WO2010062068A3 - Procédé de fabrication d'aliments à grignoter au riz soufflé - Google Patents
Procédé de fabrication d'aliments à grignoter au riz soufflé Download PDFInfo
- Publication number
- WO2010062068A3 WO2010062068A3 PCT/KR2009/006535 KR2009006535W WO2010062068A3 WO 2010062068 A3 WO2010062068 A3 WO 2010062068A3 KR 2009006535 W KR2009006535 W KR 2009006535W WO 2010062068 A3 WO2010062068 A3 WO 2010062068A3
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- rice
- sheet
- making
- snack foods
- aging
- Prior art date
Links
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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
-
- 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
- A23P30/30—Puffing or expanding
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)
- Confectionery (AREA)
Abstract
L'invention concerne un procédé de fabrication d'aliments à grignoter au riz soufflé, qui comprend les étapes suivantes: élaboration de farine de riz par immersion de riz dans de l'eau, déshydratation du riz de sorte que la teneur en humidité du riz soit comprise entre 20 et 40 %, en poids, et broyage du riz; élaboration d'un gâteau de riz par adjonction et mélange d'eau à ladite farine, et cuisson à la vapeur de ce mélange pour donner le gâteau; élaboration d'une feuille par compression du gâteau; découpe de la feuille suite à un temps de repos à basse température, en morceaux de la taille de grains de millet ou autres; séchage des morceaux découpés et temps de repos; et soufflage des morceaux séchés et laissés en repos, au moyen d'une rôtissoire à air chaud. Le procédé selon l'invention comprend en outre les étapes suivantes: mélange des aliments de grignotage au riz soufflé issus de l'étape de soufflage avec du sirop, transfert du mélange dans un moule, et durcissement de ce mélange dans le moule, permettant de donner à de tels produits la forme voulue.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2008-0117478 | 2008-11-25 | ||
KR1020080117478A KR101036345B1 (ko) | 2008-11-25 | 2008-11-25 | 쌀 퍼핑 과자의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2010062068A2 WO2010062068A2 (fr) | 2010-06-03 |
WO2010062068A3 true WO2010062068A3 (fr) | 2010-08-19 |
Family
ID=42226222
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2009/006535 WO2010062068A2 (fr) | 2008-11-25 | 2009-11-09 | Procédé de fabrication d'aliments à grignoter au riz soufflé |
Country Status (2)
Country | Link |
---|---|
KR (1) | KR101036345B1 (fr) |
WO (1) | WO2010062068A2 (fr) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107095152B (zh) * | 2017-04-19 | 2021-05-28 | 湖南古洞春茶业有限公司 | 一种红茶粑粑及其制作方法 |
KR102067097B1 (ko) | 2017-08-28 | 2020-01-16 | 이용순 | 박막형의 뻥튀기 스낵 제조방법 |
KR102014381B1 (ko) * | 2017-08-30 | 2019-08-26 | 주식회사 짱죽 | 떡 팝핑 과자의 제조 방법 및 그 방법으로 제조된 떡 팝핑 과자 |
CN111685144A (zh) * | 2020-05-13 | 2020-09-22 | 杨硕 | 一种砂仁糕的制备方法 |
KR102270162B1 (ko) | 2020-07-01 | 2021-06-29 | 주식회사 자인 | 곡물 퍼핑 스낵의 제조방법 및 그 방법에 의한 곡물 퍼핑 스낵 |
KR102323426B1 (ko) * | 2021-05-21 | 2021-11-05 | 고효욱 | 육류 스낵 및 그 제조방법 |
