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公开(公告)号：KR1019940001827A
公开(公告)日：1994-02-16
申请号：KR1019920013720
申请日：1992-07-30
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: 본 발명은 현미를 주원료로 하는 곡물음료의 제조방법에 관한 것으로서, 특히 깨끗하게 수세한 곡물원료의 배합비를 현미(멥쌀) 65중량%, 현미(찹쌀) 65중량%, 보리 20중량%, 콩 3중량%, 땅콩 2중량% 및 율무 5중량%로 하여 180-220℃ 온도 범위에서 30-40분간 볶아서 수분함량 3%내외의 볶음 원료를 얻고, 이를 20-50메쉬 크기로 분쇄한 후 수분함량을 20%전후로 조절하고, 이를 압출팽화장치에 투입하여 회전속도 200-300rpm, 통과시간 5초로 조절하여 압출 성형물을 제조하고, 상기 압출 팽화물을 건조, 분쇄한 다음 5-8%의 음용농도로 조절하고, 90-100℃의 열수에서 5-10분간 추출하고 여과 및 원심 분리하여 추출잔류물을 제거한 균일한 음료베이스를 제조하여, 여기에 설탕 2-4중량%, 소금 0.1-0.2중량, 기름 1.0-1.6중량%, 기타첨가제 1.0-1.5중량%및 물 88.0-90.0중량%를 첨가하고 20 0-300Lbf/in
2 의 압력에서 2-3회 반복하여 균질화한 후 병, 캔, 사각펙에 포장하고 고온 단시간 살균하여 제조하는 것을 특징으로 한다.-
公开(公告)号：KR1019910005268B1
公开(公告)日：1991-07-24
申请号：KR1019880013797
申请日：1988-10-22
Applicant: 한국식품연구원
IPC: A23L1/10
Abstract: A process for making baked rice pwder (I) of
Abstract translation: 制作<100微米尺寸的烤米饭（I）的方法容易溶解在热水或冷水中，包括（A）在150-200℃的旋转烘烤设备中烘烤12-14％含水量的洗涤液，10 分钟。 至2％的含水量以得到适当的味道和颜色，研磨至20-50目尺寸，控制水含量为17-21％，在Hobalt混合器中混合2小时，（B）以200-400rpm在70-150℃挤压 采用螺杆式挤出机，对原来均匀分布的气囊内部进行良好的恢复，含水量为22％，（C）将隧道式干燥机的含水量控制在<10％，研磨至20-40目尺寸 含水量为8-13％，以延长保质期，（D）将4％糖与12g混合，每次12g。 在水中容易溶解（I）的特征是通过挤出而丢弃凝胶形成性质，因此不会对容器具有聚集或粘合。
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公开(公告)号：KR100381911B1
公开(公告)日：2003-04-26
申请号：KR1020000050848
申请日：2000-08-30
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: PURPOSE: Provided is a preparation method of fried glutinous rice cake with improved function and texture. The new function is obtained by adding ginseng, mushroom and laminaria and the texture is improved for the modern people and foreigners by eliminating the hardness and stickiness of the conventional rice cake. CONSTITUTION: The method comprises: a step of making base material for the rice cake by adding 5-7% (based on the sugar solution) of shortening to the sugar solution consisting of sugar and starch syrup in a ratio of 6:4-7:3 to give plasticity and hardness and by adding 10-40% of (based on the sugar solution) of 0.5-2.5% agar to improve hardness and sweet taste; a seed preparation step wherein white rice with 15-16% of moisture is puffed into sheets and ground to different shape; a mixing step of rice cake seed with the above functional materials at 40-60deg.C and 10-40rpm, the mixture being cut in fine pieces and freeze dried; and moulding the above mixture and drying at 80-100deg.C for 1-10 minutes.
Abstract translation: 目的：提供一种功能和质地得到改善的炒糯米糕的制备方法。 新功能是通过加入人参，蘑菇和海带获得的，通过消除传统年糕的硬度和粘性，现代人和外国人的口感得到改善。 组成：该方法包括：通过向由糖和淀粉糖浆组成的糖溶液以6:4-7的比率添加5-7％（基于糖溶液）起酥油来制备米饼的基材 ：3以提供可塑性和硬度，并加入0.5％至2.5％琼脂的10-40％（基于糖溶液）以改善硬度和甜味; 种子制备步骤，其中将具有15-16％水分的白米膨化成片并研磨成不同形状; 将米糕种子与上述功能材料在40-60℃和10-40rpm下混合，将混合物切成小块并冷冻干燥; 并将上述混合物模塑并在80-100℃下干燥1-10分钟。
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公开(公告)号：KR1020020017488A
公开(公告)日：2002-03-07
申请号：KR1020000050848
申请日：2000-08-30
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: PURPOSE: Provided is a preparation method of fried glutinous rice cake with improved function and texture. The new function is obtained by adding ginseng, mushroom and laminaria and the texture is improved for the modern people and foreigners by eliminating the hardness and stickiness of the conventional rice cake. CONSTITUTION: The method comprises: a step of making base material for the rice cake by adding 5-7% (based on the sugar solution) of shortening to the sugar solution consisting of sugar and starch syrup in a ratio of 6:4-7:3 to give plasticity and hardness and by adding 10-40% of (based on the sugar solution) of 0.5-2.5% agar to improve hardness and sweet taste; a seed preparation step wherein white rice with 15-16% of moisture is puffed into sheets and ground to different shape; a mixing step of rice cake seed with the above functional materials at 40-60deg.C and 10-40rpm, the mixture being cut in fine pieces and freeze dried; and moulding the above mixture and drying at 80-100deg.C for 1-10 minutes.
