ПИЩЕВОЙ ПРОДУКТ, ИМЕЮЩИЙ ПОВЫШЕННОЕ СОДЕРЖАНИЕ ПОЛИФЕНОЛОВ КАКАО, СПОСОБ ЕГО ПРОИЗВОДСТВА И ДИЕТИЧЕСКАЯ ДОБАВКА

Изобретение относится к пищевой промышленности и касается производства пищевых продуктов, имеющих сохраненное или повышенное содержание полифенолов какао, и способа их производства. Способ сохранения полифенолов при переработке одного или более ингредиентов какао, содержащих полифенолы какао, включающий процианидины какао, в продукт содержит по крайней мере один углеводный ингредиент и/или по крайней мере один молочный ингредиент, а также полифенолсодержащий какао-ингредиент, выбранный из группы, состоящей из тертого какао, частично обезжиренных твердых веществ какао, полностью обезжиренных твердых веществ какао, какао-экстракта, синтетического процианидина какао или их смесей. В данном способе предусмотрены стадии предварительной обработки по крайней мере одного углеводного ингредиента, и/или по крайней мере одного углеводного ингредиента, и/или по крайней мере одного молочного ингредиента с одним или более предварительно обработанными ингредиентами. Ингредиенты выбраны из группы, состоящей ...

СПОСОБ ПОЛУЧЕНИЯ СУШЕНОГО АЛЬФА-РИСА С ПОМОЩЬЮ ВАКУУМНОЙ СУШКИ

Изобретение относится к способу получения сушеного альфа-риса с помощью вакуумной сушки. Представленный способ включает: промывку очищенного риса и его замачивание, его естественную сушку в течение 3-30 минут; закладку замоченного риса в автоматическую рисоварочную машину конвейерного типа, в которой температура воды поддерживается в пределах 80-98°С, и затем его бланшировку в течение 8-20 минут для получения вареного риса. После этого быстрое охлаждение вареного риса и его промывка. Затем вареный рис сушат в вакуумной сушка, в которой температура поддерживается в пределах 60-98°С, а внутреннее давление - ниже 1 Торр. Способ позволяет получить сушеный альфа-рис, который может восстанавливаться в короткое время после добавления воды. Восстановленный альфа-рис имеет вид и структуру, соответствующие обыкновенно сваренному рису. 3 з.п. ф-лы, 5 табл.

ОБЕРТКА ДЛЯ РИСА И ОБЕРНУТЫЙ РИС

Изобретение касается обертки для риса, в которой наружная пленка, разделенная надвое, может быть легко удалена. Одна боковая часть обертки для риса 10, включающая одну часть наружной пленки 14, разделенной по разделяемому участку 12, и внутреннюю пленку 16а, соединенную с этой частью наружной пленки, отделена от другой боковой части обертки для риса, включающей другую часть разделенной наружной пленки и внутреннюю пленку 16b, соединенную с этой частью наружной пленки, когда наружная пленка 14 разделена по разделяемому участку 12, и часть разделяемого участка 12 соединена с одной боковой частью, при этом одна боковая часть может быть отделена от другой боковой части одним движением посредством оттягивания разделяемого участка 12. Упаковка по изобретению, в которой рис обернут с помощью описанной обертки, позволяет прочно удерживать обернутый рис в одной руке и легко разделять наружную пленку. 2 н. и 20 з.п. ф-лы, 27 ил.

ФОРМОВАННЫЙ РИС С ПОДЖАРЕННОЙ ВНЕШНЕЙ ПОВЕРХНОСТЬЮ И СПОСОБ ЕГО ПОЛУЧЕНИЯ

Изобретение относится к формованному рису с поджаренной внешней поверхностью и способу его получения. Предложен формованный рис, представляющий собой блюдо, приготовленное приданием подвергнутому кулинарной обработке рису заданной формы, включающий внутреннюю и наружную части, при этом внутренняя часть содержит компоненты или пищевые материалы без содержания риса или подвергнутого кулинарной обработке риса, при этом наружная часть включает жареный рис, связующее вещество и компоненты, при этом связующее вещество содержит по меньшей мере одно, выбранное из группы, состоящей из крахмала, модифицированного крахмала и клейких зерен, при этом компоненты, включенные в наружную часть, имеют размеры 5 мм или более и включены в количестве от 5 до 40 вес.% в пересчете на общий вес формованного риса, прочность внешней поверхности формованного риса составляет 200 г или более при измерении анализатором текстуры, и разница в содержании влаги между наружной частью и внутренней частью внешней поверхности ...

СПОСОБ ВЫРАБОТКИ ГРЕЧНЕВОЙ КРУПЫ

Изобретение относится к мукомольно-крупяной промышленности, а именно к производству крупяных продуктов. Очищенное от примесей зерно гречихи загружают в запарник и пропаривают при давлении пара 0,2…0,3 МПа в течение 2…5 минут. Процесс пропаривания завершают при достижении влажности ядра в пределах 20…22%. Зерно отволаживают в течение 25…30 минут и подают на поточную сушилку, где при температуре греющей поверхности 180…200°С в течение 25…30 секунд удаляется пленочная влага с оболочки зерна. Оболочка зерна подсушивается до влажности 10…12а влажность ядра остается в пределах 20…22%. Зерно разделяют на фракции, шелушат и разделяют продукты шелушения. Исключение операций предварительного увлажнения и длительного отволаживания позволяет упростить способ, снизить энергоемкость процесса и уменьшить дробление ядра при шелушении. 1 табл., 1 пр.

СПОСОБ ПРОИЗВОДСТВА КРУПЫ ИЗ ЗЕРНА ТРИТИКАЛЕ (ТИПА ПЕРЛОВАЯ)

Способ производства крупы из зерна тритикале, предусматривающий очистку, увлажнение, отволаживание, разделение зерна на две фракции -крупную и мелкую, пофракционное шелушение, отделение из продуктов шелушения шелушенного зерна, его шлифование с получением крупы, отличающийся тем, что зерно тритикале перед обработкой увлажняют и выдерживают при температуре 18-20°С до влагосодержания 15 мас.%, разделение зерна осуществляют на ситах с размером отверстий для крупной фракции 2,8-2,6×20 мм, для мелкой фракции с размером отверстий 2,4-2,2×20 мм, на повторное шелушение направляют фракции, полученные сходом с этих сит, а проходовые фракции с указанных сит направляют непосредственно на шлифование.

ДЕЛЬТА-5-ДЕСАТУРАЗА И ЕЕ ПРИМЕНЕНИЕ ДЛЯ ПОЛУЧЕНИЯ ПОЛИНЕНАСЫЩЕННЫХ ЖИРНЫХ КИСЛОТ

... 1. Выделенный полинуклеотид, включающий ! (а) нуклеотидную последовательность, кодирующую полипептид, обладающий активностью дельта-5-десатуразы, причем полипептид обладает по меньшей мере 80% идентичности аминокислотной последовательности, на основе способа выравнивания Clustal W, при сравнении с аминокислотной последовательностью, представленной в SEQ ID NO: 2; ! (b) нуклеотидную последовательность, кодирующую полипептид, обладающий активностью дельта-5-десатуразы, причем нуклеотидная последовательность обладает по меньшей мере 80% идентичности последовательности, на основе способа выравнивания BLASTN, при сравнении с нуклеотидной последовательностью, представленной в SEQ ID NO: 1 или SEQ ID NO: 3; ! (с) нуклеотидную последовательность, кодирующую полипептид, обладающий активностью дельта-5-десатуразы, причем нуклеотидная последовательность гибридизуется в жестких условиях с нуклеотидной последовательностью, представленной в SEQ ID NO: 1 или SEQ ID NO: 3; или ! (d) комплемент нуклеотидной ...

ОБЕРТКА ДЛЯ РИСА И ОБЕРНУТЫЙ РИС

... 1. Обертка для риса, содержащая: наружную пленку, которой придана прямоугольная форма, причем наружная пленка имеет полоскообразный разделяемый участок, который продолжается по всей длине наружной пленки и по которому наружная пленка может быть разделена; две внутренние пленки, расположенные на наружной пленке в состоянии, в котором внутренние пленки смещены друг от друга и соответственно имеют концевые краевые части, которые взаимно перекрываются, и соответственно имеют периферийные краевые части, которые соединены с наружной пленкой; и съедобный лист, обеспеченный между наружной пленкой и внутренними пленками; при этом одна боковая часть обертки для риса, включающая одну часть наружной пленки, разделенной по разделяемому участку, и внутреннюю пленку, соединенную с этой частью наружной пленки, отделяется от другой боковой части обертки для риса, включающей другую часть разделенной наружной пленки и внутреннюю пленку, соединенную с этой другой частью наружной пленки, когда наружную пленку ...

Gekochte und verpackte stärkehaltige Nahrungsmittel

Verfahren zum Vorkochen von angekochtem Reis.

Schnellkochreis und Herstellungsverfahren dafür

Process for preparing a corn salad

The process according to the invention for preparing a corn salad comprises washing sweet corn kernels, which were harvested in the milk-ripeness stage and separated from the cob, with cold water at a temperature of at most about 15 DEG C and then, if required after brief heating to 85 DEG C, packing them into tins or glass jars and adding a vinegar covering liquid at a temperature of 60 to 70 DEG C and pasteurising the contents in closed vessels.

Verfahren zur Herstellung von Schnellkochreis

Food pack for one day's vegetarian rations is a breakfast of dry biscuits and green tea, a midday meal of rice, and an evening meal of lentils and potatoes

A pre-prepared food pack for one day's vegetarian rations is a breakfast of dry biscuits and green tea, a midday meal of rice, and an evening meal of lentils and potatoes. The ingredients are free of synthetic substances, preservatives, colours, dyes, stabilising agents and fermentation inhibitors. The rice is prepared with lactic acid derived from soya beans. The lentils and potatoes form part of a soup also containing wheat protein and/or fermented soya beans.

Speise im Beutel

EISEN- SOWIE KALZIUMANGEREICHERTE GETREIDEKÖRNER

Preparing ready-to-eat food product, having sweet and savory taste, comprises wrapping a filling composition comprising e.g. porcini, with a shell made of rice mixture composition comprising e.g. rice flour, and fat- and oil-free heating

Preparing a food product (1) comprises wrapping a filling composition (2) of the food product with a shell (3) made of rice mixture composition, and fat- and oil-free heating the formed product to give ready-to-eat product. An independent claim is included for the food product comprising the filling composition enclosed with the shell made of the rice mixture, where the formed product is prepared by fat- or oil-free heating.

INSTANT RICE GRUEL

Starch-Containing Products

... 1,193,017. Starch food products. UNILEVER Ltd. 31 May, 1968 [2 June, 1967], No. 26129/68. Heading A2E. Particulate starch-containing products of the type requiring hydration by cooking in water before consumption, for example pasta products, rice, or barley, are conditioned by slowly drying such that substantially no fissures or cracks are formed in the surface of the particles, the drying being sufficient to ensure that during the following pre-heating treatment the surface of the particles does not become gelatinised, although the centre may do so to some extent. The particles are then preheated, such that after cooking, pasteurising or sterilizing treatments the product is firm and non-sticky. The drying may be effected at 20-70‹C. for 10 days - 5 hours, preferably in an air stream. The preheating may be effected at 90-275‹C. for 120 hours - 10 seconds, for example in oil or air. The products may be employed in the manufacture of canned foods, for example by introducing the product with ...

A method for manufacturing intermediate products for preparation of foods

TREATING RICE

Reformed cereal grain

A reconstituted cereal grain comprises at least 10wt.% of dietary fibre, at least 25wt.% of cereal starch in addition to said dietary fibre, and at least 0.5wt.% emulsifier based on the dry weight of the grain. The grain has a product density of greater than about 1 kg/l and may be formed by extrusion. Preferably the dietary fibre is resistant starch or pea fibre. The grains have a natural appearance and cooking properties similar to parboiled milled cereal grains. The high-fibre reconstituted grains may be mixed with natural milled grains, such as parboiled white rice, to provide a composition with a higher overall fibre content.

Instant rice gruel

Novel instant rice gruel is provided which consists of swelled up and alpha converted rice produced such that raw rice is steamed or boiled to contain 12-13% water, and is then swelled up to 5 to 7 times as its original volume, and of suitable amount of alpha converted, glutinous rice granules. Its process also is provided. The rice gruel can be quickly and conveniently cooked. Further, the instant rice gruel can be used as emergency food.

TREATMENT OF WHOLE CEREAL GRAINS

Whole cereal grains, especially whole wheat grains, are soaked in water to soften them and heated in water containing an edible oil and preferably a fruit juice to produce a swollen whole grain product. The product is tasty and nutritious and may be mixed with yogurt, the latter improving the grains after two or three days in storage.

Fiber enriched cereal products

MEAT FLAVOURED RICE AND NOODLES

... 1,203,694. Meat flavoured rice and pasta. PFIZER CORP. 21 March, 1968 [28 March, 1967], No. 13836/68. Headings A2A, A2B and A2Q. Rice grains or pasta such as noodles macaroni lasagna, and spaghetti are coated with a preformed meat-flavoured composition which comprises (a) the beefflavoured substance formed by heating pentose or Rexose monosaccharide with cystine or cysteine in the presence of water; (b) vegetable protein hydrolysate in amount of 3-15 parts by weight per part of (a); and a 51-ribonucleotide, in amount of 0.02-1.5 parts per part of (a), selected from inosinic and guanylic acid physiologically acceptable salts, and mixtures. Optional constituents include, in amounts expressed in terms of parts by weight per part of (a), glutamic acid and physiologically acceptable salts thereof 2-15, alamine and glycine 0.05-0.5, sucrose 1-4, edible fat 0.5-15. The hexose may be dextrose and the pentose may be arabinose. The coated foodstuff may be dried, fried and coated with alpha ...

PROCESS FOR THE MANUFACTURE OF PREBOILED RICE SUITABLE FOR PRESERVATION BY REFRIGERATION

Quick cooking rice and process to make

Quick cooking rice and process to make.

A novel quick cooking rice with unique properties is obtained by subjecting a rice to a heat treatment in a hot gas stream while being in an annular, fluidised swirling, preferably toroidal bed with horizontal and vertical velocity components.

Rice-based food compositions and processes for their preparation.

Rice-based food compositions and processes for their preparation

Quick cooking rice and process to make

Rice-based food compositions and processes for their preparation

Rice-based food compositions and processes for their preparation.

Parboiled rice product and method of making same

Grain of graminaceous starch-based and its method of preparation.

Quick cooking rice and process to make

MODIFIED GUANOSINE WITH TASTE EFFECT

WAXLIKE GETREIDEPRODUKTE AS WELL AS PROCEDURES FOR THE PRODUCTION THE SAME

GRAIN GRAINS WITH HIGH CONTENT TO BALLAST MATERIALS AND/OR RESISTANT STRENGTH AND YOUR PRODUCTION

DEVICE AND PROCEDURE FOR THE PRODUCTION FOOD PRODUCTS ON GRAIN BASIS

PROCEDURE FOR THE PROCESSING OF WHOLE ENTSPELZTEN GRAIN GRAINS AS WELL AS EQUIPMENT FOR THE EXECUTION OF THE PROCEDURE

VERFAHREN ZUR EXTRAKTION VON PFLANZENSCHUTZMITTELN UND/ODER REDUZIERUNG VON UNERWÜNSCHTEN BEGLEITSTOFFEN

WITH ACID STABILIZED TEIGWAREN.

PROCEDURE FOR THE PREPARATION OF A VORGEKOCHTEN PAELLA.

COOKED AND PACKED STÄRKEHALTIGE FOOD

VERFAHREN ZUR HERSTELLUNG EINES MAISSALATES

PROCEDURE FOR THE PRODUCTION A PRODUCT FOR HUMAN APPROACHING

PROCEDURE AND DEVICE FOR THE CONTINUOUS RICE PROCESSING

PROCEDURE AND DEVICE FOR THE PRODUCTION OF FOOD

HIGH-SPEEDCOOKING PARBOILED RICE

Procedure for the production of food canned goods in containers

Procedure for the production edible, with sugar covered, dry Cerealien

MODIFIED GUANOSINE WITH TASTE EFFECT

MODIFIED GUANOSINE WITH TASTE EFFECT

MODIFIED GUANOSINE WITH TASTE EFFECT

MODIFIED GUANOSINE WITH TASTE EFFECT

MODIFIED GUANOSINE WITH TASTE EFFECT

MODIFIED GUANOSINE WITH TASTE EFFECT

MODIFIED GUANOSINE WITH TASTE EFFECT

MODIFIED GUANOSINE WITH TASTE EFFECT

MODIFIED GUANOSINE WITH TASTE EFFECT

MODIFIED GUANOSINE WITH TASTE EFFECT

MODIFIED GUANOSINE WITH TASTE EFFECT

Coated food

Old rice improvement and nutrition rice manufacturing method

Rice porridge product and method of manufacture

Grain puffing apparatus

Rice compositions and coating methods

Cereal food ingredients from waxy barley

Process of freezing shushi or boiled rice containing food

Method and apparatus for processing food products

Multi-layered polymer based film structure for medical grade products

Rice product

Cereal grains with high dietary fiber and/or resistant starch content and their preparation thereof

RICE GRAIN HUMIDIFYING APPARATUS

PROCESS FOR PAR-BOILING RICE

USE OF THIOL REDOX PROTEINS FOR REDUCING DISULFIDE BONDS

WHOLE GRAIN RICE COMPOSITIONS AND COATING METHODS

The present invention relates to compositions of matter comprising a rice grain, which has been at least partially milled, and, on the surface of the rice grain, a coating comprising bran, a material which increases the fiber value of the composition, or a combination thereof. The present invention provides for compositions that may have the benefits of traditional white rice, i.e., soft mouth feel, short cook times, easy to digest, white appearance, long shelf-life, etc., with the benefits of brown rice, i.e., high nutritional value and enhanced flavor. Indeed, the nutritional value of the compositions of the present invention may be equal to or better than that of whole grain brown rice. The present invention further relates to methods for the preparation of a whole grain rice composition. In one embodiment the methods comprises at least partially milling rice grains, and coating on the surface of the rice grains, a coating comprising bran, a material which increases the fiber value of ...

CHEMICAL MODIFICATION OF RICE

METHOD FOR ADHERING SPICES ON THE SURFACE OF RICE

METHOD FOR ADHERING SPICES ON THE SURFACE OF RICE The present invention is concerned with a continuous process for preparing a non-segregating, free-flowing dried instant rice and sauce dish comprising coating rice in a rotating coating reel with a layer of oil followed by contacting the coating rice with dry ingredients then applying a second layer of oil and finally adding vegetable inlays prior to packaging. 30031-E ...

