KR960020751A - 들깨가 피복된 볶음구기자의 제조방법 - Google Patents

들깨가 피복된 볶음구기자의 제조방법 Download PDF

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Publication number
KR960020751A
KR960020751A KR1019940033195A KR19940033195A KR960020751A KR 960020751 A KR960020751 A KR 960020751A KR 1019940033195 A KR1019940033195 A KR 1019940033195A KR 19940033195 A KR19940033195 A KR 19940033195A KR 960020751 A KR960020751 A KR 960020751A
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KR
South Korea
Prior art keywords
perilla
wolfberry
roasted
fried
coated
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Application number
KR1019940033195A
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English (en)
Other versions
KR0149485B1 (ko
Inventor
노재관
서관석
박종상
Original Assignee
김광희
농촌진흥청
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.)
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Publication date
Application filed by 김광희, 농촌진흥청 filed Critical 김광희
Priority to KR1019940033195A priority Critical patent/KR0149485B1/ko
Publication of KR960020751A publication Critical patent/KR960020751A/ko
Application granted granted Critical
Publication of KR0149485B1 publication Critical patent/KR0149485B1/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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 들깨가 피복된 구기자의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 볶은 구기자에 물엿 및 들깨를 피복하여 들깨 피복 구기자를 제조하는 방법에 관한 것이다. 본 발명의 볶음구기자는 구기자를 건조시키고 볶는 공정; 들깨를 볶는 공정; 및, 전기 공정에서 수득한 볶은 구기자에 물엿을 피복하고 볶은 들깨를 피복하는 공정에 의해 제조되며, 본 발명에 의해 맛과 향미 등을 향상시켜 기호도가 높고 건강에도 유익하며 시력보호 효과도 우수한 들깨피복 볶음구기자를 간단히 제조할 수 있다는 것이 확인되었다.

Description

들깨가 피복된 볶음구기자의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (5)

  1. (i) 구기자를 건조시키고 볶는 공정; (ii )들깨를 볶는 공정; 및, (iii) 전기공정에서 수득한 볶은 구기자에 물엿을 피복하고 볶은 들깨를 피복하는 공정을 포함하는 들깨피복 볶음구기자의 제조방법.
  2. 제1항에 있어서, 들깨피복 볶음구기자를 진공포장하는 공정을 추가로 포함하는 것을 특징으로 하는 들깨피복 볶음구기자의 제조방법.
  3. 제1항 또는 제2항에 있어서, 건조는 55 내지 65℃에서 1 내지 2시간 동안 열풍건조하는 것을 특징으로 하는 들깨피복 볶음구기자의 제조방법.
  4. 제1항 또는 제2항에 있어서, 구기자를 열풍순환 볶음에 의해 120 내지 140℃에서 2 내지 5분간 볶는 것을 특징으로 하는 들깨피복 볶음구기자의 제조방법.
  5. 구기자를 건조시키고 볶은 다음, 볶은 구기자에 물엿을 피복하고 볶은 들깨를 피복하여 제조된 들깨피복 볶음구기자.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940033195A 1994-12-07 1994-12-07 들깨가 피복된 볶음구기자의 제조방법 KR0149485B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940033195A KR0149485B1 (ko) 1994-12-07 1994-12-07 들깨가 피복된 볶음구기자의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940033195A KR0149485B1 (ko) 1994-12-07 1994-12-07 들깨가 피복된 볶음구기자의 제조방법

Publications (2)

Publication Number Publication Date
KR960020751A true KR960020751A (ko) 1996-07-18
KR0149485B1 KR0149485B1 (ko) 1998-09-15

Family

ID=19400642

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940033195A KR0149485B1 (ko) 1994-12-07 1994-12-07 들깨가 피복된 볶음구기자의 제조방법

Country Status (1)

Country Link
KR (1) KR0149485B1 (ko)

Also Published As

Publication number Publication date
KR0149485B1 (ko) 1998-09-15

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