RURAL DEVELOPMENT ADMINISTRATION);대한민국(농촌진흥청장);REPUBLIC OF KOREA(MANAGEMENT ;REPUBLIC OF KOREA(MANAGEMENT : RURAL DEVELOPMENT ADMINISTRATION)
发明人:
KIM, JIN SOOK,김진숙,CHANG, YOUNG EUN,장영은,KIM, GI CHANG,김기창,KIM, KYUNG MI,김경미,LEE, JI HYUN,이지현,LEE, JIN YOUNG,이진영,KIM, JIN SOOKKR,CHANG, YOUNG EUNKR,KIM, GI CHANGKR,KIM, KYUNG MIKR,LEE, JI HYUNKR,LEE, JIN YOUNGKR
申请号：
KR1020130084308
公开号：
KR1020150009854A
申请日:
2013.07.17
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention provides a frying powder composition containing 5-30 wt% of fermented rice flour and 70-95 wt% of unfermented rice flour, based on the total weight of a frying powder. The frying powder composition of the present invention is mixed with fermented rice flour fermented with yeast or lactic acid bacteria to prepare a frying powder, thereby maximally increasing the rice content, maintaining similar viscosity to a general frying powder composed of wheat flour, dropping the oil absorption ratio, and reducing the calorie. In addition, when brown rice or black rice is added to the frying powder composition of the present invention, the dietary fiber content can be increased by the mixed rice.본 발명은 부침가루 총 중량 대비 발효 쌀가루 5-30중량% 및 발효하지 않은 쌀가루 70-95중량% 포함하는 쌀 부침가루 조성물을 제공한다. 본 발명에 의한 쌀 부침가루는 효모 또는 유산균으로 발효한 발효 쌀을 혼합하여 부침가루를 제조함으로써 쌀 함량을 최대치로 높일 수 있고, 일반 부침가루와 유사한 점성을 유지하면서도 흡유율 저하와 열량 감소 효과를 제공한다. 또한 현미 또는 흑미를 첨가할 경우, 혼합미에 의한 식이섬유 함량을 높일 수 있게 된다.
