RURAL DEVELOPMENT ADMINISTRATION);대한민국(농촌진흥청장);REPUBLIC OF KOREA(MANAGEMENT ;REPUBLIC OF KOREA(MANAGEMENT : RURAL DEVELOPMENT ADMINISTRATION)
发明人:
CHO, JUN HYEON,조준현,SONG, YOU CHUN,송유천,OH, SEONG HWAN,오성환,LEE, JONG HEE,이종희,LEE, JI YOON,이지윤,KIM, SANG YEOL,김상열,PARK, SOO KWON,박수권,HAN, SANG IK,한상익,JUNG, KUK HYUN,정국현,PARK, DONG SOO,박동수,YEO, UN SANG,여운
申请号：
KR1020110027174
公开号：
KR1020120109751A
申请日:
2011.03.25
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of rice paper having soft eating texture is provided to prevent the generation of bad smell from the rice paper by using rice and potato starch in the predetermined ratio. CONSTITUTION: A producing method of rice paper having soft eating texture comprises the following steps: soaking rice in water for 1-24 hours at 20-40 deg C； mixing 100 parts of water soaked rice by weight with 30-70 parts of water by weight, and crushing the mixture before drying to obtain rice powder； mixing the rice powder with potato starch, and adding more water and salt into the mixture to obtain dough； spreading the dough on a fabric, and steaming the dough； firstly drying the steamed product at 30-60 deg C for 30 minutes-2 hours in 60-80% humidity； secondly drying the product at room temperature in 60-80% of relative humidity； and cutting and packaging the dried product. The rice powder is mixed with 10-90wt% of potato starch. [Reference numerals] (AA) Domestic rice； (BB) Polishing and assorting； (CC) Soaking(4 hours)； (DD) Wet-milling and drying； (EE) Assorting with a sieve(100meshes)； (FF) Rice powder:potato starch (1:1) water(2.25 times)/salt 1%； (GG) Steaming； (HH) First drying, wind(40 deg. C/70%RH)； (II) Secondly drying, windless(room temperature/70%RH)； (JJ) Cutting and packaging본 발명은 쌀쌈의 제조방법에 관한 것으로, 더욱 상세하게는 국내육성품종인 밥쌀용 쌀을 물에 침지한 후 가수하여 얻은 분쇄물을 건조하여 쌀가루를 얻고 상기 쌀가루를 감자전분과 배합하여 물과 소금을 첨가한 후 반죽하고 상기 반죽물을 성형 및 증숙한 뒤 일정 조건에서 건조과정을 거침으로써 쌀쌈을 제조하는 방법에 관한 것이다.
