KR950007679A - Manufacturing method of snack snack using rice - Google Patents

Manufacturing method of snack snack using rice Download PDF

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Publication number
KR950007679A
KR950007679A KR1019930019288A KR930019288A KR950007679A KR 950007679 A KR950007679 A KR 950007679A KR 1019930019288 A KR1019930019288 A KR 1019930019288A KR 930019288 A KR930019288 A KR 930019288A KR 950007679 A KR950007679 A KR 950007679A
Authority
KR
South Korea
Prior art keywords
rice
snack
additives
mucus
manufacturing
Prior art date
Application number
KR1019930019288A
Other languages
Korean (ko)
Other versions
KR960009707B1 (en
Inventor
황상수
Original Assignee
황상수
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 황상수 filed Critical 황상수
Priority to KR1019930019288A priority Critical patent/KR960009707B1/en
Publication of KR950007679A publication Critical patent/KR950007679A/en
Application granted granted Critical
Publication of KR960009707B1 publication Critical patent/KR960009707B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products

Abstract

가. 청구범위에 기재된 발명이 속한 기술분야.end. The technical field to which the invention described in the claims belongs.

쌀을 이용한 스낵과자의 제조방법Manufacturing method of snack snack using rice

나. 발명이 해결하려고 하는 기술적 과제.I. The technical problem that the invention is trying to solve.

쌀을 주제로하여 반죽 과정 없이 가공하여 쌀 고유의 영양가 손실을 억제시키고 생강, 마늘의 독특한 풍미의 첨가물을 점액질화 하여 코팅층을 마련하여 부드러운 조직의 고소한 맛과 아울러 매콤, 세콤한 향미를 돋구어 건강 간식용으로 널리 공급할 수 있도록 하여 쌀의 소비 촉진과 아울러 외래의 스낵과자류에 대응할 수 있는 우리 맛의 스낵과자를 제공함에 있다.It is processed based on rice and processed without kneading process to suppress the loss of nutrition inherent to rice, and the coating layer is prepared by slimeizing the additives of ginger and garlic. It is to provide a variety of snacks of our taste to promote the consumption of rice and to cope with foreign snacks and sweets by making it widely available for use.

다. 발명의 해결방법의 요지.All. Summary of the Solution of the Invention.

쌀을 1.5배 비율의 물에 24시간 이상 침전한 후 분쇄 과정을 거쳐 120℃이상의 고온에서 1~2분 사이의 짧은 시간에 찰진 정도로 증숙시켜 일정 크기로 가늘게 절단하여 140℃이상의 정제된 식용유에 튀겨낸 다음 회전통속에 넣어 회전시키면서 생강, 마늘, 소금, 설탕을 적당비의 물과 혼합한 후 끓어서 점액질화된 첨가물을 함께 혼입시켜 점액질의 첨가물이 과자 외주면에 코팅되도록 함을 특징으로 하는 쌀을 이용한 스낵 과자의 제조방법.The rice was precipitated in 1.5 times of water for more than 24 hours, then crushed and steamed at a high temperature of more than 120 ° C. for a short time between 1 and 2 minutes, cut into thin pieces, and fried in refined cooking oil of 140 ° C. or more. Next, put ginger, garlic, salt, and sugar in a rotating barrel and mix it with water of a reasonable ratio, and then boil and mix the mucus-added additives together so that the mucus additives are coated on the outer circumference of the snack. Method of making sweets.

라. 고안의 중요한 용도.la. Important uses of the devise.

쌀 스낵 과자의 제조방법Manufacturing method of rice snack snack

Description

쌀을 이용한 스낵 과자의 제조방법Manufacturing method of snack snack using rice

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

Claims (1)

쌀을 1.5배 비율의 물에 24시간 이상 침전한 후 분쇄 과정을 거쳐 120℃이상의 고온에서 1~2분 사이의 짧은 시간에 찰진 정도로 증숙시켜 일정 크기로 가늘게 절단하여 140℃이상의 정제된 식용유에 튀겨낸 다음 회전통속에 넣어 회전시키면서 생강, 마늘, 소금, 설탕을 적당비의 물과 혼합한 후 끓여서 점액질화된 첨가물을 함께 혼입시켜 점액질의 첨가물이 과자 외주면에 코팅되도록 함을 특징으로 하는 쌀을 이용한 스낵 과자의 제조방법.The rice was precipitated in 1.5 times of water for more than 24 hours, then crushed and steamed at a high temperature of more than 120 ° C. for a short time between 1 and 2 minutes, cut into thin pieces, and fried in refined cooking oil of 140 ° C. or more. Snacks using rice, characterized in that the ginger, garlic, salt, sugar mixed with water of moderate ratio and then boiled and mixed with the mucus added additives so that the mucus additives are coated on the outer circumference of the confectionery Method of making sweets. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930019288A 1993-09-20 1993-09-20 Processes for preparing snack cake by rice KR960009707B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930019288A KR960009707B1 (en) 1993-09-20 1993-09-20 Processes for preparing snack cake by rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930019288A KR960009707B1 (en) 1993-09-20 1993-09-20 Processes for preparing snack cake by rice

Publications (2)

Publication Number Publication Date
KR950007679A true KR950007679A (en) 1995-04-15
KR960009707B1 KR960009707B1 (en) 1996-07-23

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930019288A KR960009707B1 (en) 1993-09-20 1993-09-20 Processes for preparing snack cake by rice

Country Status (1)

Country Link
KR (1) KR960009707B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100532033B1 (en) * 2004-03-10 2005-11-30 조두연 Rice cereal, glutinous rice and preparing method thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100809380B1 (en) * 2007-05-28 2008-03-05 (주)조은식품 Garlic containing snack and method for manufacturing thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100532033B1 (en) * 2004-03-10 2005-11-30 조두연 Rice cereal, glutinous rice and preparing method thereof

Also Published As

Publication number Publication date
KR960009707B1 (en) 1996-07-23

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