KIM, SUNG SOO,김성수,HAN, CHAN KYU,한찬규,CHOI, SANG YOON,최상윤,YU, DA HEE,유다희,PARK, JU HUN,박주헌
申请号：
KR1020100063210
公开号：
KR1020120002373A
申请日:
2010.06.30
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A cookie bar composition containing fermented soybeans comprising adlay, and a producing method thereof are provided to remove the unique bad smell of fermented soybeans for improving palatability. CONSTITUTION: A producing method of a cookie bar composition containing fermented soybeans comprising adlay comprises the following steps: soaking soybeans in water for 20-30 hours at 3-5 deg G, and steaming the soybeans at 100-130 deg C for 20-60 minutes in an autoclave； soaking the adlay in water for 20-30 hours at 3-5 deg G, and steaming the adlay for 30 minutes-1 hour in a pot with boiling water； cooling the steamed soybeans and adlay at 25-35 deg C, and mixing in a ratio of 3.5-4.5:1； injecting 0.1-1wt% of bacillus subtilis into the mixture, and fermenting； freeze-drying the obtained fermented soybeans comprising the adlay, and crushing； mixing and stirring butter, sugar, oligosaccharide, and salt into a cream state, and adding eggs； adding grain powder, a vanilla flavor, and the fermented soybean powder comprising the adlay before resting； and baking the rested dough in an oven.본 발명은 증자한 대두 및 증자한 율무의 혼합물에 바실러스 서브틸러스를 접종하여 얻은 율무청국장을 함유하는 쿠키바조성물을 제공한다. 본 발명에 따라 제공되는 쿠키조성물은 청국장 특유의 냄새가 현저하게 저감되어 기호성이 우수하여 남녀노소 누구나 먹기 쉬운 쿠키조성물을 제공한다.