Abstract translation: 目的：提供功能和质地改善的油炸糯米饼的制备方法。 通过加入人参，蘑菇和翅片，获得了新功能，通过消除传统米糕的硬度和粘性，改善了现代人和外国人的质感。 方法：该方法包括：以6：4-7的比例，将由糖和淀粉糖组成的糖溶液加入5-7％的起酥油（基于糖溶液）起酥饼的基料的步骤 ：3赋予塑性和硬度，加入10-40％（基于糖溶液）的0.5-2.5％琼脂，以提高硬度和甜味; 一种种子制备步骤，其中将具有15-16％水分的白米浸泡成片并研磨成不同的形状; 将米饼种子与上述功能材料在40-60℃和10-40rpm的混合步骤中，将混合物切成细片并冷冻干燥; 并将上述混合物成型并在80-100℃下干燥1-10分钟。
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Patent Agency Ranking
公开(公告)号：KR1020000009635A
公开(公告)日：2000-02-15
申请号：KR1019980030187
申请日：1998-07-27
IPC: A23L1/10
Abstract: PURPOSE: Seasoned bar rice cake having internal filling fed to stick of rice cake with excellent taste and acceptability improve commodity to be elegant appearance by preventing dispersion of internal filling depressed end part. CONSTITUTION: An apparatus for manufacturing seasoned bar rice cake having internal filling fed to stick of rice cake comprised material feed part transferring original material provided to the input part by adhesion bar rice cake dough input part and internal filling input part horizontally to upper of main frame to individual transfer screw with constant quantity continuously, discharging part internal filling to filling discharging part and bar rice cake dough to bar rice cake discharging part by rotating compression screw being situated internal filling to center of bar rice cake through bar rice cake discharging part lastly provided from the material feed part, cutting part by cutting pizza seasoned bar rice cake discharged from the individual discharging part with constant size.
Abstract translation: 目的：经过充分搅拌的内馅馅饼，具有优良的味道和可接受性，可以通过防止内部填充凹陷部分的分散而改善商品的外观。 构成：用于制造具有内部馅料的调味棒饭的装置，包括供料到米饼块的材料进料部分，通过粘合条米糕面团输入部分和输入部分向原料输送原料，水平地向主框架上方 至连续定量的单独转印螺杆，通过旋转压榨螺杆位于内部填充到酒吧米糕的中心，通过棒料滤饼排出部分最后提供，将部分内部填充物排出到填充排出部分和棒状米饼面团 从原料供料部分切割部分，通过切割具有恒定尺寸的单个排出部分排出的比萨调味酒吧。
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公开(公告)号：KR1019940010266B1
公开(公告)日：1994-10-22
申请号：KR1019920013720
申请日：1992-07-30
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: The preparation method for drinks (I) from the unpolished rice (II) comprises the steps of: (1) roasting the mixture to 3 % water content of (II) 65 %, unpolished sticky rice 5 %, barley 20 %, bean 3 %, peanut 2 %, Job's tears 5 % at 180-220 deg.C for 30-40 min; (2) grinding to 20-50 mesh size and controlling the water content to 20 %; (3) extruding at 200-300 rpm for 5 sec; (4) drying and crushing; (5) dispersing to 5-8 % and extracting at 90-100 deg.C for 5-10 min; (6) centrifugating to get the supernatant as the drink base; (7) adding sugar 2-4 %, salt 0.1-0.2 %, oil 1.0-1.6 %, others 1.0-1.5 %, water 88.0-90.0 %; (8) homogenizing at 200-300 lb/in2 for 2-3 times; (9) packaging and sterilzing at high temp. Final product (I) has a long shelf life, and replaces the soy milk.
Abstract translation: 来自未糙米（II）的饮料（I）的制备方法包括以下步骤：（1）将混合物焙烧至65％（II）的3％含水量，未磨光的5米大米，大麦20％，豆3 ％，花生2％，Job在眼泪5％，180-220℃30-40分钟; （2）研磨至20-50目尺寸，控制含水量达20％; （3）以200-300rpm挤压5秒钟; （4）干燥破碎; （5）分散至5-8％，在90-100℃下萃取5-10分钟; （6）离心，得到上清液作为饮料底物; （7）加糖2-4％，盐0.1-0.2％，油1.0-1.6％，其他1.0-1.5％，水88.0-90.0％; （8）在200-300lb / in2下匀浆2-3次; （9）高温包装灭菌 最终产品（I）具有较长的保质期，取代了豆浆。
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