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METHOD OF PREPARING FIVE-COLORED DRIED PERSIMMON STEAMED RICE BREAD AND FIVE-COLORED DRIED PERSIMMON STEAMED RICE BREAD PREPARED THEREBY
METHOD OF PREPARING FIVE-COLORED DRIED PERSIMMON STEAMED RICE BREAD AND FIVE-COLORED DRIED PERSIMMON STEAMED RICE BREAD PREPARED THEREBY
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机译：柿子干五色米粉的制备方法及由此制备的柿子干五色米粉的制备
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摘要
The present invention relates to a method of preparing five-colored dried persimmon steamed rice bread and the five-colored dried persimmon steamed rice bread prepared thereby. In the method of preparing five-colored dried persimmon steamed rice bread, an amount of rice flour is increased when dough for an outer cover of steamed rice bread is prepared to optimize mix of ingredients, and the dough is kneaded, matured at the low temperature of 0°C, and then kneaded again to prepare the outer cover of steamed bread. As the steamed rice bread includes one colored ingredient among five-colored ingredients, selected from a group consisting of blue, red, yellow, white, and black plants among edible or medicinal plants suitable to yin-yang in the oriental medicine, such that a unique color of each ingredient is maintained, thereby being able to provide the five-colored steamed rice bread having enhanced preference and texture. Furthermore, the five-colored dried persimmon steamed rice bread of the present invention has an enhanced texture. Moreover, as the steamed bread is a colored food, consumers may be familiar with the five-colored dried persimmon rice steamed bread. The steamed rice bread is a processed product with reduced gluten content, thereby reducing a chance of causing allergies and atopic dermatitis. The five-colored dried persimmon steamed rice bread can be provided as a food that meets the trend of wellbeing. Particularly, the steamed rice bread can be provided as a snack for diabetic and obese patients or children.;COPYRIGHT KIPO 2018
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