KR20090042672A - 전자레인지 조리용 찰떡 프리믹스 조성물과 그 제조방법 - Google Patents
전자레인지 조리용 찰떡 프리믹스 조성물과 그 제조방법 Download PDFInfo
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- KR20090042672A KR20090042672A KR1020070108550A KR20070108550A KR20090042672A KR 20090042672 A KR20090042672 A KR 20090042672A KR 1020070108550 A KR1020070108550 A KR 1020070108550A KR 20070108550 A KR20070108550 A KR 20070108550A KR 20090042672 A KR20090042672 A KR 20090042672A
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- South Korea
- Prior art keywords
- glutinous rice
- glutinous
- premix composition
- rice cake
- weight
- Prior art date
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 160
- 235000009566 rice Nutrition 0.000 title claims abstract description 160
- 239000000203 mixture Substances 0.000 title claims abstract description 43
- 240000007594 Oryza sativa Species 0.000 title description 143
- 238000002360 preparation method Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 29
- 239000002245 particle Substances 0.000 claims abstract description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229940100486 rice starch Drugs 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 8
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 claims abstract description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 6
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 6
- 235000021329 brown rice Nutrition 0.000 claims abstract description 6
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims abstract 17
- 238000010411 cooking Methods 0.000 claims description 52
- 235000013312 flour Nutrition 0.000 claims description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 239000008159 sesame oil Substances 0.000 claims description 11
- 235000011803 sesame oil Nutrition 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 5
- 240000004244 Cucurbita moschata Species 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 238000004132 cross linking Methods 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 abstract description 15
- 235000019698 starch Nutrition 0.000 abstract description 15
- 239000008107 starch Substances 0.000 abstract description 15
- 230000014759 maintenance of location Effects 0.000 abstract description 12
- 238000010438 heat treatment Methods 0.000 abstract description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract description 6
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract description 3
- 240000001980 Cucurbita pepo Species 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 10
- 238000002156 mixing Methods 0.000 description 9
- 235000014571 nuts Nutrition 0.000 description 8
- 230000032683 aging Effects 0.000 description 7
- 229920000881 Modified starch Polymers 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000013329 compounding Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 230000008520 organization Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000269837 Artemisia dubia Species 0.000 description 2
