KR960020727A - 성형된 밥과 그의 제조법 - Google Patents

성형된 밥과 그의 제조법 Download PDF

Info

Publication number
KR960020727A
KR960020727A KR1019950056294A KR19950056294A KR960020727A KR 960020727 A KR960020727 A KR 960020727A KR 1019950056294 A KR1019950056294 A KR 1019950056294A KR 19950056294 A KR19950056294 A KR 19950056294A KR 960020727 A KR960020727 A KR 960020727A
Authority
KR
South Korea
Prior art keywords
rice
aggregate
molded
molded rice
food
Prior art date
Application number
KR1019950056294A
Other languages
English (en)
Inventor
다타시 후지다
노보루 다케타
Original Assignee
다타시 후지다
노보루 다케타
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 다타시 후지다, 노보루 다케타 filed Critical 다타시 후지다
Publication of KR960020727A publication Critical patent/KR960020727A/ko

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
    • A23L7/196—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
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/21—Binding agent
    • 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

Abstract

본 발명은 밥알을 집합체로 성형하도록 동결건조 미분등을 결합제로 한 집합체로 이루어지는 식품에서는 결합상태가 나쁘고 그 형상이 무너지는 결점을 배제한 집합체로 이루어지는 성형밥으로 하는 것을 목적으로 한다
이를 위해 본 발명은 조리된 쌀밥ㆍ잡곡밥을 집합체로 함에 있어서, 당해 취반 100kg에 대하여 0.5~1.5kg의 알긴산나트륨을 결합제로 사용한 것으로 구성함을 특징으로 한다

Description

성형된 밥과 그의 제조법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 제1실시예의 개략 종단면도,
제2도는 제2실시예의 개략 종단면도,
제3도는 제3실시예의 개략 종단면도.

Claims (7)

  1. 밥에 결합체가 혼화되고, 일정형상으로 유지된 집합체로 이루어지고, 결합재가 알긴산나트륨을 함유하는 수용액인 것임을 특징으로 하는 성형밥.
  2. 제1항에 있어서, 밥알 칩합체의 내부에 카레루 또는 기타의 슬러리상 식품이 봉입되어 이루어지는 것임을 특징으로 하는 성형밥.
  3. 제1항에 있어서, 밥이 잡곡밥알로 집합체를 구성되여 이루어지는 것임을 특징으로 하는 성형밥.
  4. 제1항 내지 제3항 중 어느 하나에 있어서, 집합체의 적어도 외주측이 먹을 수 있는 박막물로 피복되어 이루어지는 것임을 특징으로 하는 성형밥.
  5. 제1항 내지 제3항중 어느 하나에 있어서, 집합체의 외주측이 가볍게 구워 만들어져서 이루어지는 것임을 특징으로 하는 성형밥.
  6. 취반된 밥 또는 취반된 잡곡밥 100kg에 대하여 0.5~1.5kg의 비율로 알긴산나트륨을 함유하는 수용액을 높은 온도하에서 혼화 교반한 후, 집합체에 가압 성형하는 것으로서 이루어짐을 특징으로 하는 성형밥의 제조법.
  7. 제6항에 있어서, 집합체로 가압 성형시에, 성형된 집합체 내부에 슬러리상 식품 또는 조리된 적정크기의 어패류 고기ㆍ야채류ㆍ기타식품등을 넣는 구멍을 만들고, 이어서, 이 구멍에 상기 식품류를 적정량 넣어 가압 성형가공하는 것임을 특징으로 하는 성형밥의 제조법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019950056294A 1994-12-26 1995-12-26 성형된 밥과 그의 제조법 KR960020727A (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP6336647A JPH08173067A (ja) 1994-12-26 1994-12-26 成形米飯食品とその製造法
JP94-336647 1994-12-26

Publications (1)

Publication Number Publication Date
KR960020727A true KR960020727A (ko) 1996-07-18

Family

ID=18301334

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950056294A KR960020727A (ko) 1994-12-26 1995-12-26 성형된 밥과 그의 제조법

Country Status (2)

Country Link
JP (1) JPH08173067A (ko)
KR (1) KR960020727A (ko)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030045441A (ko) * 2001-12-04 2003-06-11 허균 콤비네이션 푸드
KR100388925B1 (ko) * 2001-04-14 2003-06-25 김동식 오이밥의 제조방법 및 오이밥
US8430385B2 (en) 2007-09-24 2013-04-30 Harald Weigelt Wedge drive with slider receiving means
US8689600B2 (en) 2006-08-03 2014-04-08 Harald Weigelt Wedge drive with a force returning device
US8863566B2 (en) 2005-06-23 2014-10-21 Elke Weigelt Tool fastening device for a wedge drive

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010044944A (ko) * 1999-11-01 2001-06-05 이강헌 즉석 조미밥 바 제조방법

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100388925B1 (ko) * 2001-04-14 2003-06-25 김동식 오이밥의 제조방법 및 오이밥
KR20030045441A (ko) * 2001-12-04 2003-06-11 허균 콤비네이션 푸드
US8863566B2 (en) 2005-06-23 2014-10-21 Elke Weigelt Tool fastening device for a wedge drive
US8689600B2 (en) 2006-08-03 2014-04-08 Harald Weigelt Wedge drive with a force returning device
US8430385B2 (en) 2007-09-24 2013-04-30 Harald Weigelt Wedge drive with slider receiving means

Also Published As

Publication number Publication date
JPH08173067A (ja) 1996-07-09

Similar Documents

Publication Publication Date Title
KR840003778A (ko) 소맥식물 제조방법
US3510315A (en) Egg product
MY135543A (en) Extrusion process, apparatus and product
HUP0100980A2 (hu) Csökkentett nedvességtartalmú formázott táplálékok
KR960020727A (ko) 성형된 밥과 그의 제조법
MX9704493A (es) Productos alimenticios de grano entero.
KR100301637B1 (ko) 치즈를 이용한 돈까스의 제조방법
CA2161367A1 (en) Manufacture of cooked cereals
KR102428012B1 (ko) 건해조류 스낵 및 이의 제조 방법
JPS61170365A (ja) 魚肉原料のゲル化方法
ATE258755T1 (de) Hydratisierbare körnige lebensmittel und verfahren zur herstellung derselben
JPS57144941A (en) Preparation of snack-like foamed food with high proteinic content consisting of meat essentially
KR920000247A (ko) 생선살 라면 제조방법
JPS6447349A (en) Production of food dough for highly expendable rice confectioneries or snacks
JPS6326977B2 (ko)
IE800792L (en) Animal foodstuff
ES2129334A1 (es) Un producto para incorporar ingredientes dieteticos y alimentarios en bebidas, en productos para alimentacion y en productos para la dietetica.
JPS6434234A (en) Cake mix and production of cake
KR830008512A (ko) 새우육을 주재로 한 반죽물로된 식품 제조방법
ES8800829A1 (es) Procedimiento para preparar un producto alimentario constituido esencialmente por una preparacion culinaria colocada sobre una rebanada de pan.
JPS6332448A (ja) 膨化スナツク食品の製造法
JPS57202253A (en) Preparation of retort processed food
JPS5736951A (en) Preparation of rice ball with roasted kneaded fish meat or livestock meat as film
JPS5931652A (ja) カルシウムを多含する食品の製造方法
US20040028781A1 (en) Microwave cooked snack

Legal Events

Date Code Title Description
WITN Withdrawal due to no request for examination