KR100775145B1 - 상황버섯을 이용한 찰보리빵 제조방법 - Google Patents
상황버섯을 이용한 찰보리빵 제조방법 Download PDFInfo
- Publication number
- KR100775145B1 KR100775145B1 KR1020060090246A KR20060090246A KR100775145B1 KR 100775145 B1 KR100775145 B1 KR 100775145B1 KR 1020060090246 A KR1020060090246 A KR 1020060090246A KR 20060090246 A KR20060090246 A KR 20060090246A KR 100775145 B1 KR100775145 B1 KR 100775145B1
- Authority
- KR
- South Korea
- Prior art keywords
- mixture
- bread
- mixing
- barley
- mushrooms
- Prior art date
Links
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims (2)
- 자연산 상황버섯을 세척후 용기에 담아 물과 혼합한 후 끓여 상황버섯의 영양성분을 우러나게 하고 불을 끄고 상황버섯의 건더기를 건져내어 상황버섯의 추출액을 생성하는 추출공정과;상기 추출공정의 추출액을 완전히 식혀 추출액을 냉동시켜 냉동물을 생성시키는 냉동공정과;설탕, 물엿, 계란, 소금을 담아 믹서기에서 혼합하여 제1혼합물을 형성하는 제1혼합공정과;상기 제1혼합물에 상기 냉동공정의 냉동물을 믹서기에서 혼합하여 제2혼합물을 형성하는 제2혼합공정과;찰보리분말, 베이킹파우더, 소다, 우유, 적포도주, 식용유를 제2혼합물과 혼합하여 반죽시켜 반죽물을 형성하는 반죽공정과;상기 반죽물을 원형형상으로 성형하여 오븐기에 주입시켜 오븐기에서 구워 빵을 제조하는 굽는공정과;상기 구워진 원형형상의 빵을 맞대어 그 사이에 팥앙금과 꿀을 혼합한 부착혼합물을 발라 붙이는 붙임공정을 순차적으로 거쳐 완성하는 것을 특징으로 하는 상황버섯을 이용한 찰보리빵 제조방법.
- 삭제
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060090246A KR100775145B1 (ko) | 2006-09-18 | 2006-09-18 | 상황버섯을 이용한 찰보리빵 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060090246A KR100775145B1 (ko) | 2006-09-18 | 2006-09-18 | 상황버섯을 이용한 찰보리빵 제조방법 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR100775145B1 true KR100775145B1 (ko) | 2007-11-12 |
Family
ID=39061610
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020060090246A KR100775145B1 (ko) | 2006-09-18 | 2006-09-18 | 상황버섯을 이용한 찰보리빵 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100775145B1 (ko) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100953497B1 (ko) * | 2007-06-21 | 2010-04-16 | 강평국 | 보리빵의 제조방법 |
KR20180031346A (ko) * | 2016-09-20 | 2018-03-28 | 박명희 | 상황버섯 빵 제조방법 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100451057B1 (ko) | 2004-07-08 | 2004-10-06 | 서영석 | 찰보리빵 및 그 제조방법 |
KR20050033673A (ko) * | 2003-10-07 | 2005-04-13 | 전복순 | 쿠키 조성물 |
-
2006
- 2006-09-18 KR KR1020060090246A patent/KR100775145B1/ko not_active IP Right Cessation
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20050033673A (ko) * | 2003-10-07 | 2005-04-13 | 전복순 | 쿠키 조성물 |
KR100451057B1 (ko) | 2004-07-08 | 2004-10-06 | 서영석 | 찰보리빵 및 그 제조방법 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100953497B1 (ko) * | 2007-06-21 | 2010-04-16 | 강평국 | 보리빵의 제조방법 |
KR20180031346A (ko) * | 2016-09-20 | 2018-03-28 | 박명희 | 상황버섯 빵 제조방법 |
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