KR100914001B1 - 찰보리과자용 프리믹스 및 찰보리과자의 제조방법 - Google Patents
찰보리과자용 프리믹스 및 찰보리과자의 제조방법 Download PDFInfo
- Publication number
- KR100914001B1 KR100914001B1 KR1020090025835A KR20090025835A KR100914001B1 KR 100914001 B1 KR100914001 B1 KR 100914001B1 KR 1020090025835 A KR1020090025835 A KR 1020090025835A KR 20090025835 A KR20090025835 A KR 20090025835A KR 100914001 B1 KR100914001 B1 KR 100914001B1
- Authority
- KR
- South Korea
- Prior art keywords
- barley
- weight
- mixture
- confectionery
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 65
- 239000000203 mixture Substances 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000009508 confectionery Nutrition 0.000 claims abstract description 27
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 230000014759 maintenance of location Effects 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 4
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Claims (2)
- 찰보리과자용 프리믹스의 제조방법에 있어서,찰보리를 분쇄하여 50 내지 80메시 사이의 입도를 갖는 찰보리분말을 생성하는 찰보리분말제조단계와;상기 찰보리분말 56-58중량%, 메보리24-29중량%, 정제염1-2중량%, 말토덱스트린12-13중량%, 함수결정포도당2-3중량%를 혼합하여 믹스혼합물을 생성하는 믹스혼합물생성단계와;상기 믹스혼합물생성단계에서 생성된 믹스혼합물의 외표면에 유지층을 형성하는 유지층형성단계와;상기 유지층이 형성된 믹스혼합물을 섭씨 33도 내지 37도에서 8분 내지 12분동안 가열하는 믹스혼합물가열단계를 포함하는 것을 특징으로 하는 찰보리과자용 프리믹스의 제조방법.
- 청구항1에 기재된 제조방법에 의해 제조된 찰보리과자용 프리믹스 14-20중량%, 설탕20-20.5중량%, 옥수수분4-4.5중량%, 베이킹파우더1-1.5중량%, 아몬드파우더3-3.5중량%, 계란28-29중량%, 물엿2-2.5중량%, 럼주1-1.5중량%, 정제수11-12중량%, 유지8-8.5중량%, 오렌지껍질조림2-2.5중량%를 교반하여 찰보리과자반죽물을 생성하는 반죽단계와;상기 반죽단계에서 생성된 찰보리과자반죽물을 섭씨 10 내지 20도에서 1 내 지 2시간 동안 숙성시키는 숙성단계와;상기 숙성단계를 거친 찰보리과자반죽물을 분할하여 찰보리과자반죽물을 생성하는 분할단계와;상기 생성된 찰보리과자반죽물을 성형하는 성형단계와;상기 성형된 찰보리과자반죽물을 섭씨 170도에서 190도에서 20분 내지 25분 동안 굽는 굽기단계를 포함하는 것을 특징으로 하는 찰보리과자 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090025835A KR100914001B1 (ko) | 2009-03-26 | 2009-03-26 | 찰보리과자용 프리믹스 및 찰보리과자의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090025835A KR100914001B1 (ko) | 2009-03-26 | 2009-03-26 | 찰보리과자용 프리믹스 및 찰보리과자의 제조방법 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR100914001B1 true KR100914001B1 (ko) | 2009-08-25 |
Family
ID=41210245
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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KR1020090025835A Expired - Fee Related KR100914001B1 (ko) | 2009-03-26 | 2009-03-26 | 찰보리과자용 프리믹스 및 찰보리과자의 제조방법 |
Country Status (1)
Country | Link |
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KR (1) | KR100914001B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101270018B1 (ko) | 2011-01-14 | 2013-05-31 | 한국식품연구원 | 청보리 분말을 포함하는 제과류의 제조방법 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR930005284B1 (ko) * | 1990-09-04 | 1993-06-17 | 대한제분 주식회사 | 찹쌀을 이용한 도너츠용 프리믹스(Premix)의 제조방법 |
JPH1198969A (ja) | 1997-09-25 | 1999-04-13 | Honen Corp | 油脂コーティング穀粉 |
KR100451057B1 (ko) | 2004-07-08 | 2004-10-06 | 서영석 | 찰보리빵 및 그 제조방법 |
KR20080107164A (ko) * | 2007-06-05 | 2008-12-10 | 안동농업협동조합 | 마를 혼합한 찰보리빵의 제조방법 |
-
2009
- 2009-03-26 KR KR1020090025835A patent/KR100914001B1/ko not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR930005284B1 (ko) * | 1990-09-04 | 1993-06-17 | 대한제분 주식회사 | 찹쌀을 이용한 도너츠용 프리믹스(Premix)의 제조방법 |
JPH1198969A (ja) | 1997-09-25 | 1999-04-13 | Honen Corp | 油脂コーティング穀粉 |
KR100451057B1 (ko) | 2004-07-08 | 2004-10-06 | 서영석 | 찰보리빵 및 그 제조방법 |
KR20080107164A (ko) * | 2007-06-05 | 2008-12-10 | 안동농업협동조합 | 마를 혼합한 찰보리빵의 제조방법 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101270018B1 (ko) | 2011-01-14 | 2013-05-31 | 한국식품연구원 | 청보리 분말을 포함하는 제과류의 제조방법 |
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