[go: up one dir, main page]

KR950002613A - Instant Dried Drying Rice and Manufacturing Method - Google Patents

Instant Dried Drying Rice and Manufacturing Method Download PDF

Info

Publication number
KR950002613A
KR950002613A KR1019930013709A KR930013709A KR950002613A KR 950002613 A KR950002613 A KR 950002613A KR 1019930013709 A KR1019930013709 A KR 1019930013709A KR 930013709 A KR930013709 A KR 930013709A KR 950002613 A KR950002613 A KR 950002613A
Authority
KR
South Korea
Prior art keywords
rice
alpha
eat
instant
vacuum drying
Prior art date
Application number
KR1019930013709A
Other languages
Korean (ko)
Inventor
이종연
곽상현
Original Assignee
최치봉
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 최치봉 filed Critical 최치봉
Priority to KR1019930013709A priority Critical patent/KR950002613A/en
Publication of KR950002613A publication Critical patent/KR950002613A/en

Links

Landscapes

  • Cereal-Derived Products (AREA)

Abstract

본 발명은 소비자가 식료품점에서 제품을 구입하여 물(열수 또는 냉수)만 부으면 즉석취시 가능한 미반을 얻어내기 위한 즉석식품인 즉석취식용 건조미반 및 그 제조방법에 관한 것이다.The present invention relates to a ready-to-eat edible dried rice flour and a method for producing the instant food for obtaining the ready-to-eat rice when the consumer buys a product at a grocery store and pours only water (hot or cold water).

특히, 본 발명은 식품산업이 즉설취식할 수 있는 형태의 공산품화로 변화하는 경향에 따라 특정한 제조공정으로 전래되고 있는 쌀밥과 같은 본래의 맛과 풍미를 재현할 수 있도록 하기 위해 알파-아밀라아제가 첨가된 침지용액에 침지, 탈수하고 알파-토코페롤이 첨가된 밥물을 이용하여 취반한 다음 급속동결과 진공건조공정으로 함수율이 2~4% 정도의 제품을 제조 포장하여 제조완료하게 되는 것을 장소에 구애됨 없이 물만 가하면 즉석미반으로서 취식할 수 있게된 것이다.In particular, the present invention is the addition of alpha-amylase in order to reproduce the original taste and flavor, such as rice that is introduced in a specific manufacturing process in accordance with the tendency to change the industrialization of the food industry ready-to-eat Dipping and dehydration in dipping solution and cooking using alpha-tocopherol-added rice, and then producing and packaging products with moisture content of 2 ~ 4% by rapid dynamic and vacuum drying process. Just add water and you will be able to eat as an instant rice meal.

Description

즉석취식용 건조미반 및 그 제조방법Instant Dried Drying Rice and Manufacturing Method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (4)

원료미를 세척, 준비하여 온도 30℃±10을 유지하는 0.005~0.015% 알파-아밀라아제용액에 30분~120분 정도 침지한 후 자연탈수시켜 원료미에 대한 준비를 완료하는 제1, 제2, 제 3 공정과, 상기 탈수된 원료미를 정적량의 밥물에 넣고 통상의 물이 남지않는 상태(쌀밥)가 될때까지 증자, 취반하는 제 4 공정과, 상기 쌀밥을 자연냉각한 다음 낱알 상태로 분리하는 제 5 공정과, 상기 제 5 공정으로 얻어진 낱알을 급속동결하는 공정과 진공건조하여 포장하는 제6, 제 7 공정을 거쳐 제조완료하게 됨을 특징으로 하는 즉석취식용 건조미반의 제조방법.First, second, and first to clean and prepare the raw rice to immerse in 30 minutes to 120 minutes in 0.005 ~ 0.015% alpha-amylase solution maintaining the temperature 30 ℃ ± 10, and then natural dehydration to complete the preparation for raw rice Step 3, the fourth step of adding the dehydrated raw rice in a fixed amount of rice until the water is left without the normal water (rice), and the fourth step of cooking, the rice is naturally cooled and then separated into grains The manufacturing method of the instant crumbly drying maize according to the fifth step, the step of rapidly freezing the grain obtained in the fifth step, and the sixth and seventh steps of packaging by vacuum drying. 제 1 항에 있어서, 제 4 공정에서 밥물로서 0.1~0.5% 알파-토코페롤 용액을 이용하여 원료미를 증자, 취반함을 특징으로 하는 즉석취식용 건조미반의 제조방법.The method of claim 1, wherein the raw rice is cooked and cooked using 0.1 to 0.5% alpha-tocopherol solution as rice in the fourth step. 제 1 항에 있어서, 제 7 공정에서 제품의 함수율이 2%~4% 정도를 유지토록 하는 진공건조 조건을 특징으로 하는 즉석취식용 건조미반의 제조방법.The method of claim 1, characterized in that the vacuum drying conditions to maintain the moisture content of about 2% to 4% of the product in the seventh step. 0.05~0.015% 알파-아밀라아제가 첨가된 침지용액에 침지, 탈수된 원료미를 상기 원료미 100g에 대해 동원되는 0.1∼0.5% 알파-토코페롤이 첨가된 밥물 140g에 장입하여 증자취반-냉각 및 낱알분리-급속동결-진공건조공정에 의해 제조된 즉석취식용 건조미반.Distilled and dehydrated in 0.05 ~ 0.015% alpha-amylase added dipping solution into 140g of 0.1 ~ 0.5% alpha-tocopherol-added rice added to 100g of the raw rice -Instant freeze-drying boards prepared by rapid freeze-vacuum drying process. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930013709A 1993-07-20 1993-07-20 Instant Dried Drying Rice and Manufacturing Method KR950002613A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930013709A KR950002613A (en) 1993-07-20 1993-07-20 Instant Dried Drying Rice and Manufacturing Method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930013709A KR950002613A (en) 1993-07-20 1993-07-20 Instant Dried Drying Rice and Manufacturing Method

