PARK, JONG DAEKR,박종대,KUM, JUN SEOKKR,금준석,KIM, SANG HEEKR,김상희,SUNG, JUNG MINKR,성정민,CHOI, HYUN WOOKKR,최현욱,CHOI, EUN JIKR,최은지,KIM, CHANG HEEKR,김창희
申请号：
KR1020150181455
公开号：
KR1020170073752A
申请日:
2015.12.18
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a rice processed food having the extended shelf life and a method for manufacturing the same. The method comprises the following steps: (A) adding water into a rice processed food mixture consisting of rice powder, goamibyeo (one of Korean rice varieties) powder and unpolished rice powder, inputting the mixture into a kneader and making dough (B) inputting the dough into an extruding molding machine, and steaming, extruding and molding the dough (C) cooling the extruded and molded rice processed food, immersing the same into a first spirit mixture and performing the primary spirit treatment (D) freezing and aging the primarily spirit treated rice processed food, and defrosting the same and (E) immersing the defrosted rice processed food into a second spirit mixture and performing the secondary spirit treatment. Accordingly, the shelf life of rice processed foods such as fresh rice noodles or rice cake for rice-cake soup having high moisture content.COPYRIGHT KIPO 2017본 발명은 유통기한이 연장된 쌀 가공식품 및 이의 제조방법에 관한 것으로 (A) 쌀가루, 고아미가루 및 현미가루를 포함하는 쌀 가공식품 혼합물에 물을 가수한 후 반죽기에 투입하여 반죽하는 단계 (B) 반죽물을 압출식 성형기에 넣고 증숙과정을 거쳐서 압출 성형하는 단계 (C) 압출 성형된 쌀 가공식품을 냉각시킨 후 제1 주정혼합물에 침지시켜 1차 주정처리를 수행하는 단계 (D) 1차 주정처리된 쌀 가공식품을 냉동숙성시킨 후 해동시키는 단계 및 (E) 해동된 쌀 가공식품을 제2 주정혼합물에 침지시켜 2차 주정처리를 수행하는 단계를 포함함으로써, 수분함량이 높은 생쌀국수 또는 생떡국 떡 등 가공식품의 유통기한을 8개월까지 연장시키며 변색이 되지 않는다.
