The Study on the Fermentational Properties of Making Korean Rice Cake(JeungPyun).

초록

Jeungpyun is a traditional fermentated Korean food with rice flour, water, sugar, salt and un refinded rice wine(Tak-ju). In order to investigate the effects of yeast, ;actic acid bacteria and Leuconostoc mesenteroids on Jeungpyun batter, the number of microbes was counted every hour until 20hours of fermentation. Jeungpyun was levened by the fermentation of yeast and Leuc.mesenteroides in which legume was rich. Also the product of the Leuc.mesenteroids(dextran) improved the structure of Jeungpyun. Addition of 1% dextran and 5% legume powder had favorable effects on leavening property of Jeungpyun. Therefore, it can be suggested that legume is used for leavening of Jeungpyun batter.