REPUBLIC OF KOREA(MANAGEMENT;RURAL DEVELOPMENT ADMINISTRATION)
发明人:
CHO, JUN HYEONKR,조준현,LEE, JONG HEEKR,이종희,KIM, SANG YEOLKR,김상열,SONG, YOU CHUNKR,송유천,LEE, JI YOONKR,이지윤,OH, SUNG HWANKR,오성환,SON, YOUNG BOKR,손영보,HAN, SANG IKKR,한상익,YEO, UN SANGKR,여운상,PARK, DONG SOOKR,박동수
申请号：
KR1020120121907
公开号：
KR1020140056708A
申请日:
2012.10.31
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a method for manufacturing rice crepe, and more specifically, to a method for manufacturing rice crepe using the mixture of rice and tapioca starch instead of wheat flour. The method for manufacturing rice crepe according to one embodiment of the present invention includes a step of immersing rice into water, a step of crushing the immersed rice and obtaining rice powder, a step of obtaining dough by mixing the rice powder with the tapioca starch and adding water and salt, and a step of steaming the dough.COPYRIGHT KIPO 2014본 발명은 현재 사용되고 있는 밀가루 대신 국내유통 밥쌀용 쌀과 타피오카 전분의 혼합물을 이용하여 쌀 크레페를 제조하는 방법에 관한 것이다.
