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    METHOD FOR MAKING INSTANT DRIED RICE FOR PORRIDGE, WHICH IS OUTSTANDINGLY EASY TO RECONSTITUTE
    83.
    发明申请
    METHOD FOR MAKING INSTANT DRIED RICE FOR PORRIDGE, WHICH IS OUTSTANDINGLY EASY TO RECONSTITUTE 有权
    用于制作干旱的干旱稻米的方法，不容忽视的重要性

    公开(公告)号：US20120040071A1

    公开(公告)日：2012-02-16

    申请号：US13142777

    申请日：2009-12-28

    Applicant: Jong-Wook Kim ,  Chang-Yong Lee

    Inventor： Jong-Wook Kim ,  Chang-Yong Lee

    IPC: A23L1/182

    CPC classification number: A23L7/196 ,  A23L7/10 ,  A23L7/161

    Abstract: The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice. As the instant dried scorched rice prepared according to the method of the present invention has an internal texture having a developed network structure, and the scorched rice exhibits superior spreading and soft texture and the starch of the scorched rice is easily eluted to provide a predetermined turbidity, and to enrich the inherent flavor as well, and also the scorched rice soup exhibits superior qualities, comparable to traditional homemade scorched rice soup, and can be stored for a long period of time, thus being considerably useful for the food industry.

    Abstract translation: 本发明涉及一种具有优异回弹性的速溶干烧焦米制备方法，其特征在于，将洗涤水稻和糯米的混合物进行洗涤，然后作为分离方法浸泡，加入浓缩米粉和大米淀粉， 米饭烹饪水，然后进行米饭烹制以制备米饭，将煮熟的米与净化水混合在烧焦的米饭形成装置中，以制备烧焦米并研磨以制备速溶干烧焦米。 由于根据本发明的方法制备的速溶干烧焦米具有发达的网状结构的内部纹理，并且烧焦的水稻表现出优异的铺展和柔软的质感，并且焦烧的米的淀粉容易被洗脱以提供预定的浊度 ，并丰富其固有的味道，烧焦的米汤也具有优良的品质，与传统的自制烧焦米汤相当，可长期储存，对食品行业十分有用。

    BASE BROTH POWDER AND METHOD FOR PRODUCING THE SAME
    84.
    发明申请
    BASE BROTH POWDER AND METHOD FOR PRODUCING THE SAME 审中-公开
    基础粉末及其制造方法

    公开(公告)号：US20110171361A1

    公开(公告)日：2011-07-14

    申请号：US13003169

    申请日：2009-07-01

    Applicant: Se-Hyun Jung ,  In-Duck Yoon ,  Won-Dae Chung

    Inventor： Se-Hyun Jung ,  In-Duck Yoon ,  Won-Dae Chung

    IPC: A23L1/40

    CPC classification number: A23B5/04 ,  A23L17/70 ,  A23L23/10

    Abstract: Provided are a base broth powder produced by mixing a concentrate extracted from anchovies, shrimp, shellfish, radishes, onions and cabbage, an extract powder from anchovies, dried pollock, kelp and green onions and a ground powder of anchovies and gelatinized rice, freeze-drying the resulting mixture and grinding the resultant to powder, and a method of producing the base broth powder. Therefore, the base broth powder may be useful in producing a strong base broth without complicated procedures in a short time, and obtaining a product that can be stored in small disposable packs for a prolonged time. Also, the base broth powder may satisfy the consumers' latest trend of pursuing convenience by eliminating a troublesome procedure of boiling a variety of materials over a long time during cooking of broth, improve sensory properties including a rich taste and a strong anchovy taste compared to conventional products, and ensure a great degree of storability that may not be ensured by the conventional methods or in the conventional products.

    Abstract translation: 提供通过将从鲥鱼，虾，贝类，萝卜，洋葱和卷心菜提取的浓缩物，来自鲥鱼，干鳕鱼，海带和洋葱的提取物粉末和鲥鱼和糊化米粉碎粉末混合而制备的基础肉汤粉末， 将得到的混合物干燥并研磨成粉末，以及制备基础肉汤粉末的方法。 因此，基础肉汤粉末可以在短时间内没有复杂程序的情况下用于生产强碱性肉汤，并且可以长时间地获得可以储存在小型一次性包装中的产品。 此外，基础肉汤粉可以通过消除在烹饪肉汤期间长时间煮沸各种材料的麻烦的过程来满足消费者追求便利的最新趋势，改善感觉特性，包括丰富的味道和强的vy鱼味，与 并且通过常规方法或常规产品确保可能不能确保的很大程度的保存性。

    POWDER COMPOSITION OF KOREAN PANAKE USING RICE POWDER
    85.
    发明申请
    POWDER COMPOSITION OF KOREAN PANAKE USING RICE POWDER 审中-公开
    使用稻米粉的韩国派纳粉末组合物

    公开(公告)号：US20100297324A1

    公开(公告)日：2010-11-25

    申请号：US12747082

    申请日：2008-12-05

    Applicant: Young Jae Kim ,  Young Hyo Jeong ,  Hoon Sang Song

    Inventor： Young Jae Kim ,  Young Hyo Jeong ,  Hoon Sang Song

    IPC: A21D10/04 ,  B02C11/00

    CPC classification number: A23L9/10

    Abstract: The present invention relates to a pancake mix composition prepared by the steps of wet grinding and vacuum drying non-glutinous rice, obtaining rice flour of below 100 mesh in size and mixing with denatured tapioca starch and other additive, which is useful to rice producer and food industry because it can possible to make feel comfortable with pancake to a consumer who suffers from indigestion and absorption impediment of food made from wheat flour and also to promote rice consumption by the production of high value-added products.

    Abstract translation: 本发明涉及通过湿法研磨和真空干燥非糯米的步骤制备的煎饼混合物组合物，得到尺寸小于100目的米粉，并与变性木薯淀粉和其它添加剂混合，这对水稻生产者有用， 食品工业，因为可以让消费者对薄饼感到舒适，消费者对小麦面粉食物的消化不良和吸收障碍，以及通过生产高附加值产品促进大米消费。

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