Journal of the Korean Home Economics Association 1970;8(1):100-119.
식생활부 : 재래식 증병제조법의 (蒸餠製造法) 개량화에 관한 연구 - 효모에 의한 제법의 개량화에 대하여 -
김천호 , 장지현
The studies on improvement of manufacturing technology of Korean native Jung-pyun (fermented and steamed rice bread) -Improvization of manufacturing technology by dry-yeast-
Cheon Ho Kim , Chi Hyun Chang
ABSTRACT
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 Time--20 hrs. 3. Recommendable method of dough making are shown as follows; a. Recipe Starta--Certain amount Rice powder--Two times the starta(2-3 times) Sugar--10% Water--50%(by volume) b. Temperature and Time of Aging Temperature--35 Time--3 hrs. (3-4 hrs) 4. Steaming Time 25-30 min.
PDF Links
Full text via DOI 
Download Citation 
Supplement 
