WO2018135904A1 - Riz instantané en grains contenant des boulettes de fibres et son procédé de préparation - Google Patents

Riz instantané en grains contenant des boulettes de fibres et son procédé de préparation Download PDF

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Publication number
WO2018135904A1
WO2018135904A1 PCT/KR2018/000905 KR2018000905W WO2018135904A1 WO 2018135904 A1 WO2018135904 A1 WO 2018135904A1 KR 2018000905 W KR2018000905 W KR 2018000905W WO 2018135904 A1 WO2018135904 A1 WO 2018135904A1
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fiber
konjac
beads
base
calcium
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PCT/KR2018/000905
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English (en)
Korean (ko)
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노계환
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팜드림 주식회사
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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
    • A23L7/196—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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • 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
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5114—Dextrins, maltodextrins

Definitions

  • the present invention relates to instant grain rice containing fiber beads and a method of manufacturing the same, and more particularly, it is not limited to eating only one meal conveniently, and to control calories and to help prevent obesity, diabetes and bowel movements.
  • the present invention relates to a grain instant rice containing fiber beads and a method of preparing the same, as well as a fiber bead having excellent eating feeling.
  • Beta starch which has a regular molecular arrangement, before it is cooked.
  • the beta starch is easy to store for a long time due to its low moisture content, but it is hard to chew and difficult to digest.
  • Difficult to cook by adding water and heat to beta starch is gelatinized and changed into alpha starch rice with irregular molecular arrangements, similar to other grains other than the main grain rice .
  • a cooking utensil such as a pot.
  • Korean Patent Registration No. 10-1462111 discloses an instant rice manufacturing device and an instant rice manufacturing method
  • Korean Patent Publication No. 2015-0013993 discloses a method for producing an aseptic packaged instant rice containing herbs.
  • 2009-0067685 is a functional instant rice to help diet and diabetes and its preparation
  • Functional instant rice to help the diet and diabetes characterized in that the packaging in a certain packaging unit in the form of "Korean Patent Publication No.
  • Step 4 “Method of manufacturing a ready-to-eat blood glucose suppression step including the following steps: 1) Semi-immersed and dehydrated raw rice, and then filling the container (step 1); 2) into the container Heat sterilizing the filled raw rice (step 2); 3) for the cooked water containing 5.0 g to 8.0 g of an indigestible maltodextrin content based on 210 g of the instant rice. Filling and cooking with steam in (Step 3); and 4) discloses a step (Step 4) "to seal the instant rice of the cooking.
  • Patent Document 1 Korean Patent Publication No. 2004-0024644
  • Patent Document 2 Republic of Korea Patent Publication No. 2009-0067685
  • Patent Document 3 Republic of Korea Patent Publication No. 2014-0130370
  • the present invention has been made in view of the above-described conventional situation, the main object of the present invention is not limited to only eating one meal conveniently, it can control calories and help obesity prevention and diabetes, bowel effect In addition, to provide instant grain rice containing fiber beads with excellent taste.
  • Another object of the present invention is to provide a method for more easily producing a grain instant rice containing fiber beads having the above-described excellent functionality and eating feeling with excellent productivity.
  • the present invention may also be aimed at achieving, in addition to the above-mentioned specific objects, other objects which can be easily derived by those skilled in the art from this and the overall description of the present specification.
  • the present inventors have made a thorough study to solve the above-mentioned conventional problems and found that by adding a fiber bead of a specific composition to the existing grain-based instant rice, it is possible to improve the eating feeling with the excellent functionality described above. It was possible to achieve the above object of the present invention.
  • Manufacturing a fiber bead with sodium alginate, konjac puree, indigestible maltodextrin and purified water Grain washing process; Metering and mixing process; Filling process; Sealing process; Sterilization and sterilization processes; And it is characterized by consisting of a process including a packaging process after cooling.
  • the grains are quinoa, brown rice, Egyptian beans, soybeans, oats, sorghum, kelp brown rice, wheat malt, frosted red, red bean, evergreen, dark black rice, green beans, white baek, black tae, medicinal beans, chestnuts It is characterized in that any one or more selected from functional grains, documents, legumes, such as cheongtae, yulmu, kidney beans, flaxseed, waxy barley, bran barley, black lentil, tea millet, millet rice, sorghum.
