WO2010077034A2 - 복원력이 우수한 즉석건조 누룽지의 제조 방법 - Google Patents
복원력이 우수한 즉석건조 누룽지의 제조 방법 Download PDFInfo
- Publication number
- WO2010077034A2 WO2010077034A2 PCT/KR2009/007824 KR2009007824W WO2010077034A2 WO 2010077034 A2 WO2010077034 A2 WO 2010077034A2 KR 2009007824 W KR2009007824 W KR 2009007824W WO 2010077034 A2 WO2010077034 A2 WO 2010077034A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- rice
- nurungji
- water
- dried
- porridge
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 68
- 235000009566 rice Nutrition 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000021395 porridge Nutrition 0.000 title abstract 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000008213 purified water Substances 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 229940100486 rice starch Drugs 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 241001633680 Polygonatum odoratum Species 0.000 abstract 1
- 235000014666 liquid concentrate Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 12
- 238000009835 boiling Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004071 soot Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Images
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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
-
- 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
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- 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
Definitions
- the present invention relates to a method for producing instant dry nurungji excellent in restoring power, and more specifically, mixing and semi-glutinous rice and glutinous rice, immersed in water, and prepared by adding a coniferous concentrate and rice starch in a separate process After preparing miso by mixing with water, it is related to a method for producing instant dried nurungji, which is prepared by mixing miso and purified water in a nurungji forming machine, and milling it.
- nurungjitang is prepared by pouring a certain amount of water into nurungji after cooking at home and heating at 100 ° C. for at least 10 minutes.
- Boiling water is poured into the traditional dry nurungji, which has a significantly lower texture quality than the home-style nurungjitang, and the quality of the dried nurungji is better than the above. Indicates unsatisfactory quality for.
- the present inventors have completed the manufacturing method of the present invention satisfying the quality characteristics excellent in taste, aroma and texture as a result of repeated investigations and experiments to solve the above problems.
- An object of the present invention as described above is to prepare rice flour with water content of 68 ⁇ 78% of non-glutinous rice and glutinous rice as a raw material and then mixed by mixing 5 ⁇ 10% of purified water by the weight of the hot rice and heated it (150 ⁇ 170 °C) It was achieved by preparing Nurungji with a water content of 7-9% and confirming the improved properties of the prepared Nurungji.
- the present invention provides a method for producing instant dried nurungji.
- Method for producing instant dry nurungji comprises the steps of mixing non-rice and glutinous rice; Semi-immersing the mixed rice in water; Hot water extraction of the roasted rice, and sterilization by further adding a coniferous concentrate and rice starch to the extract to prepare rice water; Preparing the rice flour by putting the cooking water in the semi-rice; Mixing the rice flour prepared above and purified water in a nurungji forming machine, and heating to prepare a nurungji; And it comprises the step of grinding the nuungji prepared above.
- non-glutinous rice refers to rice in which brown rice is milled for at least 11 minutes.
- dry nurungji refers to nurungji which is less than 7 to 9% moisture content by washing rice and immersing for 1 hour to prepare rice of water content 68-78% in a cooker and then putting it in a nurungji molding machine.
- Semi in the present invention means a process of washing rice.
- immersion refers to a process called rice.
- the roasted rice was extracted by hot water using purified water for 30 minutes at 80-90 ° C., and the mixture was filtered by mixing the Dongle concentrate (1.2% based on water) and rice starch (1.5% based on the water), and filtered. Sterilize to prepare cooking water.
- the washed rice After rinsing the washed rice for 1 hour and removing the water, cook it using a pre-made rice cooker using a cooker for 40 to 50 minutes at 100 ° C. At this time, the water content of the final rice is 68 ⁇ 78%.
- cooked rice is mixed with 5 ⁇ 10% (compared to the amount of rice) of the cooked water.
- Rice with increased water content mixed with purified water is transferred to a hot plate nurungji molding machine heated to 150 ⁇ 170 °C flat spread and then heated for 10 to 15 minutes to produce a nurungji with less than 7 ⁇ 9% moisture content.
- the prepared Nurungji is allowed to cool for 4 hours in a clean space of 25 ° C. so that no further moisture change occurs.
