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1. 发明公开

KR20070078750A A RECEPE FOR GRAIN-PARTICLE STEAMED-BUN AND GRAIN-PARTICLE STEAMED-BUN 审中-公开
标题翻译：颗粒蒸汽锅和颗粒蒸汽锅的成果
公开(公告)号：KR20070078750A
公开(公告)日：2007-08-01
申请号：KR20070055392
申请日：2007-06-04
申请人： KIM MI SO
发明人： KIM MI SO
IPC分类号： A21D13/04 , A21D2/00 , A21D13/00 , A21D13/02
CPC分类号： A21D13/04 , A21D2/362 , A23L11/05
摘要： A method of manufacturing steamed bread by mixing grain particles containing black soybeans, white soybeans, brown rice, black rice and barley, grain flour containing rice flour and wheat flour and food additives is provided. The food product has a good taste and soft and chewable texture as well as the efficacy of grains. A rice and wheat dough is mixed with 40 to 80% by weight of grain particles, fermented, kneaded, formed and then steamed to obtain the titled streamed bread. The rice and wheat dough is obtained by mixing 80% by weight of wheat flour, 20% by weight of rice flour, 50 to 70% by weight of mixed liquid containing water and raw rice wine(Makeoli), 10 to 20% by weight of white sugar, 4 to 6% by weight of dry milk, 2 to 3% by weight of refined salt, 1 to 2% by weight of natural yeast, 2 to 3% by weight of active gluten, 2% by weight of baking powder and 2% by weight of margarine. In the grain particles, black soybeans and white soybeans are ground to a size of 1/2 to 1/3 of whole grain, peeled, soaked in water for 12hr and steamed at 100deg.C for more than 1hr; brown rice and black rice each are soaked in water for more than 24hr and steamed for more than 2hr; Carefully-selected barley is soaked in water for 6 to 10hr and steamed for 1hr. The grain particles contain black soybeans, white soybeans, brown rice, black rice and barley in a weight ratio of 2:2:2:1:3.
摘要翻译：提供了通过混合含有黑大豆，白大豆，糙米，黑米和大麦的谷物颗粒，含有米粉和小麦粉的谷物粉和食品添加剂来制造馒头的方法。该食品具有良好的味道，柔软和咀嚼的质感以及谷物的功效。将大米和小麦面团与40至80重量％的颗粒混合，发酵，捏合，形成，然后蒸煮以获得标题流面包。通过混合80重量％的小麦粉，20重量％的米粉，50〜70重量％的含水混合液和生米酒（Makeoli），10〜20重量％的白糖，4至6重量％的干乳，2至3重量％的精制盐，1至2重量％的天然酵母，2至3重量％的活性面筋，2重量％的烘烤粉末和2重量％的人造黄油。在颗粒中，将黑色大豆和白色大豆研磨成全粒的1/2至1/3，剥离，浸泡在水中12小时，并在100℃蒸煮1小时以上; 糙米和黑米各自浸泡在水中超过24小时，蒸出超过2小时; 仔细选择的大麦浸泡在水中6至10小时，蒸1小时。颗粒颗粒含有重量比为2：2：2：1：3的黑色大豆，白色大豆，糙米，黑米和大麦。

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