KR950002605A - 떡의 제조방법 - Google Patents
떡의 제조방법 Download PDFInfo
- Publication number
- KR950002605A KR950002605A KR1019930014244A KR930014244A KR950002605A KR 950002605 A KR950002605 A KR 950002605A KR 1019930014244 A KR1019930014244 A KR 1019930014244A KR 930014244 A KR930014244 A KR 930014244A KR 950002605 A KR950002605 A KR 950002605A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- amylase
- manufacturing
- rice cakes
- rice cake
- Prior art date
Links
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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 저장 및 유통과정중에 떡이 굳는 것을 지연시킬 수 있는 떡의 제조방법에 관한 것으로, 좀 더 구체적으로는 떡의 제조시 분쇄한 원료성분에 대하여 효소를 0.01~0.1중량%로 단독 또는 5~20중량%의 가공전분과 함께 첨가하여 떡을 제조하는 방법에 관한 것이다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (5)
- 떡의 제조방법에 있어서, 분쇄한 원료성분에 대하여 효소를 0.01~0.1중량%로 단독 또는 5~20중량%의 가공전분과 함께 첨가하는 것을 특징으로 하는 떡의 제조방법.
- 제 1 항에 있어서, 상기 효소가 α-아밀라제, β-아밀라제 또는 풀루라나제인 것을 특징으로 하는 떡의 제조방법.
- 제 2 항에 있어서, 상기 α-아밀라제가 0.01~0.05중량%, β-아밀라제가 0.01~0.1중량% 또는 풀루라나제가 0.01~0.1중량%인 것을 특징으로 하는 떡의 제조방법.
- 제 1 항에 있어서, 상기 가공전분이 초산전분 또는 하이드록시프로필전분임을 특징으로 하는 떡의 제조방법.
- 제 1 항에 있어서, 상기 효소를 첨가후 원료성분을 20~50℃에서 0.5~3시간동안 방치하여 숙성시킴을 특징으로 하는 떡의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019930014244A KR960006566B1 (ko) | 1993-07-26 | 1993-07-26 | 떡의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019930014244A KR960006566B1 (ko) | 1993-07-26 | 1993-07-26 | 떡의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR950002605A true KR950002605A (ko) | 1995-02-16 |
KR960006566B1 KR960006566B1 (ko) | 1996-05-20 |
Family
ID=19360084
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019930014244A KR960006566B1 (ko) | 1993-07-26 | 1993-07-26 | 떡의 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR960006566B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030030560A (ko) * | 2001-10-11 | 2003-04-18 | 김상철 | 상온에서 장기 보존이 가능한 즉석 떡볶이 및 그 제조방법 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101024019B1 (ko) * | 2010-02-03 | 2011-03-29 | 오준민 | 효소를 이용한 증편의 제조방법 |
KR101254381B1 (ko) * | 2010-06-15 | 2013-04-12 | 한경대학교 산학협력단 | 효소성분이 함유된 떡 제조방법 |
KR101298499B1 (ko) * | 2011-08-31 | 2013-08-21 | 대상 주식회사 | 전자레인지용 떡 프리믹스 조성물 및 그를 이용한 즉석 떡의 제조방법 |
-
1993
- 1993-07-26 KR KR1019930014244A patent/KR960006566B1/ko not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030030560A (ko) * | 2001-10-11 | 2003-04-18 | 김상철 | 상온에서 장기 보존이 가능한 즉석 떡볶이 및 그 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR960006566B1 (ko) | 1996-05-20 |
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