KR20000051945A - 엿기름추출액의 용도 - Google Patents
엿기름추출액의 용도 Download PDFInfo
- Publication number
- KR20000051945A KR20000051945A KR1019990002680A KR19990002680A KR20000051945A KR 20000051945 A KR20000051945 A KR 20000051945A KR 1019990002680 A KR1019990002680 A KR 1019990002680A KR 19990002680 A KR19990002680 A KR 19990002680A KR 20000051945 A KR20000051945 A KR 20000051945A
- Authority
- KR
- South Korea
- Prior art keywords
- bread
- malt
- malt extract
- amylase
- extract
- Prior art date
Links
Classifications
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- 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
-
- 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
- A21D2/34—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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
구분 | 원료명 | 배합조성비(%) |
중종본종 | 소맥분이스트이스트후드유화제물소맥분탈지분유식염백설탕쇼트닝물 | 70.002.000.100.3041.0030.002.002.008.006.0027.00 |
구분 | 원료명 | 배합조성비(%) |
중종본종 | 소맥분이스트이스트후드유화제물소맥분탈지분유식염백설탕쇼트닝엿기름추출액물 | 70.002.000.100.3041.0030.002.002.008.006.005.0023.85 |
구분 | 원료명 | 배합조성비(%) |
중종본종 | 소맥분이스트이스트후드백설탕유화제물소맥분탈지분유식염백설탕계란쇼트닝물 | 70.003.500.105.000.3040.0030.003.001.4020.006.006.0018.00 |
구분 | 원료명 | 배합조성비(%) |
중종본종 | 소맥분이스트이스트후드백설탕유화제물소맥분탈지분유식염백설탕계란쇼트닝엿기름추출액물 | 70.003.500.105.000.3040.0030.003.001.4020.006.006.005.0014.85 |
구 분 | 기본(무첨가) | 첨가 | ||
관능검사 | 선호도(%) | 관능검사 | 선호도(%) | |
식 빵 | 3.10 | 23.00 | 4.05 | 77.00 |
일반빵 | 3.05 | 31.50 | 3.85 | 68.50 |
구 분 | 기본(무첨가) | 첨가 | ||||||||||||
제조 후 경과일수(日) | 제조 후 경과일수(日) | |||||||||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | |
식 빵 | ◎ | ○ | △ | △ | △ | ▼ | ▼ | ◎ | ○ | ○ | △ | △ | △ | ▼ |
일반빵 | ◎ | ○ | △ | △ | ▼ | ▼ | ▼ | ◎ | ○ | ○ | △ | △ | ▼ | ▼ |
Claims (2)
- 제빵 또는 제과공정에서 빵 또는 과자류의 맛, 식감, 향취 및 색상을 개선하고 노화 및 스테일링 현상을 지연시키기 위한 엿기름추출액 용도.
- 제1항에 있어서, 상기 제빵 또는 제과공정에서 소맥분 100.00에 대해 3∼30의 비율로 첨가되는 엿기름추출액 용도.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019990002680A KR100320728B1 (ko) | 1999-01-28 | 1999-01-28 | 엿기름추출액을 이용한 빵 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019990002680A KR100320728B1 (ko) | 1999-01-28 | 1999-01-28 | 엿기름추출액을 이용한 빵 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20000051945A true KR20000051945A (ko) | 2000-08-16 |
KR100320728B1 KR100320728B1 (ko) | 2002-01-19 |
Family
ID=19572583
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019990002680A KR100320728B1 (ko) | 1999-01-28 | 1999-01-28 | 엿기름추출액을 이용한 빵 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100320728B1 (ko) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100959615B1 (ko) | 2007-12-11 | 2010-05-27 | 구명심 | 흑미발효종을 이용한 케익의 제조방법 및 그 케익 |
-
1999
- 1999-01-28 KR KR1019990002680A patent/KR100320728B1/ko not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
KR100320728B1 (ko) | 2002-01-19 |
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