PROCEDURE FOR THE PREPARATION OF PRE-COOKED PAELLA

Procedure for the preparation of the pre-cooked paella, which includes the stages of: a) preparation of a sauce on low fire with smashed tomatoe, sma shed onion, vegetal oil, salt, smashed garlic, paprika, sugar, ground black pepper and an assortment of seasonings, until obtaining a not too thick --sauce; b) mixing of the sauce with rice; c) preparation of the mixture until obtaining all the sauce to be absorbed by the rice, adding colouring spices, meat and/or fish dehydratated products plus greens; and d) packing of the resulting product through vacuum or deep freezing adding natural --greens, refried meats and/or refried seafood and fresh eustaces.

PROCESS FOR PREPARING A PRE-COOKED FROZEN RICE PRODUCT

CHEMICAL MODIFICATION OF RICE

DELTA-5 DESATURASE AND ITS USE IN MAKING POLYUNSATURATED FATTY ACIDS

Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding delta-5 desaturase along with a method of making long chain polyunsaturated fatty acids (PUFAs) using this delta-5 desaturase in plants and oleaginous yeast are disclosed.

METHOD FOR THE DETOXIFICATION OF GLUTEN PROTEINS FROM GRAINS OF CEREALS

The method allows to obtain gluten detoxified flours suitable for the preparation of bakery products and pasta made from wheat. With the use of the method gluten proteins undergo structural changes that do not activate in patients suffering from celiac disease, the cascade of inflammatory cytokines. Such structural changes, in addition, do not affect the technical properties of the flours that form the dough, therefore allowing the preparation of detoxified products, similar in taste and appearance to those commonly used in Mediterranean diet and which are intended not only for the people who suffer from intolerance to gluten, but for the whole population. The widespread use of such detoxified products in large part of the population has the purpose, in a totally innovative way, to provoke the reduction of gluten's effects in people's health and therefore to the decrease in the incidence of celiac disease.

QUICK-COOK GRAINS AND PULSES

A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

POUCH MEAL

The invention relates to a frozen food product in a steamable pack for preparation in a microwave oven. The frozen product in a steamable pack comprises i) frozen food pieces containing at least two different types of food and frozen sauce or liquid seasoning, and ii) a pouch containing the frozen food pieces, the pouch comprising a mesh or is made from a mesh, the mesh allowing steam to escape during heating but maintaining a steam environment in the pouch. The mesh is able to retain sauce or liquid seasoning and juice from the food pieces.

Procédé de préparation de riz à cuisson rapide

Verfahren zur Herstellung eines Mittels für die Bildung einer Schutzschicht auf Getreidekörnern.

Procédé de préparation de riz à cuisson rapide

Procédé et dispositif pour la cuisson de céréales et légumineuses

Verfahren zur Herstellung von schnellkochendem Risotto.

Procédé pour l'obtention de céréales aromatisées, dispositif pour la mise en oeuvre de ce procédé et céréales aromatisées obtenues selon ce procédé

Verfahren zur Herstellung eines reisähnlichen Produktes aus Weizen.

Verfahren zur Herstellung sterilisierter oder pasteurisierter Lebensmittel

Verfahren zur Herstellung eines Reisprodukts

Agent for cooked rice

It is to provide a quality improving agent for cooked rice which effectively imparts improving effect on loosening properties, anti-aging property, and/or water retentivity to cooked rice with as little influence as possible on the original texture and taste of the cooked rice, a method for producing cooked rice using the quality improving agent, and cooked rice improved in loosening properties, anti-aging property, and/or water retentivity using the method for producing cooked rice. In the process of rice cooking for preparing cooked rice, substituted modified starch whose viscosity has been adjusted to a viscosity range involving a viscosity of 15 mPa·s or higher at 30% by mass in an aqueous solution and a viscosity of 3000 mPa·s or lower at 10% by mass in an aqueous solution by the hydrolysis or molecular weight reduction of the substituted modified starch is added as the quality improving agent for cooked rice. As a result, improving effect on loosening properties, anti-aging property, and/or water retentivity is imparted to cooked rice, while cooked rice having the original texture and taste of cooked rice is produced. Examples of the degradation product of substituted modified starch include degradation products obtained using, as a base material, substituted modified starch(s) of hydroxypropyl starch, hydroxypropylated distarch phosphate, and starch sodium octenylsuccinate.

Variety corn line dc4016yd

The present invention provides an inbred corn line designated DC4016YD, methods for producing a corn plant by crossing plants of the inbred line DC4016YD with plants of another corn plant. The invention further encompasses all parts of inbred corn line DC4016YD, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line DC4016YD, and plants produced according to these methods.

Rice Cooker/Steamer With Cooler

A method and apparatus for cooking rice includes a presoak tank a hydrating and cooking tank, and a cooling tank. A first transfer mechanism connected to transfer rice from the pre-soak tank to the hydrating an cooking tank. A second transfer mechanism connected to transfer rice from the hydrating an cooking tank to the cooling tank.

Method for increasing photosynthetic carbon fixation in rice

The invention relates to a method for stimulating the growth of the plants and/or improving the biomass production and/or increasing the carbon fixation by the plant comprising introducing into a rice plant cell, rice plant tissue or rice plant one or more nucleic acids, wherein the introduction of the nucleic acid(s) results inside the chloroplast of a de novo expression of one or more polypeptides having the enzymatic activity of a glycolate dehydrogenase.

METHOD FOR OBTAINING A RAW SEED WITH REDUCED COOKING TIME AND PRODUCT THUS OBTAINED

The present invention relates to a method for obtaining a raw grain with a reduced cooking time in which, before said cooking, the raw grain is subjected to a settling stage in an aqueous solution of a natural or synthetic food acid with a pH comprised between 0.1 and 7. The grain or grains obtained by said method, as well as the food products containing said grains, are also contemplated. 1. Method for obtaining a raw grain with a reduced cooking time , characterized in that , before said cooking , the raw grain is subjected to a settling stage in an aqueous solution of a natural or synthetic food acid , with a pH comprised between 2.1 and 4.9 , wherein the settling stage is carried out at room temperature , during an interval between 1 hour to 48 hours , when a natural food acid is used , and an interval between 1 hour to 168 hours , when a synthetic food acid is used , and wherein , after the settling stage the grain is subjected to a final drying stage , in which the grain returns to its initial raw state , wherein the drying stage is carried out by means of heat treatment at a temperature between 15° C. and a value less than 60° C. or naturally at a temperature comprised between 15° C. and 40° C.2. Method according to claim 1 , characterized in that it comprises a grain washing stage after the settling stage and before the drying stage.36-. (canceled)7. Method according to any of the preceding claims claim 1 , characterized in that the grain is cereal.8. Method according to claim 7 , characterized in that the cereal is selected from rice claim 7 , maize and wheat.9. (canceled)10. Method according to any of the preceding claims claim 7 , characterized in that the food acid comprises a predominant proportion of a natural acid selected from citric acid claim 7 , malic acid claim 7 , ascorbic acid claim 7 , acetic acid claim 7 , folic acid claim 7 , oxalic acid claim 7 , tartaric acid or combinations thereof.1114-. (canceled)15. Method according to any of the ...

Coated sushi roll and method of manufacturing and preparing the same

In order to manufacture a food product which, with further preparation, can be given a form in which it is ready for immediate consumption, a consumable, at least sushi-like product roll is prepared. The product roll comprises a core with a filling which is enveloped by a casing of a high-carbohydrate composition followed by a barrier layer which covers the casing. The barrier layer is covered with a batter layer and the batter layer is covered with a crumb layer. The thus obtained body is subjected to a freezing step for complete freezing thereof. By way of preparation the frozen product roll, after optionally being defrosted, is heated by being baked or deep-fried until the core is at least no more than just defrosted, while the batter layer with the crumb layer has formed into a crispy outer layer. The product is thus given a directly consumable form.

FLAVOR DELIVERY SYSTEM

A delivery system is provided. The flavor delivery systems includes from about 1% to about 15% by weight of the system of at least one non-aqueous flavorant; and an encapsulant selected from one or more seeds in which the at least one non-aqueous flavorant is disposed. The flavor delivery system exhibits a T50 at 30° C. of greater than about 30 minutes. 1. A delivery system comprising:from about 1% to about 15% by weight of the system of at least one non-aqueous flavorant having an octanol/water partitioning coefficient log P of less than 3; andan encapsulant selected from seeds and grains in which the at least one non-aqueous flavorant is disposed;wherein the delivery system exhibits a T50 at 30° C. of greater than about 30 minutes.2. The delivery system according to claim 1 , wherein the system includes from about 1% to about 10% by weight of the system of at least one non-aqueous flavorant having an octanol/water partitioning coefficient log P of less than 3.3. The delivery system according to claim 1 , wherein the encapsulant is selected from the group consisting of sesame seeds claim 1 , quinoa and millet.4. The delivery system according to claim 1 , wherein the system exhibits a T50 at 30° C. of greater than about 50 minutes.5. A consumable comprising the delivery system according to .6. The delivery system according to claim 1 , further comprising an active element.7. The delivery system according to claim 1 , further comprising at least one member selected from the group consisting of colorings claim 1 , thickeners claim 1 , water-soluble flavorants claim 1 , electrolytes claim 1 , anti-foaming agents claim 1 , stabilizers claim 1 , emulsifiers claim 1 , preservatives claim 1 , gums claim 1 , starches claim 1 , dextrins claim 1 , vitamins and minerals claim 1 , functional ingredients claim 1 , salts claim 1 , sweeteners claim 1 , and polyunsaturated fatty acids.8. The delivery system according to claim 1 , wherein the delivery system exhibits an induction ...

Instant food product

The present invention provides an instant food product comprising puffed dried rice eatable by pouring hot water, wherein the puffed dried rice is directly stored in a container together with a solid seasoning. The puffed dried rice has a bulk specific gravity of 0.43 to 0.53 g/ml and a final moisture content of 5% by mass or more and 10% by mass or less.

Surfactant-free, submicron hydrophobic dispersions and food enhancement therewith

Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion.

Rice cooking method and cooked rice

A rice cooking method includes: a rice washing step of washing uncooked rice; a soaking step of soaking the uncooked rice, which has been washed in the rice washing step, in water; a rice cooking step of cooking the uncooked rice, which has been soaked in water in the soaking step, with the addition of water, indigestible dextrin as dietary fiber, and a seasoning liquid; and a steaming step of steaming rice that has been cooked in the rice cooking step. The seasoning liquid contains vinegar, fulvic acid, and mineral salt. The addition of the seasoning liquid containing vinegar, fulvic acid, and mineral salt in the rice cooking step can enhance the delicious taste, sweet taste, and water holding capacity of cooked rice.

Method and System for Producing Gluten-Free Oats

A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products. 1. A system for producing gluten-free oats comprising:a first series of mechanical graders, including at least a first width grader, configured to process a combination of grains, including oat grains and foreign grains containing gluten, to establish an initially processed combination of grains;a second series of mechanical graders, including at least one length grading operation, configured to process a portion of the initially processed combination of grains to establish a first supply of processed grains; anda third series of mechanical graders, including at least one length grading operation, configured to process another portion of the initially processed combination of grains to establish a second supply of processed grains, wherein the third series of mechanical graders are distinct from and arranged in parallel to the second series of mechanical graders, wherein the system is configured such that at least one of the first and second supplies of processed grains will constitute a supply of gluten-free oats.2. The system of claim 1 , further comprising: a fourth series of mechanical graders configured to process a still further portion of the initially processed combination of grains to establish a third supply of processed ...

RICE VARIETY MM17

The semi-dwarf, mid-season, medium grain rice variety MM17 is disclosed. The invention relates to the seeds and plants of the semi-dwarf, mid-season, medium grain rice variety MM17. The invention also relates to methods for producing a rice plant produced by crossing the semi-dwarf, mid-season, medium grain rice variety MM17 with itself or another variety. 1. An MM17 rice plant comprising:an average straight length of from about 3 mm to about 6 mm;an average length to width ratio (L/W) of from about 1.5 to about 2.5; andaverage amylose content of about 12% or less.2. A tissue culture of cells produced from the MM17 rice plant of claim 1 , wherein said cells of the tissue culture are produced from a plant part selected from the group consisting of leaves claim 1 , pollen claim 1 , embryos claim 1 , cotyledon claim 1 , hypocotyl claim 1 , meristematic cells claim 1 , roots claim 1 , root tips claim 1 , pistils claim 1 , anthers claim 1 , flowers claim 1 , stems claim 1 , glumes and panicles.3. A rice plant regenerated from the tissue culture of claim 2 , wherein the plant has all the morphological and physiological characteristics of variety MM17.4. An MM17 seed produced from the rice plant of .5. An MM17 seed produced from the rice plant of .6. A rice kernel produced from the MM17 rice plant of .7. A rice kernel produced from the rice plant of .8. A food product prepared with the rice kernel of .9. The food product of claim 8 , wherein the food product is selected from the group consisting of sushi claim 8 , sake claim 8 , rice vinegar claim 8 , rice syrup claim 8 , rice milk claim 8 , rice noodles claim 8 , rice bread claim 8 , and rice crackers.10. The food product of claim 8 , wherein the food product is sushi. This application claims the benefit of U.S. Provisional Patent Application No. 62/992,709, filed Mar. 20, 2020. The entire contents of the above application are hereby incorporated by reference in its entirety.The present disclosure is directed to a semi- ...

Method for the detoxification of gluetn proteins from grains of cereal

The method allows to obtain gluten detoxified flours suitable for the preparation of bakery products and pasta made from wheat. With the use of the method gluten proteins undergo structural changes that do not activate in patients suffering from celiac disease, the cascade of inflammatory cytokines. Such structural changes, in addition, do not affect the technical properties of the flours that form the dough, therefore allowing the preparation of detoxified products, similar in taste and appearance to those commonly used in Mediterranean diet and which are intended not only for the people who suffer from intolerance to gluten, but for the whole population. The widespread use of such detoxified products in large part of the population has the purpose, in a totally innovative way, to provoke the reduction of gluten's effects in people's health and therefore to the decrease in the incidence of celiac disease.

INSTANT RICE AND METHOD OF PRODUCING INSTANT RICE

The instant rice according to the embodiment of the present invention is dehydrated alpharized rice. The instant rice has an average major axis length of from 160% to 180% of an average major axis length of raw rice of the instant rice. 1. Instant rice , which is dehydrated alpharized rice , the instant rice having an average major axis length of from 160% to 180% of an average major axis length of raw rice of the instant rice.2. A method of producing instant rice , the instant rice being dehydrated alpharized rice , the method comprising:(a) obtaining water-absorbed rice, including boiling raw rice in hot water at a rice starch alpharization temperature or higher;(b) obtaining steamed rice, including steaming the water-absorbed rice; and(c) drying the steamed rice.3. The method according to claim 2 , wherein the instant rice has an average major axis length of from 160% to 180% of an average major axis length of the raw rice.4. The method according to claim 2 , wherein the obtaining (a) further comprises performing water cooling after boiling.5. The method according to claim 2 , wherein the obtaining (a) further comprises equalizing water contained in the water-absorbed rice after boiling or after water cooling if the obtaining (a) comprises performing water cooling after boiling.6. The method according to claim 2 , wherein the obtaining (a) further comprises draining water of the water-absorbed rice last.7. The method according to claim 2 , wherein the hot water at the rice starch alpharization temperature or higher used in the obtaining (a) is 90° C. or higher.8. The method according to claim 2 , wherein the water-absorbed rice obtained in the obtaining (a) is in a state in which starch on rice grain surface is alpharized and at least part of starch contained inside the rice grain is not alpharized.9. The method according to claim 2 , wherein the water-absorbed rice obtained in the obtaining (a) has a mass within a range of from 210% to 260% with respect to a ...

INSTANT FOOD PRODUCT AND METHOD OF MAKING THE SAME

Method of manufacturing puffed rice for an instant food product. The method includes subjecting rice that is boiled or steamed to first drying by blowing air, at a temperature of 100 degrees C. or lower, onto the rice until the rice is dried to a moisture content of between 20 mass percent and 30 mass percent. After the first drying, the rice is pressed and flattened. After the pressing and flattening, subjecting the rice to second drying performed by ventilation at a temperature of 100 degrees C. or lower until the rice has a specific gravity of between 0.55 g/mL and 0.7 g/mL. After the second drying, subjecting the rice to puffing and drying at a temperature of between 130 degrees C. and 160 degrees C. by directing an air stream onto the rice, said air stream having an air velocity of between 40 m/s and 92 m/s.

Oat-Based Peanut Butter-Flavored Compositions and Methods

The present disclosure relates to oat-based peanut butter-flavored compositions and methods of making such compositions. In particular, a method is disclosed of roasting substantially intact groats until CIELAB L*-value change per minute, and CIELAB b*-value change per minute achieve a negative slope to produce roasted oats having a peanut butter flavor. Compositions including roasted oats having a peanut butter flavor are also disclosed. 1. A method of producing roasted oats , the method comprising roasting a plurality of substantially intact groats at a temperature of more than 300° F. for sufficient time to achieve a negative slope in CIELAB L*-value change per minute , and a negative slope in CIELAB b*-value change minute , where slopes for L*-value change per minute and b*-value change per minute are based on CIELAB measurements at intervals of 5 minutes.2. The method of claim 1 , wherein the substantially intact groats are roasted at a temperature of at least 350° F. for at least 15 minutes.3. The method of claim 1 , wherein CIELAB a*-value change per minute has a positive slope based on CIELAB measurements at intervals of 5 minutes.4. The method of claim 1 , further comprising a step of inactivating lipase activity in the plurality of substantially intact groats prior to roasting.5. The method of claim 4 , wherein the inactivating step includes exposing the plurality of substantially intact groats to steam for sufficient time to inactivate lipase activity.6. The method of claim 4 , wherein inactivating step includes soaking the plurality of substantially intact groats in water or an aqueous solution at a temperature and pressure sufficient to inactivate lipase activity.7. The method of claim 4 , further comprising a step of drying the plurality of substantially intact groats to a moisture content of less than 15% after the inactivation step and prior to roasting.8. The method of claim 7 , further comprising storing the plurality of substantially intact groats ...