- Instant dry nurungji prepared according to the method of the present invention has a characteristic that the texture is excellent spreading and soft texture when cooked by putting boiling water to develop a network structure in the internal tissue.
- starch which creates the unique aroma and turbidity of Nurungji, is easily eluted in the inside of Nurungji, which is very equivalent in quality to Nurungjitang prepared by traditional home cooking methods, and can be preserved for a long time.
- 1 is a graph showing the sensory evaluation results of nurungji prepared in an embodiment of the present invention.
- Figure 2 is a process diagram schematically showing the instant dry nurungji manufacturing process according to the present invention.
- Figure 3 is a microstructure photograph by SEM (scanning electron microscope) of Nurungji prepared according to the conventional method.
- Figure 4 is a microstructure photograph of the SEM (scanning electron microscope) of instant dry Nurungji according to the present invention.
- roasted rice was extracted with hot water at 80-90 ° C for 30 minutes using purified water, filtered through a mixture of doungle concentrate (1.2% based on water) and rice starch (1.5% on cooked water), filtered and UV sterilized. Cooked water was prepared.
- a cooker 100 °C 30 minutes was put 330g of cooked water to prepare a water content of 68 ⁇ 78%. Thereafter, 100 to 150 g of purified water was mixed and mixed, and then a predetermined amount was transferred to a hot plate nurungji molding machine heated to 150 to 170 ° C. to spread flat and heated for 10 to 15 minutes to prepare a nurungji having a moisture content of less than 7 to 9%.
- the prepared Nurungji was dried at room temperature for 4 hours at 25 ° C., and then ground to a constant size (width ⁇ length ⁇ height + 15 mm ⁇ 10 mm ⁇ 5 mm). 60 g of pulverized nurungji was put in 300 g of 100 ° C. boiling water, and maintained for 5 minutes to prepare nurungjitang and eat.
- 230g of purified water was added to a cooker (100 ° C. for 30 minutes) to prepare rice having a water content of 55 to 60%. Thereafter, 100 to 150 g of purified water was mixed and mixed, and then a predetermined amount was transferred to a hot plate nurungji molding machine heated to 150 to 170 ° C. to spread flat and heated for 10 to 15 minutes to prepare a nurungji having a moisture content of less than 7 to 9%.
- the prepared Nurungji was dried at room temperature for 4 hours at 25 ° C., and then ground to a constant size (width ⁇ length ⁇ height + 15 mm ⁇ 10 mm ⁇ 5 mm). 60 g of pulverized nurungji was put in 300 g of 100 ° C. boiling water, and maintained for 5 minutes to prepare nurungjitang and eat.
- the prepared Nurungji was dried at room temperature for 4 hours at 25 ° C., and then ground to a constant size (width ⁇ length ⁇ height + 15 mm ⁇ 10 mm ⁇ 5 mm). 60 g of pulverized nurungji was put in 300 g of 100 ° C. boiling water, and maintained for 5 minutes to prepare nurungjitang and eat.
- Comparative Example 1 was produced by the traditional method of Nurungjitang, the fresh flavor of Nurungjitang is alive, and the texture of the rice grains is also excellent, the flavor unique to Nurungjitang was the best.
- Example 1 is a method proposed in the present invention by adding boiling water to the instant dry Nurungji ingestion method showed high consumer palatability in convenience and was superior to the traditional Nurungjitang in color. In addition, the resilience to boiling water was also excellent, the spread of the tissue, turbidity, flavor of the Nurungji broth was superior to Comparative Example 2, Comparative Example 3.
- Comparative Example 2 showed consumer palatability equivalent to that of Example 1 in convenience by adding boiling water to instant dry Nurungji. However, not enough luxury of Nurungji, the tissue was hard and tough, and the flavor was also found to fall significantly in the unique flavor of Nurungji.
- Comparative Example 3 was poorer in quality than Comparative Example 2 and also showed the poorest resilience, resulting in a very hard tissue and very mild flavor of Nurungji.
