THE RICE GRUEL HAVING EXCELLENT STABILITY OF PHYSICAL PROPERTIES DURING NORMAL TEMPERATURE CIRCULATION AND THE MANUFACTURING METHOD THEREOF
- 专利权人:
- CJ CHEILJEDANG CORPORATION
- 发明人:
- OH, YE JIN,KIM, TAE HYEONG,JEONG, HYO YOUNG
- 申请号：
- KR20130041961
- 公开号：
- KR20140124468(A)
- 申请日:
- 2013.04.17
- 申请国别(地区):
- 韩国
- 年份:
- 2014
- 代理人:
- 摘要：
The present invention relates to white rice gruel and a method for producing the same. The method includes mixing certain varieties of non-glutinous rice and glutinous rice at a constant rate and including a certain content of water to suppress syneresis caused by the changes in the temperature during the distribution at room temperature, thereby improving stability of physical properties. The white rice gruel is produced by including 40-50 wt% of glutinous rice to delay freezing as much as possible, thereby fundamentally preventing the generation of syneresis during the distribution at room temperature and, in particular, induced by the repetition of freezing and defrosting the white rice gruel in winter season. In addition, the white rice gruel can improve viscosity characteristics, syneresis stability, and organoleptic quality by using certain varieties of non-glutinous rice, Suwon 552. Further, the white rice gruel can have delayed freezing speed during the distribution at room temperature and, in part
- 来源网站：
- 中国工程科技知识中心