Publications (1)

Publication Number Publication Date
KR950002613A true KR950002613A (en) 1995-02-16

Family

ID=67142872

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930013709A KR950002613A (en) 1993-07-20 1993-07-20 Instant Dried Drying Rice and Manufacturing Method

Country Status (1)

Country Link
KR (1) KR950002613A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100462962B1 (en) * 2002-08-26 2004-12-23 주식회사 불로 Method for preparing dried alpha-rice by vacuum dryer
KR100980386B1 (en) * 2008-08-12 2010-09-07 최우진 How to make instant dried rice
KR102051892B1 (en) * 2019-01-23 2019-12-06 농업회사법인(주)영풍 Manufacturing method of vitamin-added fried nurungji storable at room temperature for long period of time and fried nurungji manufactured by using same method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100462962B1 (en) * 2002-08-26 2004-12-23 주식회사 불로 Method for preparing dried alpha-rice by vacuum dryer
KR100980386B1 (en) * 2008-08-12 2010-09-07 최우진 How to make instant dried rice
KR102051892B1 (en) * 2019-01-23 2019-12-06 농업회사법인(주)영풍 Manufacturing method of vitamin-added fried nurungji storable at room temperature for long period of time and fried nurungji manufactured by using same method

Similar Documents

Publication Publication Date Title
Valentina et al. Sensorial characterization of foods before and after freeze-drying
PL308226A1 (en) Quickly hydratable edible product suitable for use as an additive to salad dressings and instant soups
KR950002613A (en) Instant Dried Drying Rice and Manufacturing Method
IE34519B1 (en) Edible products
KR100462962B1 (en) Method for preparing dried alpha-rice by vacuum dryer
EP0306655B2 (en) Rice product
KR0182382B1 (en) Manufacturing method of instant dried rice for preservation
KR100329825B1 (en) Manufacturing method for scorched rice
CN1048488A (en) The production technology of instant glutionous rice cake
KR850006496A (en) Storage-Stability Fish Meat-Manufacturing Method of Basic Products
KR20000075359A (en) Development of rice cake with black rice and brown rice
KR950000862A (en) Alcoholic beverages and methods of making mirin
Ojukwu et al. Innovative application of soy protein isolate and combined crosslinking technologies to enhance the structure of gluten-free rice noodles
KR102490758B1 (en) Instant rice and the menufacturing method thereof
CN1271548A (en) Storage method for dumplings made of glutinous rice wrapped in reed leaves
KR940001796A (en) Dried fish manufacturing method using tuna
WO2005104877A1 (en) Ready to consume' instant wonton and its preparation
KR980000170A (en) Method of manufacturing lyophilized tuna kimchi
KR0174822B1 (en) Instant brown seaweed gruel
VALENTINA et al. The Characterization of Foods Before and After Freeze-Drying
WO2005110118A1 (en) Instant noodle with soup and its preparation method
KR20250020855A (en) How to make yogurt with roasting camut
JPH0494654A (en) Production of frozen boiled rice
KR950023325A (en) Freeze-dried instant soup and its manufacturing method
CN1085394A (en) Produce the method for instant sweet fermented glutinous rice

Legal Events

Date Code Title Description
A201 Request for examination
PA0109 Patent application

Patent event code: PA01091R01D

Comment text: Patent Application

Patent event date: 19930720

PA0201 Request for examination

Patent event code: PA02012R01D

Patent event date: 19930720

Comment text: Request for Examination of Application

PG1501 Laying open of application
E902 Notification of reason for refusal
PE0902 Notice of grounds for rejection

Comment text: Notification of reason for refusal

Patent event date: 19960124

Patent event code: PE09021S01D

E601 Decision to refuse application
PE0601 Decision on rejection of patent

Patent event date: 19960229

Comment text: Decision to Refuse Application

Patent event code: PE06012S01D

Patent event date: 19960124

Comment text: Notification of reason for refusal

Patent event code: PE06011S01I