  • legumes such as cheongtae, yulmu, kidney beans, flaxseed, waxy barley, bran barley, black lentil, tea millet, millet rice, sorghum.
  • the fiber bead manufacturing process is characterized in that the bead-shaped fiber beads by mixing the sodium alginate base, konjac puree base, indigestible maltodextrin and purified water by a certain method.
  • the sodium alginate base is characterized in that the sodium alginate powder 0.5% to 5% by weight in a purified water of 35 to 40 °C mixed to go through the step of gelatinization.
  • the konjac puree base is calcium hydroxide or basic amino acid or basic when extruded with a rapid rotary stirring extruder after a swelling process of 1% to 8% weight of konjac powder in purified water at 25 to 35 °C Salt was poured into the mold and coagulated, and after coagulation, it was immersed in 0.5% to 1% citric acid solution for 1 to 2 hours, then the immersed konjac block was taken out and dehydrated and purized to a size of 20 to 30 mesh with a grinder. It is characterized by one.
  • the sodium alginate base and the konjac puree base are evenly mixed with an indigestible dextrin at a temperature of 55 to 60 ° C., and the mixed base is dropped into a calcium solution to prepare fiber beads. .
  • the calcium solution is characterized in that at least one selected from calcium lactate, calcium citrate, calcium hydroxide.
  • the concentration of the calcium solution is characterized in that 1% to 12%.
  • the fiber beads are characterized in that the refrigeration aged for more than 12 hours at a temperature condition of 0 to 10 °C.
  • Manufacturing a fiber bead with sodium alginate, konjac puree, indigestible maltodextrin and purified water Grain washing process; Metering and mixing process; Filling process; Sealing process; Sterilization and sterilization processes; And it is characterized in that produced by the packaging process after cooling.
  • Grain instant rice containing the fiber bead of the present invention configured as described above and a method for producing the same is different from ordinary instant rice containing grain and a certain amount of rice to make instant rice by containing a specific fiber bead of the present invention
  • the instant rice of the invention can provide the instant rice only with the moisture of the fiber beads without using additional rice.
  • the instant rice provided in the present invention unlike the conventional instant rice on the market, is not limited to ingesting only one meal conveniently, and controls calories by containing fiber beads to prevent obesity, diabetes, and bowel movements. Due to the functionality that can help the effect and the compact texture of the molded bead can provide a ready-to-eat rice that is excellent in the sense of eating due to the texture of the texture to meet the conventional requirements.
  • the fiber beads matured according to the present invention can withstand changes in form and physical properties even at high temperatures, and thus can provide instant rice with superior functionality without changing functionality and form and texture under cooking conditions.
  • FIG. 1 is a flow chart showing a manufacturing process of grain instant rice containing fiber beads according to a preferred embodiment of the present invention
  • FIG. 2 is a graph showing a functional relationship between a heating time and a viscosity reduction rate according to each heating temperature of sodium ilginate constituting a fiber bead according to a preferred embodiment of the present invention.
  • 5 to 8 are photographs of sodium alginate base powder, a mixture of sodium alginate base and konjac puree base, molded fiber beads, and fiber bead grain rice filled in a container, respectively, prepared according to a preferred embodiment of the present invention.
  • fiber beads is intended to refer to the formation of beads in the form of a mixture of konjac and an indigestible maltodextrin having abundant fiber and sodium alginate as described in detail below.
  • sodium alginate refers to a substance in which alginic acid is combined with sodium.
  • the alginic acid as is well known, is extracted from brown algae such as seaweed and kelp, and various medical applications.
  • As a natural polymer to be used in it has the following structural formula (I) and is usually present in the form of potassium alginate or calcium alginate.
  • the alginic acid has the advantages of excellent biocompatibility, low toxicity, and low cost. And it combines with divalent cations (eg Ca 2+ ) to produce hydrogels relatively easily.
  • the molecular structure of alginic acid is a block copolymer form of D-mannuronic acid and L-gluronic acid, and the length of the L-glulonic acid block is long because L-gluronic acid blocks combine with divalent cations to form a hydrogel.
  • Alginic acid hydrogels are an important factor in determining the physical properties. Alginic acid, which is commercially available, has been reported to cause little toxicity and immune response in animal experiments, and thus it may be used for food.
  • alginic acid itself is known to not degrade under physiological conditions.
  • Sodium alginate may be dissolved in purified water because the divalent cation serving as a crosslinking agent in the alginic acid hydrogel is released by an exchange reaction with a monovalent cation (eg, Na +) present in the living body.