BUTTERED OATS PROCESS

A buttered oats product can be created as a consumable product. The product can include oats and a butter and sugar sauce applied within a combined steam and convection oven at a temperature between 140 and 220 degrees Fahrenheit. Alternatively, a coconut oats product can be created as a consumable product. The product can include oats and a coconut oil and sugar sauce applied within a combined steam and convection oven at a temperature between 140 and 220 degrees Fahrenheit. 1. A buttered oats product as a consumable product , the product comprising:oats; anda butter and sugar sauce applied within a combined steam and convection oven at a temperature between 140 and 220 degrees Fahrenheit.2. A coconut oats product as a consumable product , the product comprising:oats; anda coconut oil and sugar sauce applied within a combined steam and convection oven at a temperature between 140 and 220 degrees Fahrenheit. This disclosure claims the benefit of U.S. Provisional Application No. 62/297,436 filed on Feb. 19, 2016 which is hereby incorporated by reference.This disclosure is related to a process to create buttered oats for sale as a consumable product.The statements in this section merely provide background information related to the present disclosure. Accordingly, such statements are not intended to constitute an admission of prior art.Granola is a breakfast cereal consisting of toasted rolled oats, brown sugar and honey with dried fruits and nuts on the outside. In the granola process heat is only used in the baking of the constituent parts. The sauce is not pre-heated. Ingredients such as oil and honey are mixed with dry oats at room temperature and heated. Toasted, cooked, and/or dried products (nutes, fruit, etc.) are combined with the oats as finished products.Buttered oats are a food product. A process for creating buttered oats is provided. Buttered oats are rolled oats butter and sugar. They are similar to granola, except buttered oats are not toasted or just ...

METHOD OF PRODUCING RETORT-STERILIZED COOKED RICE AND RETORT-STERILIZED CONTAINER-PACKED COOKED RICE

A method of producing retort-sterilized cooked rice including: a heating water-absorption step A for heating uncooked rice having a hardness ratio lower than 1 (one) for causing water to be absorbed therein such that resultant water-absorbed rice grains weigh from 2.0 to 2.6 times as much as the uncooked rice grains; a filling step B for filling the heated, water-absorbed rice grains in a packing container; a sealing step D for sealing the filled packing container; and a retort-sterilization step E for sterilizing the sealed packing container by heating and pressurizing. Also, retort-sterilized container-packed cooked rice comprises rice prepared by retort-sterilizing Indica rice with charging of inert gas in a headspace of the packing container such that the concentration of oxygen gas therein may range 1% or more and less than 2%. 1. A method of producing retort-sterilized cooked rice , the method comprising:heating uncooked rice having a hardness ratio lower than 1 (one) for causing water to be absorbed therein such that resultant water-absorbed rice grains weigh from 2.0 to 2.6 times as much as the uncooked rice grains, the hardness ratio being calculated by dividing a Vickers hardness value of an intermediate point between an outermost point and a center point on a thickness line of rice grain by a Vickers hardness value of the center point;filling the heated, water-absorbed rice grains in a packing container;sealing the filled packing container; andsterilizing the sealed packing container by heating and pressurizing.2. The method of producing retort-sterilized cooked rice according to claim 1 , further comprising a gas exchange claim 1 , effected after the filling of the heated claim 1 , water-absorbed rice grains claim 1 , for charging an amount of inert gas such that a concentration of oxygen gas in a headspace of the packing container may be 1% or more and less than 2%.3. The method of producing retort-sterilized cooked rice according to claim 1 , wherein ...

Method for cooking hot pepper gimbap and hot pepper gimbap cooking thereof

The present invention relates to a method for cooking hot pepper gimbap and hot pepper gimbap cooking thereof, characterized by comprising: hot pepper fillings making process for adding black pepper and cooking oil to hot pepper fillings, including green Cheongyang chili pepper(green Ttaeong Cho), red Cheongyang chili pepper(red Ttaeong Cho), and carrot, and frying; seasoning mixing process for mixing hot pepper fillings and powder seasoning, including condiments and powder seasoning, together and frying again; cooling process for cooling hot pepper fillings with the powder seasoning at room temperature; mixing process for sprinkling black sesame over the rice and mixing the cooled hot pepper fillings with it; and hot pepper gimbap making process for spreading the mixed rice on the dried seaweed sheet and rolling it.

Instant rice and method of producing the same

A method of producing instant rice, includes bringing raw rice to absorb water to obtain water-absorbed rice, including holding a mixture of the raw rice and cooking water at a temperature of 75° C. to 80° C. for 20 to 60 min, and prior thereto, optionally preliminarily immersing the raw rice in water at a temperature of not more than 70° C., wherein a total amount of the cooking water and water absorbed by the raw rice in the preliminary immersion falls within a range of 150 to 190 parts by mass with respect to 100 parts by mass of the raw rice before the preliminary immersion, cooking the water-absorbed rice to obtain alpharized cooked rice, and drying the cooked rice.

MANUFACTURING METHOD FOR IMPROVED PROTEIN-CONTAINING FOOD AND FORMULATION FOR IMPROVING PROTEIN-CONTAINING FOOD

A method for producing a modified food containing a protein and a preparation for modifying a food containing a protein are provided. A food raw material containing a protein is treated by using an oxidizing agent and/or an oxidoreductase in combination with a metal and/or a metal-containing substance to produce a food containing a protein. 1. A method for producing a modified food containing a protein , the method comprising:treating a food raw material containing a protein with an oxidoreductase, and a metal and/or a metal-containing substance,provided that such a method wherein the oxidoreductase is a glucose oxidase, the metal and/or metal-containing substance is metal-containing yeast, and the food containing a protein is a processed aquatic food is excluded.2. The method according to claim 1 , wherein the oxidoreductase consists of one or more kinds of enzymes selected from glucose oxidase claim 1 , ascorbate oxidase claim 1 , and phenol oxidase.3. The method according to claim 1 , wherein the metal-containing substance is metal-containing yeast.4. The method according to claim 3 , wherein the metal-containing yeast consists of one or more kinds of yeast selected from iron-containing yeast claim 3 , chromium-containing yeast claim 3 , copper-containing yeast claim 3 , magnesium-containing yeast claim 3 , and vanadium-containing yeast.5. The method according to claim 1 , wherein the metal-containing substance is a metal salt.6. The method according to claim 5 , wherein the metal salt is an iron salt.7. The method according to claim 1 , wherein the food containing a protein consists of one or more kinds of foods selected from a rice processed food claim 1 , wheat processed food claim 1 , egg processed food claim 1 , meat processed food claim 1 , and milk processed food.8. The method according to claim 1 , wherein 0.0001 to 100 U of the oxidoreductase is added per 1 g of the food raw material.9. The method according to claim 3 , wherein 0.00000025 to 0.0027 g of ...

OIL AND FAT COMPOSITION FOR RICE COOKING AND METHOD FOR MANUFACTURING BOILED RICE

[Problem] 1. An oil and fat composition for rice cooking , containing oils and fats as well as 0.1% to 3% by mass of lecithin and 0.002% to 1% by mass of ascorbic acid analog compound.2. The oil and fat composition for rice cooking according to claim 1 , wherein the ascorbic acid analog compound is an ascorbic acid ester.3. The oil and fat composition for rice cooking according to claim 1 , wherein a content of acetone insoluble matters in the lecithin is 50% to 100% by mass.4. The oil and fat composition for rice cooking according to claim 1 , wherein the oils and fats contain one or two or more oils selected from rice oil claim 1 , rapeseed oil and soybean oil.5. The oil and fat composition for rice cooking according to claim 4 , wherein the total amount of the rice oil claim 4 , the rapeseed oil and the soybean oil is not less than 80% by mass.6. A method for manufacturing boiled rice claim 4 , comprising adding claim 4 , relative to 100 parts by mass of raw rice claim 4 , 0.1 parts to 5 parts by mass of the oil and fat composition containing 0.1% to 3% by mass of lecithin and 0.002% to 1% by mass of ascorbic acid analog compound claim 4 , and cooking the raw rice with the oil and fat composition added.7. A method for suppressing Indica rice-specific odor of boiled rice claim 4 , comprising adding claim 4 , relative to 100 parts by mass of the raw rice claim 4 , 0.1 parts to 5 parts by mass of the oil and fat composition containing 0.1% to 3% by mass of lecithin and 0.002% to 1% by mass of the ascorbic acid analog compound claim 4 , when manufacturing boiled rice by cooking raw rice containing Indica rice.8. The method according to claim 7 , wherein the raw rice contains 50% to 100% by mass of Indica rice.9. A method for suppressing hardening of boiled rice during chilled storage claim 7 , comprising comprises adding claim 7 , relative to 100 parts by mass of the raw rice claim 7 , 0.1 parts to 5 parts by mass of the oil and fat composition containing 0.1% to 3% ...

Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method

The present invention relates to novel CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cmin a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel CJ 1354 is used in a step of making rice koji.

CRISP AND HARD WHOLE OAT KERNEL SNACK

A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available. 1. A method of making a crisp and hard whole oat kernel food product , the method comprising the steps of:(a) soaking whole oat groat kernels in a fluid;(b) heating whole oat groat kernels with an infrared emitter until starch in the oat groat kernels is gelatinized;(c) roasting the gelatinized oat groat kernels with a hot air blower.2. A crisp and hard whole oat kernel food product made by the process of .3. The product of claim 2 , wherein product has a crispness in the range of 600-700 kg/sec claim 2 , and a hardness in the range of 230-300 kg force.4. The product of claim 2 , wherein the product has a crispness in the range of 650-700 kg/sec and a hardness in the range of 260-300 kg force.5. The method of claim 1 , wherein claim 1 , in step (a) claim 1 , the whole oat groat kernels are soaked in water at 4-25° C. for 18-70 hours.6. The method of claim 1 , wherein claim 1 , in step (a) claim 1 , the whole oat groat kernels are soaked in water at 24-26° C. for 22-26 hours.7. The method of claim 1 , wherein claim 1 , after step (a) and before step (b) claim 1 , straining the oats to remove moisture and spreading the whole oat groat kernels on a microperforated cooking tray.8. The method of wherein claim 1 , in step (b) claim 1 , the whole oat groat kernels are heated with an electric IR emitter used at 11-28 watts/in.9. The method of wherein claim 1 , in step (b) claim 1 , the whole oat groat kernels are heated with an electric IR emitter used at 18-22 watts/in.10. The method of wherein the whole oat groat kernels are heated with catalytic emitters that run at a gas flow rate of 1.3-2.23 m/hour.11. The method ...

Instant food product

Tension keeping device for tire capply

본 발명은 타이어 캡플라이 텐션유지장치에 관한 것으로서, 타이어 캡플라이의 반제품부착 준비단계 및 마무리단계의 텐션을 일정하게 유지할 수 있도록, 상하에 수평방향으로 나란한 1개조가 좌우로 대향 배치되는 수평부재; 상기 수평부재에 수평이동가능하게 각각 설치되는 복수의 수직부재; 상기 복수의 수직부재 중 상기 수평부재 상의 최외측에 나란하게 대향배치된 수직부재끼리를 각각 연결하는 수직부재연결바; 상기 수직부재 중 이웃하는 수직부재 중 한쪽의 수직부재에 회전가능하게 장착되는 실린더; 상기 이웃하는 수직부재 중 다른쪽의 수직부재에 그 중간부근에서 회전가능하게 장착되고, 그 길이방향 양단이 양측에서 이웃하는 상기 수직부재에 장착된 실린더의 로드에 각각 링크되는 링크부재; 상기 링크부재의 길이방향에 수직인 방향으로 장착되는 로울러부재; 상기 수직부재에 회전가능하게 고정된 회전롤; 상기 회전롤에 걸리되, 그 일단이 최외측 회전롤 중 하나에 고정되고, 그 타단이 최외측 회전롤 중 나머지 하나를 따라 중력작용으로 방향전환하여 이어지는 와이어; 상기 와이어의 상기 타단에 연결되는 와이어 당김/풀림 구동부로 이루어진다. The present invention relates to a tire cap ply tension holding device, comprising: a horizontal member in which one pair of horizontally arranged vertically and horizontally facing each other in a vertical direction so as to maintain a constant tension in a preparation and finishing step of attaching a semi-finished tire cap ply; A plurality of vertical members each installed horizontally on the horizontal member; Vertical member connecting bar for connecting the vertical members arranged in parallel with the outermost side on the horizontal member of the plurality of vertical members, respectively; A cylinder rotatably mounted to one vertical member of neighboring vertical members among the vertical members; A link member rotatably mounted near the middle one of the neighboring vertical members, the link members being linked to rods of cylinders mounted at both ends thereof in the longitudinal direction, respectively; A roller member mounted in a direction perpendicular to the longitudinal direction of the link member; A rotary roll rotatably fixed to the vertical member; A wire which is caught by the rotating roll, one end of which is fixed to one of the outermost rotating rolls, the other end of which is redirected by gravity along the other of the outermost rotating rolls; It consists of a wire pull / loosening drive connected to the other end of the wire. 타이어, 캡플라이, 텐션유지, 프리롤 Tire, Cap Fly, Tension ...

Manufacturing Apparatus For Manufacturing Rice Having Low GI

The present invention relates to an apparatus for producing GI-reduced rice, which is capable of efficiently producing GI-reduced rice of uniform quality by effective steaming and after-ripening of rice. According to the present invention, the apparatus for producing GI-reduced rice comprises: a drum-shaped chamber main body (11) having an overall sealed structure; a processing chamber unit (10) provided with an inlet gate unit (14) for introducing rice and an outlet gate unit (15) for discharging rice, so as to provide an inner space for processing the rice; a mixing shaft member (20) installed so as to enter the processing chamber unit (10), provided with a shaft mixing blade (22) for mixing or transferring the rice, and provided with a shaft spray nozzle unit (24) for spraying steam or air supplied via an inner path into the inner space of the processing chamber unit (10); a chamber driving unit (30) providing driving force to rotate the processing chamber unit (10); and a shaft driving unit (40) providing driving force to rotate the mixing shaft member (20), wherein an inner guide blade (12) is provided on an inner wall of the processing chamber unit (10) and used in mixing or transferring of the rice.

Manufacturing method of fish paste with fried rice core

The object of the present invention is to provide a method of manufacturing a fish paste dough containing a fried rice and providing a high flavor according to fried rice, In order to accomplish the above object, the present invention provides a method of manufacturing a fish paste dough containing fried rice noodles and fried rice noodles outside the inner noodles, the method comprising the steps of mixing rice noodles, which are the main ingredients of the noodle soup, A pretreatment preparation step; A rice preparation step of preparing and preparing rice, which is a main ingredient of quickballing; A preparation step of the inner slaughtering preparation to prepare the material for the inner slaughter; A step of preparing fried rice by mixing rice prepared in the rice preparing step and the raw sausage prepared in the preparing step for preparing premature slaughter ingredient and frying to produce a risotto; A shaping step of shaping the beads so as to be located inside the beads; An inner packaging step including a forming dough produced through the molding step; A rapid freezing step of rapidly freezing the wrapping dough produced in the inner wrapping step; And an outer wrapping step of outer wrapping the rapidly frozen wrapping dough.

Manufacturing method for soup and soup manufactured by the same

The present invention relates to a method for preparing porridge, and porridge prepared thereby. According to the present invention, the method for preparing porridge comprises: a paste preparing step (S100) of preparing paste by mixing purified water with ingredients including rice powder and stirring the mixture thereof; a molded rice preparing step (S200) of preparing molded rice by feeding the paste into a molding machine and molding the paste into a flat and scorched rice shape; a drying/cooling step (S300) of drying the molded rice molded into the scorched rice shape to remove moisture from the same and cooling the rice to prepare dried and cooled molded scorched rice; a puffed rice preparing step (S400) of preparing puffed rice by expanding and cooling the dried and cooled molded scorched rice; and a packaging step (S500) of subdividing the puffed rice by a predetermined weight unit and packaging the subdivided puffed rice. Accordingly, the method for preparing porridge is able to prepare porridge which is excellent in preservability and stability, has an increased absorption rate of minerals, and exhibits improved flavor and texture, thereby satisfying preferences of consumers.

甑煮杀菌米饭的制造方法以及甑煮杀菌后的容器装米饭

本发明涉及一种甑煮杀菌米饭的制造方法，其具有：加热吸水工序A，对于硬度比小于1的生米进行加热使其吸水，且使吸水后米粒重量为生米重量的2.0～2.6倍；填充工序B，将加热吸水后的米粒填充到收纳容器内；密封工序D，对填充后的收纳容器进行密封；和甑煮杀菌工序E，通过对密封后的收纳容器进行加热以及加压，从而进行杀菌处理。并且本发明还涉及一种甑煮杀菌后的容器装米饭，其具有对籼米甑煮杀菌后的米饭，在收纳容器中的顶部空间封入惰性气体以使氧气浓度为1～小于2％。

Procedimento per ottenere prodotti alimentari solidi precootti e prodotti cosi' ottenuti

찹쌀가루가 입혀진 청결미 및 그 제조방법

본 발명은 찹쌀가루가 입혀진 청결미와 그 제조방법에 관한 것으로, 구체적으로는 밥을 지을 때 쌀과 함께 별도의 찹쌀을 넣지 않더라도 밥의 상태와 맛이 찹쌀을 넣은 것과 같은 효과를 얻을 수 있는 찹쌀가루가 입혀진 청결미 및 그 제조방법에 관한 것이다.

