KR860006938A - 팽화식품 소재의 제조방법 - Google Patents

팽화식품 소재의 제조방법 Download PDF

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Publication number
KR860006938A
KR860006938A KR1019860001274A KR860001274A KR860006938A KR 860006938 A KR860006938 A KR 860006938A KR 1019860001274 A KR1019860001274 A KR 1019860001274A KR 860001274 A KR860001274 A KR 860001274A KR 860006938 A KR860006938 A KR 860006938A
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KR
South Korea
Prior art keywords
grains
fat
oil
ethyl alcohol
ized
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KR1019860001274A
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English (en)
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KR890003246B1 (ko
Inventor
노리아끼 야마구찌
노리아끼 야마구찌 (외 2)
기요시 시부야
다까꼬 구보
Original Assignee
하우스 쇼꾸힌 고오교오 가부시끼가이샤
오오쓰까 구니히꼬
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Application filed by 하우스 쇼꾸힌 고오교오 가부시끼가이샤, 오오쓰까 구니히꼬 filed Critical 하우스 쇼꾸힌 고오교오 가부시끼가이샤
Publication of KR860006938A publication Critical patent/KR860006938A/ko
Application granted granted Critical
Publication of KR890003246B1 publication Critical patent/KR890003246B1/ko

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    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/08—Alcohol
    • A23V2250/082—Ethanol
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/808—Starch base snack product

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

내용 없음

Description

팽화식품 소재의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (9)

  1. 에틸알코올과 지방 그리고/또는 기름을 α화곡물에 가해줌으로써, α화곡물과 0.2내지 11중량%의 에틸알코올과, 0.25내지 16중량%의 지방 그리고/또는 기름을 포함하고, 전체 수분함량이 5내지 45중량%에 있게되는 것을 특징으로 하는 팽화식품소재의 제조방법.
  2. 제1항에 있어서, α화곡물이 쌀, 쌀가루, 보리, 보리가루, 밀가루 코온스타치 및 감자전분으로 구성되는 군으로부터 선택되는 것을 특징으로 하는 제조방법.
  3. 제1항에 있어서, α화 곡물의 양이 33.02내지 94.55중량%범위에 있는 것을 특징으로 하는 제조방법.
  4. 제1항에 있어서, α화 곡물의 수분함량이 8.5내지 45중량%인것을 특징으로 하는 제조방법.
  5. 제1항에 있어서, 에틸알코올을 α화 곡물에 침투시키는 것을 특징으로 하는 제조방법.
  6. 제1항에 있어서, α화 곡물을 지방 그리고/또는 기름으로 피복하는 것을 특징으로 하는 제조방법.
  7. 제1항에 있어서, 에틸알코올을 α화 곡물에 침투시킨다음, 생성된 곡물을 지방 그리고/또는 기름으로 피복하는 것을 특징으로 하는 제조방법.
  8. 제1항에 있어서, α화곡물을 적당한 크기로 성형시키는 것을 특징으로 하는 제조방법.
  9. 제1항에 있어서, 유화제, 비타민, 동물성 및 식물성 추출물, 아미노산, 광물질, 향료 및 염료의 각 물질을 공정의 어느단계에서 α화곡물에 가해주는 것을 특징으로 하는 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019860001274A 1985-03-01 1986-02-24 팽화식품 소재의 제조방법 KR890003246B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP60-40676 1985-03-01
JP60040676A JPS61199746A (ja) 1985-03-01 1985-03-01 膨化食品素材
JP???60-40676 1985-03-01

Publications (2)

Publication Number Publication Date
KR860006938A true KR860006938A (ko) 1986-10-06
KR890003246B1 KR890003246B1 (ko) 1989-08-31

Family

ID=12587129

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019860001274A KR890003246B1 (ko) 1985-03-01 1986-02-24 팽화식품 소재의 제조방법

Country Status (5)

Country Link
US (1) US4734289A (ko)
JP (1) JPS61199746A (ko)
KR (1) KR890003246B1 (ko)
CN (1) CN1030638C (ko)
GB (1) GB2173387B (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100717850B1 (ko) * 2006-07-03 2007-05-14 이대구 떡을 포함하는 즉석식품 제조방법

