KR960003610A - 즉석 풀림성 볶음곡류 과립분의 제조방법 - Google Patents

즉석 풀림성 볶음곡류 과립분의 제조방법 Download PDF

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Publication number
KR960003610A
KR960003610A KR1019940016845A KR19940016845A KR960003610A KR 960003610 A KR960003610 A KR 960003610A KR 1019940016845 A KR1019940016845 A KR 1019940016845A KR 19940016845 A KR19940016845 A KR 19940016845A KR 960003610 A KR960003610 A KR 960003610A
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KR
South Korea
Prior art keywords
roasted
grains
instant
mesh
unbreakable
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Application number
KR1019940016845A
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English (en)
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KR0132186B1 (ko
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이승주
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허원태
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Priority to KR1019940016845A priority Critical patent/KR0132186B1/ko
Publication of KR960003610A publication Critical patent/KR960003610A/ko
Application granted granted Critical
Publication of KR0132186B1 publication Critical patent/KR0132186B1/ko

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    • 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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Grain Derivatives (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명에 따른 즉석 풀림성 볶음곡류 과립분의 제조방법은 가공하고자 하는 곡류를 정선하여 대략 70 내지 90메쉬로 일차분쇄한 후, 수분함량 75 내지 85%의 슬러리가 되도록 수분함량을 조절한 후, 이를 드럼건조기와 같은 건조기내에 추입하여 얻어진 호화 건조물을 분쇄기로 분쇄하고, 체질하여 5 내지 15메쉬의 평균입자크기를 갖는 과립분을 수득하여 이를 130 내지 150℃에서 1 내제 10분 동안 볶음처리함을 특징으로 한다.
본 발명에서는 기존의 볶음처리된 곡류와 호화된 즉석죽의 장점을 모두 갖춘 즉, 사용하기에 용이하면서도 맛 또한 개선시킬 수 있도록 하는 볶음처리된 곡류와 호화된 즉석죽의 중간 형태를 갖는 제품을 얻을 수 있도록 하는 제품을 얻기 위한 방법을 제공하며, 따라서 물에서의 풀림성의 개선과 함께 일단 풀린후에는 쉽게 고형분이 분리되어 가라앉지 않도록 하며, 맛 또한 기존의 제품에 비하여 떨어지지 않는 제품을 제공할 수 있는 곡물 처리방법을 제공한다.

Description

즉석 풀림성 볶음곡류 과립분의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (3)

  1. 가공하고자 하는 곡류를 정선하여 대략 70 내지 90메쉬로 일차분쇄한 후, 수분함량 75 내지 85%의 슬러리가 되도록 수분함량을 조절한 후, 이를 드럼건조기와 같은 건조기내에 투입하여 얻어진 호와 건조물을 분쇄기로 이차분쇄하고, 체질하여 5 내지 15메쉬의 평균입자크기를 갖는 과립분을 수득하여 이를 130 내지 150℃에서 1 내지 10분 동안 볶음처리함을 특징으로 하는 볶음곡류 과립분의 제조방법.
  2. 제1항에 있어서, 지방함유량이 높은 곡류를 별도로 분쇄한 후, 볶음 처리하여 더욱 혼합함을 특징으로 하는 볶음곡류 과립분의 제조방법.
  3. 제1항 및 제2항에 따른 제조방법에 의하여 수득된 과립분들을 서로 혼합하여 얻어지는 볶음곡류 과립분.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940016845A 1994-07-13 1994-07-13 즉석 풀림성 볶음곡류 혼합 과립분의 제조방법 KR0132186B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940016845A KR0132186B1 (ko) 1994-07-13 1994-07-13 즉석 풀림성 볶음곡류 혼합 과립분의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940016845A KR0132186B1 (ko) 1994-07-13 1994-07-13 즉석 풀림성 볶음곡류 혼합 과립분의 제조방법

Publications (2)

Publication Number Publication Date
KR960003610A true KR960003610A (ko) 1996-02-23
KR0132186B1 KR0132186B1 (ko) 1998-04-14

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Application Number Title Priority Date Filing Date
KR1019940016845A KR0132186B1 (ko) 1994-07-13 1994-07-13 즉석 풀림성 볶음곡류 혼합 과립분의 제조방법

Country Status (1)

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KR (1) KR0132186B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100369368B1 (ko) * 1995-12-28 2003-04-23 주식회사 두산 과립형 고단백 충치예방 미싯가루 및 이의 제조방법
KR100368332B1 (ko) * 1995-12-28 2003-05-09 주식회사 두산 유산균을 함유하는 과립형 미싯가루 및 이의 제조방법

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101642139B1 (ko) * 2014-10-08 2016-07-22 손성하 은행 후레이크 제조공정 및 이에 의해 제조된 은행 후레이크

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100369368B1 (ko) * 1995-12-28 2003-04-23 주식회사 두산 과립형 고단백 충치예방 미싯가루 및 이의 제조방법
KR100368332B1 (ko) * 1995-12-28 2003-05-09 주식회사 두산 유산균을 함유하는 과립형 미싯가루 및 이의 제조방법

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Publication number Publication date
KR0132186B1 (ko) 1998-04-14

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