Refined pure barley and process for preparing of the same

본 발명은 알파화 정백맥 및 알파화 정백맥의 제조방법에 관한 것으로서, 더욱 상세하게는 정백미와 혼합후 취사하여 먹는 알파화 정백맥과, 미쟁과 소주의 원료가 되는 포이즈(ポㅡラス)질의 알파화 정백맥의 제조 과정에서 발생하는 쇄립(碎粒)을 억제하고 알파화시 쇄립에 따른 끈적거림과 원료에 대한 수율의 저하를 억제하는 알파화 정백맥의 제조방법에 관한 것이다. The present invention relates to a method of producing alpha-ized vein and alpha-ized vein, and more specifically, the alpha-ized vein, which is cooked after mixing with white rice, and poise (PO-las) which is a raw material of rice wine and shochu. The present invention relates to a method for producing alpha vein vein, which suppresses agglomeration occurring in the process of producing alpha vein vein and suppresses stickiness due to the aberration during auarization and a decrease in yield of raw materials. 본 발명의 알파화 정백맥의 제조방법은 원료 보리를 종피가 남을 정도로 정맥하여 보리입자를 얻는 알파화 전에 정맥하는 제 2 공정; 정맥한 보리 입자를 소정 정도의 알파화가 가능한 함수율까지 가수하는 제 3 공정; 가수한 보리 입자를 105 ℃이하의 스팀으로 삶아 소정 정도까지 알파화하여 증자하는 제 4 공정; 삶은 보리입자를 정맥 가능한 함수율까지 건조하는 제 5 공정; 건조한 보리입자를 배유부가 노출될 때까지 정맥하는 알파화 후에 정맥하는 제6 공정; 그리고 정맥한 보리입자에 105 ℃이상, 300 ℃이하의 열풍을 가하여 알파화를 촉진시킴과 동시에 함수율 13% 이하로 건조시켜 가열하는 제 7 공정으로 이루어진다. The method for producing an alphalated vein of the present invention includes a second step of veining raw barley before alpha to obtain barley particles by veining enough of the remaining bark; A third step of hydrolyzing the veneered barley particles to a water content capable of alpha of a predetermined degree; A fourth step of boiling the hydrolyzed barley particles with steam of 105 ° C. or lower, and alpha-forming to a predetermined degree to increase the amount A fifth step of drying the boiled barley particles to an intravenous water content; A sixth step of intravenous dried barley particles after alphalation, which is venous until the drainage portion is exposed; In addition, the seventh step is performed by adding hot air of 105 ° C. or higher and 300 ° C. or lower to the veined barley particles to promote alpha, and drying and heating to 13% or less of water content. 알파화, 정백맥 Alpha, vein

Method for producing the scorched rice

The present invention relates to a manufacturing method of crust of germinated brown rice. A main ingredient of the crust of germinated brown rice is 100% germinated brown rice. Therefore, the crust of germinated brown rice contains nutrients such as protein, dietary fiber, calcium, phosphorus, iron, and vitamin in large amounts. The manufacturing method of the present invention comprises the steps of: boiling germinated brown rice; molding the boiled germinated brown rice in the intermediate shape of rice crust by firstly flattening the boiled germinated brown rice; molding the germinated brown rice again by secondly flattening the germinated brown rice molded in the earlier step; baking the germinated brown rice, molded in a rice crust mold,; firstly cooling the baked germinated brown rice; secondly cooling the germinated brown rice, firstly cooled in the earlier step; confirming removal of impurities in the crust of germinated brown rice; and then packing and sealing the crust of germinated brown rice.

An equipment of scorched rice included rice

본 고안은 누룽지밥 제조장치에 관한 것으로, 더욱 상세하게는 본체(10)의 일측에 설치되어 양념(23)을 공급하는 양념공급호퍼(22)와, 이 양념공급호퍼(22) 하단에 연장설치되는 양념공급관(24)과, 상기 양념공급호퍼(22) 및 양념공급관(24)의 내측을 관통하여 연장설치되어 본체(10) 내측으로 양념(23)을 이송시키는 양념공급스크류(26)가 구비된 양념공급부(20); 본체(10)의 일측에 설치되어 밥(33)을 공급하는 밥공급호퍼(32)와, 이 밥공급호퍼(32)의 내측하단에 설치되어 상기 양념공급관(24)의 하단부 방향으로 밥(33)을 이송시키는 밥공급스크류(34)가 구비된 밥공급부(30); 상기 양념공급관(24)의 하단부에 연장설치되되 상기 각각의 호퍼(22,32)를 통해 공급된 양념(23)과 밥(33)이 섞이면서 누룽지(S)가 형성되도록 내측면에 가열코일(50)이 매립설치된 성형배출관(40); 상기 성형배출관(40)을 통해 배출되는 누룽지밥을 안내 배출하도록 성형배출관(40) 하단부에 일정거리 이격 설치되는 배출안내부(60);가 포함되어 이루어진다. The present invention relates to a nurungji rice production apparatus, and more specifically, is installed on one side of the main body 10, the seasoning supply hopper 22 for supplying the seasoning 23, and the extension is installed in the lower seasoning supply hopper 22 The seasoning supply pipe 24 is provided, and the seasoning supply hopper 22 and the seasoning supply screw (26) is provided extending through the inside of the seasoning supply pipe 24 to convey the seasoning (23) into the body (10). Seasoned supply unit 20; The rice supply hopper 32 which is provided at one side of the main body 10 and supplies the rice 33, and the rice supply hopper 32 which is installed at the inner bottom of the rice supply hopper 32 in the direction of the lower end of the seasoning supply pipe 24 (33) Rice supply unit 30 is provided with a rice feed screw 34 for transferring); It is installed on the lower end of the seasoning supply pipe 24, the heating coil 50 on the inner side to form a nurungji (S) while mixing the seasoning 23 and the rice 33 supplied through the respective hoppers (22,32) Molded discharge pipe 40 is embedded; And a discharge guide part 60 installed at a predetermined distance from the lower end of the molded discharge pipe 40 so as to guide discharge the nurungji rice discharged through the molded discharge pipe 40. 누룽지밥, 성형배출관, 가열코일 Nurungji rice, shaping discharge pipe, heating coil

vinegared rice and fish

본 고안은 케이스와, 그 내측에 설치되는 갈퀴(10)와, 톱니롤러 성형몰드 및 본체를 포함하는 초밥 성형기에 있어서, 상기한 케이스(11)의 내벽을 구성하며 비금속재질로 이루어지는 측벽(16)과, 상기한 측벽(16)의 내측으로 설치되는 비금속 재질로 이루어지는 갈퀴축(15) 및 갈퀴(10)와, 상기한 톱니롤러(2)의 상측의 수직벽(8)에 설치되는 센서(12)와, 상기한 톱니롤러(2)의 회전 속도를 조절하는 밥압력조절구(1)와, 상기한 성형몰드(4)의 하단에 설치되는 텐테이블(6)을 포함하는 것을 특징으로 하며, 상기한 케이스(11)와 본체(20) 사이에는 분리판(21)이 설치되고, 분리판(21)에는 케이스(11)과 결합 되도록 결합구(24)를 형성한 것을 특징으로 하며, 상기한 본체(20)에는 모터(26)와 연결되며 분리판(21) 위로 돌출되는 전달기어(22)가 설치되며, 상기한 케이스(11)의 측면으로는 상기한 전달기어(22)와 맞물리는 피동기어(28)가 설치되며, 피동 기어(28)의 동력은 그 좌우로 제 1,2,3 체인(29,30,33)에 의하여 제1,2,3기어(31,32,34)에 전동되는 특징으로 한다 The present invention is a sushi molding machine comprising a case, a rake 10 installed inside the tooth, a roller forming mold and a main body, the side wall (16) constituting the inner wall of the case 11 and made of a non-metallic material. And a rake shaft 15 and a rake 10 made of a nonmetal material provided inside the side wall 16 and a sensor 12 provided on the vertical wall 8 above the toothed roller 2. ), A bob pressure regulator (1) for adjusting the rotational speed of the toothed roller (2), and a ten table (6) installed at the lower end of the molding mold (4), Separation plate 21 is installed between the case 11 and the main body 20, the separating plate 21 is characterized in that the coupling sphere 24 is formed to be coupled to the case 11, the main body The transmission gear 22 which is connected to the motor 26 and protrudes above the separating plate 21 is installed at the side of the case 11. As the driven gear 28 is engaged with the transmission gear 22 described above, the power of the driven gear 28 is first and second by the first, second, third chains 29, 30, 33 to the left and right. And 2,3 gears (31,32,34)

Wrapper for Food

본 발명은 주먹밥에 대하여　김을　격리 상태에서 포장하여　포장을　개봉하고 제거하는　동시에　김이　주먹밥의　표면에　남게되는 식품용　포장재에서　포장　개봉　및　제거를 용이하게 하는 것을 목적으로 한다. 이를 위하여, 종방향으로　2분할하기 위한　컷　테이프(2, 2)에 의한 분단　수단을 갖춘 실질적으로　사각형의 전면필름(1)에 종방향으로　2분할한　1쌍의 필름피스(6A,　6B)에 의해 전면필름을　덮으면서 　전면필름의　분단　수단에 대응되는 부분에　필름피스들끼리 겹쳐지는 부분을　마련한　후면필름을 겹쳐서 형성한　식품용　포장재(P)에 있어서, 선단이 컷　테이프에서　교차하는 동시에　후단이　컷　테이프에서　필름의　측단을 향하여 연장되는 1쌍의　사선으로 구성된 'ハ'형상의 홈(4A,　4B)과　'ハ' 형상의 홈의 상측에 위치하여 컷　테이프와　교차하는　가로 줄로 된　'-' 형상의 노치(5)를 설치하고　이들의 노치를 덮는　부위에　라벨을 부착한 것을 특징으로 한다. Disclosure of Invention Technical Problem [10] The present invention aims to facilitate opening and unpacking of rice balls in a food packaging material in which the roasted rice is wrapped in an isolated state to unpack and remove the wrapping material and remain on the surface of the rice ball. To this end, a pair of film pieces 6A, 6B longitudinally divided into two pieces are attached to a substantially rectangular front film 1 having a dividing means by cut tape 2, (P) in which a front film is covered with a rear film having a portion overlapping with the film pieces at a portion corresponding to the dividing means of the front film while overlapping the front film, Shaped grooves (4A, 4B) composed of a pair of oblique lines extending from the cut tape toward a side of the film, and a "-" shaped cross bar located on the upper side of the " Shaped notches (5) are provided, and a label is attached to a portion covering the notches (5).

Packaging for use in heating food in a microwave oven and method of use

A package for microwave cooking and method of use. In one embodiment, the package is a flexible pouch having a steam vent in an upper portion. The lower portion has reinforcing ribs to form a serving tray. A line of weakening extends between the upper and lower portions such that the upper portion may be removed after heating and a lower used to serve the food. An alternative embodiment includes a tray having a heat sealable film containing the vent. The film is peelable from the package after heating. The method includes precooking food to have a moisture content of 20%, freezing the food, heating the package in a microwave, venting the steam, and serving the food in a lower portion of the package.

Packaging for use in heating food in a microwave oven and method of use

A flexible package for storing and heating a precooked food product in a microwave oven includes an upper portion and a lower portion detachably connected to the upper portion. The lower portion includes a side defining a cavity adapted to hold the food product during heating and to serve the food product after the upper portion is removed. A vent is disposed in an aperture in the upper portion that operatively opens to release steam, and the vent is a valve that is initially closed and opens when a pressure within the package is greater than a predetermined valve opening pressure and stays open during heating in the microwave oven in order to completely exhaust the pressure formed in the package during heating.

A functional flavored rice tea bag including red ginseng and medicinal herbs and a method of manufacturing the same

본 발명은 홍삼 및 한약재를 포함한 기능성 약밥티백에 관한 것으로서, 보다 구체적으로는, 소정의 입도를 갖는 홍삼 및 한약재를 조성물로 포함하되, 상기 한약재는, 국우, 황정, 산약, 구기자, 상엽 및 인진을 포함하는 것을 그 구성상의 특징으로 한다. 또한, 본 발명은 홍삼 및 한약재를 포함한 기능성 약밥티백의 제조방법에 관한 것으로서, 보다 구체적으로는, (1) 홍삼, 국우, 황정, 산약, 구기자, 상엽 및 인진을 각각, 초 처리 또는 훈증 처리하는 단계; (2) 처리된 상기 홍삼, 국우, 황정, 산약, 구기자, 상엽 및 인진을 건조하는 단계; 및 (3) 상기 건조된 홍삼, 국우, 황정, 산약, 구기자, 상엽 및 인진을 소정의 입도를 갖도록 분쇄하여 티백에 충진하는 단계를 포함하는 것을 그 구성상의 특징으로 한다. 본 발명에서 제안하고 있는 홍삼 및 한약재를 포함한 기능성 약밥티백 및 이의 제조방법에 따르면, 소정의 입도를 갖는 홍삼 및 한약재를 조성물로 포함하되, 상기 한약재로서 국우, 황정, 산약, 구기자, 상엽 및 인진을 포함하는 기능성 약밥티백의 조성물 및 이들의 최적의 배합비를 제공함으로써, 사람들에게 홍삼 및 한약재를 이용한 새로운 기능성 건강식을 제공할 수 있고, 침출차로 음용하거나 영양밥으로 취사하기에 용이하여 편의성을 향상시킬 수 있으며, 홍삼과 다른 한약재들의 건강적 효능을 극대화할 수 있다. The present invention relates to a functional bamboo tea bag including red ginseng and herbal medicines. More specifically, the present invention includes red ginseng and herb medicines having a predetermined particle size as a composition, wherein the herb medicines are selected from the group consisting of Korean welsh onion, And includes the constitutional features thereof. The present invention also relates to a method for producing a functional rice bran tea including red ginseng and herbal medicines. More specifically, the present invention relates to a method for producing a functional rice bran tea bag including red ginseng and herbal medicines, step; (2) drying the processed red ginseng, Korean welsh onion, hwangjeong, mackerel, gugija, mulberry leaves and persimmons; And (3) pulverizing the dried red ginseng, Korean welsh onion, hwangjeong, mackerel, gugija, top leaves and starch so as to have a predetermined particle size, and filling the tea bag. According to the present invention, there is provided a functional bamboo tea bag including red ginseng and herbal medicines, and a method for producing the same, which comprises red ginseng and herb medicine having a predetermined particle size as a composition, wherein the herbaceous ginseng, hwangjeong, The present invention can ...

米制食品

水分充分、搁置稳定的米制食品，它具有pH3.5-4.5，它的干物质含量为30-55%(重量)的煮过或预煮过的整粒大米、酸和油。

Instant food product

FIELD: food industry. SUBSTANCE: invention relates to food industry and concerns instant products. Instant product placed into container and consumed by pouring cold or hot water in container and heating in a microwave oven. Food product comprises a container and expanded dry rice, which is contained in container and sinks in water. Volume specific density of swollen dry rice is 0.55-0.7 g/ml and final moisture content is 5-12 wt%. EFFECT: invention enables to obtain a product with stability during storage, as well as simplifying its preparation due to use of sinking rice. 7 cl, 2 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 592 875 C1 (51) МПК A23L 7/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2015139785/13, 07.02.2014 (24) Дата начала отсчета срока действия патента: 07.02.2014 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): САЕКИ Кентаро (JP), КОМАЦУ Масаси (JP), ТАНАКА Мицуру (JP) 19.02.2013 JP 2013-030006 (45) Опубликовано: 27.07.2016 Бюл. № 21 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 21.09.2015 (86) Заявка PCT: JP 2014/000674 (07.02.2014) 2 5 9 2 8 7 5 (56) Список документов, цитированных в отчете о поиске: JP 01-300865 A, 05.12.1989. JP 51-032751 A, 19.03.1976. KZ 26348 A4, 15.11.2012. RU 2472687 C2, 20.01.2013. R U (73) Патентообладатель(и): НИССИН ФУДЗ ХОЛДИНГЗ КО., ЛТД. (JP) (87) Публикация заявки PCT: 2 5 9 2 8 7 5 R U Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ПИЩЕВОЙ ПРОДУКТ БЫСТРОГО ПРИГОТОВЛЕНИЯ (57) Реферат: Изобретение относится к пищевой При этом объемная удельная плотность промышленности и касается продуктов быстрого вспученного сухого риса составляет 0,55-0,7 г/мл приготовления. Продукт быстрого и конечное содержание влаги составляет 5-12 приготовления, помещенный в контейнер и вес.%. Изобретение позволяет получить продукт, употребляемый в пищу путем заливания ...

A device for making a kimbop roll

1. 청구범위에 기재된 고안이 속한 기술분야. 1. The technical field to which the invention described in the claims belongs. 자동김밥제조기용 김밥성형벨트의 장력유지장치에 관한분야. Field of tension holding device for gimbap forming belt for automatic gimbap making machine. 2. 고안이 해결하려고 하는 기술적 과제. 2. The technical problem the invention is trying to solve. 종래에는 김밥을 말때 벨트에 많은 무리가 따랐던 것이고, 이에따라 벨트의 수명이 짧아졌으며, 잦은 벨트교체로 인하여 생산성이 크게 저하되는 등의 폐단이 따랐던 것이다. In the related art, when gimbap was rolled, a lot of people followed the belt, and accordingly, the lifespan of the belt was shortened, resulting in a drastic reduction in productivity due to frequent belt replacement. 3.고안의 해결방법의 요지. 3. Summary of the solution to the proposal. 본고안은 이송부프레임에 탄성을 가진 장력유지용 로울러와 가압로울러를 설치하고 이를 통과하면서 벨트가 이송부권취로울러에 감기도록 함으로써 벨트에 항상 일정한 탄성력이 유지되게하며, 이송부권취로울러에는 장력조절이 가능한 측압스프링을 설치하여 김밥을 보다 효율적이면서 단단하게 말수있도록 하면서 벨트의 수명을 연장,생산성을 극대화시킬수 있도록 한것이다. This paper installs elastic tension holding roller and pressure roller in the conveying part frame, and the belt is wound on the conveying part winding roller while passing through it, so that the constant elastic force is maintained on the belt at all times. By installing a spring, Gimbap can be rolled more efficiently and firmly, while extending the life of the belt and maximizing productivity. 4.고안의 중요한 용도. 4. Significant use of the proposal. 자동김밥제조기에 설치사용됨. Installed and used in automatic gimbap maker.

Food packaging bag, food-packaged body, and method for manufacturing the same

The present invention provides a food packaging bag, which can hermetically seal and pack foods therein for long-term storage of the foods and can realize cooking in a safe manner, a food-packaged body, and a method for manufacturing the food-packaged body. Preferably, the present invention provides a food packaging bag, which, in a food packed state, does not undergo breakage of the seal upon exposure to pressure or impact applied during transport or storage and, at the time of serving, even when placed in the hermetically sealed state in a microwave oven followed by heating, can automatically lower the internal pressure to prevent the burst of the bag, and a food-packaged body, and a method for manufacturing the food-packaged body. The food-packaged body consists essentially of: a food packaging bag formed of a laminated film comprising at least a base layer and a sealant layer, the sealant layer being located on the interior side of the packaging bag, the packaging bag having therewithin a point seal part connected to or independently of its edge, the point seal part having in its inside an easy-vapor-passing part; and a food which has been packed and hermetically sealed in the packaging bag.

