KR20010026443A - Bean bakery produce method - Google Patents

Bean bakery produce method Download PDF

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Publication number
KR20010026443A
KR20010026443A KR1019990037760A KR19990037760A KR20010026443A KR 20010026443 A KR20010026443 A KR 20010026443A KR 1019990037760 A KR1019990037760 A KR 1019990037760A KR 19990037760 A KR19990037760 A KR 19990037760A KR 20010026443 A KR20010026443 A KR 20010026443A
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South Korea
Prior art keywords
bean
powder
bread
minutes
fermenting
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KR1019990037760A
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Korean (ko)
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고병순
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고병순
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Priority to KR1019990037760A priority Critical patent/KR20010026443A/en
Publication of KR20010026443A publication Critical patent/KR20010026443A/en

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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/045Products made from materials other than rye or wheat flour from leguminous plants
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • A21D2/165Triglycerides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60Edible seaweed
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15General 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: A method for producing bean bread using bean flour as a main ingredient is provided, which produces the bean bread having good digestion and absorption properties in a body by heat denaturing the trypsin-inhibiting material in bean. CONSTITUTION: The method for producing bean bread comprises the steps of: washing and grinding beans to produce bean flour; mixing 1 kg of bean flour, 15g of emulsifier, 500g of starch, 30g of salt, 40g of defatted milk powder, 20g of shortening, 50g of eggs; adding 500 to 600g of water and 45g of yeast to the mixture and mixing them; adding the melted butter into the mixture and kneading them for 15 to 20 minutes; fermenting the bean flour dough in a fermenting room at 20 to 25 deg.C for 1 hour; removing gas by kneading; inserting an appropriate amount of bean flour dough to a vessel; fermenting it in a fermenting room at 20 to 25 deg.C for 35 minutes; and baking it in oven at 180 to 200 deg.C for 35 minutes.

Description

콩가루로 콩식빵의 제조방법{BEAN BAKERY PRODUCE METHOD}BEAN BAKERY PRODUCE METHOD}

본 발명은 콩가루로 콩식빵을 제조방법에 관한 것이다. 현재 시중에서 판매되고 있는 밀가루를 비롯에서 각종빵이 종류별로 많이 나와있으나 콩가루로 만든 빵이나 과자류 종류는 아직 없으므로 영양이 뛰어난 콩가루를 주언료로 한 빵이나 과자류는 상품화 되지 못하고 있다.The present invention relates to a method for producing soybean bread with soy flour. Currently, there are many kinds of breads, including flour, that are sold on the market, but there are no breads or confectionary products made from soy flour, so breads and confectionery made from high-quality soy flour have not been commercialized.

따라서 본 발명은 영양이 풍부하므로 노약자나 직장인 그리고 학생들에게 건강에 간식이나 식사대용으로 즐거움을 줄 수 있는 콩식빵을 제조할 수 있는 방법을 제공코져 한다.Therefore, the present invention is rich in nutrition and provides a method for producing soybean bread that can give pleasure to the elderly, office workers and students as a snack or meal replacement to health.

이를 위하여 본 발명은 콩식빵을 상기에 따라 1차, 2차, 3차, 4차, 5차, 6차, 7차에 걸친 공정으로 된 콩식빵의 제조방법에 있어서 상기 콩가루를 주원료로 1차 콩가루 1kg, 유화제 15g, 전분 500g, 소금 30g, 탈지분유 40g, 쇼팅 20g, 계란 50g 혼합한후, 2차 물 500~600g, 이스트 45g을 넣고 다시 혼합한다. 3차 다시 버터 40g 녹여놓고 부드럽게 15~20분 반죽, 4차 발효실 20℃~25℃에서 1시간 발효를 하고, 5차 혼합하여 가스를 제거한 다음 일정량을 조정하여 용기에 넣고, 6차 발효실 20℃~25℃에서 35분 발효실시 한다. 6차에서 끝나면 필요량의 크기대로 베이킹 팬에 기름을 바르고 담아 다시, 7차 발효실에 넣어 180℃~200℃ 오븐에 넣오 35분에 구워낸 것으로 완성시킴을 특징으로 한다.To this end, the present invention is a soybean bread in the first, second, third, fourth, fifth, sixth, seventh step in the manufacturing method of soybean bread in the process over the first, soybean powder as the primary raw material Soy flour 1kg, emulsifier 15g, starch 500g, salt 30g, skim milk powder 40g, shortening 20g, eggs 50g mixed, then add 500 ~ 600g of secondary water, 45g yeast and mix again. Melt 40g of tertiary butter again and soften 15 ~ 20 minutes dough, ferment for 1 hour at 4 ℃ fermentation chamber 20 ℃ ~ 25 ℃, mix with 5 times to remove gas, adjust the amount to put into container, 20 ℃ 6 fermentation chamber Fermentation is carried out for 35 minutes at ~ 25 ℃. After finishing at the 6th, apply oil to the baking pan to the required amount and put it again, put it in the 7th fermentation chamber and put it in the oven at 180 ℃ ~ 200 ℃ baked in 35 minutes is characterized in that complete.

