公开(公告)号：KR3009506740000S

公开(公告)日：2018-03-30

申请号：KR3020170029747

申请日：2017-06-28

Applicant: 부안군

Designer： 오승민 ,  박종대 ,  황예은 ,  김진희 ,  윤인성 ,  박성훈

公开(公告)号：KR100934755B1

公开(公告)日：2009-12-31

申请号：KR1020070101402

申请日：2007-10-09

Applicant: 한국식품연구원 ,  부안군 ,  재단법인 전라북도생물산업진흥원

Inventor： 박종대 ,  이현유 ,  금준석 ,  김의웅 ,  박용곤 ,  전향미 ,  이난희

IPC: A23L1/16 ,  A23L1/29 ,  A23L1/10 ,  A23L1/30

Abstract: Provided is a method for preparing rice noodles containing Goami, which has a large amount of amylose, cellulose, lignin and hemicelluloses. A method for preparing rice noodles containing Goami comprises the following steps of: mixing pulverized Goami and white rice to obtain a mixture; adding refined salts, purified water and functional components to the mixture to obtain dough; gelatinizating the dough with 600~800watt of microwave for 1-20 minutes; and drying and forming the rice noodles. The functional components are selected among mulberry leaf, Thymus quinquecostatus, puer tea, chitin, chitosan, wild grape, conjugated linoleic acid, DHA, EPA, oryzanol, Phytic acid, propolis, aspartic acid, beta-glucan, Aurantii Nobilis Pericarpium, Skullcap, pine needles, mountain ash, Leonurus sibiricus, Fructus Psoraleae and prepared Rehmannia Root.

Abstract translation: 本发明提供一种含有大量直链淀粉，纤维素，木质素和半纤维素的含有Goami的米线的制造方法。 一种制备含有Goami的米粉的方法，包括以下步骤：将粉碎的Goami和白米混合以获得混合物; 将精盐，纯净水和功能组分加入混合物中以获得面团; 用600〜800瓦的微波将面团糊化1-20分钟; 并干燥和形成米粉。 功能成分选自桑叶，百里香，普洱茶，甲壳素，壳聚糖，野生葡萄，共轭亚油酸，DHA，EPA，谷维素，植酸，蜂胶，天冬氨酸，β-葡聚糖，枳壳果皮，黄芩， 松针，山灰，益母草，补骨脂和生地黄。

公开(公告)号：KR1020090036306A

公开(公告)日：2009-04-14

申请号：KR1020070101402

申请日：2007-10-09

Applicant: 한국식품연구원 ,  부안군 ,  재단법인 전라북도생물산업진흥원

Inventor： 박종대 ,  이현유 ,  금준석 ,  김의웅 ,  박용곤 ,  전향미 ,  이난희

IPC: A23L1/16 ,  A23L1/29 ,  A23L1/10 ,  A23L1/30

CPC classification number: A23L7/109 ,  A23L3/40 ,  A23L5/34 ,  A23L27/40 ,  A23L33/10

Abstract: Provided is a method for preparing rice noodles containing Goami, which has a large amount of amylose, cellulose, lignin and hemicelluloses. A method for preparing rice noodles containing Goami comprises the following steps of: mixing pulverized Goami and white rice to obtain a mixture; adding refined salts, purified water and functional components to the mixture to obtain dough; gelatinizating the dough with 600~800watt of microwave for 1-20 minutes; and drying and forming the rice noodles. The functional components are selected among mulberry leaf, Thymus quinquecostatus, puer tea, chitin, chitosan, wild grape, conjugated linoleic acid, DHA, EPA, oryzanol, Phytic acid, propolis, aspartic acid, beta-glucan, Aurantii Nobilis Pericarpium, Skullcap, pine needles, mountain ash, Leonurus sibiricus, Fructus Psoraleae and prepared Rehmannia Root.

Abstract translation: 本发明提供一种含有大量直链淀粉，纤维素，木质素和半纤维素的含有果酱的米粉的方法。 制备含有果酱的米粉的方法包括以下步骤：混合粉碎的谷氨酸和白米以获得混合物; 将精制盐，纯化水和功能组分加入混合物中以获得面团; 用600〜800瓦的微波胶化面团1-20分钟; 并干燥并形成米粉。 功能组分选自桑叶，胸腺，普洱茶，壳多糖，壳聚糖，野生葡萄，共轭亚油酸，DHA，EPA，谷维素，植酸，蜂胶，天冬氨酸，β-葡聚糖，Aurantii Nobilis Pericarpium，Skullcap， 松针，山楂，西葫芦，补骨脂和准备的地黄根。