首页> 外国专利> RICE BREAD DOUGH COMPOSITION CONTAINING RICE FLOUR, SOYBEAN MILK AND PERILLA OIL

RICE BREAD DOUGH COMPOSITION CONTAINING RICE FLOUR, SOYBEAN MILK AND PERILLA OIL

机译:包含米粉,豆浆和紫苏油的米粉面团组合物

摘要

PURPOSE: A rice bread dough composition containing rice flour, soybean milk and perilla oil is provided. The rice bread prepared using the composition has excellent texture and taste, smells like rice and is rich in nutrients. CONSTITUTION: The rice bread dough composition contains 35 to 50% by weight of rice flour; 20 to 40% by weight of soybean milk; 12 to 18% by weight of perilla oil; and additionally 0.03 to 1.5% by weight of a fermenting agent such as raw rice wine(makkeolri). For an example, soybeans and water are mixed in a weight ratio of 1:1 for 10hr, crushed and filtered to give soybean milk having a solid content of 10%. Then 600 parts by weight of rice flour is mixed with 400 parts by weight of soybean milk, 200 parts by weight of perilla oil, 2.5 parts by weight of raw rice wine, 15 parts by weight of purified salt and 45 parts by weight of sugar.
机译:目的:提供一种包含米粉,豆浆和紫苏油的米面包面团组合物。使用该组合物制备的米面包具有优异的质地和味道,闻起来像米饭,并且营养丰富。组成:米面包面团组合物包含35至50%的米粉;豆浆重量占20%至40%;紫苏油重量的12至18%;以及0.03至1.5重量%的发酵剂,例如生米酒(makkeolri)。例如,将大豆和水以1:1的重量比混合10小时,将其压碎并过滤以得到固体含量为10%的豆浆。然后将600重量份的米粉与400重量份的豆浆,200重量份的紫苏油,2.5重量份的生米酒,15重量份的精制盐和45重量份的糖混合。 。

著录项

  • 公开/公告号KR20050023693A

    专利类型

  • 公开/公告日2005-03-10

    原文格式PDF

  • 申请/专利权人 RICE LAND CO. LTD.;

    申请/专利号KR20030061075

  • 发明设计人 JUNG IN SOON;

    申请日2003-09-02

  • 分类号A21D2/36;

  • 国家 KR

  • 入库时间 2022-08-21 22:05:45

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