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1. 发明公开

KR20120071529A A preparation method of rice syrup with improved fluidity 有权
标题翻译：具有改善流体的米饭的制备方法
公开(公告)号：KR20120071529A
公开(公告)日：2012-07-03
申请号：KR20100133109
申请日：2010-12-23
申请人： DAESANG CORP
发明人： PARK SUNG MIN , SONG BYUNG GEON , KIM SUNG PILL , CHOI JUNG HO
IPC分类号： A23G3/34 , A23G3/48
CPC分类号： A23G3/34 , A23G3/36 , A23G3/366 , A23G3/42 , A23G3/48 , A23G2200/02
摘要： PURPOSE: A producing method of rice taffy having improved fluidity is provided to improve the microorganism stability of the taffy by reducing water activity. CONSTITUTION: A producing method of rice taffy having improved fluidity comprises the following steps: decomposing 100 parts of crushed rice liquid by weight mixed diastatic enzymes containing 0.04-0.07 parts of alpha-amylase by weight, 0.02-0.05 parts of pullulanase by weight, and 0.005-0.15 parts of glucoamylase by weight, after adding 1-5 parts of dried malt by weight; and adding 0.004-0.007 parts of proteinase by weight into the obtained saccharified liquid after filtering. The sweetness of the rice taffy is 80-82 Brix.
摘要翻译：目的：提供具有改善的流动性的米糠的生产方法，以通过降低水的活性来提高t the的微生物稳定性。构成：具有改善的流动性的米糠的生产方法包括以下步骤：将按重量计含有0.04-0.07份重量的α-淀粉酶，0.02-0.05份支链淀粉酶的重量混合的磺酸酶分解100份粉碎的米饭液，和加入1-5重量份干麦芽糖后，重量比为0.005-0.15份葡糖淀粉酶; 并在过滤后向所获得的糖化液中加入0.004-0.007重量％的蛋白酶。米饭的甜度是80-82白利糖度。

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