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JPS63317046A (ja) * 1987-06-19 1988-12-26 Uegaki Beika Kk 洋風米菓とその製造方法
US4888180A (en) * 1988-02-10 1989-12-19 The Quaker Oats Company A method of preparing grain cakes
JPH0253441A (ja) * 1988-08-17 1990-02-22 Kanebo Ltd 手作り膨化菓子
GB2208584B (en) * 1988-09-14 1993-05-26 Tucker Foods Ltd Bagged snacks
US4965081A (en) * 1988-11-01 1990-10-23 Haarmann & Reimer Corporation Dry mix suitable for the preparation of a puffable food product, processes for the use thereof, and the puffable and/or puffed foods products so produced
US5102679A (en) * 1990-12-26 1992-04-07 General Mills, Inc. Half products for microwave puffing of expanded food product
EP0538498B1 (en) * 1991-09-25 1996-02-07 BARILLA G. e R. F.lli - Società per Azioni A cracker tasting bread-like and method of making the same
US5250308A (en) * 1991-12-13 1993-10-05 Amway Corporation Formulation for and method of producing a fiber fortified foodstuff
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AU746583B2 (en) 1997-11-14 2002-05-02 Kellogg Company Expandable food products and methods of preparing same
JP4015734B2 (ja) * 1998-01-08 2007-11-28 日本ケンタッキー・フライド・チキン株式会社 まぶすタイプの唐揚げ粉
GB2344504B (en) * 1998-12-08 2002-10-16 Masterfoods S A Nv Puffed cereal cakes
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US6890573B1 (en) * 2000-10-23 2005-05-10 Masuya Co., Ltd. Method for applying sauce and method for manufacturing rice cracker
US6805888B2 (en) 2001-06-22 2004-10-19 The Quaker Oats Company Method for preparing a puffed grain food product and a puffed grain food product
EP1561385A1 (en) 2004-02-03 2005-08-10 Incomec-Cerex Production of expanded food crackers
US7959961B2 (en) * 2005-02-03 2011-06-14 General Mills Ip Holdings Ii, Llc Food products containing rice bran oil
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TWI565423B (zh) * 2011-05-25 2017-01-11 Meiji Co Ltd Impregnated puffed food and its manufacturing method
US8808785B1 (en) 2012-02-24 2014-08-19 Katayoun Nouri Esfandiari Rice delight
KR101416607B1 (ko) * 2012-12-26 2014-07-08 주식회사농심 즉석 조리용 건조 팽화미의 제조방법
US11484050B2 (en) 2016-02-11 2022-11-01 The Hershey Company Crispy pulse products and processes of making the same
CN105595181A (zh) * 2016-02-26 2016-05-25 丽水市农业科学研究院 一种非油炸年糕休闲脆片食品的生产方法
CN106036655A (zh) * 2016-06-21 2016-10-26 宋庆利 一种主食制品及其用途以及含其的含乳饮料的制备方法
KR101913130B1 (ko) * 2017-01-09 2018-10-31 권유중 비유탕식 유과형 한과의 제조방법
CN110651955A (zh) * 2019-11-14 2020-01-07 齐鲁工业大学 一种酒酿风味杂粮休闲食品的加工方法
CN111387329A (zh) * 2020-03-19 2020-07-10 中国科学院成都生物研究所 一种紫糯麦麦花糖

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JPS5826307B2 (ja) * 1980-11-14 1983-06-02 財団法人 杉山産業化学研究所 スナック食品の製造法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100717850B1 (ko) * 2006-07-03 2007-05-14 이대구 떡을 포함하는 즉석식품 제조방법

Also Published As

Publication number Publication date
US4734289A (en) 1988-03-29
JPS61199746A (ja) 1986-09-04
CN86101912A (zh) 1986-11-05
KR890003246B1 (ko) 1989-08-31
GB2173387B (en) 1989-02-15
JPH0430264B2 (ko) 1992-05-21
CN1030638C (zh) 1996-01-10
GB2173387A (en) 1986-10-15
GB8604315D0 (en) 1986-03-26

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