CN113841838A (zh) * | 2021-09-07 | 2021-12-28 | 广东展翠食品股份有限公司 | 一种含有佛手功效组分的复合膨化食品及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030083049A (ko) * | 2002-04-19 | 2003-10-30 | 주식회사농심 | 일반미 유과 스낵 및 이의 제조 방법 |
KR100432301B1 (ko) * | 2001-11-29 | 2004-05-22 | 주식회사농심 | 밥알형태가 보이는 누룽지 스낵의 제조방법 |
KR100701596B1 (ko) * | 2006-04-13 | 2007-03-29 | 길호섭 | 가래떡편을 파열(破裂)시켜 뻥튀기 쌀떡과자를 제조하는방법 |
KR20070119886A (ko) * | 2006-06-16 | 2007-12-21 | 예종성 | 쌀과자 제조방법 |
-
2008
- 2008-11-25 KR KR1020080117478A patent/KR101036345B1/ko active IP Right Grant
-
2009
- 2009-11-09 WO PCT/KR2009/006535 patent/WO2010062068A2/fr active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100432301B1 (ko) * | 2001-11-29 | 2004-05-22 | 주식회사농심 | 밥알형태가 보이는 누룽지 스낵의 제조방법 |
KR20030083049A (ko) * | 2002-04-19 | 2003-10-30 | 주식회사농심 | 일반미 유과 스낵 및 이의 제조 방법 |
KR100701596B1 (ko) * | 2006-04-13 | 2007-03-29 | 길호섭 | 가래떡편을 파열(破裂)시켜 뻥튀기 쌀떡과자를 제조하는방법 |
KR20070119886A (ko) * | 2006-06-16 | 2007-12-21 | 예종성 | 쌀과자 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR101036345B1 (ko) | 2011-05-23 |
WO2010062068A2 (fr) | 2010-06-03 |
KR20100058896A (ko) | 2010-06-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2010047567A3 (fr) | Procédé de fabrication de produits alimentaires de collation à base de riz soufflé | |
WO2010062068A3 (fr) | Procédé de fabrication d'aliments à grignoter au riz soufflé | |
WO2007037781A3 (fr) | Developpement rapide de resistance a la chaleur dans du chocolat et des produits de confiserie a base de chocolat | |
RU2518004C1 (ru) | Сухая лапша быстрого приготовления и способ ее производства | |
WO2010140963A3 (fr) | Produit céréalier d'avoine et procédé pour le fabriquer | |
WO2006099553A3 (fr) | Procede de preparation d'aliments lyophilises | |
EP2036442A1 (fr) | Pâtes fraîches et leurs procédé de préparation | |
HRP20131234T1 (hr) | Mješavina za äśips | |
PH12021550073A1 (en) | Production method, dry method, dried food plant composition and food and beverage for dried food plant composition | |
KR101505282B1 (ko) | 발효 알파미분의 제조방법 | |
CN103504320A (zh) | 一种苹果味猪肉脯 | |
CN105455007A (zh) | 一种即食朝鲜冷面及其加工方法 | |
KR102385197B1 (ko) | 즉석면의 제조 방법 | |
RU2409286C1 (ru) | Способ производства пищевого продукта из корневого сельдерея | |
CN101411434B (zh) | 一种速食辣味豆腐花 | |
JP2008131887A (ja) | 電子レンジ炊飯可能な加工米の製造方法 | |
KR20080010064A (ko) | 건조 깻잎 향신료의 방법 | |
JP2007189942A (ja) | 手延素麺 | |
JP5059070B2 (ja) | 乾麺類の製造方法 | |
RU2409284C1 (ru) | Способ производства пищевого продукта из дайкона | |
RU2409287C1 (ru) | Способ производства пищевого продукта из корневого пастернака | |
CN104982778A (zh) | 一种蚕豆、紫薯营养粉丝的制备方法 | |
CN104982786A (zh) | 一种菠萝马铃薯饺子皮及其制备方法 | |
TH12500C3 (th) | ผลิตภัณฑ์อาหารเช้าธัญชาติพร้อมบริโภคที่มีส่วนประกอบของข้าวไรซ์เบอร์รี่ และกรรมวิธีการผลิต | |
KR20150069849A (ko) | 무껍질을 이용한 무차 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 09829275 Country of ref document: EP Kind code of ref document: A2 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 09829275 Country of ref document: EP Kind code of ref document: A2 |