| 摘要 |
PURPOSE: A manufacturing method of food is provided to enhance flavor and nutrition including food color, food taste, food scent, etc by adding it to food. CONSTITUTION: A glutinous rice 30-50% and non-glutinous rice 30-50% are washed and being soaked in water for 4-5 hours. Conduct primary process of gelatinization by putting hydrating glutinous rice and non-glutinous rice into boiled water. Add onion 2-20% cut in a fixed size to glutinous rice and non-glutinous rice which became gelatinization to conduct secondary process of gelatinization and process of softening onion. A softened composition is cooled in a room temperature to be treated frozen in a freezing dryer at -40 to -45. Manufacture a dried material of moisture content is from 1 to 5% by frozen vacuum drawing 0.1-4 torr the frozen composition. Manufacture food modifier of powder form by grinding dried material. Wrap up food modifier. Manufacture sliced white-radish kimchi, and cabbage kimchi or watery plain kimchi, gruel, thin gruel, soup, source, salad dressing, red pepper paste by adding food modifier of food. [Reference numerals] (AA) Hydration of rice; (BB) Primary gelatinization; (CC) Immersion in boiling water of 100°C; (DD) Peeling and cutting of onion; (EE) Secondary gelatinization; (FF) Ultralow-temperature cooling; (GG) -45°C or lower; (HH) Vacuum drying; (II) Vacuum degree of 0.1-4 torr; (JJ) Fine grinding; (KK) Packing |