- 241001107116 Castanospermum australe Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000021279 black bean Nutrition 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
입도 사이즈 | 풀림성 | 보형성 | 식감 |
40mesh ~ 60mesh | 매우 좋음 | 좋음 | 찰기 없고 뚝뚝 끊어짐 |
60mesh ~ 100mesh | 매우 좋음 | 좋음 | 찰기가 약간 있고 뚝뚝 끊어지는 느낌 여전히 있음 |
100mesh ~ 140mesh | 중간 | 좋음 | 찰기 좋음 |
140mesh ~ 200mesh | 나쁨 | 나쁨 | 찰기 좋음 |
200mesh 이하 | 매우 나쁨 | 매우 나쁨 | 찰기 매우 좋음 |
실험수 | 입도사이즈 | 관능검사 | |||||
40mesh~ 60mesh | 60mesh ~ 100mesh | 100mesh~ 140mesh | 140mesh~ 200mesh | 200mesh 이하 | 보형성 | 찰기 | |
1 | 0.4 | 0.1 | 0.1 | 0.4 | 0 | 5 | 4.5 |
2 | 0.4 | 0.1 | 0.1 | 0.25 | 0.15 | 1.5 | 2 |
3 | 0.1 | 0.4 | 0.1 | 0.4 | 0 | 4 | 4 |
4 | 0.1 | 0.1 | 0.4 | 0.4 | 0 | 3 | 4 |
5 | 0.1 | 0.25 | 0.1 | 0.4 | 0.15 | 1 | 4 |
6 | 0.4 | 0.4 | 0.1 | 0.1 | 0 | 5 | 3 |
7 | 0.4 | 0.25 | 0.1 | 0.1 | 0.15 | 1.5 | 3 |
8 | 0.25 | 0.1 | 0.4 | 0.1 | 0.15 | 1 | 3 |
9 | 0.4 | 0.1 | 0.25 | 0.1 | 0.15 | 1.5 | 3 |
10 | 0.1 | 0.4 | 0.4 | 0.1 | 0 | 4 | 2 |
11 | 0.225 | 0.225 | 0.225 | 0.225 | 0.1 | 3 | 3 |
12 | 0.3125 | 0.1625 | 0.1625 | 0.3125 | 0.05 | 3.5 | 4 |
13 | 0.3125 | 0.3125 | 0.1625 | 0.1625 | 0.05 | 4 | 4 |
14 | 0.1625 | 0.1625 | 0.3125 | 0.2375 | 0.125 | 1 | 3.5 |
15 | 0.2375 | 0.1625 | 0.1625 | 0.3125 | 0.125 | 2 | 3.5 |
16 | 0.1625 | 0.1625 | 0.2375 | 0.3125 | 0.125 | 1 | 3 |
17 | 0.3125 | 0.3125 | 0.1625 | 0.1625 | 0.05 | 4 | 4 |
18 | 0.2375 | 0.3125 | 0.1625 | 0.1625 | 0.125 | 3 | 3 |
19 | 0.2375 | 0.1625 | 0.3125 | 0.1625 | 0.125 | 2 | 3.5 |
원재료명 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
세립당(설탕) | 8.5 | 8.5 | 8.5 | 8.5 | 8.5 | 8.5 | 8.5 |
찹쌀가루 | 70 | 80 | 80 | 90 | 90 | 90 | 110 |
초산 찹쌀전분 | 20 | 20 | 10 | 20 | 0 | 10 | 0 |
인산 가교 찹쌀전분 | 20 | 10 | 20 | 0 | 20 | 10 | 0 |
소금 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
합계 | 120.0 | 120.0 | 120.0 | 120.0 | 120.0 | 120.0 | 120.0 |
배합비 | 점도 | 전반적 기호도 (5점 척도) | 기타 |
비교예1 | 묽음 | 3 | 전분맛이 많이 남. 식은후, 딱딱해지지 않음 |
비교예2 | 묽음 | 3.5 | 조직감 부족. 식은 후 식감 양호 |
비교예3 | 묽음 | 3.5 | 조직감 부족. 식은 후 식감 양호 |
비교예4 | 적당 | 3.5 | 조직감 부족 |
비교예5 | 적당 | 3.2 | 시간 경과 후 질겨짐 |
비교예6 | 적당 | 4.3 | 뜨거웠을때도 찰지며, 장시간 보관해도 딱딱해 지지 않음 |
비교예7 | 약간 됨 | 4.1 | 뜨거웠을 때 뚝뚝 끊어지는 느낌은 있으나, 식은 후 쫄깃함 매우 좋음 |
원재료명 | 인절미류 | 영양찰떡류 | ||||||
인절미 | 쑥 | 흑미 | 콩 | 흑미 | 호박 | 흑임자 | 보리현미 | |
세립당 | 8.5 | 8.5 | 15 | 15 | 10 | 10 | 10 | 10 |
찹쌀가루 | 100 | 95 | 90 | 100 | 90 | 85 | 100 | 85 |
흑미가루 | - | - | 10 | - | 10 | - | - | - |
호박가루 | - | - | - | - | - | 10 | - | - |
쑥가루 | - | 5 | - | - | - | - | - | - |
현미가루 | - | - | - | - | - | - | - | 5 |
보리가루 | - | - | - | - | - | - | - | 5 |
초산 찹쌀전분 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 |
인산가교 찹쌀전분 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 |
소금 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
합계 | 130 | 130 | 136.5 | 136.5 | 131.5 | 126.5 | 131.5 | 126.5 |
Claims (7)
- 평균 입도 사이즈가 200 ~ 400 마이크로미터이며, 200mesh 이하가 5중량% 미만이고, 40mesh 이하 100mesh 이상의 찹쌀가루가 40 ~ 70중량% 포함된 전자레인지 조리용 찹쌀가루.
