公开(公告)号：US20130004623A1

公开(公告)日：2013-01-03

申请号：US13500074

申请日：2011-12-22

申请人： Hye Young Park ,  Gwi Jung Han ,  Soo Hwan Yeo ,  Hye Sun Choi ,  Seong Yeol Baek ,  Dong Sun Shin

发明人： Hye Young Park ,  Gwi Jung Han ,  Soo Hwan Yeo ,  Hye Sun Choi ,  Seong Yeol Baek ,  Dong Sun Shin

IPC分类号： A23L1/10 ,  A21D13/00

CPC分类号： A23L7/10

摘要： Provided are a method of producing a waxy rice cake that is not hardened for shelf-life, including: (a) immersing waxy rice in water and removing the water therefrom; (b) first steaming the waxy rice from which water is removed; (c) adding salt and water to the first steamed waxy rice, followed by second steaming; and (d) cooling the second steamed waxy rice and adding flour thereto, followed by punching, a waxy rice cake produced by using the method, and a processed food produced by processing the waxy rice cake. The waxy rice cake has longer storage duration than a conventional waxy rice cake and due to the long storage duration, the waxy rice cake can be distributed for shelf-life according to storage conditions. Also, the waxy rice cake retains its chewy texture and thus is suitable for consumers' tastes.

摘要翻译： 本发明提供一种生产不保存期限的蜡质米饼的方法，包括：（a）将糯米浸入水中并从中除去水分; （b）首先蒸发除去水的糯米; （c）向第一蒸糯米中加入盐和水，然后第二蒸; 和（d）冷却第二蒸的糯米，向其中加入面粉，然后冲压，使用该方法生产的糯米饼，以及加工糯米饼制成的加工食品。 糯米饼比传统的糯米饼具有更长的储存时间，并且由于贮存时间长，因此糯米饼可以根据保存条件分配保质期。 此外，糯米糕保留了耐嚼质地，因此适合消费者的口味。

公开(公告)号：US08491954B2

公开(公告)日：2013-07-23

申请号：US13394792

申请日：2010-12-22

申请人： Gwi Jung Han ,  Hye Young Park ,  Dong Sun Shin ,  Sung Mi Cha ,  Min Sook Kang ,  Hye Sun Choi ,  Seong Yeol Baek ,  Young Hwang

发明人： Gwi Jung Han ,  Hye Young Park ,  Dong Sun Shin ,  Sung Mi Cha ,  Min Sook Kang ,  Hye Sun Choi ,  Seong Yeol Baek ,  Young Hwang

IPC分类号： A23L1/00

CPC分类号： A23L7/10

摘要： A method of producing a rice cake that becomes not hardened for a long time period, a rice cake produced by using the method, and a processed food produced by processing the rice cake are provided. The method includes: (a) immersing grains in water and removing the water therefrom; (b) grinding the grains from which water is removed, adding water thereto, and then grinding the grains to which water is added; (c) steaming the ground grains; and (d) cooling the steamed grains, adding flour thereto, and then punching the resultant product. The rice cake has a long storage time and is suitable for a long-term distribution. The rice cake preserves its soft texture for a long time period and is thus appropriate for consumers' acceptability.

摘要翻译： 提供了长时间不硬化的米饼的制造方法，使用该方法制作的米糕，以及通过加工米糕而生产的加工食品。 该方法包括：（a）将谷物浸入水中并从中除去水分; （b）研磨除去水的颗粒，向其中加入水，然后研磨加入水的颗粒; （c）蒸磨地面谷物; 和（d）冷却蒸谷物，向其中加入面粉，然后冲压所得产物。 米糕储存时间长，适合长期分配。 米糕长时间保持其柔软的质感，因此适合消费者的可接受性。

公开(公告)号：US20120164305A1

公开(公告)日：2012-06-28

申请号：US13394792

申请日：2010-12-22

申请人： Gwi Jung Han ,  Hye Young Park ,  Dong Sun Shin ,  Sung Mi Cha ,  Min Sook Kang ,  Hye Sun Choi ,  Seong Yeol Baek ,  Young Hwang

发明人： Gwi Jung Han ,  Hye Young Park ,  Dong Sun Shin ,  Sung Mi Cha ,  Min Sook Kang ,  Hye Sun Choi ,  Seong Yeol Baek ,  Young Hwang

IPC分类号： A23L1/10

CPC分类号： A23L7/10

摘要： A method of producing a rice cake that becomes not hardened for a long time period, a rice cake produced by using the method, and a processed food produced by processing the rice cake are provided. The method includes: (a) immersing grains in water and removing the water therefrom; (b) grinding the grains from which water is removed, adding water thereto, and then grinding the grains to which water is added; (c) steaming the ground grains; and (d) cooling the steamed grains, adding flour thereto, and then punching the resultant product. The rice cake has a long storage time and is suitable for a long-term distribution. The rice cake preserves its soft texture for a long time period and is thus appropriate for consumers' acceptability.

摘要翻译： 提供长时间不硬化的米饼的制造方法，使用该方法制作的米糕，以及通过加工米糕而生产的加工食品。 该方法包括：（a）将谷物浸入水中并从中除去水分; （b）研磨除去水的颗粒，向其中加入水，然后研磨加入水的颗粒; （c）蒸磨地面谷物; 和（d）冷却蒸谷物，向其中加入面粉，然后冲压所得产物。 米糕储存时间长，适合长期分配。 米糕长时间保持其柔软的质感，因此适合消费者的可接受性。