturing freeze drying functonal rice
KR20030066982A (en) * 2002-02-06 2003-08-14 장철호 Processing method of brown rice

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010099444A (en) * 2001-09-28 2001-11-09 서동주 method of manufacturing freeze drying functonal rice
KR20030066982A (en) * 2002-02-06 2003-08-14 장철호 Processing method of brown rice

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