KYE, HONG SUK,계홍석,SONG, DONG MYUNG,송동명,LEE, SANG WOOK,이상욱,PARK, KUN YANG,박근양,KIM, SHIN WOO,김신우,KIM, SUN HYE,김선혜
申请号：
KR1020110139210
公开号：
KR1020130071787A
申请日:
2011.12.21
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A sour dough starter production method which fermented rice powder using complex strain and a steamed rice bun using the sour dough starter are provided to have a texture which is soft while being chewy at the same time.CONSTITUTION: Live bacterial drug for a sour dough starter production of a steamed rice bun contains Lactobacillus brevis and Saccharomyces cerevisiae in a ratio of 1:1-50. A sour dough starter for a steamed rice bun is produced by inoculating Lactobacillus brevis and Saccharomyces cerevisiae in 0.01-0.1 parts by weight per 100 parts by weight of suspension and fermenting at 28-37 degree C for 48-72 hours. The suspension is a liquid suspended 35-45 weight% of rice powder 0.1-0.2 weight% of malt powder and 0.005-0.05 weight% of glucoamylase. The sour dough starter for the steamed rice bun contains Lactobacillus brevis and Saccharomyces cerevisiae in a viable cell count ratio of 1:0.5-2. The sour dough starter for the steamed rice bun is produced adding 15-35 weight%.COPYRIGHT KIPO 2013락토바실러스 브레비스(Lactobacillusbrevis) 및 사카로마이세스 세레비지애(Saccharomycescerevisiae)를 포함하는 쌀찐빵용 사우어도우 스타터 제조용 생균제제 물에 쌀가루, 맥아가루, 및 글루코아밀라제를 현탁시킨 현탁액에 락토바실러스 브레비스 및 사카로마이세스 세레비지애를 접종해서 발효시킨 쌀찐빵용 사우어도우 스타터 그 스타터의 제조방법, 및 그 스타터를 이용하여 제조된 쌀찐빵을 제공한다.
