Title:
COOKIES CONTAINING FERMENTED DODAM RICE FLOUR AND PREPARATION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2019/240309
Kind Code:
A1
Abstract:
The present invention relates to cookies containing fermented Dodam rice flour and a preparation method therefor, the method comprising the steps of: soaking, into water, Dodam rice that contains 10-15 wt% of resistant starch, 4-7 wt% of dietary fiber, and 40-45 wt% of amylose, and then treating same with ultrasonic waves; and fermenting the ultrasonically treated Dodam rice with a lactic acid bacterial preparation, and thus the cookies are prepared by using the fermented Dodam rice, thereby having improved texture and delayed staling so as to have enhanced storability.
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Inventors:
YU HYEON HEE (KR)
LEE HYUN KI (KR)
LEE HYUN KI (KR)
Application Number:
PCT/KR2018/006696
Publication Date:
December 19, 2019
Filing Date:
June 14, 2018
Export Citation:
Assignee:
NAT UNIV KUNSAN IACF (KR)
JEION CO LTD (KR)
JEION CO LTD (KR)
International Classes:
A23G3/42; A23G3/34; A23G3/46; A23L7/104
Foreign References:
| KR20120067455A | 2012-06-26 | |||
| KR101584028B1 | 2016-01-11 | |||
| KR20050013093A | 2005-02-02 | |||
| KR101710891B1 | 2017-03-02 |
Other References:
"A story about returning to a farming village. Releasing DODAM Rice too good for making diet processed food", 25 August 2014 (2014-08-25), Retrieved from the Internet
Attorney, Agent or Firm:
CHUNG HYUN PATENT & LAW FIRM (KR)
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