Abstract
Description
구분 | 기호도 | 씹히는 조직감 | 색택 | 외관 | 향미 | 취식편의성 |
실시예1 | 3.95 | 3.81 | 395 | 3.83 | 3.92 | 3.95 |
비교예1 | 4.12 | 3.95 | 3.84 | 3.79 | 4.15 | 2.54 |
비교예2 | 3.77 | 3.69 | 3.87 | 3.80 | 3.45 | 3.98 |
비교예3 | 3.55 | 3.67 | 3.47 | 3.49 | 3.32 | 3.89 |
P-value | **0.01 | **0.02 | **0.03 | **0.031 | **0.01 | **0.00 |
Claims (5)
- 멥쌀과 찹쌀을 혼합하는 단계;상기 혼합된 쌀을 세미하여 물에 침지시키는 단계;볶은 쌀을 열수추출하고, 그 추출액에 둥굴레 농축액과 쌀전분을 추가로 투입하여 살균하여 취반수를 제조하는 단계;상기에서 세미한 쌀에 취반수를 넣고 취반하여 미반을 제조하는 단계;누룽지 성형기에 상기에서 제조한 미반과 정제수를 혼합한 후, 가열하여 누룽지를 제조하는 단계; 및상기에서 제조된 누룽지를 분쇄하는 단계;로 이루어진 즉석 건조 누룽지의 제조 방법.
- 제 1항에 있어서, 상기 멥쌀과 찹쌀의 혼합비가 4:1인 것을 특징으로 하는 즉석 건조 누룽지의 제조 방법.
- 제 1항에 있어서, 상기 취반수의 제조 단계가 별도의 공정으로 볶은 쌀을 80~90℃에서 30분 간 정제수를 사용하여 열수 추출하고, 둥굴레 농축액과 쌀 전분을 혼합하여 여과하고 UV 살균하여 수행되는 것을 특징으로 하는 즉석 건조 누룽지의 제조 방법.
- 제 1항에 있어서, 상기 미반 제조 단계에서 미반의 수분함량이 68~78%가 되도록 수행하는 것을 특징으로 하는 즉석 건조 누룽지의 제조 방법.
- 제 1항에 있어서, 상기 누룽지 제조 단계가 미반에 미반 중량대비 5~10%의 정제수를 가수하여 150~170℃로 가열된 열판 누룽지 성형기에 10~15분간 가열하여 수행되는 것을 특징으로 하는 즉석 건조 누룽지의 제조 방법.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN200980153437.6A CN102271532B (zh) | 2008-12-30 | 2009-12-28 | 具有良好复原力的速食干锅巴的制造方法 |
JP2011542020A JP5307251B2 (ja) | 2008-12-30 | 2009-12-28 | 復元力が優秀な即席乾燥おこげの製造方法 |
US13/142,777 US8652554B2 (en) | 2008-12-30 | 2009-12-28 | Method for preparing instant dried scorched rice with excellent resilience |
HK12100358.2A HK1159956A1 (en) | 2008-12-30 | 2012-01-12 | Method for making instant dried rice for porridge, which is outstandingly easy to reconstitute |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2008-0137557 | 2008-12-30 | ||
KR1020080137557A KR101030994B1 (ko) | 2008-12-30 | 2008-12-30 | 복원력이 우수한 즉석건조 누룽지의 제조 방법 |
Publications (2)
Publication Number | Publication Date |
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WO2010077034A2 true WO2010077034A2 (ko) | 2010-07-08 |
WO2010077034A3 WO2010077034A3 (ko) | 2010-10-28 |
Family
ID=42310356
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/KR2009/007824 WO2010077034A2 (ko) | 2008-12-30 | 2009-12-28 | 복원력이 우수한 즉석건조 누룽지의 제조 방법 |
Country Status (7)
Country | Link |
---|---|
US (1) | US8652554B2 (ko) |
JP (1) | JP5307251B2 (ko) |
KR (1) | KR101030994B1 (ko) |
CN (1) | CN102271532B (ko) |
HK (1) | HK1159956A1 (ko) |
TW (1) | TWI418305B (ko) |
WO (1) | WO2010077034A2 (ko) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101414589B1 (ko) | 2013-05-15 | 2014-07-03 | (주)향천 | 둥굴레 성분이 포함된 누룽지의 제조 방법 |
KR101624574B1 (ko) | 2014-06-26 | 2016-05-26 | (주)대한식품 | 씨리얼용 누룽지의 제조방법 및 이에 따라 제조된 씨리얼용 누룽지 |
