KR101049674B1 - 건강 기능성 산삼 배양근 호두과자 및 그 제조방법 - Google Patents
건강 기능성 산삼 배양근 호두과자 및 그 제조방법 Download PDFInfo
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- KR101049674B1 KR101049674B1 KR1020090068346A KR20090068346A KR101049674B1 KR 101049674 B1 KR101049674 B1 KR 101049674B1 KR 1020090068346 A KR1020090068346 A KR 1020090068346A KR 20090068346 A KR20090068346 A KR 20090068346A KR 101049674 B1 KR101049674 B1 KR 101049674B1
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- wild ginseng
- walnut
- root
- culture root
- ginseng culture
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
- A21D2/06—Reducing agents
-
- 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
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- 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
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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
- 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
- A21D2/362—Leguminous plants
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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
- 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
- A21D2/366—Tubers, roots
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- 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
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Mechanical Engineering (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
구 분 | L 값 | a 값 | b 값 |
일반 호두과자 반죽 | 67.98 | 0.80 | 24.84 |
산삼 배양근 호두과자 반죽 | 64.92 | 1.12 | 32.36 |
구 분 | 맛 | 향 | 색도 | 질감 | 전반적인 기호도 |
|
일반 호두과자 |
20세 미만 | 3.6 | 4.1 | 3.7 | 4.1 | 3.5 |
20∼40세 | 3.8 | 4.2 | 3.7 | 4.0 | 3.9 | |
41세 이상 | 4.2 | 4.0 | 3.5 | 3.8 | 4.0 | |
산삼 배양근 호두과자 |
20세 미만 | 4.1 | 3.9 | 4.6 | 4.5 | 4.3 |
20∼40세 | 4.6 | 4.3 | 4.5 | 4.4 | 4.6 | |
41세 이상 | 4.8 | 4.6 | 4.4 | 4.8 | 4.8 |
Claims (2)
- 산삼 배양근 호두과자의 제조에 있어 박력분 1.2㎏에 대하여 산삼 배양근 70g ~ 100g, 설탕 400g ~ 500g, 베이킹 파우더 10g ~ 20g, 우유 450㎖ ~ 550㎖, 계란 500g ~ 550g, 녹인 버터 200g ~ 250g, 소금 3g ~ 5g의 비율로 산삼 배양근 반죽 준비 공정; 동결 건조한 산삼 배양근을 우유에 20 ~ 30분간 침지시킨 후 산삼 배양근이 반죽과의 믹싱이 용이하도록 준비하는 공정; 반죽기에 설탕과 계란을 넣고 저속으로 1분간, 고속으로 1분간 믹싱한 후 침지시킨 산삼 배양근과 우유를 넣고 저속으로 1분간 믹싱하고, 체어 걸러 준비된 분말류를 넣고 저속으로 1분간 믹싱한 후, 녹인 버터를 넣고 저속으로 1분간, 고속으로 2분간 믹싱하여 호두과자 외피 반죽을 준비하는 공정; 국내산 팥 500g ~ 700g을 상온에서 물 10ℓ에 2시간 동안 불린 후 건져 2ℓ의 물과 함께 용기에 넣어 소금을 3g ~ 5g을 넣고, 100℃에서 1시간 동안 삶고 완숙된 팥에 설탕 500g ~ 700g, 젤라틴 분말 15g ~ 20g, 산삼 배양근 분말 5g ~ 10g을 넣고 졸여 앙금을 완성하는 공정; 산삼 배양근 호두과자 반죽을 호두과자 제조 틀의 바닥이 덮이게 넣고, 팥앙금 10g ~ 15g을 넣고 그 위를 산삼 배양근 호두과자 반죽으로 틀의 80% 채워지도록 담아 170℃ ~ 180℃의 예열된 오븐에서 15 ~ 25분간 굽는 공정; 완성된 산삼 배양근 호두과자를 30 ~ 50분간 식히는 공정; 식힌 산삼 배양근 호두과자의 수분 증발을 막기 위해 무형광 화지에 낱개 포장하여 종이상자에 담아 포장하는 것을 특징으로 하는 호두과자의 제조방법.
- 제 1항의 제조방법에 따라 제조된 산삼 배양근 호두과자.
Priority Applications (1)
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KR1020090068346A KR101049674B1 (ko) | 2009-07-27 | 2009-07-27 | 건강 기능성 산삼 배양근 호두과자 및 그 제조방법 |
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KR1020090068346A KR101049674B1 (ko) | 2009-07-27 | 2009-07-27 | 건강 기능성 산삼 배양근 호두과자 및 그 제조방법 |
Publications (2)
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KR20110010959A KR20110010959A (ko) | 2011-02-08 |
KR101049674B1 true KR101049674B1 (ko) | 2011-07-14 |
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Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101104378B1 (ko) * | 2011-10-14 | 2012-01-16 | 이남숙 | 인삼 만주의 제조방법 및 상기 방법으로 제조된 인삼 만주 |
KR101316754B1 (ko) * | 2012-09-24 | 2013-10-10 | 김태화 | 조립식 평행봉 |
KR101685762B1 (ko) * | 2014-10-02 | 2016-12-12 | 홍경표 | 마늘빵 제조방법 및 이에 의해 제조된 마늘빵 |
CN104304383A (zh) * | 2014-10-03 | 2015-01-28 | 张红 | 一种芒果冷冻芝士蛋糕的生产方法 |
CN105167012A (zh) * | 2015-08-11 | 2015-12-23 | 王新昌 | 一种手剥坚果的加工方法 |
KR102556043B1 (ko) * | 2022-04-27 | 2023-07-13 | 이은정 | 쌍화 호두과자 및 이의 제조방법 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100313227B1 (ko) * | 1999-03-10 | 2001-11-05 | 정수복 | 호도과자 제조방법 |
KR20090077456A (ko) * | 2008-01-11 | 2009-07-15 | 이동열 | 건강 기능성 산삼 배양근 찐빵 및 그 제조방법 |
KR100913668B1 (ko) * | 2008-02-05 | 2009-08-25 | 박춘우 | 호밀 호두과자 제조방법 |
-
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- 2009-07-27 KR KR1020090068346A patent/KR101049674B1/ko active IP Right Grant
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100313227B1 (ko) * | 1999-03-10 | 2001-11-05 | 정수복 | 호도과자 제조방법 |
KR20090077456A (ko) * | 2008-01-11 | 2009-07-15 | 이동열 | 건강 기능성 산삼 배양근 찐빵 및 그 제조방법 |
KR100913668B1 (ko) * | 2008-02-05 | 2009-08-25 | 박춘우 | 호밀 호두과자 제조방법 |
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