| abstract |
The present invention roasted dried brown rice at 65 ~ 90 ℃ 25 ~ 55 minutes, and then pulverized to obtain a roasted brown rice powder; 22.4 to 33.6 wt% of the roasted-brown rice powder; 9.8-18.2% by weight of dried-brown rice powder obtained by grinding dried brown rice; 1.7-5.3% by weight of one or more sugars selected from white sugar, brown sugar, liquid fructose, low sugar and syrup; 0.1-0.7 wt% of purified salt; Gluten 4.5-10.5 wt%; Skim milk powder 1.7-5.3 wt%; Baking powder 0.1 to 1.1 wt%; Yeast 0.1-1.9 weight percent; 27 to 39% by weight of any one or more wild vegetable juices selected from gondabi, gondre and sorghum; 3.3 to 7.7 wt% of purified water; Mixing and kneading soybean oil 1.8 to 4.2 wt% to prepare a dough of wild brown rice bread; Steamed red beans; One or more sugars selected from white sugar, brown sugar, liquid fructose, low sugar and starch syrup; Purified salts; Fruit juices; Preparing a cow of wild brown rice steamed bread by mixing waxy corn starch; Fermenting the wild vegetable brown rice bread with wild vegetable brown rice bread dough and then fermenting it; And, Steaming the fermented wild vegetable brown rice bread; The present invention relates to a method of producing a wild vegetable brown rice steamed bread, comprising an excellent appearance and texture, but can be produced a wild vegetable brown rice steamed bread. |