한국식품연구원;KANGWON-DO KOSUNG-GUN ARITHMETIC TECHNOLOGY CENTER;강원도 고성군 (관리부서 농업기술센터);KOREA FOOD RESEARCH INSTITUTE
发明人:
PARK, JONG DAE,박종대,KUM, JUN SEOK,금준석,KIM, YOUNG BOONG,김영붕,SUNG, JUNG MIN,성정민,SEO, DONG HO,서동호,CHOI, HYUN WOOK,최현욱,CHOI, EUN JI,최은지,LEE, LAN SOOK,이란숙,KIM, CHANG HEE,김창희,KIM, MI SEON,김미선,PARK, JONG DAEKR,KUM, JUN SEOKKR,KIM, YOUNG BOONGKR,SUNG, JUNG MINKR,SEO, DONG HOKR,CHOI, HYUN WOOKKR,CHOI, EUN JIKR,LEE, LAN SOOKKR,KIM, CHANG HEEKR,KIM, MI SEONKR
申请号：
KR1020140175571
公开号：
KR1020160070210A
申请日:
2014.12.09
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a manufacturing method of risotto with Lentinus edode； and risotto with Lentinus edode manufactured thereby. The manufacturing method of risotto with Lentinus edode comprises the following steps: (A) applying microwaves to rice soaked in water； (B) mixing the rice treated by microwaves and a risotto additive ingredient, and soaking the rice and the additive ingredient in water； (C) heating the soaked rice and additive ingredient by overheated steam； and (D) lyophilizing the rice and additive ingredient heated by overheated steam. Accordingly, the risotto with Lentinus edode can be restored within a short period of time in the case of pouring hot water over the risotto so consumers can instantly take the risotto and destruction of nutrients can be minimized.본 발명은 표고버섯 리조또의 제조방법 및 이에 따라 제조된 표고버섯 리조또에 관한 것으로 (A) 물에 불린 쌀을 마이크로파로 조사하는 단계； (B) 마이크로파로 조사된 쌀과 리조또 첨가재료를 혼합하여 물에 침지시키는 단계； (C) 침지된 쌀과 첨가재료를 가열수증기로 가열하는 단계； 및 (D) 과열증기로 가열된 쌀과 첨가재료를 동결건조하는 단계；를 포함함으로써, 뜨거운 물을 부으면 단시간 내에 복원이 가능하여 바로 섭취할 수 있으며 영양소의 파괴를 최소화할 수 있다.