  • a monovalent cation eg, Na +
  • sodium alginate dissolved in purified water is used as a base.
  • Alginic acid of sodium alginate used in accordance with the present invention forms a protective film in the digestive tract to prevent damage to the digestive tract and digestive wall by gastric acid, and because alginic acid itself is a fibrous form, it helps in the discharge of waste products in the body, especially strontium 90 It also reacts with and releases radioactive materials such as sodium alginate, which prevents side effects due to excessive salt intake, and releases heavy metals such as cadmium, barium, copper, and manganese in the body.
  • the term "konjac puree” used in the present invention is intended to refer to a puree of konjac, wherein the konjac is a powder of the glucomannan main ingredient obtained by drying, pulverizing and milling the old stem (potato) of the old medicinal herbs. In addition, it refers to a material obtained by heating and cooling. Konjac has been used as an anti-obesity drug in China in the past. Since it is low in calories and gives a feeling of satiety after ingestion, it is not only known as a diet food, but also its main ingredient, glucomannan, is a dietary fiber known as a constipation therapy. Has been shown to lower blood cholesterol levels and is effective for high blood pressure.
  • the basic raw material of grain instant rice containing fiber beads according to the present invention includes sodium alginate, konjac puree, indigestible maltodextrin, purified water, grains.
  • the grains include, but are not particularly limited to, quinoa, brown rice, Egyptian beans, soybean barley, oats, sorghum, kelp brown rice, wheat wheat, frosted red, red bean, evergreen barley, dark black rice, green beans, white bean, black brown Includes, medicinal beans, chestnuts, cheongtae, yulmu, kidney beans, flaxseed, waxy barley, table barley, black lentil, tea millet, millet rice, sorghum and mixtures thereof.
  • the manufacturing process of grain instant rice containing fiber beads of the present invention is a fiber bead manufacturing process, grain washing process, metering and mixing process, filling process, sealing process , Sterilization and sterilization process, and after the cooling process is divided into the packaging process can be carried out sequentially to produce instant rice of the present invention.
  • the sealing process and the sterilization and sterilization process according to the amount of the process may be reversed.
  • the fiber bead manufacturing process is to prepare a bead in the form of fiber beads by mixing sodium alginate, konjac puree, indigestible maltodextrin and purified water by a certain method, the formulation and preparation method of each raw material is as follows Can be explained.
  • Sodium alginate base 0.5% to 5% by weight of sodium alginate powder is mixed with purified water and subjected to gelatinization.
  • Figure 2 is a graph showing the functional relationship between the heating time and the viscosity reduction rate according to each heating temperature of the sodium alginate constituting the fiber beads according to a preferred embodiment of the present invention, as shown in Figure 2 sodium alginate aqueous solution is 60 °C or more
  • the temperature of the water added to the sodium alginate powder is less than 60 ° C, and it is most easily dissolved to work at 35 to 40 ° C. Present that. Therefore, in this invention, stirring is carried out without heating at 60 degreeC or more. Usually, it dissolves in 3 hours.
  • the L-gluronic acid block of alginic acid combines with a divalent cation to form a hydrogel, it dissolves with care not to mix divalent or more metal salts and acidic substances. As such, the material is particularly careful not to mix because the reaction may occur upon dissolution to affect the physical properties.
  • Konjac Puree Base 1% to 8% by weight of konjac powder is subjected to a gelatinous swelling process in purified water so that the konjac powder can sufficiently absorb moisture. At this time, the temperature of the water is maintained at 25 to 35 °C, the amount of water to be hydrolyzed to work 25 to 30 times the konjac powder. At this time, if the amount of water is small, that is, less than 25 times the dry swelling state is impossible to work, if too thin, that is, less than 30 times the undiluted porridge (paste) state that is not the desired form becomes undesirable.
  • the sodium alginate base and the konjac puree base obtained in the above process are mixed with the indigestible dextrin and are kept evenly maintained at a temperature of 60 ° C. for 30 minutes.
  • the indigestible dextrin may be mixed with the sodium alginate base and the konjac puree base to reinforce dietary fiber and function. That is, the amount of sodium alginate base and konjac puree base may be insufficient to supplement dietary fiber and reinforce additional functions.
  • the indigestible dextrin is a water-soluble dietary fiber excellent in storage properties and processability using natural starch as an excellent dietary fiber reinforcing function, and also as a physiological function to smooth the post-prandial blood sugar and triglycerides, and intestinal state Improve serum levels, lower serum lipids, reduce visceral fat accumulation and promote mineral absorption.
