SEOWON UNIVERSITY INSTITUTE OF INDUSTRY-ACADEMY COLLABORATION
发明人:
CHOI, YANG ILKR,최양일,LEE, SANG HWAKR,이상화,CHOI, SUK HYUNKR,최석현,KIM, JONG HEEKR,김종희,SONG, SEON YOUNGKR,송선영,CHOI, JUNG SOEKKR,최정석,LEE, JU HOKR,이주호,LEE, HYUN JINKR,이현진
申请号：
KR1020130067105
公开号：
KR1020140144916A
申请日:
2013.06.12
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a manufacturing method of rice yogurt, which comprises a heating step (first step) of mixing 10-15 parts by weight of skim milk powder and 8-15 parts by weight of rice powder in 100 parts by weight of water, and heating the mixture at 90-95°C for 5-15 minutes an inoculation step (second step) of inoculating 1-5 parts by weight of strains to 100 parts by weight of the heated product heated at the first step, at 35-45°C an incubation step (third step) of incubating the inoculated product inoculated at the second step, at 40-45°C for 10-20 hours and a homogenization step (fourth step) of homogenizing the incubated product incubated at the third step with a blender. The rice yogurt manufactured by the method of the present invention can increase rice consumption and has the effect of a high preference to takers who eat rice as main food by including rice, which provides the soft and light taste.COPYRIGHT KIPO 2015본 발명은 쌀 요구르트 제조방법에 관한 것으로, 물 100중량부에 탈지분유 10~15중량부, 쌀분말 8~15중량부를 혼합한 후 90~95℃에서 5~15분 동안 가열하는 가열단계(제1단계)와, 35~45℃에서 상기 제1단계에서 가열된 가열물 100중량부에 균주를 1~5중량부 접종하는 접종단계(제2단계)와, 상기 제2단계에서 접종된 접종물을 40~45℃에서 10~20시간 배양하는 배양단계(제3단계)와, 상기 제3단계에서 배양된 배양물을 믹서로 균질화하는 균질화단계(제4단계)로 이루어진 것을 특징으로 한다.상기의 방법으로 제조된 쌀 요구르트는 쌀의 소비를 향상시킬 수 있으며, 쌀이 함유됨에 따라 맛이 부드럽고 담백하여 쌀을 주식으로 하는 취식자들에게 기호도가 높은 효과가 있다.
