公开(公告)号：KR100868262B1

公开(公告)日：2008-11-11

申请号：KR1020070081335

申请日：2007-08-13

Applicant: 한국식품연구원

Inventor： 김상숙 ,  김동철 ,  이세은 ,  김의웅 ,  김훈 ,  박지혜

IPC: A23L1/10 ,  A21D10/00 ,  A23L1/16 ,  A23L1/105

CPC classification number: A23L7/10 ,  A21D10/00 ,  A23L7/104 ,  A23L7/109 ,  A23V2200/222

Abstract: A manufacturing method of rice bread premix, using the gellation of a rice flour cell wall is provided to improve the expansion of rice bread by blocking the fermentation gas emitted to outside, to improve texture by adding albumen and cooking oil, and to obtain the bulk density and tight air bubble of rice bread which is similar to wheat bread. A manufacturing method of rice bread premix comprises a step of mixing a conjugated enzyme consisting of hemi cellulose : glucose oxidase, Xylanase : glucose oxidase and alpha-amylase : glucose oxidase or Xylanase : hemi cellulase in a weight ratio of 1:1~ 8:1, with albumin, cooking oil, sugar, yeast, emulsifier, and salt as a premix, to the rice flour. The manufacturing method of rice bread premix dissolves a cell wall of the rice starch and maintains expansion by blocking fermentation gas of the rice bread.

Abstract translation: 提供了使用米粉细胞壁凝胶制作的米面包预混物的制造方法，通过阻止发出到外部的发酵气体来改善米面包的膨胀，通过加入蛋清和烹饪油来改善质地，并获得大块 密度和紧密气泡的米面包类似于小麦面包。 稻面包预混物的制造方法包括将半纤维素：葡萄糖氧化酶，木聚糖酶：葡萄糖氧化酶和α-淀粉酶：葡萄糖氧化酶或木聚糖酶：半纤维素酶以1：1〜8： 1，用白蛋白，食用油，糖，酵母，乳化剂和盐作为预混物，加入米粉中。 米粉预混物的制造方法溶解了大米淀粉的细胞壁，并通过阻止米饭的发酵气体来保持膨胀。

公开(公告)号：KR100879383B1

公开(公告)日：2009-01-20

申请号：KR1020070079606

申请日：2007-08-08

Applicant: 한국식품연구원

Inventor： 김상숙 ,  김동철 ,  이세은 ,  김의웅 ,  김훈 ,  박용곤 ,  박지혜

IPC: A23L1/10 ,  A23L1/105 ,  A23L1/29 ,  A23L1/30

CPC classification number: A23L7/10 ,  A23L3/40 ,  A23L5/42 ,  A23L33/10 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2250/21

Abstract: A method for preparing the Rubus chingii Hu. rice flour, the Rubus chingii Hu. rice flour prepared by the method, and the tteok (rice cake) prepared by using therice flour are provided to stabilize the color of a rice flour and to prevent the discoloration even in case of heat treatment. A method for preparing the Rubus chingii Hu. rice flour comprises the steps of sieving the ground Rubus chingii Hu. fruit with a sieve of 850-1,000 micrometers to separate the seed and to obtain the juice of Rubus chingii Hu.; and adding the juice of Rubus chingii Hu. to the dried rice flour, stirring the mixture, and drying it.

Abstract translation: 一种制备胡桃胡子的方法。 米粉，胡桃胡子胡。 提供通过该方法制备的米粉，并且使用通过使用面粉制备的tteok（米饼）来稳定米粉的颜色，并且即使在热处理的情况下也防止变色。 一种制备胡桃胡子的方法。 米粉包括筛选胡麻胡椒的步骤。 水果用850-1,000微米的筛子分离种子并获得胡桃胡椒汁。 并添加胡桃胡椒汁。 向干米粉中搅拌混合物并干燥。