Lightweight Insulating Materials for Fireproof Use and manufacturing for it

본 발명은 경량 내화단열재 및 그 제조방법에 관한 것으로, 경량이면서 화재발생시 화재에 견딜 수 있는 내화성을 구비하고 또한 단열성을 보유함으로써 보온 및 보냉역할을 수행할 수 있도록 함을 목적으로 한다. The present invention relates to a lightweight refractory insulating material and a method for manufacturing the same, and to provide a lightweight and refractory to fire in the event of a fire and to maintain insulation and heat insulation. 본 발명에 따른 경량 내화단열재는, 전체 100중량%에 대하여 일반 포틀랜드계 시멘트 40~65 중량%, 무기경량골재 3~20 중량%, 점토류 광물 2~15 중량%, 물 20~40 중량% 및 감수제 0.2~2 중량%로 구성된 슬러리 혼합물로서, 또한 이 슬러리 혼합물의 총 부피에 대하여 제품의 기공율이 20~70 부피%를 점유하면서 조성된다. 이에 의하여, 화재발생시 연기나 유독가스가 발생되지 않고 경량이면서 내화성과 단열성을 구비하여 고온에서 그 형상과 강도를 유지함으로써 화재발생시 인명피해를 감소시키고 재산손실을 방지할 수 있다.        Lightweight fireproof insulation according to the present invention, 40 to 65% by weight of general Portland cement, 3 to 20% by weight inorganic lightweight aggregate, 2 to 15% by weight of clay mineral, 20 to 40% by weight of water and A slurry mixture consisting of 0.2 to 2% by weight of a reducing agent, which is also formulated with a porosity of 20 to 70% by volume relative to the total volume of the slurry mixture. As a result, smoke or toxic gas is not generated in the event of a fire, and it is light in weight, has fire resistance and heat insulation, and maintains its shape and strength at a high temperature, thereby reducing casualties and preventing property loss during a fire. 경량 무기물, 내화단열재, 무기점결제, 점토류 광물 Lightweight minerals, fireproof insulation, inorganic binders, clay minerals

Method for cooking rice mixed with vegetables and grilled short rib patties

본 발명은 떡갈비 비빔밥의 조리방법을 제공한다. 이러한 떡갈비 비빔밥 조리방법은 발아현미와 발아현미에 대한 0.3 내지 0.5 중량부의 두유와 잔부인 물을 포함하여 제조된 현미밥에 발아현미에 대한 0.1 내지 0.3 중량부인 다져서 볶은 당근을 섞는 단계와, 쇠고기 우둔살과 쇠고기 우둔살에 대한 0.1 내지 0.5 중량부의 갈비양념을 포함하여 제조된 떡갈비를 준비하는 단계와, 호두, 잣, 땅콩, 소금, 및 잔부 물로 이루어진 재료를 분쇄한 견과류 소스를 준비하는 단계와, 당근이 섞인 현미밥과 떡갈비를 적층한 후 견과류 소스를 곁들이는 단계를 포함한다. 이러한 떡갈비 비빔밥은 다진 김치와 볶은 황금버섯을 더 포함할 수 있다. 이러한 떡갈비 비빔밥은 맛과 영양이 균형을 이루고 있어서 섭취하기 쉬울 뿐만 아니라 두뇌 건강에 좋은 영양분을 풍부하게 함유하고 있어서 어린이들에게 매우 유익한 요리가 제공될 수 있다. The present invention provides a cooking method of Tteokgalbi bibimbap. The method of cooking Tteokgalbi bibimbap is a step of mixing minced roasted carrots with 0.1 to 0.3 parts by weight of germinated brown rice to brown rice prepared with germinated brown rice and 0.3 to 0.5 parts by weight of soy milk and germinated water for germinated brown rice, beef loin and Preparing a tteokgalbi prepared with 0.1 to 0.5 parts by weight of ribs for beef rump, preparing a nut sauce crushed with walnuts, pine nuts, peanuts, salt, and residues, and carrots Laminating brown rice and tteokgalbi and serving with a nut sauce. Such tteokgalbi bibimbap may further include minced kimchi and roasted golden mushrooms. These bibimbap, which is balanced in taste and nutrition, is not only easy to consume, but also contains abundant nutrients for brain health, which can provide a very beneficial dish for children.

Process of manufacturing mugwort seasoned with brown rice powder

본 발명은 현미분말을 주재로 한 쑥인조미 제조방법에 관한 것으로, 식용쑥을 세정액조에 침지하고 이를 즙액 추출하여 소금과 중탄산나트륨을 첨가제로 사용하여 천연엽록소 및 성분을 그대로 유지하게 추출한 쑥즙액 추출공정과, 농산물인 현미, 보리, 밀, 콩, 수수, 밤을 분말화한 것과 생쑥에 글루텐을 일정량의 중량비로 혼합 교반하여서 된 혼합물에 상기한 추출공정으로 얻어진 쑥즙액을 교반하여 반죽하고 반죽된 것을 가늘은 국수발로 압출하고 절단 건조시켜서 되는 제조공정으로 얻어진 현미쑥인조미이므로 인조미의 분말 내부에 쑥즙액이 고르게 혼합 교반되어 숙성시 쑥의 향기와 맛이 배어있어 질좋고 향기로운 쑥인조미를 제공할 수 있게한 것이다.

Black garlic rice manufacturing method and black garlic rice

본 발명은 맥반석 항아리와 중탕기를 이용하여 흑마늘을 제조한 후 제조된 흑마늘을 이용하여 영양이 높은 흑마늘 밥을 제조하는 흑마늘 밥 제조방법 및 흑마늘 밥에 관한 것으로, 상기에 따른 본 발명 흑마늘 밥 제조방법은 흑마늘화하기 위한 원료 마늘로 6쪽 마늘을 세척하는 원료준비 과정(S110)과, 세척된 마늘을 물과 함께 맥반석항아리에 2:1의 부피비율로 담고 중탕기에 넣어 110℃ ~ 130℃의 온도를 유지하면서 40시간 내지 50시간 동안 중탕하여 이루어지는 흑마늘화 과정(S120)과, 상기 흑마늘화 과정(S120)에서 완성된 흑마늘을 맥반석 항아리에 담아 냉장실에 넣어 5℃ ~10℃의 온도를 유지하면서 4~5일간 숙성하는 제1숙성과정(S130)을 포함하는 흑마늘 제조단계(S100)와; 흑마늘 제조단계(S100)에 따라 제조된 흑마늘을 진액과 함께 으깨는 과정(S310)과, 으깬 흑마늘과 진액을 맥반석 항아리에 담아 냉장실에 넣어 5℃ ~10℃의 온도를 유지하면서 4~5일간 숙성하는 제2숙성과정(S320)과, 세척된 쌀과 제2숙성 과정을 거친 흑마늘과 진액을 20:1:3의 부피비율로 골고루 섞은 다음 물을 부은 후 98∼100℃의 온도로 15∼18분간 가열하여 밥을 취반한 후 취반된 밥의 가열을 중단시키고 10∼15분간 뜸들여 밥을 제조하는 흑마늘밥 제조과정(S330)으로 이루진 흑마늘밥 제조단계(S300)를 포함하는 것을 특징으로 한다. The present invention relates to a black garlic rice production method and black garlic rice manufacturing a high nutrition black garlic rice using the black garlic prepared after manufacturing the black garlic using a ganban stone jar and a hot water bath, The method of the present invention black garlic rice according to the above is a raw material preparation process (S110) to wash the garlic with raw garlic for black garlic (S110), and the washed garlic with water at a volume ratio of 2: 1 in the ganban stone jar. Put in the black garlic process (S120) and the black garlic process obtained in a hot bath for 40 to 50 hours while maintaining the temperature of 110 ℃ ~ 130 ℃, put the black garlic finished in the machine jar in the refrigerator chamber 5 ℃ Black garlic manufacturing step (S100) comprising a first aging process (S130) for aging for 4-5 days while maintaining a temperature of ~ 10 ℃; Process of crushing black garlic prepared according to the black garlic manufacturing step (S100) with the essence (S310), and put the crushed black garlic and essence in the ganban stone jars in the refrigerator compartment for 4 to 5 days while maintaining the temperature of 5 ℃ ~ 10 ℃ After the second ripening process (S320) and the washed rice and black garlic and the essence ...

Rice having vitamin, Manufacturing Method and Manufacturing Apparatus thereof

본 발명은 비타민성분이 강화된 비타민쌀과, 그 비타민쌀을 제조하는 제조방법 및 제조장치에 관한 것이다. 본 발명의 비타민쌀은 8.5중량퍼센트 내지 10중량퍼센트의 효소제제와, 4.5중량퍼센트 내지 6중량퍼센트의 아미노산과, 55중량퍼센트 내지 65중량퍼센트의 전분당과, 20중량퍼센트 내지 30중량퍼센트의 분말유지를 혼합한 코팅제와; 비타민B6 및 비타민E 중 적어도 어느 하나를 코팅제와 함께 희석하여 쌀의 표면에 도포시키는 것을 특징으로 한다. The present invention relates to a vitamin rice fortified with vitamin components, and a manufacturing method and apparatus for producing the vitamin rice. Vitamin rice of the present invention is 8.5 to 10 weight percent enzyme preparation, 4.5 to 6 weight percent amino acid, 55 to 65 weight percent starch sugar, 20 to 30 weight percent powder A coating agent mixed with fats and oils; At least one of vitamin B6 and vitamin E is diluted with a coating agent, and then applied to the surface of rice. 또한 본 발명의 비타민쌀을 제조하는 제조방법은, 탈곡된 벼를 투입하는 원료투입공정과; 투입된 벼를 현미로 가공하는 현미가공공정과; 현미가공공정을 통해 제조된 현미에 일정이상의 고전압을 걸어주어 현미의 분자 구조를 느슨하게 한 후, 현미의 표면을 연마하여 백미로 만드는 정미공정과; 정미공정을 거쳐 연마된 백미를 이온수로 세정한 후, 8.5중량퍼센트 내지 10중량퍼센트의 효소제제와, 4.5중량퍼센트 내지 6중량퍼센트의 아미노산과, 55중량퍼센트 내지 65중량퍼센트의 전분당과, 20중량퍼센트 내지 30중량퍼센트의 분말유지를 혼합한 코팅제와, 비타민 B6 및 비타민 E 중 적어도 하나를 상기 코팅제와 함께 희석한 영양소혼합물을 백미에 도포시키는 백미코팅공정을 포함하는 것을 특징으로 한다. 이에 따라, 쌀에 함유되어 있지 않은 비타민 B6 및 비타민 E 등의 비타민성분이 강화된 비타민쌀이 제공된다. 또한, 도정과정의 거의 마지막 단계에서 비타민 B6 및 비타민 E를 도포함으로써 도정공정으로 인해 비타민성분이 감소되는 것을 막을 수 있는 효과가 있다. In addition, the production method for producing a vitamin rice of the present invention, the raw material input step of inputting the threshed rice; Brown rice processing process of processing the rice paddy into brown rice; A rice milling process of laminating the molecular structure of brown rice by applying a high voltage or more to a brown rice prepared by the brown rice processing process, and then polishing the surface of brown rice into white rice; After washing the polished white rice with deionized water with ionized water, 8.5 to 10 weight percent enzyme preparation, 4.5 to 6 weight percent amino acid, 55 to 65 weight percent starch sugar, 20 And a white rice coating step of applying a ...

Process for preparing functional food comprising Goami rice cultivated with mixed pharmaceutical mushrooms

본 발명은 약용버섯으로 배양된 고아미 현미쌀을 포함하는 기능성 식품 및 그의 제조 방법에 관한 것으로, 더욱 상세하게는 고아미 현미쌀에 복합 버섯균을 접종하여 배양시킴으로써 생물의 대사과정을 통하여 고아미쌀의 식이섬유 성분이 일부 분해되어 고아미쌀이 소비자가 섭취하기에 적합할 뿐만 아니라 버섯의 약리 성분이 포함되어 있어서 기능성 및 영양 성분이 배가된 고아미 2호 버섯쌀을 제공하는 것이 가능하다. 버섯, 고아미쌀

Manufacturing method of instant cooked rice using oat

본 발명은 귀리 즉석밥의 제조방법에 관한 것으로, 더욱 상세하게는 귀리의 탱글한 식감이 살아있는 즉석밥을 제조하는 방법에 관한 것이다. The present invention relates to a method for producing oat instant rice, and more particularly, to a method for producing ready-to-eat rice in which the texture of oat is alive.

waffle having steamed grain and method of making the same

곡물가루의 흐르기 쉬운 묽은 반죽을 가열된 형틀에 붓고 구어서 겉표면은 고체상태이고, 속은 물기가 많아 풀이나 죽같은 반유동상태를 이루며, 전체적으로 밥알이 분포하는 것을 특징으로 하는 밥을 이용한 와플과 곡분액에 밥을 섞어 분포시킨 다음 형틀에서 가열하여 익히는 그 제조방법이 개시된다. 본 발명에 따르면, 밥을 좋아하는 사용자가 밥을 담는 용기 없이도 밥을 와플과 같은 한 덩어리 형태로 만들어 직접 손에 들고 한 부분씩 베어서 먹을 수 있고, 포장한 형태로 밖에서도 먹기 쉽게 된다. 또한 낱알 형태로 씹히는 밥의 식감과 아울러 와플의 잘 구어진 겉부분에서의 바삭한 식감과 굳지 않고 반유동상태로 있는 속 부분의 따뜻하고 부드러운 식감을 함께 즐길 수 있고, 구수하게 구어진 곡물분의 맛과 향도 즐길 수 있다. Pour the thin dough, which is easy to flow into the flour, into a heated mold and bake it. The outer surface is solid and the inside is watery, forming a semi-fluid state like grass or porridge. Disclosed is a method of mixing and distributing rice in grains, then heating the mold to cook. According to the present invention, a user who likes rice can make the rice into a loaf like a waffle without a container to hold the rice, and eat it by hand, cut it by a portion, and eat it easily in the outside in a packaged form. In addition, you can enjoy the texture of the rice that is chewed in the form of grain, as well as the crispy texture of the waffle, and the warm and soft texture of the inner portion that is not hard and semi-flowing. You can also enjoy the incense.

A process for preparing rice gruel in aseptic package

본 발명은 밥알의 식감이 부드러우며 죽으로서의 맛과 조직감이 뛰어나고 미생물에 대해 안전하여 장기간 보관 가능한 무균화 즉석 포장죽의 제조 방법에 관한 것이다. The present invention relates to a method for producing a sterilized instant packaged porridge with a soft texture of rice grains, excellent taste and texture as porridge, safe for microorganisms, and can be stored for a long time. 본 발명은 상기 무균화 즉석 포장죽의 제조방법으로서, 쌀 일정량을 내열성 플라스틱 용기에 자동 충전하고 130~150℃에서 4~8초간 4~10회 반복의 고온 고압 살균처리 후 일정량의 취반수를 충전하여 일정 조건에서 취반 후 무균화 된 공간에서 밀봉, 포장하는 방법을 제공하며, 이 때 취반수를 취반전과 포장전으로 분리 투입함으로써 목적하는 유동식의 특성을 충분히 살릴 수 있는 방법을 함께 제공한다. The present invention is a method for producing the sterilized instant packaging porridge, automatic filling a certain amount of rice in a heat-resistant plastic container and filling a certain amount of rice water after high-temperature autoclaving treatment 4 ~ 10 times for 4 to 8 seconds at 130 ~ 150 ℃ It provides a method of sealing and packing in a sterile space after cooking under certain conditions, and at this time, it provides a way to fully utilize the characteristics of the desired flow formula by separating and putting the water into the pre-cooking and before packing. 무균화 즉석 포장죽, 고온 고압 살균, 퍼짐성 Aseptic instant packing porridge, high temperature autoclave, spreadability

Method for processing and mass production of green whole grain

본 발명은 녹색 통곡물의 가공 및 대량생산 방법에 관한 것으로서, 본 발명의 목적은 식감은 부드럽고 쫄깃하여 먹기 편하고, 색감은 녹색을 선명하게 띠고 있어 시각적으로 신선함을 제공할 수 있으며, 영양소는 매우 풍부하여 건강증진과 성인병 예방에 좋은 녹색 통곡물을 대량으로 가공 생산할 수 있는 녹색 통곡물의 가공 및 대량생산 방법을 제공하는 것이다. 상기 목적을 달성하기 위한 본 발명에 따른 녹색 통곡물의 가공 및 대량생산 방법은, 황숙기 전의 녹숙기에 녹색 상태의 통곡물을 수확하여 저장탱크에 투입하는 저장 공정과; 상기 저장탱크에 담긴 녹색 통곡물을 유출시켜 88 ~ 102℃ 온도범위의 물 또는 스팀으로 30 ~ 120초 동안 증숙시키는 블랜칭 공정과; 상기 블랜칭 공정을 마친 녹색 통곡물을 곧바로 1 ~ 7℃ 온도범위에서 급속 냉각시키는 냉각 공정과; 상기 냉각 공정을 통해 저온으로 식혀진 녹색 통곡물에 바람을 송풍하여 상기 녹색 통곡물의 표면에 침습된 과다 수분을 제거하는 냉풍제습 공정; 및 상기 냉풍제습 공정을 통해 과다 수분이 제거된 녹색 통곡물에 35 ~ 50℃ 온도범위의 저온열풍을 가하여 건조시키는 열풍건조 공정을 포함하는 것을 특징으로 한다. The present invention relates to a method for processing and mass-producing green whole grains, and an object of the present invention is that the texture is soft and chewy and easy to eat, and the color is vividly green to provide visual freshness, and the nutrients are very rich. It is to provide a processing and mass production method of green whole grains, which can process and produce large amounts of green whole grains, which are good for health promotion and prevention of adult diseases. Process for processing and mass production of green whole grains according to the present invention for achieving the above object comprises: a storage step of harvesting the green whole grains during the ripening season before the yellow maturity and put into the storage tank; A blanching process of distilling the green whole grains contained in the storage tank to steam for 30 to 120 seconds with water or steam in a temperature range of 88 to 102 ° C .; A cooling step of rapidly cooling the green whole grains after the blanching process in a temperature range of 1 to 7 ° C .; A cold air dehumidification process of blowing air to the green whole grains cooled to a low temperature through the cooling process to remove excess moisture that has invaded the surface of the green whole grains; And a hot air drying process for drying by applying low temperature hot air in a temperature range ...