- 제 1항 기재의 찹쌀가루를 포함하는 전자레인지 조리용 찰떡 프리믹스 조성물.
- 제 2항에 있어서, 상기 전자레인지 조리용 찰떡 프리믹스 조성물은 찹쌀가루 60~110중량부, 초산 찹쌀전분 5~20중량부, 인산가교 찹쌀전분 5~20중량부, 소금 0.2~3중량부 및 설탕 5~20중량부로 구성됨을 특징으로 하는 전자레인지 조리용 찰떡 프리믹스 조성물.
- 제 2항에 있어서, 상기 전자레인지 조리용 찰떡 프리믹스 조성물은 흑미가루, 호박가루, 현미가루 및 보리가루로 구성된 군으로부터 선택되는 어느 하나 이상의 곡물가루를 추가로 포함하는 것을 특징으로 하는 전자레인지 조리용 찰떡 프리믹스 조성물.
- 전자레인지 사용이 가능한 뚜껑이 달린 용기에 제 2항 기재의 찰떡 프리믹스 조성물, 견과류 또는 고물 및 참기름을 함께 포장하여 된 전자레인지 조리용 찰떡 프리믹스 제품.
- 전자레인지 조리용 용기에 제 2항 기재의 찰떡 프리믹스 조성물 100~140중량부와 물 120~150중량부를 넣고 혼합한 후 전자레인지에 700W 기준으로 3분 30초 내지 4분 30초간 조리하는 것을 특징으로 하는 전자레인지 조리용 찰떡 프리믹스를 이용한 찰떡 제조방법.
- 제 6항에 있어서, 상기 용기에 참기름을 바르거나, 찰떡 프리믹스 조성물에 참기름을 한두 방울 떨어뜨림으로써 상기 제조방법으로 제조된 찰떡이 용기로부터 쉽게 떨어지는 것을 특징으로 하는 전자레인지 조리용 찰떡 프리믹스를 이용한 찰떡 제조방법.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070108550A KR100940034B1 (ko) | 2007-10-26 | 2007-10-26 | 전자레인지 조리용 찰떡 프리믹스 조성물과 그 제조방법 |
PCT/KR2008/006288 WO2009054691A2 (en) | 2007-10-26 | 2008-10-24 | Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof |
US12/739,811 US8753701B2 (en) | 2007-10-26 | 2008-10-24 | Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070108550A KR100940034B1 (ko) | 2007-10-26 | 2007-10-26 | 전자레인지 조리용 찰떡 프리믹스 조성물과 그 제조방법 |
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Publication Number | Publication Date |
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KR20090042672A true KR20090042672A (ko) | 2009-04-30 |
KR100940034B1 KR100940034B1 (ko) | 2010-02-04 |
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KR1020070108550A KR100940034B1 (ko) | 2007-10-26 | 2007-10-26 | 전자레인지 조리용 찰떡 프리믹스 조성물과 그 제조방법 |
Country Status (3)
Country | Link |
---|---|
US (1) | US8753701B2 (ko) |
KR (1) | KR100940034B1 (ko) |
WO (1) | WO2009054691A2 (ko) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2014053891A1 (en) | 2012-10-02 | 2014-04-10 | Universita' Degli Studi Di Foggia | Method for the detoxification of gluten proteins from grains of cereals |
KR20170100238A (ko) | 2016-02-25 | 2017-09-04 | 한지연 | 즉석 떡 제조용 프리믹스 조성물 및 그 프리믹스 조성물을 이용한 즉석 떡의 제조방법 |
KR20190050948A (ko) | 2019-05-03 | 2019-05-14 | 한지연 | 즉석 떡 제조용 프리믹스 조성물 및 그 프리믹스 조성물을 이용한 즉석 떡의 제조방법 |
KR102003238B1 (ko) * | 2019-03-08 | 2019-07-24 | 이양선 | 잣을 포함하는 떡 및 그 제조방법 |
US10893692B2 (en) | 2015-12-17 | 2021-01-19 | New Gluten World S.R.L | Method for the detoxification of gluten proteins from cereal grains and uses thereof in medical field |
