Method for producing rice cake using fermented soybean curd residue and cheese of lactic acid bacteria and rice cake produced by the same method 机翻标题: 暂无翻译,请尝试点击翻译按钮。

源语言标题
(KR101811148) 유산균 발효비지와 치즈를 이용한 떡의 제조방법 및 상기 방법으로 제조된 떡
公开号/公开日
KR101811148 B1 2017-12-20 [KR101811148] / 2017-12-20
申请号/申请日
2016KR-0180145 / 2016-12-27
发明人
LEE SANG CHEON;CHOI YU JIN;OH SUN HEE;JEONG JAE HEE;LEE DUCK JIN;HUH CHANG KI;CHOI HEE YOUNG;MOON HYE JUNG;PARK EUN HA;JIN HEE YEON;LIM SE TEAG;KIM IN HO;
申请人
DANGDANGSULROMAEUL AGRICULTURAL ASSOCIATION;IMSIL CHEESE RESEARCH INSTITUTE;
主分类号
IPC分类号
A23C-009/123A23L-005/10A23L-007/10A23L-011/00A23L-033/10
摘要
(KR101811148) The present invention relates to a rice cake product prepared by using cheese and soy pulp fermented with lactic acid bacteria and a preparing method thereof.  According to the present invention, the method for preparing a rice cake product by using cheese and soy pulp fermented with lactic acid bacteria includes: (a) inoculating Lactobacillus plantarum strains to sterilized soy pulp and fermenting the soy pulp to prepare fermented soy pulp; (b) adding Lactobacillus plantarum strains to sterilized milk and culturing the strains to prepare cheese; and (c) mixing and adding the cheese prepared in step (b) and the soy pulp fermented with lactic acid bacteria in step (a) with rice cake dough prepared by mixing glutinous rice flour, water, and salt.
机翻摘要
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地址
代理人
代理机构
;
优先权号
2016KR-0180145 2016-12-27
主权利要求
(KR101811148)  1. After (a) cooling the bean-curd refuse which pasteurized, Lactobacillus phul column the other room (Lactobacillus plantarum) about under taking effect to inoculate a strain the taking effect bean-curd refuse as for under manufacturing phase;   After (b) Lactobacillus phul column the other room (Lactobacillus plantarum) adding a strain to the milk which sterilized, about under cultivating the cheese as for under manufacturing phase.  And The cheese which the taking effect bean-curd refuse which minute description (a) phase manufactured mixed (c) sweet rice powder, the water and the salt to dough and minute description (b) phase manufactured as for under mixing or addition phase about under including as for under manufacturing manufacturing method of the lactobacillus taking effect bean-curd refuse thing with feature and the rice cake which used the cheese. 2. Is in first, port as for the taking effect bean-curd refuse of minute description (a) phase after from 110-130.deg.C for 10-20 people cooling the bean-curd refuse which pasteurized with 30-40.deg.C, Lactobacillus phul column the other room (Lactobacillus plantarum) from 28-32.deg.C to inoculate a strain about under taking effect for 20-28 hours as for under manufacturing manufacturing method of the lactobacillus taking effect bean-curd refuse thing with feature and the rice cake which used the cheese. 3. There is in a second port, After from (a) 110-130.deg.C for 10-20 people cooling the bean-curd refuse which pasteurized with 30-40.deg.C, Lactobacillus phul column the other room (Lactobacillus plantarum) from 28-32.deg.C to inoculate a strain about under taking effect for 20-28 hours the taking effect bean-curd refuse as for under manufacturing phase;   (b) condensed milk and Yug rim 0.8-1.2: Mixing at 0.4-0.6, after weight ratio, from 60-66.deg.C for 25-35 people Lactobacillus phul column the other room (Lactobacillus plantarum), the streptococcus to be bitter writing brush le su (Streptococcus thermophilus) and Lactobacillus is burnt to the mixture type which sterilized pu base eyk height subspecific wrong Ku su (Lactobacillus delbrueckii subsp.  After bulgaricus) adding a strain, cultivates, after the rennet when about under adding reaches, cooling ph 4.4-4.8, the milk serum about under removing the cream cheese as for under manufacturing phase.  And (c) sweet rice powder 450-550 g, 90-100.deg.C water 320-380 g and salt 4-6 g the kneading one dough water to put in put in to the steamer, steamed, the dough water which steamed, prepared after minute description prepared the dough water which steamed about under mixing putting for the meringue which about under mixing manufactured egg white 90-120 g and sugar 180-220 g makes the sweat rice cake blood, minute description is made, the mixture red bean dreg which mixed cream cheese 40-60 g taking effect bean-curd refuse 130-170 g to the sweat rice cake blood red bean dreg 750-850 g and minute description (a) phase manufactured and minute description (b) phase manufactured the phase which causes with the sweat rice cake to put in about under including as for under manufacturing the thing featureWith manufacturing method of the lactobacillus taking effect bean-curd refuse which does and the rice cake which used the cheese. 4. There is in a second port, After from (a) 110-130.deg.C for 10-20 people cooling the bean-curd refuse which pasteurized with 30-40.deg.C, Lactobacillus phul column the other room (Lactobacillus plantarum) from 28-32.deg.C to inoculate a strain about under taking effect for 20-28 hours the taking effect bean-curd refuse as for under manufacturing phase;   (b) to the milk which sterilized Lactobacillus phul column the other room (Lactobacillus plantarum), lacto caucus rock Tis subspecific Crye Maurice (Lactococcus lactis subsp. cremoris), lacto caucus rock Tis subspecific diacetyl rock Tis (Lactococcus lactis subsp. diacetylactis), lacto caucus rock Tis subspecific rock Tis (Lactococcus lactis subsp. lactis) and the Leuconostoc maul the terror which counted death subspecific Crye Maurice (Leuconostoc mesenteroides subsp.  After cremoris) strain about under adding for 40-60 people cultivating, the rennet about under adding removed the milk serum, after compression forming, from 12-14.deg.C temperature and relative humidity 90-95% for 10-14 weeks the cheese which is a maturing making temporary residence as for under manufacturing phase.  And (c) nonglutinous rice powder 580-630 g, the salt water which mixed water 420-480 g and salt 6-9 g to the blend which mixed taking effect bean-curd refuse 100-125 g sweet rice powder 28-36 g and minute description (a) phase manufactured absorbs, the steamed rice cake which mixed cheese 90-120 g is a temporary residence which sugar 170-210 g and minute description (b) phase manufactured to here the phase which steams a dough about under including as for under manufacturing manufacturing method of the lactobacillus taking effect bean-curd refuse thing with feature and the rice cake which used the cheese. 5. First port to middle of fourth port used the lactobacillus taking effect bean-curd refuse and the cheese which are manufactured with which one protest method.
法律状态
(KR101811148) LEGAL DETAILS FOR KR101811148  Actual or expected expiration date=2036-12-27    Legal state=ALIVE    Status=GRANTED     Event publication date=2016-12-27  Event code=KR/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=KR KR20160180145  Application date=2016-12-27  Standardized application number=2016KR-0180145     Event publication date=2017-11-27  Event code=KR/E701  Event indicator=Pos  Event type=Event indicating In Force  Decision to grant or registration    Event publication date=2017-12-14  Event code=KR/GRNT  Event indicator=Pos  Event type=Event indicating In Force  Written decision to grant    Event publication date=2017-12-20  Event code=KR/B1  Event indicator=Pos  Event type=Event indicating In Force  Patent specification  Publication country=KR  Publication number=KR101811148  Publication stage Code=B1  Publication date=2017-12-20  Standardized publication number=KR101811148
专利类型码
B1
国别省市代码
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