Rice and products thereof having starch with an increased proportion of amylose

本发明涉及一种具有降低了淀粉分支酶水平的水稻，其产出的谷粒的胚乳具有相对高的直链淀粉含量。本发明的水稻谷粒尽管支链淀粉合成路径受损，但是是不缩水的显形，其可以是转基因的，也可以是非转基因的。

A immeditate gruel manufacture method

본 발명에 따른 즉석죽은 자염과 일정혼합하여 나선볶음콘베이어에 일정회전 속도와 건조온도 조건으로 함수율 12∼13%의 올벼쌀 건조처리하는 제1단계와;시판중인 자동제환기로 2mm 크기의 영양식 환을 제조하는 제2단계와;제1단계의 건조 올벼쌀에 제2단계의 영양식 환을 5∼7중량부로 혼합하는 제3단계와;시중의 곡물 압출장치 또는 퍼핑장치중 선택되는 어느 한 장치로 제3단계 혼합물을 5배의 체적비로 일정규격의 바(bra) 또는 볼(ball)중 선택되는 형태의 영양스낵으로 팽화시키는 제4단계와;제4단계의 팽화된 영양스낵을 제분기로 100∼120 메쉬로 미분해 일정량의 파우다로 진공 소포장하는 방식으로 최종 포장완성하는 제5단계를 포함하는 즉석죽 제조방법으로 주재료인 찹쌀 올벼쌀에 일체로 영양식 부재료가 일정 포함된 파우다로 즉석 죽으로 제공되게 하거나, 또는 일반 쵸코나 카라멜을 코팅한 제과용,또는 일반자판기에서도 맛과 영양이 우수한 다양한 여러 즉석죽이나 제과원료로도 제공되게 함으로써, 올벼 쌀소비 촉진과 관련 산업의 동반성장이 가능하도록 한 유용한 발명인 것이다. The instant porridge according to the present invention is mixed with suicide and the first step of drying treatment of allied rice with a moisture content of 12 to 13% at a constant rotation speed and drying temperature conditions in a spiral roasting conveyor; And a third step of mixing the nutrient ring of the second step to 5-7 parts by weight of the dry rice of the first step; and any one device selected from a commercial grain extrusion device or a puffing device. A fourth step of swelling the mixture of the third step into a nutritional snack of a type selected from a predetermined size of a bar or a ball at a volume ratio of 5 times; The instant porridge manufacturing method comprising the fifth step of final packaging by vacuum-packaging with a certain amount of undecomposed powder into ˜120 mesh. Provides instant porridge with powder containing a certain amount of nutritious ingredients in glutinous rice, the main ingredient. It is also useful to promote rice consumption and related growth in related industries by providing it with various instant porridges or confectionery ingredients with excellent taste and nutrition even in general chocolate or caramel coated confectionery, or even in a general vending machine. It is an invention.

A kind of preparation method of instant-rice

本发明公开一种方便米饭的制作方法，其特征在于，包括以下步骤：步骤一、大米清洗；步骤二、大米蒸煮；步骤三、米粒刨松；步骤四、米粒烘干；步骤五、下料打包。本发明在大米蒸煮过程中，通过渐进的温度进行大米的蒸煮，米粒内部能够保持通畅的毛细孔，使米粒的保水性能良好，更易蒸煮透；在米粒烘干过程中，通过预烘、恒温保湿、烘干、预热保温、降温冷却的一系列步骤，使米粒烘干彻底，且不会破坏米饭的口感，通过本发明生产出来的方便米饭，其米粒复水快、复水后米粒完整、米饭口感良好。

Kimbap vending machine

The present invention relates to a gimbap vending machine, and more particularly, to an automated gimbap vending machine. The present invention is to provide a gimbap vending machine, which can provide a gimbap by making the gimbap in a sanitary manner. The gimbap vending machine according to one embodiment of the present invention includes: an ingredient storage box which stores gimbap ingredients and includes a discharge slot for storing the gimbap ingredients by packaging the gimbap ingredients in individual cartridges according to the sort of the gimbap ingredients; an ingredient arrangement device for arranging the gimbap ingredients; a gimbap rolling machine for making the gimbap; a gimbap cutting device for cutting both ends of the rolled gimbap; a gimbap wrapping device; a gimbap storage; and a gimbap outlet. The gimbap ingredients are individually vacuum-packaged by an ingredient packing paper. The ingredient packing paper includes: a wrapping paper for wrapping gimbap ingredients; a wrapping paper perforated line formed at one end of the wrapping paper and formed on an inner side a predetermined distance apart from the one end; and a wrapping paper extension portion formed on an end of the wrapping paper in opposition to the one end formed with the perforated line.

METHOD FOR PRE-HEATING PROCESSING OF GRAINS AND EQUIPMENT FOR PRE-HEATING PROCESSING OF GRAINS

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2004 116 334 (13) A A 23 L 1/015 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2004116334/13, 16.04.2002 (71) Çà âèòåëü(è): ÂÀÃÍÅÐ Âåðíåð Ýðâèí (BR) (30) Ïðèîðèòåò: 30.10.2001 BR PI0104889-9 (72) Àâòîð(û): ÂÀÃÍÅÐ Âåðíåð Ýðâèí (BR) (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 31.05.2004 (74) Ïàòåíòíûé ïîâåðåííûé: Åãîðîâà Ãàëèíà Áîðèñîâíà (86) Çà âêà PCT: BR 02/00054 (16.04.2002) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ã.Á. Åãîðîâîé (54) ÑÏÎÑÎÁ ÏÐÅÄÂÀÐÈÒÅËÜÍÎÉ ÒÅÏËÎÂÎÉ ÎÁÐÀÁÎÒÊÈ ÇÅÐÅÍ È ÎÁÎÐÓÄÎÂÀÍÈÅ ÄËß R U Ôîðìóëà èçîáðåòåíè 1. Ñïîñîá ïðåäâàðèòåëüíîé òåïëîâîé îáðàáîòêè çåðåí, îòëè÷àþùèéñ òåì, ÷òî îí âêëþ÷àåò ñòàäèè, íà êîòîðûõ a) îñóùåñòâë þò êîíòðîëèðóåìóþ çàãðóçêó çåðåí â ðåàêòîð (4); b) ñîçäàþò ïåðâîå îòðèöàòåëüíîå äàâëåíèå â ðåàêòîðå (4); c) íàãðåâàþò íàõîä ùååñ â ðåàêòîðå (4) çåðíà; d) ñîçäàþò âòîðîå îòðèöàòåëüíîå äàâëåíèå â ðåàêòîðå (4); è e) îõëàæäàþò çåðíà. 2. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî íà ñòàäèè ñîçäàíè ïåðâîãî îòðèöàòåëüíîãî äàâëåíè â ðåàêòîðå (4), äàâëåíèå âíóòðè ïîñëåäíåãî ñîñòàâë åò â èíòåðâàëå îò àáñîëþòíîãî çíà÷åíè îêîëî 6 ìì ðò. ñò. äî îòíîñèòåëüíîãî äàâëåíè îêîëî 4 êã/ñì 2. 3. Ñïîñîá ïî ï.2, îòëè÷àþùèéñ òåì, ÷òî íà ñòàäèè ñîçäàíè ïåðâîãî îòðèöàòåëüíîãî äàâëåíè èç ðåàêòîðà (4) óäàë þò âîçäóõ. 4. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî ñòàäèþ íàãðåâàíè íàõîä ùèõñ â ðåàêòîðå (4) çåðåí îñóùåñòâë þò ïð ìîé èíæåêöèåé ïàðà â çåðíà è îïîñðåäîâàííûì íàãðåâîì çåðåí, ïðè ýòîì ñóõîé íàñûùåííûé ïàð ïðîõîäèò ÷åðåç ìóôòó è ïåðåäàåò òåïëî çåðíàì. 5. Ñïîñîá ïî ï.4, îòëè÷àþùèéñ òåì, ÷òî ïî îêîí÷àíèè ñòàäèè íàãðåâà çåðåí òåìïåðàòóðà ïîâûøàåòñ â èíòåðâàëå îò 100 äî 125°Ñ. 6. Ñïîñîá ïî ï.1, îòëè÷àþùèéñ òåì, ÷òî ïåðåä ñîçäàíèåì âòîðîãî îòðèöàòåëüíîãî äàâëåíè ïðîâîä ò òåïëîâóþ îáðàáîòêó. 7. Ñïîñîá ïî ï.6, îòëè÷àþùèéñ òåì, ÷òî â ïðîöåññå òåïëîâîé îáðàáîòêè ...

Rice bar using brown rice and the method for manufacturing the same

The present invention relates to a method for producing a rice bar using brown rice and a rice bar produced thereby which provide meal substitution foods to maintain a nutrition balance by cooking rice with a green kernel black bean so as to maintain a bar shape while producing a rice bar using brown rice with various types of nutrition, and increase palatability by making tasty from a natural ingredient while decreasing saccharide in order to prevent various adult diseases such as obesity, diabetes, etc.

Method for manufacturing chal-bab and chal-bab manufactured thereby

PURPOSE: A method for manufacturing cooked glutinous rice and the cooked glutinous rice manufactured thereby are provided to improve flavors of the rice with various kinds of flavors contained in each ingredient, and to improve beneficial effects of the rice. CONSTITUTION: A method for manufacturing cooked glutinous rice includes the following steps: maintaining moisture of glutinous rice by keeping the glutinous rice in a refrigerator after washing the glutinous rice with water; boiling the chestnuts and adzuki bean; mixing 95.5 weight% of the glutinous rice, 0.48 weight% of the adzuki bean, 0.85 weight% of the chestnuts, 0.7 weight% of a fig, 0.85 weight% of a walnut, 0.52 weight% of pine-nuts, 0.55 weight% of perillae Semen, and 0.55 weight% of pumpkin seeds; preparing glutinous rice gradients by spreading muscovado sugar and salt; steaming the boiled glutinous rice with meat soup; steaming the boiled glutinous rice after covering the glutinous rice with lotus leaves; and wrapping the completed glutinous rice with a sealed container or a plastic bag.

Manufacture apparatus and it's method of unpolished rice

A method and apparatus for manufacturing brown rice having increased contents of active materials are provided which massively produces brown rice with uniform quality and good taste without odor within a short time. Rice is washed, wetted with warm water of 38 to 45deg.C for 6 to 8hr while circulating, dehydrated with a dehydrator(12), heated with steam at 95 to 120deg.C for 55 to 70min, dried and then polished. The wetted rice has a moisture content of 25 to 30%. A brown rice making apparatus comprises: a wetting device(11) with a wetting tank(111a,111b,111c,111d), a perforated plate(114) and a scraper(117); the dehydrator; a steamer(14) with conveyor(144a,144b); and a polisher(17).

Apparatus and method for manufacturing instant rice

The present invention relates to an instant cooked rice manufacturing apparatus to increase processing accuracy and stability and an instant cooked rice manufacturing method. According to one aspect of the present invention, the instant cooked rice manufacturing apparatus manufactures a sterilization-packed instant cooked rice by using a high-pressure chamber. The apparatus comprises: a plurality of transfer modules transferring pallets having standardized instant cooked rice containers received therein; a sterilization chamber including a sterilization module disposed therein to sterilize the instant cooked rice containers received on the pallets and rice received in the instant cooked rice containers under a first pressure; a first pressure adjustment chamber disposed on the rear side of the sterilization chamber and provided to change the internal pressure through a first pressure adjustment module; a water chamber disposed on the rear side of the first pressure control chamber and including a water supply module disposed therein to supply a predetermined amount of rice cooking water to the instant cooked rice containers under a second pressure lower than the first pressure; a second pressure control chamber disposed on the rear side of the water supply chamber and provided to change the internal pressure through a second pressure control module; a rice cooking chamber disposed on the rear side of the second pressure control chamber and including a cooking module disposed therein to cook the rice received in the instant cooked rice containers under a third pressure higher than the second pressure; and a control unit moving the pallets by the transfer module.

Method and device for starting rice cooker

본 발명은 밥솥 작동 방법, 장치, 프로그램 및 저장매체에 관한 것이고, 스마트 홈 분야에 속한다. 상기 밥솥 작동 방법은, 밥솥 내의 쌀과 물이 취사 조건에 부합되는지의 여부를 검출하는 단계; 밥솥 내의 쌀과 물이 취사 조건에 부합될 경우, 지정된 사용자 조작이 수신되었는지의 여부를 검출하는 단계; 검출 결과가 지정된 사용자 조작이 수신되지 않았을 경우, 밥솥의 취사 기능을 작동시키는 단계를 포함한다. 본 발명은 밥솥 내의 쌀과 물이 취사 조건에 부합되는지의 여부를 검출하고, 상기 밥솥 내의 쌀과 물이 취사 조건에 부합될 경우, 지정된 사용자 조작이 수신되었는지의 여부를 검출하며, 지정된 사용자 조작이 수신되지 않았을 경우, 밥솥의 취사 기능을 작동시키는 것을 통해, 밥솥 내의 쌀과 물이 준비 완료 상태이고 사용자의 지정된 조작이 수신되지 않았을 경우, 자동으로 취사 기능을 작동시킴으로써, 사용자가 취사 또는 예약의 조작을 수동으로 진행함을 잊어버려 취사 실패하는 문제점을 방지하여 사용자의 체험도를 향상시킨다. The present invention relates to a rice cooker operating method, apparatus, program, and storage medium, and belongs to the field of smart home. The rice cooker operating method comprises the steps of: detecting whether rice and water in the rice cooker meet the cooking conditions; Detecting whether a specified user operation has been received when the rice and water in the rice cooker meet the cooking condition; And activating the cooking function of the rice cooker when the user operation for which the detection result is designated is not received. The present invention detects whether or not rice and water in a rice cooker meet cooking conditions and detects whether or not a designated user operation has been received when the rice and water in the rice cooker meet the cooking condition, If the user does not receive the specified operation of the rice cooker by operating the cook function of the rice cooker when the rice and water in the rice cooker are ready and the user has not received the designated operation, Thereby preventing the problem of failing to cook, thereby improving the user experience.

Method of processing and mass-producing green whole grains

本发明涉及一种绿色全谷物的加工及大量生产方法，本发明的目的在于提供一种绿色全谷物的加工及大量生产方法，其大量加工生产口感柔软且带粘性便于食用，并且色彩具有鲜明的绿色从而视觉上提供新鲜感，营养非常丰富从而有助于增进健康与预防成人病的绿色全谷物。用于实现上述目的的根据本发明的绿色全谷物加工及大量生产方法，其特征在于，包括：在黄熟期之前的绿熟期收割绿色状态的全谷物而投进储存箱的储存工序；外流盛在上述储存箱的绿色全谷物，并利用88-102℃温度范围的水或蒸汽蒸煮30-120秒的漂烫工序；完成上述漂烫工序的绿色全谷物立即在1-7℃温度范围进行急剧冷却的冷却工序；对通过上述冷却工序冷却成低温的绿色全谷物进行吹风，而去除在上述绿色全谷物表面浸湿的过多水分的冷风除湿工序；对通过上述冷风除湿工序去除过多水分的绿色全谷物，吹35-50℃温度范围的低温热风进行干燥的热风干燥工序。

A manufacturing method of grinded vegetable rice

The present invention is characterized by making smashed vegetable rice through a dehydration step (first step) of washing selected rice with room-temperature water, and putting the washed rice on a colander to remove water for 30 to 60 minutes; a smashing step (second step) of cleaning and washing spore vegetables, root vegetables, and leaf vegetables with flowing water, and then smashing one or more of the spore vegetables, root vegetables, and leaf vegetables to generate a vegetable smashed product; a steaming step (third step) of mixing the smashed vegetable product with the hydrated rice, adding water thereto at a volume ratio of the hydrated rice and water of 1:1.2 to 1:1.5, and then steaming the mixture at 100 to 150°C for 30 to 60 minutes, thereby making cooked rice; and a packaging step (fourth step) of packaging the cooked rice made through the steaming step and a separate sauce. The smashed vegetable rice of the present invention provides nutrients contained in the vegetables and can be conveniently eaten without heating.

Rice processing device

본 발명은 쌀 표면에 기능성 액을 골고루 코팅(Coating)하거나 물을 골고루 분사시켜 가수(加水)하는 쌀 가공 장치에 관한 것으로, 액 분사노즐의 하부에 제1, 2 전개부와 제1, 2, 3 원통체가 다단 설치된 코팅장치 및 가수장치를 이용하여 쌀 외피 부분에 물을 분사하는 방법으로 가수(加水)함으로써 도정수율을 향상시키고, 또한 쌀 외피 부분에 기능성 액을 효율적으로 분사시켜 균일하게 코팅(coating)함으로써 기능성 쌀을 제조할 수 있도록 한 것이다. The present invention relates to a rice processing device for coating a functional liquid evenly on the surface of the rice (coating) or evenly sprayed water to the water processing, the first, the second development portion and the first, second, and third in the lower portion of the liquid injection nozzle The water is sprayed on the rice skin by using a multi-stage coating and watering device, which improves the milling yield. Also, by efficiently spraying the functional liquid on the rice skin, the coating is uniformly coated. This is to make functional rice. 본 발명의 실시형태는 쌀 외피 부분에 물을 분사시키는 가수(加水)와, 쌀 외피 부분에 기능성 액을 분사시키는 코팅(coating)으로 구분되며, 가수(加水)의 경우 주로 현미가 그 대상이지만 물론 백미에도 적용할 수 있다, 그리고, 코팅의 경우 주로 백미가 그 대상이지만 물론 현미에도 적용할 수 있다. Embodiments of the present invention are divided into a water spray (water) for spraying water on the rice shell portion and a coating (water) for spraying the functional liquid on the rice shell portion. It can also be applied to white rice, and in the case of coatings, mainly white rice is applicable, but of course also to brown rice. 코팅, 가수, 현미, 백미, 공기분사노즐, 저장탱크, 건조장치, 냉각장치 Coating, water, brown rice, white rice, air spray nozzle, storage tank, drying device, cooling device

Manufacturing method of reformed rice for nurungji and manufacturing method of nurungji using the same

본 발명은 누룽지용 재성형쌀의 제조방법 및 이를 이용한 누룽지의 제조방법에 관한 것으로 쌀가루와 단백질 분말을 혼합하는 단계; 혼합물에 수분을 가하고 압출성형기를 이용하여 쌀알형태로 압출성형하여 재성형쌀을 얻는 단계; 재성형쌀과 전분액을 혼합하여 재성형쌀을 코팅하는 단계; 및 전분액으로 코팅된 재성형쌀을 오븐 건조하는 단계를 포함함으로써 누룽지로 제조시 조직감, 복원력 및 관능 기호도가 우수하다.

