KR950030846A - Process of manufacturing mugwort seasoned with brown rice powder - Google Patents

Process of manufacturing mugwort seasoned with brown rice powder Download PDF

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Publication number
KR950030846A
KR950030846A KR1019940025368A KR19940025368A KR950030846A KR 950030846 A KR950030846 A KR 950030846A KR 1019940025368 A KR1019940025368 A KR 1019940025368A KR 19940025368 A KR19940025368 A KR 19940025368A KR 950030846 A KR950030846 A KR 950030846A
Authority
KR
South Korea
Prior art keywords
mugwort
powder
brown rice
seasoned
juice
Prior art date
Application number
KR1019940025368A
Other languages
Korean (ko)
Other versions
KR100268570B1 (en
Inventor
강석기
Original Assignee
강석기
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 강석기 filed Critical 강석기
Priority to KR1019940025368A priority Critical patent/KR100268570B1/en
Publication of KR950030846A publication Critical patent/KR950030846A/en
Application granted granted Critical
Publication of KR100268570B1 publication Critical patent/KR100268570B1/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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Noodles (AREA)

Abstract

본 발명은 현미분말을 주재로 한 쑥인조미 제조방법에 관한 것으로, 식용쑥을 세정액조에 침지하고 이를 즙액 추출하여 소금과 중탄산나트륨을 첨가제로 사용하여 천연엽록소 및 성분을 그대로 유지하게 추출한 쑥즙액 추출공정과, 농산물인 현미, 보리, 밀, 콩, 수수, 밤을 분말화한 것과 생쑥에 글루텐을 일정량의 중량비로 혼합 교반하여서 된 혼합물에 상기한 추출공정으로 얻어진 쑥즙액을 교반하여 반죽하고 반죽된 것을 가늘은 국수발로 압출하고 절단 건조시켜서 되는 제조공정으로 얻어진 현미쑥인조미이므로 인조미의 분말 내부에 쑥즙액이 고르게 혼합 교반되어 숙성시 쑥의 향기와 맛이 배어있어 질좋고 향기로운 쑥인조미를 제공할 수 있게한 것이다.The present invention relates to a manufacturing method of mugwort seasoned with brown rice powder, the mugwort extract step immersed in a rinsing bath and extract the juice solution to extract the chlorophyll and the components to maintain the natural chlorophyll and ingredients as an additive using salt and sodium bicarbonate as an additive And powdered brown rice, barley, wheat, soybeans, sorghum and chestnuts, and the mixture obtained by mixing and stirring gluten in a certain amount by weight in raw mugwort, and stirring and kneading the mugwort juice obtained by the above extraction process. Since the scale is brown rice mugwort seasoned by the manufacturing process by extruding and cutting and drying with noodles, mugwort juice is evenly mixed and stirred inside the powder of artificial seasoning, so that the aroma and taste of mugwort are soaked during aging, so that it can provide quality and aromatic mugwort seasoning. It is.

Description

현미분말을 주재로 한 쑥인조미 제조방법Process of manufacturing mugwort seasoned with brown rice powder

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

제1도는 본 발명의 제조공정도, 제2도는 종래 제품의 제조공정도.1 is a manufacturing process diagram of the present invention, Figure 2 is a manufacturing process diagram of a conventional product.

Claims (2)

식용쑥을 이온교환수지로 통과시켜 정제한 이온수에 천연정유글리신을 첨가한 세정액조에 침지하고 이를 즙액추출하여 중탄산나트륨과 소금을 첨가제로 사용하여 자연쑥의 천연엽록소 및 성분을 그대로 추출한 쑥즙액 추출공정과, 농산물로 그 배합을 중량비 생쑥 약 25%, 현미분말 약 10%, 밤분말 약 5%, 콩분말 약 5%, 소맥 약 9.5%, 쌀분말 약 25.5%, 보리분말 약 10%, 수수분말 약 5%, 글루텐 약 5%의 비율로 혼합하여 상기 쑥즙액으로 반죽시킨 혼합 반죽물을 국수발처럼 압착성형하여 현미크기로 절단하고 절단된 것을 열풍건조하여서 됨을 특징으로 한 현미분말을 주재로 한 쑥인조미 제조방법.Mugwort extracting process of extracting natural chlorophyll and ingredients of natural mugwort by using sodium bicarbonate and salt as additives after edible mugwort was passed through an ion exchange resin and immersed in a washing tank containing natural essential oil glycine in purified ionized water. It is a combination of agricultural products with weight ratio of about 25% of fresh mugwort, brown rice powder about 10%, chestnut powder about 5%, soybean powder about 5%, wheat about 9.5%, rice powder about 25.5%, barley powder about 10%, millet powder About 5%, gluten and about 5% of the mixture kneading the dough kneaded with mugwort juice by pressing like molding to cut into brown rice size and hot air dried characterized in that the cut by hot air drying Mugwort-seasoning seasoning method. ※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.※ Note: This is to be disclosed by the original application.
KR1019940025368A 1994-05-20 1994-10-04 Method for preparing synthetic rice including mugwort extract KR100268570B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940025368A KR100268570B1 (en) 1994-05-20 1994-10-04 Method for preparing synthetic rice including mugwort extract

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
KR94-11016 1994-05-20
KR19940011016 1994-05-20
KR1019940011016 1994-05-20
KR1019940025368A KR100268570B1 (en) 1994-05-20 1994-10-04 Method for preparing synthetic rice including mugwort extract

Publications (2)

Publication Number Publication Date
KR950030846A true KR950030846A (en) 1995-12-18
KR100268570B1 KR100268570B1 (en) 2000-11-01

Family

ID=66768994

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940025368A KR100268570B1 (en) 1994-05-20 1994-10-04 Method for preparing synthetic rice including mugwort extract

Country Status (1)

Country Link
KR (1) KR100268570B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100620407B1 (en) * 2003-12-20 2006-09-11 서영철 Method for processing cereals and processed cereals thereby

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100414899B1 (en) * 2001-09-05 2004-01-13 전병국 A method of preparing isotonic drink for the baby using eucommia ulmoides
KR20040003746A (en) * 2002-07-04 2004-01-13 주식회사 이랑 Method for producing artificial rice
KR100480311B1 (en) * 2002-07-05 2005-05-03 김일두 Uncooked food manufacturing technique that making use of gemmation of unpolished rice
CN103829157A (en) * 2012-11-20 2014-06-04 江苏上一道科技股份有限公司 Dietary fiber instant rice grain noodle
CN103689416A (en) * 2013-09-27 2014-04-02 合肥珠光粮油贸易有限公司 Protein-rich composite rice and preparation method thereof
KR101652939B1 (en) * 2016-03-29 2016-09-05 정건우 Manufacturing apparatus for forming rice using dual noodle

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100620407B1 (en) * 2003-12-20 2006-09-11 서영철 Method for processing cereals and processed cereals thereby

Also Published As

Publication number Publication date
KR100268570B1 (en) 2000-11-01

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