  • an indigestible maltodextrin can be used.
  • the calcium solution may be calcium lactate, calcium citrate, calcium hydroxide and the like.
  • the concentration of the calcium solution is 1% to 12% is appropriate, if the concentration is less than 1%, beads are not formed, whereas if it exceeds 12% it is not preferable because it becomes hard.
  • the mixed base containing sodium alginate is dropped into the calcium solution as described above to form sodium alginate jelly, that is, the whole jelly.
  • Refrigerating conditions according to a preferred embodiment of the present invention is aged for 12 hours or more under conditions of 0 to 10 °C.
  • the aged fiber beads may be formed into beads that can withstand changes in form and properties even at high temperature treatments such as retort processing. If the refrigeration condition is less than 0 ° C., there may be a freezing phenomenon before tissue binding occurs, and the tissue may be weakened after thawing. On the contrary, if the temperature is higher than 10 ° C., the growth of microorganisms or maturation of the tissue may be delayed. .
  • the aging time of 12 hours or more is because it is determined that the optimum time when comparing a large number of production data.
  • the fiber beads manufactured and molded according to the preferred embodiment of the present invention as described above are then subjected to a process of being put together in a disposable instant retort container together with the grains, as shown in FIG. 1, the grains washed through the grain washing process. And weighing the prepared fiber beads, and mixing them in a predetermined ratio, filling them in a retort container, sterilizing and sterilizing by sealing, or after sterilizing and sterilizing before sealing, sealing, cooling, and packaging through the instant process of the present invention. You can produce rice.
  • Figure 4 is a retort device internal temperature, pressure and product internal temperature, pressure sensor installation photograph.
  • the grains that can be used in the present invention can be any grains such as rice, barley, lentil beans, chickpeas, quinoa, brown rice, barley, sorghum, soybeans, and container filling as described above.
  • the filling rate can be adjusted, and the total intake calories of instant rice can be adjusted according to the mixing ratio.
  • the mixing ratio is not limited to a specific ratio, but for example, 0.2 kcal per gram of fiber beads, grains having about 2 kcal ⁇ 3.8 kcal may be adjusted to a ratio that can give the desired functionality in consideration of this.
  • the contents filled in the disposable retort container according to the predetermined mixing ratio are completed after the process of degassing-primary sterilization-secondary sterilization-cooling in the automatic or manual retort sterilizer as shown in the retort commissioning report of Table 1 below.
  • the grains are cooked and the fiber beads can be sterilized and sterilized.
  • Fiber beads used in the instant rice according to the present invention because water is generated in the retort sterilization process (dehydration) it is possible to make instant rice with only the moisture of the fiber beads without using additional rice for the fiber beads. That is, during retort sterilization, water from the fiber beads of the present invention is absorbed into the grains, and thus the water balance of the fiber beads and the grains is adjusted.
  • the instant rice made through the above-described process of the present invention is not limited to ingesting only one meal, which is convenient, unlike instant rice currently on the market, and contains fiber beads to control calories, prevent obesity, and prevent diabetes and bowel movements. Provides functional instant rice that can help you.
  • 5 to 8 are photographs of sodium alginate base powder, a mixture of sodium alginate base and konjac puree base, molded fiber beads, and fiber bead grain rice filled in a container, respectively, prepared according to a preferred embodiment of the present invention.
  • the fiber bead grain rice of the present invention was analyzed according to the dietary fiber analysis method of Food Code / Article 10,1.1.4.3. Dietary fiber (Na method), calories and components analysis results are shown in Table 2 below.
  • Test Items result Calories (Kcal / 100g) 41.13 Kcal / 100 g carbohydrate(%) 12.62% (Contains 7.61% Dietary Fiber) Crude Protein (%) 0.77% Crude fat (%) 0.31% Sodium (mg / 100g) 72.11mg / 100g Sugars (fructose, glucose, sucrose, maltose, lactose) (mg / g) Not detected Saturated fatty acid (g / 100g) 0.06g / 100g Trans fatty acid (g / 100g) Not detected Cholesterol (mg / 100g) Not detected Dietary Fiber(%) 7.61%
  • instant rice calories are 155 kcal / 100g
  • instant rice according to the present invention is significantly reduced to 41 kcal / 100g and dietary fiber is contained 7.61%, comfortable and healthy diet without fasting is possible, It does not contain sugars (fructose, glucose, sucrose, white sugar, lactose), which can help people with diabetes who are sensitive to rapid blood sugar increase, and it does not contain trans fat and cholesterol, which can be a beneficial food for vascular patients. .