Red ginseng milk rice containing chitosan, collagen and preparation method thereof

본 발명에 의하면 주성분으로서 수세하여 건조한 쌀 및 우유와; 부성분으로서 키토산, 콜라겐, 홍삼, 톳 및 모려칼슘을 함유하며; 상기 쌀과 우유의 합량 100중량%를 기준으로 상기 우유의 함량은 10~15중량%이고, 상기 쌀과 부성분의 합량 100중량%를 기준으로 상기 키토산의 함량은 0.1~0.2중량％, 상기 콜라겐의 함량은 0.1~0.2중량％, 상기 홍삼의 함량은 0.5~1중량％, 상기 톳의 함량은 0.5~1중량％ 및 상기 모려칼슘의 함량은 0.2~0.3중량％인 것을 특징으로 하는 키토산과 콜라겐이 함유된 홍삼우유쌀이 제공된다. According to the present invention, as a main component, washed with water and dried rice and milk; Contains chitosan, collagen, red ginseng, boiled bean curd and sour calcium as minor components; The content of the milk is 10 to 15% by weight based on 100% by weight of the total amount of rice and milk, and the content of chitosan is 0.1 to 0.2% by weight based on 100% by weight of the total amount of rice and minor ingredients. The content of 0.1 to 0.2% by weight, the content of the red ginseng is 0.5 to 1% by weight, the content of 톳 is 0.5 to 1% by weight and the content of the calcium is 0.2 to 0.3% by weight of chitosan and collagen Red ginseng milk rice is provided. 쌀, 키토산, 우유, 홍삼, 토코페롤, 콜라겐, 톳, 모려칼슘, 백미, 현미 Rice, Chitosan, Milk, Red Ginseng, Tocopherol, Collagen, Soap, Calcium, White Rice, Brown Rice

Wrapper for Food

본 발명은 주먹밥에 대하여　김을　격리 상태에서 포장하여　포장을　개봉하고 제거하는　동시에　김이　주먹밥의　표면에　남게되는 식품용　포장재에서　포장　개봉　및　제거를 용이하게 하는 것을 목적으로 한다. 이를 위하여, 종방향으로　2분할하기 위한　컷　테이프(2, 2)에 의한 분단　수단을 갖춘 실질적으로　사각형의 전면필름(1)에 종방향으로　2분할한　1쌍의 필름피스(6A,　6B)에 의해 전면필름을　덮으면서 　전면필름의　분단　수단에 대응되는 부분에　필름피스들끼리 겹쳐지는 부분을　마련한　후면필름을 겹쳐서 형성한　식품용　포장재(P)에 있어서, 선단이 컷　테이프에서　교차하는 동시에　후단이　컷　테이프에서　필름의　측단을 향하여 연장되는 1쌍의　사선으로 구성된 'ハ'형상의 홈(4A,　4B)과　'ハ' 형상의 홈의 상측에 위치하여 컷　테이프와　교차하는　가로 줄로 된　'-' 형상의 노치(5)를 설치하고　이들의 노치를 덮는　부위에　라벨을 부착한 것을 특징으로 한다.

Manufacturing method of embryo bud of rice containing sparassis crispa extract and embryo bud of rice containing sparassis crispa extract prossed product using the same

본 발명은 쌀눈 로스팅 단계; 꽃송이버섯 열처리 단계; 상기 열처리된 꽃송이버섯 추출 단계; 상기 쌀눈 로스팅 단계에서 제조된 볶은 쌀눈과 상기 꽃송이버섯 추출 단계에서 추출된 꽃송이버섯 추출물의 혼합 단계; 및 상기 볶은 쌀눈과 꽃송이버섯 추출물 혼합물의 건조 및 로스팅 단계;를 포함하는 꽃송이버섯 추출물을 함유하는 쌀눈의 제조방법에 관한 것으로, 본 발명에 따른 쌀눈은 로스팅한 쌀눈에 꽃송이버섯 추출물을 혼합하고 숙성시켜 제조함으로써 꽃송이버섯의 영양 성분인 폴리페놀, 식이섬유, 항산화 기능 등이 함유한다.

A manufacturing method of boiled glutinous rice using lotus leaf

본 발명은 연잎 밥을 제조하기 위한 방법에 관한 것으로서, 구체적으로는 찹쌀, 잡곡류, 잡과류를 혼합하여 물에 불린 후, 연잎에 싼 상태로 묶어 찜통에 쪄냄에 따라, 잡곡과 잡과가 혼합된 찹쌀 밥을 통해 더욱 풍부한 영양분을 섭취할 수 있을 뿐만 아니라, 연잎에 싸서 찔 때 연잎의 성분과 향이 밥으로 충분히 흡수되어 간식이나 영양식으로 간편하게 먹을 수 있는 연잎 찹쌀 밥의 제조방법을 제공하려는 것이다. The present invention relates to a method for manufacturing a lotus leaf rice, specifically, glutinous rice, mixed grains, mixed mixed soybeans and soaked in water, tied to the lotus leaf wrapped in a steamed state as steamed in steamed, glutinous rice mixed with mixed grains and miscellaneous In addition to consuming more rich nutrients through the rice, when the steaming wrapped in the lotus leaf ingredients and flavor of the lotus leaf is sufficiently absorbed into the rice to provide a method of manufacturing the lotus leaf glutinous rice that can be easily eaten as a snack or nutrition.

Method for Manufacturing Rice Gruel in Retort Pouch with Enhanced Storability

본 발명은 곡물, 곤약, 육류 또는 해산물, 산화칼슘 수용액을 레토르트 포장하고 가열 및 냉각시켜 장기간 보관 및 유통을 가능하게 하는 레토르트 죽의 제조방법에 관한 것이다. 본 발명의 방법으로 제조되는 레토르트 죽은 여러 종류의 식재료를 별도포장하지 않고 하나의 용기 내에 함께 포장하여도 쉽게 변질되지 않으므로 상온에서 장기간 유통이 가능하고 쌀과 부재료를 전처리하지 않고 밀봉포장 후 멸균과 조리를 한 번에 처리하므로 포장비용, 멸균·조리비용, 유통비용 등 제조 및 취급에 따른 비용을 절감할 수 있으며, 또한 죽과 여러 식재료가 하나의 용기에 담겨 있으므로 소비자가 별도의 조리과정 없이 풍미가 우수한 죽을 간편하게 취식할 수 있다. The present invention relates to a method for producing retort porridge, which is capable of long-term storage and distribution by retort packaging, heating and cooling of grains, konjac, meat or seafood, and calcium oxide aqueous solution. The various retort dead foods prepared by the method of the present invention are not easily deformed even if they are packaged together in one container without separately packing, so that they can be distributed for a long time at room temperature, and are sterilized and cooked after sealing packaging without pretreatment of rice and subsidiary materials. Processing at one time can reduce the cost of manufacturing and handling, such as packaging, sterilization and cooking costs, distribution costs, etc. In addition, since the porridge and various ingredients are contained in one container, consumers can enjoy the flavor without additional cooking process. Excellent porridge can be eaten easily.

Manufacturing method of reconstituted rice for easily digest and reconstituted rice prepared therefrom

The present invention relates to a process for producing re-formed rice which is easy to extinguish and to a process for producing re-formed rice which is easy to extinguish. (A) A process for producing re-formed rice by extruding water into rice flour, ; (B) cooling the remolded rice by air cooling, followed by high-humidity drying at a relative humidity of 50 to 80%; And (C) packaging the dried reshaped rice, thereby increasing the digestibility and thus being useful for the elderly and patients with low digestibility, shortening the cooking time and improving the texture.

Health food using herbal medicines and cereal products and wheat flour processed food comprising thereof

본 발명은 연자육 10 내지 20중량%, 산약 10 내지 20중량%, 백복령 10 내지 20중량%, 의이인 9 내지 20중량%, 대두황권 5 내지 10중량%, 맥아 5 내지 10중량%, 백편두 5 내지 10중량%, 검인 5 내지 10중량 %, 흑대두 1 내지 5중량%, 고다 1 내지 4중량%, 오삼 0.1 내지 3중량%를 포함하는 생약재 혼합분말의 형태인 건강기능식품, 그리고 이를 찹쌀 풀과 혼합반죽하여 환의 형태로 제조한 건강기능식품 환, 그리고 이를 사용하여 지은 밥, 죽, 및 선식 등의 곡류 제품, 및 라면, 칼국수, 국수, 가락국수 및 빵 등의 밀가루 가공식품 등을 제공하며, 이는 생약 고유의 냄새가 없어서 복용시 거부감을 줄일 수 있고 밥이나 죽, 그리고 선식의 형태로 복용할 수 있어서 섭취가 용이하며 라면, 칼국수, 국수, 가락국수 또는 빵과 같은 밀가루 가공식품의 제조에도 영양을 부여할 수 있어 기능성을 갖는 고부가가치의 제품으로 생산할 수 있을 뿐만 아니라 소화불량, 만성피로, 변비 개선 및 푸석푸석하게 붓는 신장증후군 등 개선에 효과를 나타내며 또한 쉽게 포만감을 느낄 수 있도록 하여 비만을 예방할 수 있는 등의 효과를 얻을 수 있다. The present invention is 10 to 20% by weight, about 10 to 20% by weight, 10 to 20% by weight of Baekbokyeong, 9 to 20% by weight of Euiyiin, 5 to 10% by weight of soybean yellow roll, 5 to 10% by weight of maltose, 5 to 100 times of migraine Health functional food in the form of a mixed herbal medicine powder containing 10% by weight, 5-10% by weight, black soybean 1-5%, 1-4% by weight, 0.1-3% by weight of ginseng, and mixed with glutinous rice paste It provides a health functional food pill prepared in the form of a pill, and cereal products such as rice, porridge, and sun-sik, and flour processed foods such as ramen noodles, kalguksu, noodles, curry noodles, and bread. It does not have the peculiar smell of herbal medicine, so it can reduce the discomfort when taking it, and it can be taken in the form of rice, porridge, and wire type, so it is easy to consume. It also provides nutrition to the manufacture of processed foods such as ramen noodles, kalguksu, noodles, kara noodles or bread. I can give it Not only can it be produced as a high value-added product that has the potential to improve digestive insufficiency, chronic fatigue, constipation, and swelling kidney syndrome. It also makes it easier to feel full and prevents obesity. Can be obtained.

Refined pure barley and process for preparing of the same

본 발명은 알파화 정백맥 및 알파화 정백맥의 제조방법에 관한 것으로서, 더욱 상세하게는 정백미와 혼합후 취사하여 먹는 알파화 정백맥과, 미쟁과 소주의 원료가 되는 포이즈(ポㅡラス)질의 알파화 정백맥의 제조 과정에서 발생하는 쇄립(碎粒)을 억제하고 알파화시 쇄립에 따른 끈적거림과 원료에 대한 수율의 저하를 억제하는 알파화 정백맥의 제조방법에 관한 것이다. 본 발명의 알파화 정백맥의 제조방법은 원료 보리를 종피가 남을 정도로 정맥하여 보리입자를 얻는 알파화 전에 정맥하는 제 2 공정; 정맥한 보리 입자를 소정 정도의 알파화가 가능한 함수율까지 가수하는 제 3 공정; 가수한 보리 입자를 105 ℃이하의 스팀으로 삶아 소정 정도까지 알파화하여 증자하는 제 4 공정; 삶은 보리입자를 정맥 가능한 함수율까지 건조하는 제 5 공정; 건조한 보리입자를 배유부가 노출될 때까지 정맥하는 알파화 후에 정맥하는 제6 공정; 그리고 정맥한 보리입자에 105 ℃이상, 300 ℃이하의 열풍을 가하여 알파화를 촉진시킴과 동시에 함수율 13% 이하로 건조시켜 가열하는 제 7 공정으로 이루어진다.

Special bab and Fabrication method thereof

본 발명은 산나물 별미밥 및 이를 제조하는 방법에 관한 것으로서, 산나물 씹을 때의 나물 특유의 질긴 감을 최소화하면서, 누구나 부담없이 즐길수 있도록 맛과 향이 조절된 새로운 산나물 별미밥을 제공할 수 있으며, 냉장 또는 냉동 후 해동, 가열시켜서 조리하더라도 냉장, 냉동 전과 후의 밥과 향의 저감을 최소화된 즉석식품을 제공할 수 있는 발명에 관한 것이다. The present invention relates to mountain vegetable delicacies and a method for preparing the same, and it is possible to provide new mountain vegetable delicacies in which the taste and aroma are adjusted so that anyone can enjoy them without burden while minimizing the unique toughness of wild vegetables when chewing them, and can be refrigerated or frozen The present invention relates to an invention capable of providing instant food with minimized reduction in flavor and rice before and after refrigeration or freezing, even after thawing and cooking by heating.

Rice having useful ingredients for body and producing method thereof

본 발명은 기능성 쌀 및 그 제조방법에 관한 것으로써, 보다 구체적으로는 현미, 싹틔운 현미 및 백미에 마늘 효소액을 침투시켜서 마늘의 성분을 함유토록 하고, 한천용액에 원하는 기능성 성분을 혼합하여 코팅용 한천용액을 제조한 다음, 상기 마늘 효소액이 흡수된 쌀을 상기 코팅용 한천용액에 침지하여 코팅함으로써 제조되는 기능성 쌀 및 그 제조방법에 관한 것이다.         The present invention relates to a functional rice and a method of manufacturing the same, and more specifically, to penetrate the garlic enzyme solution into brown rice, sprouted brown rice and white rice to contain the components of garlic, mixing the desired functional components in agar solution for coating After preparing an agar solution, and relates to a functional rice produced by immersing and coating the rice absorbed by the garlic enzyme solution in the coating agar solution.

Method for preparation of functional rice and the prepared rice

본 발명은 기능성 곡물의 제조 방법 및 제조된 곡물에 관한 발명으로서, 더욱 상세하게는, 종래의 기능성 성분이 단순히 코팅된 기능성 곡물과는 달리, 침전방법을 통하여 기능성 성분이 내부로 완전히 침투되어 그 효과가 뛰어난 기능성 곡물의 제조방법 및 제조된 곡물에 관한 발명이다. The present invention relates to a method for producing a functional grain and to a manufactured grain, and more particularly, unlike functional grains simply coated with a conventional functional ingredient, the functional ingredient is completely penetrated into the interior through the precipitation method and its effect. The invention relates to a process for producing excellent functional grains and to manufactured grains. 본 발명은 하기의 단계로 구성된다. The present invention consists of the following steps. 쌀을 비롯한 곡물에 참숯을 이용하여 중금속 및 미세먼지를 제거하는 단계: Removing heavy metals and fine dust using charcoal on grains including rice: 쌀을 비롯한 곡물을 천연소금을 첨가한 수증기를 이용하여 세정하는 단계: Washing grains, including rice, using steam with natural salt: 쌀을 비롯한 곡물을 식물추출액에 침지시키는 단계: Soaking grains, including rice, in plant extracts: 쌀을 비롯한 곡물을 걸러낸 후 저온 냉동시키는 단계: 및 Filtering and then freezing the grain, including rice: and 자연 해동시켜 건조하는 단계. Natural thawing and drying. 본 발명의 제조방법에 의하여 제조된 쌀을 비롯한 곡물은 기존의 유효성분의 코팅과는 달리, 그 성분이 곡류의 내부로 침투하여 곡류 자체를 고기능성으로 변화시키게 되므로, 고부가가치상품개발이 시급한 농가에 유용한 발명이 될 것이다. Grain, including rice produced by the manufacturing method of the present invention, unlike the coating of the existing active ingredients, because its ingredients penetrate into the interior of the grain to change the cereal itself to high functionality, farms urgently develop high value-added products It will be a useful invention. 쌀, 저온냉동, 침지 Rice, low temperature freezing, dipping

Manufacturing method of salted mixed jellyfish and squid

본 발명은 염도가 15% 이상인 염장 해파리에서 염분을 일부 제거하는 염도 조절단계; 염도 조절된 해파리를 아미노산 및 솔비톨을 포함하는 수용액으로 처리하는 함침단계; 함침시킨 해파리와 오징어를 혼합하고 가압 탈수하는 가압 탈수단계; 가압 탈수된 해파리 및 오징어를 자외선으로 살균하는 살균단계; 및 살균된 해파리 및 오징어와 양념을 혼합하는 혼합단계;를 포함하는 해파리 오징어 혼합 젓갈의 제조방법에 관한 것으로, 본 발명에 의한 방법으로 해파리 오징어 혼합 젓갈을 제조할 경우 해파리 특유의 식감이 장기간 유지되는 장점이 있다. The present invention Salinity control step of removing some salt from the salted jellyfish having a salinity of 15% or more; Impregnation step of treating jellyfish whose salinity is adjusted with an aqueous solution containing amino acids and sorbitol; A pressurized dehydration step of mixing the impregnated jellyfish and squid and dehydrating under pressure; Sterilization step of sterilizing the dehydrated jellyfish and squid with ultraviolet light; And It relates to a method for manufacturing a jellyfish squid mixed salted fish, including a mixing step of mixing sterilized jellyfish and squid and seasoning, wherein the unique texture of jellyfish is maintained for a long period of time when the jellyfish squid mixed salted fish is prepared by the method according to the present invention. There is this.

Method preparation of mixture for cooking

Prodedure for the preparation of the pre-cooked paella, which includes the stages of: a) preparation of a sauce on low fire with smashed tomato, smashed onion, vegetal oil, salt, smashed garlic, paprika, sugar, ground black pepper and an assortment of seasonings until obtaining a not too thick sauce; b) mixing of the sauce with rice; c) preparation of the mixture until obtaining all the sauce to be absorbed by the rice, adding colouring spices, meat and/or fish dehydratated products plus greens: and d) packing of the resulting product through vacuum or deep freezing adding natural greens, refried meats and/or refried mollusks and fresh eustaces.

Method for producing a sulfur-functional rice prepared using Admiral sulfur and Uses

The present invention relates to a method for manufacturing sulfur rice with high contents of a sulfur compound by spraying detoxified sulfur on the soil through liquefying, and stem and leaf treating before planting rice, and particularly, to a manufacturing method of sulfur rice which is beneficial to health with significantly good rice taste and grain quality since minerals comprising essential amino acids in a sulfur compound of rice contain a large amount of various nutrients good for human body, and to rice manufactured by the manufacturing method.

Method for preparing instant rice

Process for producing instant-cooking rice which includes soaking rice in water, gelatinizing the soaked rice, reducing its water content 25-35% by weight, pressing the rice, reducing the water content of the pressed rice to 8-25% by weight, aging the rice and then puffing and drying the rice by hot air or high frequency dielectric heating.

