KIM, BO REUM,김보름,KIM, SEONG PIL,김성필,CHOI, JUNG HO,최정호
申请号：
KR1020100135596
公开号：
KR1020120073746A
申请日:
2010.12.27
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of rice flour roux for cooking soft soup is provided to improve the gelatinization property and the functionality of the rice flour roux. CONSTITUTION: A producing method of rice flour roux for cooking soft soup comprises the following steps: mixing 30-35t% of corn powder with 60-65wt% of finely ground rice flour in 180-220 meshes at 50-95 deg C, and heating the mixture at 50-130 deg C for pan-frying； adding 5-10wt% of processed butter into the powder mixture using a spray nozzle, and pan-frying the mixture at 60-100 deg C； and naturally cooling the pan-fried powder at 18-60 deg C.본 발명은 (a) 180~220mesh의 미분(米粉)에 옥수수분을 혼합하고 50~130℃의 온도로 가열하면서 볶아주는 단계； 및 (b) 단계(a)에서 얻어진 볶은 분말에 가공버터를 혼합시키고, 혼합된 분말을 60~100℃의 온도로 볶아주는 단계를 포함하여 분말 스프에 사용 가능한 루(Roux)를 제조하는 방법을 제공한다.
