WO2010077034A3 - 복원력이 우수한 즉석건조 누룽지의 제조 방법 - Google Patents

복원력이 우수한 즉석건조 누룽지의 제조 방법 Download PDF

Info

Publication number
WO2010077034A3
WO2010077034A3 PCT/KR2009/007824 KR2009007824W WO2010077034A3 WO 2010077034 A3 WO2010077034 A3 WO 2010077034A3 KR 2009007824 W KR2009007824 W KR 2009007824W WO 2010077034 A3 WO2010077034 A3 WO 2010077034A3
Authority
WO
WIPO (PCT)
Prior art keywords
rice
porridge
dried
water
reconstitute
Prior art date
Application number
PCT/KR2009/007824
Other languages
English (en)
French (fr)
Other versions
WO2010077034A2 (ko
Inventor
김종욱
이창용
Original Assignee
씨제이제일제당(주)
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 씨제이제일제당(주) filed Critical 씨제이제일제당(주)
Priority to CN200980153437.6A priority Critical patent/CN102271532B/zh
Priority to JP2011542020A priority patent/JP5307251B2/ja
Priority to US13/142,777 priority patent/US8652554B2/en
Publication of WO2010077034A2 publication Critical patent/WO2010077034A2/ko
Publication of WO2010077034A3 publication Critical patent/WO2010077034A3/ko
Priority to HK12100358.2A priority patent/HK1159956A1/xx

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
    • 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
    • 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

Landscapes

  • 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)
  • Cereal-Derived Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

본 발명은 멥쌀과 찹쌀을 혼합하고 세미하여 물에 침지시키고, 별도의 공정으로 둥굴레 농축액과 쌀전분을 추가로 투입하여 제조된 취반수로 취반하여 미반을 제조한 후, 누룽지 성형기에 미반과 정제수를 혼합하여 누룽지를 제조하고, 이를 분쇄하여 수행되는 즉석 건조 누룽지의 제조방법에 관한 것으로, 본 발명에 따라 제조된 누룽지는 누룽지 조직 사이의 망상구조가 발달하여 뜨거운 물을 부어 일정시간이 경과되었을 때 누룽지의 전분이 다량 용출되어 일정한 탁도를 가지게 되어 누룽지 향이 살아있고 뜨거운 물에 대한 복원성이 뛰어나 전통적인 가정 조리식 방법으로 제조한 누룽지탕과 품질적으로 매우 유사하며 장기간 보존이 가능하다.
PCT/KR2009/007824 2008-12-30 2009-12-28 복원력이 우수한 즉석건조 누룽지의 제조 방법 WO2010077034A2 (ko)

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
WO2010077034A2 WO2010077034A2 (ko) 2010-07-08
WO2010077034A3 true WO2010077034A3 (ko) 2010-10-28

Family

ID=42310356

Family Applications (1)

Application Number Title Priority Date Filing Date
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)

* Cited by examiner, † Cited by third party
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

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
KR100406552B1 (ko) * 2001-01-31 2003-11-21 원철희 누룽지 제조방법

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5332141A (en) * 1976-09-08 1978-03-27 Shiya Shiyouji Okoge
KR860002968A (ko) 1984-10-19 1986-05-19 이월규 겉보리를 주제로 한 보리 숭늉차의 제조방법
JPS61281057A (ja) 1985-06-06 1986-12-11 日鐵セメント株式会社 高強度・高耐久性モルタル・コンクリ−ト用組成物
KR890003693A (ko) 1987-08-04 1989-04-17 원본미기재 1-치환 아자시클로알칸으로 되는 조성물 및 그의 용도
CN1050488A (zh) * 1989-09-26 1991-04-10 王丕承 玉米锅巴的生产方法
KR920009339A (ko) 1990-11-22 1992-06-25 김채방 숭늉음료
CN1071555A (zh) * 1991-10-19 1993-05-05 贺平亚 速食米饭、粥、锅巴一体化的制法
KR930011900A (ko) 1991-12-09 1993-07-20 김용환 쌀 또는 보리쌀로 숭늉차를 제조하는 방법
US5264937A (en) * 1992-07-29 1993-11-23 Thomson Consumer Electronics, Inc. Apparatus for time division multiplexed processing of frequency division multiplexed signals
KR0136756B1 (ko) 1993-10-19 1998-04-29 김광호 열전사프린터의 열프린트헤드/드럼의 클리닝 방법 및 카트리지
JP2900319B1 (ja) * 1998-06-16 1999-06-02 株式会社八大フーズ 乾燥焦飯の製造方法
JP3455460B2 (ja) * 1999-02-12 2003-10-14 ウンジン フーズ カンパニーリミテッド 米飲料の製造方法
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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
WO2010077034A2 (ko) 2010-07-08
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
TWI418305B (zh) 2013-12-11
CN102271532B (zh) 2014-03-26

Similar Documents

Publication Publication Date Title
WO2010077034A3 (ko) 복원력이 우수한 즉석건조 누룽지의 제조 방법
CN102246881B (zh) 一种果脯制备方法
CN103039944B (zh) 一种高盐稀态发酵酱油酿造方法
CN104983039B (zh) 一种槟榔杀青软化方法
CN102763835A (zh) 一种酱油的生产工艺
CN104000148A (zh) 一种萝卜干的加工方法
CN101744204B (zh) 一种盐渍椒的制作方法
CN102871026A (zh) 肉棕的制作方法
CN104325531A (zh) 一种牙签的生产工艺
CN103829153A (zh) 一种携带方便的烘干拉面
KR101620184B1 (ko) 와송을 이용한 천연양조식초의 제조방법 및 이를 이용한 양조식초
CN102429159A (zh) 一种粽子生产工艺
CN105361064A (zh) 一种泡姜的制备方法
CN103509672B (zh) 一种荷花茶酒的生产方法
CN102351060B (zh) 一种葫芦酒瓶的制作方法
CN104293577A (zh) 一种淡竹叶青梅酒
CN105077016B (zh) 荸荠味速冻面条的制备方法
CN102499350A (zh) 一种制作青椒干的方法
CN108611910A (zh) 一种甜菜渣纸的制备方法
KR20130058906A (ko) 당조 고추장 제조방법
CN106107688A (zh) 一种即食红薯米线加工方法
CN106819256A (zh) 一种葛根茶的制备方法
CN106722070A (zh) 一种安神米线及其制备方法
CN106819335A (zh) 一种用西红柿生产果丹皮的方法
CN103844202B (zh) 一种方便米饭的生产方法

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200980153437.6

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09836355

Country of ref document: EP

Kind code of ref document: A2

ENP Entry into the national phase

Ref document number: 2011542020

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 13142777

Country of ref document: US

122 Ep: pct application non-entry in european phase

Ref document number: 09836355

Country of ref document: EP

Kind code of ref document: A2