Pap composition with germinated brown rice and manufacturing method of the same

본 발명은, 발아찰현미와 영양분이 풍부한 재료들을 통해 맛이 뛰어나면서 다양한 색감으로 미각을 자극하는 죽 조성물 및 그 제조방법에 관한 것이다. 본 발명에 의하면, 발아찰현미에 감마오리자놀이 함유되어 있고, 씨눈에 피트산이 포함되어 있으며, 발아찰현미에 베타시스테롤도 함유되어 있으며, 발아찰현미에 나이아신이 함유되어 있고, 현미를 발아시키게 되면 아라비녹시란도 함께 분비된다. The present invention relates to a porridge composition which stimulates gustation with various colors while having excellent taste through germination brown rice and nutrient-rich materials, and a method for producing the same. According to the present invention, germinated organs are contained in germinated brown rice, germinated phytoalic acid is contained in germinated brown rice, betacyester is also contained in germinated brown rice, germinated brown rice contains niacin and germinated brown rice. When it is secreted, it also secretes arabinoxylan.

Soybean pudding comprising Lactic acid producing bacterial fermented solution and preparation method thereof

본 발명은 유산균발효액 두유푸딩 및 그 제조방법에 관한 것으로 본 발명에서 액체배지에 유산균을 접종하여 발효 후 별도로 분리한 유산균 배양여액 또는 그 농축액을 사용하여 두유푸딩을 제조하고 관능검사를 실시한 결과, 두유푸딩에 유산균 발효시 합성된 생리활성에 유용한 대사산물을 함유하여 맛과 생리활성을 향상시키고 영양학적, 기능적, 품질 및 기호도 측면에서 푸딩의 가치를 현저히 향상시킬 수 있는 뛰어난 효과가 있다. The present invention relates to a soybean milk pudding of a fermented lactic acid fermentation broth and a method for producing the same. In the present invention, soybean milk pudding is produced using lactic acid bacteria culture filtrate or fermented soybean milk pudding obtained by inoculating lactic acid bacteria into a liquid medium, The puddings contain metabolites which are useful for the physiological activity synthesized during the fermentation of lactic acid bacteria, thereby improving the taste and physiological activity, and remarkably improving the pudding value in terms of nutritional, functional, quality and preference.

Manufacturing method for sweet rice drink

본 발명은 쌀을 이용하여 만드는 음료인 식혜의 제조방법에 관한 것이다. 더욱 상세하게 설명하면, 방부제를 사용하지 않고 식혜의 변질을 장기간 방지하여 유통기간을 연장할 수 있는 식혜의 제조방법에 관한 것이다. 이러한 본 발명인 유통기간을 연장할 수 있는 식혜의 제조방법은, 식혜의 제조방법에 있어서, 쌀을 맑은 물에 세척하여 쌀의 표면에 존재하는 시리우스 균을 1차로 제거하는 세척과정과; 상기 과정 후 글리콘산이 첨가된 물에 30~40분 동안 침지(담가)하여 쌀에 존재하는 시리우스 균을 제거하는 과정과; 상기 과정 후 2기압 상태에서 121℃이상의 온도로 가열하여 멸균하며 취사하는 과정과; 상기 과정에서 만들어진 밥을 자외선을 이용하여 살균을 하며 상온으로 냉각하는 과정과; 상기 과정에서 냉각된 밥을 엿기름 물과 혼합하여 당화시키고, 가열하여 당도를 조절하는 과정과; 상기 과정 후 외부공기와의 접촉을 차단한 상태에서 냉각시켜 과정과; 상기 과정 후 포장용기에 담아 포장한 후 가열하여 살균하는 과정으로 이루어진다. The present invention relates to a method for producing Sikhye, which is a beverage made using rice. More specifically, the present invention relates to a method of preparing Sikhye, which can prolong the shelf life by preventing the deterioration of Sikhye without using a preservative. Sikhye manufacturing method that can extend the inventors of the present invention, Sikhye manufacturing method, washing the rice in clear water to remove the Sirius bacteria present on the surface of the rice first; Removing the Sirius bacteria present in the rice by soaking for 30 to 40 minutes in water to which glyconic acid is added after the above process; After sterilizing by heating to a temperature of more than 121 ℃ in 2 atm after the process; Sterilizing the rice prepared in the above process using ultraviolet rays and cooling the rice to room temperature; Mixing the cooled rice in the process with malt water and saccharifying and heating to adjust sugar content; After the step of cooling in a state in which contact with external air is blocked; After the above process is made of sterilization by heating after packing in a packaging container.

Bread and production method thereof

빵의 제조공정이 개시된다. 물에 현미, 울금분말을 넣고 현미밥을 짓는단계, 콩물, 밀가루, 쌀가루, 설탕, 소금, 계란, 현미밥, 르방을 믹싱하는 단계, 버터를 넣고 추가 믹싱하는 단계, 믹싱된 발효를 1차 발효 후 분할하여 철판에 패닝하는 패닝된 반죽을 2차 발효하는 단계, 굽는 단계 및 인절미크림을 주입하는 단계를 포함한다. 본 발명에 따르면, 빵에서 다양한 식감이 느껴지고, 현미 효능에 따라 건강에 도움이 된다는 장점이 있다. 나아가, 현미빵에 인절미크림을 주입함으로써 풍미가 있으며, 서로 잘 어우러져 물리지 않고 소비자들에게 좋은 맛의 빵이 제공된다.

Food forming device

판형의 식재를 봉상으로 성형하는 성형부(5)를 가진 식품 성형 장치로서, 압연부(4)는, 회전 구동됨으로써 식재를 압연하면서 반송하는 상측 압연 롤러쌍(41),(42)과 상측 압연 롤러쌍의 하방에 배치된 하측 압연 롤러쌍(43),(44)을 가지며, 상측 압연 롤러쌍(41),(42)과 하측 압연 롤러쌍(43),(44)은, 상측 압연 롤러쌍 구동용 모터(151)와 하측 압연 롤러쌍 구동용 모터(152)를 개별적으로 가지며, 상측 압연 롤러쌍 구동용 모터(151)와 하측 압연 롤러쌍 구동용 모터(15)는 개별적으로 제어된다. A food forming apparatus having a forming portion 5 for shaping a plate-like plant material into a rod shape, wherein the rolling portion 4 is rotated and driven by upper rolling roller pairs 41 and 42 to be conveyed while rolling the plant material. It has lower rolling roller pair 43 and 44 arrange | positioned under the roller pair, and upper rolling roller pair 41 and 42 and lower rolling roller pair 43 and 44 are an upper rolling roller pair. Each of the driving motor 151 and the lower rolling roller pair driving motor 152 is individually, and the upper rolling roller pair driving motor 151 and the lower rolling roller pair driving motor 15 are individually controlled.

Manufacturing Method of Boiled Fish Paste for Gimbap and Manufacturing Method of Gimbap using thereof

The present invention relates to a method for preparing fish paste for fish paste gum and a method for preparing fish paste gum using the fish paste. More particularly, the present invention relates to a method for preparing fish paste for fish paste, 20 to 40 parts by weight of soy sauce, 20 to 30 parts by weight of soy sauce, and 20 to 30 parts by weight of oyster sauce are added, mixed and fried for 2 to 10 minutes and the roasted fish paste is cooled to prepare fish paste, And a step of raising the cow to the fish cake spreading the rice, and finishing the fish cake with the cow raised in a roll form. According to the present invention, the fish cake is used in a form corresponding to that of the kimbap for kimbap, thereby improving the overall flavor and texture of the kimbap. In addition, by separately preparing the fish paste for kimbap, the fish paste is hardly hardened even after the lapse of time, and the consumption of rice is also promoted by increasing the preference of the kimbap.

Rolled sushi production device and method

Manufacturing method of herb rice abundant nutrition and aroma using Ligularia stenocephala

본 발명은 곤달비를 이용하여 곤달비의 영양성분 및 곤달비의 향과 맛을 충분히 살릴 수 있는 나물밥 및 양념장 제조방법에 관한 것으로서, 건강기능성이 좋고 향이 좋은 곤달비를 곤달비 나물밥으로 제조할 수 있는 제조방법 및 이와 더불어 곤달비의 향이 살아있는 최적의 양념장의 레시피를 제공하여 곤달비 나물밥이라는 새로운 상품 개발이 가능하도록 하였으며, 특히 지리산으로 배경으로 매우 우수한 품질의 곤달비가 생산되는 남원의 대표 음식으로 산업화를 달성할 수 있다. The present invention relates to a method for manufacturing kondalbi, which can fully utilize the nutritional components of gondalbi and the aroma and taste of gondalbi by using gondalbi, and a method for manufacturing gondalbi with good health functionality and good flavor into kondalbi namulbap, and the same In addition, by providing the recipe for the best seasoning sauce with the scent of gondalbi, it was possible to develop a new product called gondalbi namulbap. In particular, it can achieve industrialization as a representative food of Namwon where gondalbi of very good quality is produced against the backdrop of Mt. Jiri.

Boiled konjac rice and method for preparing same

The present invention relates to a manufacturing method of boiled konjac rice and boiled konjac rice. Specifically, an objective of the present invention is to make boiled konjac rice suitable for the prevention of adult diseases, intestinal regulation, and low-calorie diet to enjoy the boiled konjac rice as ordinary boiled rice. The manufacturing method of boiled konjac rice retains a property of konjac containing 97 wt% of water, and manufactures boiled konjac rice comprising 85-90 wt% of rice-shaped konjac rice and a konjac base and 10-15 wt% of rice. Generally, when making boiled rice, rice is washed and the rice is soaked in water for 25-30 minutes. Then a proper amount of water is added to cook the rice. However, when making boiled rice with konjac in accordance with the present invention, for example, 15 wt% of rice (rice is washed in clean water without soaking) is mixed with 85 wt% of konjac rice and a konjac base to manufacture boiled konjac rice while water is not added at all. Even if water is not added, a large amount of water comes out of konjac by heating during a manufacturing process to be mixed with rice to make boiled rice. Finished boiled konjac rice is packaged to be distributed after 20-minute sterilization at 118°C. The boiled konjac rice has beneficial effects of konjac to assist in the promotion of citizen health.

Case for rice ball

The present invention relates to a rice ball case which prevents a shape of a rice ball from changing, is easy to carry and is formed as a ball for a user to easily take out. The rice ball case has a body which is empty and divided into an upper body and a lower body. The upper body and the lower body are hinge-coupled to be able to open or close the body. The lower body has an internal body which is formed as a shape corresponding to the lower body and stores a rice ball. The internal body has a handle protruding outwards the body on an upper end thereof such that the rice ball is easily taken out of a sealed body. The lower body has an insertion groove recessed corresponding to the width of the handle coming into contact with an upper end thereof, and enables a complete sealing of the body while containing the internal body therein. A balancing wing formed as a shape corresponding to the handle in an upper end of an opposing side of the insertion groove is formed to make the body maintain stably while the internal body is accommodated.

Manufacturing method of health wormwood rice containing artemisia princeps pampanini cultivated sajabal

The present invention relates to a manufacturing method of healthy wormwood rice containing Artemisia princeps pampanini, and more specifically, to the method comprising: a rice soaking step for soaking rice and discharging moisture; an Artemisia princeps pampanini sap manufacturing step for mixing Artemisia princeps pampanini with purified water and heating the mixture to manufacture Artemisia princeps pampanini sap; a raw material mixing step for mixing the Artemisia princeps pampanini sap manufactured in the Artemisia princeps pampanini sap manufacturing step, dried radish greens, and Artemisia princeps pampanini, into the soaked rice manufactured in the rice soaking step; a steaming step for steaming the mixture manufactured in the raw material mixing step; and a spice mixing step for mixing spice in the steamed mixture manufactured in the steaming step. Healthy wormwood rice, manufactured through the steps above, contains Artemisia princeps pampanini, thereby removing coldness in the body, improving cold hands and feet and blood circulation, and being effective for arteriosclerosis, hypertension, and hyperlipidemia.

Manufacturing method of glutinous rice and the product obtained therefrom

본 발명은 찹쌀을 세척하여 불린후 수분을 배출시키는 단계;100℃∼150℃에서 1∼3분간 찹쌀을 살짝 익혀주는 1차 증숙단계;백설탕을 가열하여 액체상태로 만든 후, 물을 넣고 10분간 더 끓여서 설탕물을 준비하는 단계;1차 증숙된 찹쌀에 상기 설탕물을 넣어 1차 색을 내면서 밤, 땅콩, 호두, 잣을 포함하는 견과류 및 부재료를 1차로 혼합하는 단계;1차로 색을 낸 혼합물을 100℃∼150℃에서 20분∼40분간 익히면서 색을 내는 2차 증숙단계;및 설탕, 건포도, 참기름을 포함하는 부재료를 혼합하는 2차 혼합단계;를 포함하는 것을 특징으로 하는 영양찰약밥의 제조방법이다. The present invention comprises the steps of washing the glutinous rice soaked and drained water; the first steaming step of slightly boiling the glutinous rice at 100 ℃ ~ 150 ℃ for 1 to 3 minutes; heating the white sugar to a liquid state, put water in 10 minutes Boiling more to prepare sugar water; Put the sugar water in the first steamed glutinous rice to the primary color of the nuts and subsidiary materials including chestnuts, peanuts, walnuts, pine nuts and primary ingredients; A secondary steaming step of producing a color while cooking the mixture at 100 ° C. to 150 ° C. for 20 minutes to 40 minutes; and a secondary mixing step of mixing a subsidiary material including sugar, raisins, and sesame oil; It is a manufacturing method of. 따라서 간장을 사용하지 않고 별도의 색을 내는 공정을 통하여 종래의 약식의 제조시에 야기되는 간장 특유의 검은색상 및 향을 없애고, 캐러멜을 사용함으로써 야기된 어두운 밤색과 지나친 점도를 없애어 색상 및 향과 맛에서 우수하며 식감을 향상시키며 영양면에서도 우수한 영양찰약밥을 제조한다. Therefore, the process of making a separate color without using soy removes black color and aroma unique to soy sauce, and removes dark brown and excessive viscosity caused by using caramel to remove color and aroma. It is excellent in taste and taste, improves texture and manufactures nutritious rice.

Apparatus for automatic cutting fried bean curd

본 발명은 유부 자동 절단장치에 관한 것으로, 진공압착되어 기름과 수분이 제거된 유부피가 안착되며, 일정간격을 두고 사선방향으로 다수의 도마측 칼날구멍이 형성된 유부도마와; 상기 유부도마를 전,후진 안내하는 도마안내레일과; 상기 유부도마가 하부로 진입되게 상하로 간격을 두고 고정되고, 도마측 칼날구멍과 대응되는 베이스판측 칼날구멍이 형성된 베이스판과; 상기 베이스판과 간격을 두고 상부에 설치되는 상부고정판과; 상기 베이스판과 상부고정판을 상호 연결 고정하는 다수의 고정봉과; 상기 상기 베이스판과 상부고정판 사이에 배치되고, 상기 고정봉에 끼워져 상하로 슬라이딩 가능한 유동판과; 상기 유동판의 하부에 고정되고, 상기 베이스판측 칼날구멍과 도마측 칼날구멍을 통과할 수 있도록 배열된 다수의 칼날과; 상기 베이스판의 하면에 설치되어 칼날 동작시 유부피가 우그러지지 않도록 파지하는 다수의 누름구와; 상기 유동판을 상하 유동시키도록 연결된 유동판작동실린더와; 상기 유동판작동실린더와 간섭되지 않으면서 상기 상부고정판을 승하강 동작시키도록 연결 설치된 고정판작동실린더를 포함하여 구성된다. 본 발명에 따르면, 진공압착된 유부피를 절단할 때 2단 커팅 실린더를 통해 신축력이 있는 유부의 장력을 일정하게 유지한 상태에서 커팅함으로써 절단면이 깨끗하고, 우그러짐이 없어 불량율이 낮으며, 구조가 간단하여 설비비도 줄일 수 있고, 유지 보수에 따른 비용도 절감하는 효과를 얻을 수 있다. 유부, 유부피, 자동 절단, 커팅, 2단 커팅 실린더

Method for preparing packed cooked rice

본 발명은 일반생균뿐만 아니라 내열생균도 실질적으로 완전히 사멸시켜 완전무균화할수 있는 팩쌀밥의 제조방법에 관한 것이다. 또한 본 발명은 쌀밥 기타 각종 부식물, 파스타류등의 식품 일반에 관하여 적용 가능한 멸균방법에 관한 것이다. The present invention relates to a method for producing packed rice that can be completely sterilized by substantially completely killing not only normal bacteria but also heat resistant bacteria. The present invention also relates to a sterilization method applicable to foods such as rice and other various humus, pasta.

Sprouted brown rice with excellent safety and cookability, and its production method

Food forming device

압연된 식재를 봉상으로 성형하는 성형부(5)는, 접힘으로써 식재를 말아 조이는 말이용 발(6)과, 직선적으로 진출하여 말이용 발을 접는 리프터(7),(8)와, 말이용 발(6)을 이동 가능한 슬라이드 베이스(9)를 가지며, 말이용 발(6)은, 고정 플레이트(60)와 고정 플레이트의 양측에 회전이 자유롭게 연결된 제1, 제2 회전 플레이트(61),(62)와, 제1, 제2 회전 플레이트의 한쪽에 회전이 자유롭게 연결된 제3 회전 플레이트(63)를 가지며, 제1, 제2 회전 플레이트와 제3 회전 플레이트는 단독으로 회전 가능하며, 슬라이드 베이스(9)의 구동부는, 말이용 발(6)에 의한 식재의 말아 조임 태양에서 제1, 제2 회전 플레이트 중 하나를 리프터에 접촉시켜 식재의 추가 조임을 행한다. The molded part 5 which shape | molds the rolled plant material in the shape of a rod has the horse-foot 6 which rolls up and tightens a planting material, and the lifter 7, 8 which rolls up and rolls a horse-foot for a straight line, and horse use It has a slide base (9) which can move the foot (6), and the horse's foot (6) includes a first and second rotating plate (61), in which rotation is freely connected to both sides of the fixing plate (60) and the fixing plate ( 62 and a third rotating plate 63 rotatably connected to one side of the first and second rotating plates, the first and second rotating plates and the third rotating plate being rotatable alone, and having a slide base ( In the driving part of 9), in the fastening mode of the rolling material by the paw 6, one of the 1st, 2nd rotating plates contacts a lifter and performs further tightening of planting.

Processed rice

(57)【要約】本公報は電子出願前の出願データであるた め要約のデータは記録されません。