KR102276846B1 (ko) * | 2020-10-23 | 2021-07-14 | 한국마쯔다니 주식회사 | 액상 교반식 전자레인지 조리용 찰떡 프리믹스 조성물 |
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JP5740770B2 (ja) * | 2011-12-13 | 2015-07-01 | 月島食品工業株式会社 | シュー生地及びもちもちシューパフ |
CN108936233A (zh) * | 2018-05-31 | 2018-12-07 | 贵州鸿霖农业科技有限公司 | 一种风味猴头菇糯米糕及其制作方法 |
CN110140863A (zh) * | 2019-05-30 | 2019-08-20 | 北京工商大学 | 一种水磨糯米粉的生产方法 |
CN110236091A (zh) * | 2019-06-26 | 2019-09-17 | 尹希鹏 | 一种元宵粉及其制作方法 |
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JPS5871850A (ja) * | 1981-10-23 | 1983-04-28 | Sawada Shoten:Kk | 「じよ」粉を利用した餅の製造方法 |
JPS60153768A (ja) * | 1984-01-23 | 1985-08-13 | Kanno Kk | 餅の製造方法 |
JPS62115244A (ja) * | 1985-11-15 | 1987-05-26 | Yasunori Tanimura | 即席食品の製法 |
JPS63152952A (ja) | 1986-12-17 | 1988-06-25 | Mominoki:Kk | 即席餅用の餅粉およびそれを使用した即席餅の製造方法 |
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WO2005092118A1 (en) * | 2004-03-29 | 2005-10-06 | Sook-Ja Yun | Manufacturingn process for fusion rice cake having characteristics in extended preservation period |
KR20060024118A (ko) * | 2004-09-13 | 2006-03-16 | 한국마쯔다니 주식회사 | 떡용 품질개량제 및 이를 함유하는 쌀가루 프리믹스 |
KR100774535B1 (ko) * | 2005-07-11 | 2007-11-08 | 한국식품연구원 | 전자레인지 조리용 즉석떡의 조성물 및 제조방법 |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2014053891A1 (en) | 2012-10-02 | 2014-04-10 | Universita' Degli Studi Di Foggia | Method for the detoxification of gluten proteins from grains of cereals |
EP2903453B1 (en) * | 2012-10-02 | 2017-05-31 | Università degli Studi di Foggia | Method for the detoxification of gluten proteins from grains of cereals |
US10893692B2 (en) | 2015-12-17 | 2021-01-19 | New Gluten World S.R.L | Method for the detoxification of gluten proteins from cereal grains and uses thereof in medical field |
KR20170100238A (ko) | 2016-02-25 | 2017-09-04 | 한지연 | 즉석 떡 제조용 프리믹스 조성물 및 그 프리믹스 조성물을 이용한 즉석 떡의 제조방법 |
KR102003238B1 (ko) * | 2019-03-08 | 2019-07-24 | 이양선 | 잣을 포함하는 떡 및 그 제조방법 |
KR20190050948A (ko) | 2019-05-03 | 2019-05-14 | 한지연 | 즉석 떡 제조용 프리믹스 조성물 및 그 프리믹스 조성물을 이용한 즉석 떡의 제조방법 |
KR102276846B1 (ko) * | 2020-10-23 | 2021-07-14 | 한국마쯔다니 주식회사 | 액상 교반식 전자레인지 조리용 찰떡 프리믹스 조성물 |
Also Published As
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US20100255161A1 (en) | 2010-10-07 |
WO2009054691A2 (en) | 2009-04-30 |
KR100940034B1 (ko) | 2010-02-04 |
WO2009054691A3 (en) | 2009-06-18 |
US8753701B2 (en) | 2014-06-17 |
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