KR960003598A - Instant Multigrain Rice Cake and Method for Preparing the Same - Google Patents

Instant Multigrain Rice Cake and Method for Preparing the Same Download PDF

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Publication number
KR960003598A
KR960003598A KR1019940016470A KR19940016470A KR960003598A KR 960003598 A KR960003598 A KR 960003598A KR 1019940016470 A KR1019940016470 A KR 1019940016470A KR 19940016470 A KR19940016470 A KR 19940016470A KR 960003598 A KR960003598 A KR 960003598A
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KR
South Korea
Prior art keywords
powder
grain
rice
instant
rice cake
Prior art date
Application number
KR1019940016470A
Other languages
Korean (ko)
Other versions
KR0133157B1 (en
Inventor
조석철
채용석
육철
Original Assignee
이영길
두산종합식품 주식회사
성우경
두산기술원연구조합
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Publication date
Application filed by 이영길, 두산종합식품 주식회사, 성우경, 두산기술원연구조합 filed Critical 이영길
Priority to KR1019940016470A priority Critical patent/KR0133157B1/en
Priority to JP7031015A priority patent/JP2706054B2/en
Publication of KR960003598A publication Critical patent/KR960003598A/en
Application granted granted Critical
Publication of KR0133157B1 publication Critical patent/KR0133157B1/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
    • A23L7/104—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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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

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

Abstract

본 발명은 즉석 잡곡떡 분말 및 이의 제조방법에 관한 것으로, 좀 더 상세하게는 잡곡을 효소와 함께 물에 침지시킨 후 탈수시킨 다음, 충분히 α화시킨 후 건조 및 분쇄시킨 잡곡분말과 쌀을 효소와 함께 물에 침지시킨 후 탈수시킨 다음, 충분히 α화시킨 후 건조 및 분쇄시킨 쌀떡분말을 혼합시켜 즉석 잡곡떡분말을 제조하고, 상기 분말에 최종 수분함량이 40~55%가 되도록 물을 첨가시켜 반죽하여 제조된 즉석 잡곡떡에 관한 것이다.The present invention relates to instant grain rice cake powder and a method for producing the same, and more specifically, the grains are immersed in water with enzymes and then dehydrated, and then dried and pulverized. After immersing in water together and dehydrating, mixing α and then dried and pulverized rice cake powder to prepare instant grain rice cake powder, and kneading by adding water to the powder to the final moisture content of 40 ~ 55% It relates to instant cereal rice cake prepared by.

Description

즉석 잡곡떡 분말 및 이의 제조방법Instant Multigrain Rice Cake and Method for Preparing the Same

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

Claims (11)