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

La présente invention concerne du riz instantané en grains contenant des boulettes de fibre et un procédé de préparation correspondant, le riz instantané en grains ne permettant pas seulement à un utilisateur d'avoir un repas facile à préparer, mais également de contrôler les calories afin de contribuer à la prévention de l'obésité et du diabète, le riz instantané en grains contribuant en outre au bon fonctionnement intestinal et ayant une excellente sensation en bouche. Le procédé de préparation de riz instantané en grains contenant des boulettes de fibres selon la présente invention comprend les étapes suivantes : la préparation de boulettes de fibre avec de l'alginate de sodium, de la purée de konjac, du dextrine-maltose inassimilable et de l'eau purifiée ; le lavage des grains ; la pesée et le mélange ; le remplissage ; la fermeture hermétique ; la désinfection et la stérilisation ; le conditionnement après le refroidissement.
PCT/KR2018/000905 2017-01-19 2018-01-19 Riz instantané en grains contenant des boulettes de fibres et son procédé de préparation WO2018135904A1 (fr)

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KR101756903B1 (ko) * 2017-01-19 2017-07-11 팜드림주식회사 화이버 비드를 함유하는 곡물 즉석 밥 및 이의 제조방법
KR102230019B1 (ko) * 2020-05-07 2021-03-19 황정흥 화이버 비드를 함유하는 젤리 조성물 및 이로 형성된 젤리

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KR20040024644A (ko) * 2002-09-12 2004-03-22 이강헌 곤약쌀의 원료 조성물과 제조방법 및 이를 이용한저칼로리 즉석밥
KR20040070127A (ko) * 2004-07-03 2004-08-06 이송면 건조 곤약알갱이의 제조방법
KR20060013591A (ko) * 2004-08-07 2006-02-13 (주)한미식품 곤약을 함유하는 다이어트식 쌀의 제조방법
KR101158745B1 (ko) * 2009-10-07 2012-06-22 에이비에스 가부시키가이샤 건조 곤약 및 그 제조 방법 그리고 그 건조 곤약을 사용한 가공 식품
KR20130121513A (ko) * 2012-04-27 2013-11-06 이태호 곤약이 첨가된 쌀 가공식품
KR101756903B1 (ko) * 2017-01-19 2017-07-11 팜드림주식회사 화이버 비드를 함유하는 곡물 즉석 밥 및 이의 제조방법

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