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公开(公告)号：KR1020170071910A
公开(公告)日：2017-06-26
申请号：KR1020150180119
申请日：2015-12-16
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은쿠키와같은제과에적합한박력분과유사한물성을갖는백중밀유래발아밀분말을이용하여쿠키를제조하는방법및 상기방법으로제조된백중밀유래발아밀분말을포함하는쿠키에관한것이다. 본발명에서제공하는백중밀유래발아밀분말을이용한쿠키의제조방법을이용하면, 발아밀분말로부터유래된 GABA와같은기능성성분을포함하는쿠키를종래의일반적인쿠키의제조방법을이용하여제조할수 있으므로, 발아밀을이용한다양한기능성식품의개발에널리활용될수 있을것이다.
Abstract translation: 本发明涉及一种含有从由该方法和用于产生具有相似的物理性能和适用于软面粉，如饼干饼干小麦粉的方法产生的小麦衍生盆地发芽使用发芽小麦粉衍生糖食盆地小麦曲奇。 与制造本发明所提供的小麦粉饼干，因为该cookie包括功能性成分，如来自萌发小麦粉衍生GABA通过使用一种制造普通的cookie的常规方法制备的盆地小麦衍生发芽方法 并且可以广泛用于使用发芽小麦的各种功能性食品的开发。
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公开(公告)号：KR101546499B1
公开(公告)日：2015-08-25
申请号：KR1020130120136
申请日：2013-10-08
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은이삭이길고, 립수가많은다수확경질밀신초형밀 ‘익산 370호’및 이의육종방법에관한것으로서, 보다구체적으로는 Xian 83을모본으로하고, 금강밀을부본으로하여교잡한것을특징으로하는밀 신계통‘익산370호’및 이의육종방법에관한것이다. 본발명에따른‘익산370호’는모본인‘Xian 83’보다는숙기가빨라국내환경에서재배가가능하고, 부본인‘금강’보다는이삭이길고립수가많아수량적잠재요소가매우크므로, 단위면적당생산비절감으로가격경쟁력확보를통한국산밀산업화에기여하고, 초다수성밀 품종개발을통한식량자급률제고기반구출및 농가소득이향상될수 있다.
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13.发明公开
公开(公告)号：KR1020130019724A
公开(公告)日：2013-02-27
申请号：KR1020110081852
申请日：2011-08-17
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A21D10/02 , A21D8/045 , A21D8/047 , A21D13/047 , A21D13/40 , A23L33/00 , C12N1/20 , C12R1/24 , C12R1/25
Abstract: PURPOSE: A manufacturing method of functional barley sour dough bread is provided to improve taste and scent from an organic acid obtained from fermentation of a lactic acid and to obtain effects of various probiotics and prebiotics. CONSTITUTION: A barley sour dough manufacturing method comprises: a step of preparing a skim milk latcit acid culturing solution by culturing lactobacillus plantanum or lactobacillus brevis in skim milk; and a step of mixing the skim milk latcit acid culturing solution with flour and barley flour to inoculate water and active yeast, and then fermenting the mixture at a temperature of 18 to 22°C. The skim milk lactic acid culturing solution is prepared by secondly culturing lactobacillus plantanum or lactobacillus brevis that is activated by firstly inoculating in a lactic acid medium. Lactobacillus plantanum or lactobacillus brevis is inoculated in skim milk and cultured at a temperature of 28 to 32°C for 46 to 50 hours. Lactobacillus plantanum or lactobacillus brevis is cultured in skim milk having a cencentrion of 11.5 to 13.5%. The step of fermenting comprises: (a) a step of mixing 5 to 10 parts by weight of the skim milk latcit acid culturing solution, 80 to 120 parts by weight of a mixture of flour and barley flour at a ratio of 1:1 part by weight culturing, 90 to 95 parts by weight of water, and 0.5 to 1.5 parts by weight of dreid yeast and culturing the mixture at a temperature of 18 to 22°C; and (b) a step of mixing 80 to 120 parts by weight of the sour dough prepared in (a), 80 to 120 parts by weight of flour, and 80 to 120 parts by weight of water and culturing the mixture at a temperature of 18 to 22°C. [Reference numerals] (AA) Cultivating fermentation stain(30°C, 48hours); (BB) Diluting and activity verifying the stain; (CC) Manufacturing skim milk lactic acid culture liquid; (DD) Manufacturing barley sour dough(barley flour, flour, skim milk lactic acid culture liquid, yeast); (EE) Fermenting(20°C, 48hours); (FF) Manufacturing barley sour dough bread(sour dough 25/50%, barley flour, flour, and etc); (GG) Fermenting(first, intermediate, second fermentation); (HH) Baking
Abstract translation: 目的：提供功能性大麦酸面团的制造方法，以改善从乳酸发酵得到的有机酸的味道和香味，并获得各种益生菌和益生元的作用。 构成：大麦酸面团的制造方法包括：通过在脱脂乳中培养植物乳杆菌或短乳杆菌来制备脱脂乳酪酸培养液的步骤; 以及将脱脂乳酪蛋白酸培养液与面粉和大麦粉混合以接种水和活性酵母，然后在18〜22℃的温度下发酵所述混合物的步骤。 脱脂乳乳酸培养液通过二次培养通过首先接种在乳酸培养基中而被活化的植物乳酸杆菌或短乳杆菌来制备。 将植物乳杆菌或短乳杆菌接种在脱脂乳中，并在28〜32℃的温度下培养46〜50小时。 将植物乳杆菌或短乳杆菌在中心浓度为11.5〜13.5％的脱脂乳中培养。 发酵步骤包括：（a）将5至10重量份的脱脂乳卡特柠檬酸培养液混合，以1：1的比例混合80至120重量份的面粉和大麦粉混合物 ，90〜95重量份的水和0.5〜1.5重量份的dreid酵母，并在18〜22℃的温度下培养该混合物; 和（b）将80至120重量份的（a）中制备的酸性面团，80至120重量份的面粉和80至120重量份的水混合的步骤，并在 18至22°C。 （AA）培养发酵污渍（30℃，48小时）; （BB）染色剂的稀释和活性验证; （CC）制造脱脂乳乳酸培养液; （DD）制造大麦酸面团（大麦粉，面粉，脱脂乳乳酸培养液，酵母）; （EE）发酵（20℃，48小时）; （FF）制造大麦酸面团面包（酸面团25/50％，大麦面粉，面粉等）; （GG）发酵（第一，中间，第二次发酵）; （HH）烘烤
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