잡곡을 효소와 함께 물에 침지시킨 후 탈수시킨 다음, 충분히 α화시킨 후 건조 및 분쇄시킨 잡곡분말과 쌀을 효소와 함께 물에 침지시킨 후 탈수시킨 다음, 충분히 α화시킨 후 건조 및 분쇄시킨 쌀떡분말을 혼합시키는 것을 특징으로 하는 즉석 잡곡떡 분말의 제조방법.The rice grains were immersed in water with enzyme and dehydrated, and then sufficiently α-dried and dried and pulverized. The grain powder and rice were immersed in water with enzyme and then dehydrated. Method for producing instant grain rice cake powder characterized by mixing the powder. 제1항에 있어서, 상기 효소가 말토제닉 알파 아밀라제, 내열성 알파 아밀라제, 베타 아밀라제 클루코아밀라제 및 플루라나제로 구성된 군으로부터 하나 또는 그이상 선택되면, 잡곡에 대하여 0.001~0.1중량%로 첨가시키는 것을 특징으로 하는 즉석 잡곡떡 분말의 제조방법.According to claim 1, wherein if the enzyme is selected from the group consisting of maltogenic alpha amylase, heat resistant alpha amylase, beta amylase glucoamylase and flulanase, it is added at 0.001 to 0.1% by weight relative to the grains Method for producing instant grain rice cake powder. 제1항 또는 제2항에 있어서, 상기 효소와 함께 소디움사이트레이트 및 시트릭액시드를 각각 0.001~0.05중량%로 혼합 첨가시켜 침지액의 pH가 4~7이 되도록 하는 것을 특징으로 하는 즉석 잡곡떡 분말의 제조방법.The instant grain rice cake according to claim 1 or 2, wherein sodium citrate and citric acid together with the enzyme are mixed and added at 0.001 to 0.05 wt%, respectively, so that the pH of the immersion liquid is 4 to 7. Method for preparing the powder. 제1항에 있어서, 상기 잡곡의 α화가 스팀 도는 익스트루더에 의해 수행됨을 특징으로 하는 즉석 잡곡떡 분말의 제조방법.The method of claim 1, wherein the α conversion of the grains is performed by a steaming extruder. 제1항에 있어서, 상기 잡곡분말과 쌀떡분말이 5~50중량% 대 50~95중량%로 혼합됨을 특징으로 하는 즉석 잡곡떡 분말의 제조방법.The method of claim 1, wherein the grain powder and rice cake powder is mixed at 5 to 50% by weight to 50 to 95% by weight. 제1항에 있어서, 상기 잡곡이 콩, 팥, 보리, 현미, 율무, 옥수수 또는 수수임을 특징으로 하는 즉석 잡곡떡 분말의 제조방법.The method of claim 1, wherein the grains are beans, red beans, barley, brown rice, barley, corn, or sorghum. 제1항 내지 제6항 중 어느 한 항의 방법에 의하여 제조된 잡곡떡분말을 이용한 각종 가공 제품.Various processed products using the grain rice cake manufactured by the method of any one of Claims 1-6. 잡곡을 효소와 함께 물에 침지시킨 후 탈수시킨 다음, 충분히 α화시킨 후 건조 및 분쇄시킨 잡곡분말과 쌀을 효소와 함께 물에 침지시킨 후 탈수시킨 다음, 충분히 α화시킨 후 건조 및 분쇄시킨 쌀떡분말을 혼합시킨 다음, 상기 혼합분말에 최종 수분함량이 40~55%가 되도록 물을 첨가시켜 반죽하여 제조됨을 특징으로 하는 즉석 잡곡떡.The rice grains were immersed in water with enzyme and dehydrated, and then sufficiently α-dried and dried and pulverized. The grain powder and rice were immersed in water with enzyme and then dehydrated. After mixing the powder, instant mixed cereal cake, characterized in that the dough is prepared by adding water to the final powder content of 40 ~ 55% to the mixed powder. 제8항에 있어서, 상기 잡곡분말과 쌀떡분말이 5~50중량% 대 50~95중량%로 혼합됨을 특징으로 하는 즉석 잡곡떡.9. The instant grain rice cake according to claim 8, wherein the grain powder and rice cake powder are mixed at 5 to 50% by weight to 50 to 95% by weight. 제8항에 있어서, 상기 혼합분말에 쑥분말 또는 식이섬유가 더 첨가됨을 특징으로 하는 즉석 잡곡떡.According to claim 8, Instant grain cereal cake, characterized in that further added to the mixed powder powder mugwort powder or dietary fiber. 제8항에 있어서, 상기 잡곡이 콩, 팥, 보리, 현미, 율무, 옥수수 또는 수수임을 특징으로 하는 즉석 잡곡떡.The instant grain cereal cake of claim 8, wherein the grains are beans, red beans, barley, brown rice, barley, corn, or sorghum. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940016470A 1994-02-19 1994-07-08 Instant miscellaneous cereals powder, and processing method of it KR0133157B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
KR1019940016470A KR0133157B1 (en) 1994-07-08 1994-07-08 Instant miscellaneous cereals powder, and processing method of it
JP7031015A JP2706054B2 (en) 1994-02-19 1995-02-20 Instant rice cake powder and method for producing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940016470A KR0133157B1 (en) 1994-07-08 1994-07-08 Instant miscellaneous cereals powder, and processing method of it

Publications (2)

Publication Number Publication Date
KR960003598A true KR960003598A (en) 1996-02-23
KR0133157B1 KR0133157B1 (en) 1998-04-14

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* Cited by examiner, † Cited by third party
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KR100704981B1 (en) * 2004-12-30 2007-04-10 주식회사 삼양제넥스 Preparation method of pregelatinized starch using drum drying

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