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公开(公告)号：KR100718165B1
公开(公告)日：2007-05-15
申请号：KR1020050046413
申请日：2005-05-31
Applicant: 한국식품연구원
IPC: A23G3/34
Abstract: 본 발명은 찹쌀전분을 물에 혼합하는 단계; 및 상기 혼합물에 소정의 압력을 가하여 전분입자에 물리적인 충격을 가하여 입자의 크기를 감소시키는 단계를 포함하는 유과제조용 전분의 제조방법을 제공한다. 상기 공정에 의하면 현행 유과제조공정에 있어서 침지공정을 거칠 필요가 없고, 뿐만 아니라 제조공정의 단순화 및 청결성이 강화된 유과제조가 가능하다.
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2.发明公开유과제조용 찹쌀전분의 제조방법 및 이를 이용한 유과의제조방법 有权Y OF OF WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA
公开(公告)号：KR1020060124469A
公开(公告)日：2006-12-05
申请号：KR1020050046413
申请日：2005-05-31
Applicant: 한국식품연구원
IPC: A23G3/34
CPC classification number: A23L29/212 , A23G3/42 , A23G3/50 , A23L5/32 , A23V2002/00 , A23V2300/26 , A23V2300/48
Abstract: A method for making glutinous rice starch for oil-and-honey pastry is provided to avoid a need for a water dipping step requiring a long period of time, and to allow production of oil-and-honey pastry in a simple and clean manner. The method for making glutinous rice starch for oil-and-honey pastry comprises the steps of: mixing glutinous rice starch with water; and applying a desired pressure to the mixture so as to apply a physical impact to glutinous rice starch particles, thereby reducing the particle size. In the mixture of starch with water, the starch is present in an amount of 5-45 wt% based on the total weight of the mixture. The pressure application step is carried out under 10,000-60,000 psi.
Abstract translation: 提供了制作糯米淀粉用于油和蜂蜜糕点的方法，以避免需要长时间的浸水步骤，并且以简单且干净的方式生产油和蜂蜜糕点。 用于制作糯米淀粉的油和蜂蜜糕点的方法包括以下步骤：将糯米淀粉与水混合; 并向混合物施加所需的压力以对糯米淀粉颗粒施加物理冲击，由此降低粒度。 在淀粉与水的混合物中，基于混合物的总重量，淀粉的存在量为5-45重量％。 压力施加步骤在10,000-60,000psi下进行。
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