대한가정학회지 (Journal of the Korean Home Economics Association)
- 제8권1호
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- Pages.100-119
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- 1970
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- 1225-0937(pISSN)
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- 2234-2818(eISSN)
재래식 증편 제조법의 개량화에 관한 연구
The studies on improvement of manufacturing technology of Korean native Jung-pyun (fermented and steamed rice bread) -Improvization of manufacturing technology by dry-yeast-
초록
In finding an improved and generalized method of making Jung-pyun, a type of scientific experimental cookey has been attempted with the use of yeast in place of Korean native rice wine named "Takju" The result is shown as follows; 1. Starta prepared with yeast and rice powder was mixed again with fresh rice powder as fermenting and aging agents in Jung-pyum making. 2. Recommendable methods of starta making are shown as follows; a. Recipe Rice powder--Certain amount Yeast--1% Sugar--10% Water--65%(by volume) b. Temperature and Time of Fermentation Temperature--30
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