公开(公告)号：KR1020010002749A

公开(公告)日：2001-01-15

申请号：KR1019990022707

申请日：1999-06-17

Applicant: 주식회사농심

Inventor： 최성진 ,  조남철 ,  윤재원 ,  박규상 ,  김재훈

IPC: A23L1/10

Abstract: PURPOSE: A manufacturing method of dried rice cake for instant restoration is provided to use the dried rice cake for a side material of instant foods, cup ramen, dumpling or noodles due to the excellence in texture and restoring force, because water easily permeates the center of the rice cake within 3-4 minutes in hot water. CONSTITUTION: The manufacturing method of dried rice cake comprises the following steps. Rice and side materials are crushed and mixed to make composites for rice cake. The composites are steamed and pressed out to make a long and slender rice-cake. The rice-cake is slowly frozen at -10deg.C to -40deg.C for 10-24 hours and thawed at normal temperature. The thawed rice-cake is cooled and cut. The cut rice-cake is controlled to contain less than 10 wt.% of moisture content. The composites contains 30-60 wt.% of rice powder, 3-35 wt.% of sorbitol, 1-10 wt.% of emulsifier, 1-10 wt.% of salt, 5-30 wt.% of potato starch, 5-30 wt.% of acetic acid starch and 5-25 wt.% of purified water.

Abstract translation: 目的：提供即时恢复的干米饼的制造方法，由于水易于渗透到中心，因此将干米饼用于速食，杯拉面，饺子或面条的侧面材料，由于其质地和恢复力的优异性 的蛋糕在3-4分钟内在热水中。 构成：干米饼的制造方法包括以下步骤。 将米和侧料粉碎并混合制成米饼复合物。 复合材料被蒸煮并压出来制作长而细长的米饼。 将米饼在-10℃下缓慢冷冻至-40℃，保持10-24小时，并在常温下解冻。 将解冻的米饼冷却并切割。 切割的米饼被控制为含有小于10重量％的水分含量。 该复合材料包含30-60重量％的米粉，3-35重量％的山梨醇，1-10重量％的乳化剂，1-10重量％的盐，5-30重量％的马铃薯淀粉， 5-30重量％的乙酸淀粉和5-25重量％的纯化水。