DANGDANGSULROMAEUL AGRICULTURAL ASSOCIATION CORPORATION;IMSIL CHEESE RESEARCH INSTITUTE
发明人:
LEE, SANG CHEON,이상천,CHOI, YU JIN,최유진,OH, SUN HEE,오선희,JEONG, JAE HEE,정재희,LEE, DUCK JIN,이덕진,HUH, CHANG KI,허창기,CHOI, HEE YOUNG,최희영,MOON, HYE JUNG,문혜정,PARK, EUN HA,박은하,JIN, HEE YEON,진희연,LIM, SE TEAG,임세택,K,LEE, SANG CHEONKR,CHOI, YU JINKR,OH, SUN HEEKR,JEONG, JAE HEEKR,LEE, DUCK JINKR,HUH, CHANG KIKR,CHOI, HEE YOUNGKR,MOON, HYE JUNGKR,PARK, EUN HAKR,JIN, HEE YEONKR,진희
申请号：
KR1020160180145
公开号：
KR1018111480000B1
申请日:
2016.12.27
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a rice cake product prepared by using cheese and soy pulp fermented with lactic acid bacteria and a preparing method thereof. According to the present invention, the method for preparing a rice cake product by using cheese and soy pulp fermented with lactic acid bacteria includes: (a) inoculating Lactobacillus plantarum strains to sterilized soy pulp and fermenting the soy pulp to prepare fermented soy pulp； (b) adding Lactobacillus plantarum strains to sterilized milk and culturing the strains to prepare cheese； and (c) mixing and adding the cheese prepared in step (b) and the soy pulp fermented with lactic acid bacteria in step (a) with rice cake dough prepared by mixing glutinous rice flour, water, and salt.본 발명은 (a) 멸균한 비지를 냉각한 후 락토바실러스 플란타룸(Lactobacillusplantarum) 균주를 접종하고 발효하여 발효비지를 제조하는 단계； (b) 살균한 우유에 락토바실러스 플란타룸(Lactobacillusplantarum) 균주를 첨가한 후 배양하여 치즈를 제조하는 단계； 및 (c) 찹쌀가루, 물 및 소금을 혼합한 떡 반죽에 상기 (a)단계의 제조한 발효비지 및 상기 (b)단계의 제조한 치즈를 혼합 또는 첨가하는 단계를 포함하여 제조하는 것을 특징으로 하는 유산균 발효비지와 치즈를 이용한 떡의 제조방법 및 상기 방법으로 제조된 유산균 발효비지와 치즈를 이용한 떡에 관한 것이다.
