철원군;CHEOR WON GUN;한국식품연구원;KOREA FOOD RESEARCH INSTITUTE
发明人:
RYU, SUNG BOK,류성복,KIM, SUNG SOO,김성수,KIM, KYUNG TACK,김경탁,CHOI, SANG YOON,최상윤
申请号：
KR1020110136025
公开号：
KR1020130068699A
申请日:
2011.12.16
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of rice glutinous starch syrup is provided to utilize discarded tomato, which is not sold and abandoned. CONSTITUTION: Malt liquid is added to hard-boiled rice or gelatinized rice flour to 30-40 weight% per 1kg of hard-boiled rice, and the mixture is saccharified at 50-70 deg. C. The saccharified liquid is filtered, and a tomato extract is added, and heated. The saccharified liquid is obtained by the gelatinization of the rice flour for 1-3 hours at 70-80 deg. C, adding the malt liquid at 50-70 deg. C, and saccharifying the liquid. The filtering process of the saccharified liquid is as follows: after the saccharified liquid is filtered in a 200-250 mesh sieve as a first step, the liquid is heated to coagulate protein； and the saccharified liquid is naturally filtered with 2 layers of cotton clothes after cooling. The tomato extract is made as follows: after tomato is selected and cleaned, the tomato is crushed with a mixer； and the tomato extract is obtained by filtering the crushed tomato juice in a 80-90 mesh sieve. The tomato extract is sterilized by heating up. [Reference numerals] (AA) Overall liking； (BB) Amount； (CC) Color； (DD) Physical property； (EE) Taste본 발명은 고두밥 혹은 호화 쌀가루에 엿기름액을 첨가하여 당화하는 단계； 및당화액을 여과하고, 토마토추출액을 첨가하고 가열하는 단계를 포함하는 리코펜 쌀 물엿의 제조방법을 제공한다.