KR101584269B1 (ko) * | 2015-10-01 | 2016-01-21 | 문성옥 | 신경 자극형 누룽지의 제조방법 |
KR101879308B1 (ko) * | 2016-06-30 | 2018-07-19 | 송영화 | 누룽지의 제조방법 및 그 방법으로 만든 누룽지 |
KR102092717B1 (ko) * | 2019-07-19 | 2020-03-24 | 송원탁 | 혼합쌀 및 이의 제조방법 |
CN111011729A (zh) * | 2019-12-05 | 2020-04-17 | 安徽粮悦大吃兄食品科技有限公司 | 速食锅巴粉丝 |
KR102471502B1 (ko) * | 2022-10-07 | 2022-11-25 | 장선옥 | 즉석 잡곡 누룽지 스틱의 제조방법 |
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KR20020071509A (ko) * | 2002-08-19 | 2002-09-12 | 홍병희 | 인스턴트 컵누룽지의 제조방법 |
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JP3049500B1 (ja) * | 1999-04-15 | 2000-06-05 | 株式会社八大フーズ | 乾燥焦飯の製造方法 |
JP2002209554A (ja) * | 2001-01-18 | 2002-07-30 | Hosoda Shoten:Kk | 栄養補助食品 |
CN1372832A (zh) * | 2002-03-21 | 2002-10-09 | 韩美香 | 一种纯天然锅巴的制作方法 |
KR20030029532A (ko) | 2003-02-10 | 2003-04-14 | 박용권 | 농축 숭늉 |
KR200388017Y1 (ko) | 2005-02-07 | 2005-06-30 | 김수덕 | 즉석 숭늉차 제품 |
JP2008079596A (ja) * | 2006-09-27 | 2008-04-10 | Yamakawa:Kk | 粉末玄米飲食品の製造方法 |
-
2008
- 2008-12-30 KR KR1020080137557A patent/KR101030994B1/ko active IP Right Grant
-
2009
- 2009-12-28 WO PCT/KR2009/007824 patent/WO2010077034A2/ko active Application Filing
- 2009-12-28 CN CN200980153437.6A patent/CN102271532B/zh active Active
- 2009-12-28 US US13/142,777 patent/US8652554B2/en active Active
- 2009-12-28 JP JP2011542020A patent/JP5307251B2/ja active Active
- 2009-12-30 TW TW098145702A patent/TWI418305B/zh active
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2012
- 2012-01-12 HK HK12100358.2A patent/HK1159956A1/xx unknown
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100406552B1 (ko) * | 2001-01-31 | 2003-11-21 | 원철희 | 누룽지 제조방법 |
KR20010088502A (ko) * | 2001-07-28 | 2001-09-28 | 정효신 | 찹쌀과 땅콩을 주재로 하는 누룽지 제조방법 |
KR20020066398A (ko) * | 2002-07-29 | 2002-08-16 | 최덕화 | 기능성 누룽지와 눌은밥의 제조방법 |
KR20020071509A (ko) * | 2002-08-19 | 2002-09-12 | 홍병희 | 인스턴트 컵누룽지의 제조방법 |
Also Published As
Publication number | Publication date |
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TW201023766A (en) | 2010-07-01 |
KR101030994B1 (ko) | 2011-04-25 |
CN102271532A (zh) | 2011-12-07 |
KR20100079142A (ko) | 2010-07-08 |
US8652554B2 (en) | 2014-02-18 |
US20120040071A1 (en) | 2012-02-16 |
JP2012512649A (ja) | 2012-06-07 |
JP5307251B2 (ja) | 2013-10-02 |
HK1159956A1 (en) | 2012-08-10 |
WO2010077034A3 (ko) | 2010-10-28 |
TWI418305B (zh) | 2013-12-11 |
CN102271532B (zh) | 2014-03-26 |
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