상기에 있어서 상기 콩가루를 특징으로 한다.In the above it is characterized by the soy flour.

상기에 잇어서 상기 콩가루 외에 5%~15%에 다시 마가루를 혼합할 수 있다.Following the above, in addition to the soy flour, may be mixed again with 5% to 15%.

상기에 있어서 상기 콩가루 외에 5%~15%에 멸치 가루를 혼합할 수 있다.In the above, anchovy powder may be mixed in 5% to 15% in addition to the soy flour.

상기에 있어서 상기 콩가루 외에 5%~15%에 쑥가루를 혼합할 수 있다.In the above it can be mixed mugwort powder in 5% to 15% in addition to the soy flour.

이하 본 발명에 따른 바람직한 실시예를 설명한다.Hereinafter, preferred embodiments of the present invention will be described.

콩을 깨끗이 세척분쇄하여 콩가루를 만들어 콩가루를 주원료로 해서 상기에 2가지의 종류를 혼합하여 제조할 수 있으므로 1차, 2차, 3차, 4차, 5차, 6차, 7차 공정을 걸쳐 제조방법에 있어서 본 발명만의 기술의 특징이다. 충분히 콩을 세척하여 미세하게 분쇄를 걸쳐 분말가루를 만들어 제1차를 행한다음 2가지의 혼합의 가정의 준비는 하는데 과정은 다음과 같다.Soybeans are washed and pulverized to make soy flour, and soybean powder can be prepared by mixing two kinds of the above as the main raw material, and thus, the first, second, third, fourth, fifth, sixth and seventh processes It is a feature of the technique of this invention only in a manufacturing method. Soybeans are sufficiently washed and finely ground to make powdered powder and then subjected to the first step, and then the preparation of the two mixtures is prepared. The process is as follows.

콩가루를 주원료로 하되 다시마 가루를 혼합하여 제조 다시마의 맛을 새롭게 느낄수 있는 색상을 푸른 색깔이 아름답다. 콩가루+멸치가루를 혼합하여 제조, 멸치는 멸치 맛이 풍로워으며 꺼꾸러운 약간의 맛도 있는가 하며 거기에다 계피향을 넣으면 맛이 새롭다. 그리고 색깔이 좋다. 갈색이 나온다. 3차 콩가루+쑥을 혼합하여 제조, 향기와 색깔이 매우 향긋한 냄새를 풍긴다. 4차 각 4가지의 공정 2가지 혼합의 제조 과정은 똑같은 비율로 5차의 1공정 콩가루 1kg 2/8 비율 쑥가루 유화제 15g, 전분 500g, 소금 30g, 탈지분유 40g, 쇼핑 20g, 계란 50g, 물 500~600g, 이스트 45g. 바타 40g 혼합제조 2공정 콩가루 1kg 2/8 비율 15g, 전분 500g, 소금 30g, 탈지분유 40g, 쇼핑 20g, 계란 50g, 물 500~600g, 이스트 45g. 바타 40g 혼합제조 3공정 콩 1kg 2/8 멸치 가루비율 유화제 15g, 전분 500g, 소금 30g, 탈지분유 40g, 쇼핑 20g, 계란 50g, 물 500~600g, 이스트 45g. 설탕 20g, 버터 40g 혼합제조 4공정 상기에 있어서 밀가루 제조와 다른 것은 숙성시간이 상기 4차에서와 같이 숙성시간이 상기 4차와 비교에서 ½비교시간 콩가루 제조가정이 25분~30분 연장 5공정 상기에 있어서 5차에 숙성시간 5~10분 연장 6공정 상기에서 밀가루 제조보다 혼합비율 콩가루의 재료 비율이 높다. 평균 3/5비율 차이점이 있음을 특징으로 한다.Soybean powder is used as the main ingredient, but the kelp powder is mixed to make the new taste of kelp beautifully blue. Manufactured by mixing soybean powder + anchovy powder, the anchovy has a rich flavor of anchovy and a little bit of sullen flavor. And the color is good. Brown color Manufactured by mixing tertiary soybean powder + mugwort, the fragrance and color have a very aromatic smell. The 4th process, each of the 4 processes, the process of mixing the two, the same process of the 5th 1st step soy flour 1kg 2/8 ratio mugwort powder emulsifier 15g, starch 500g, salt 30g, skim milk powder 40g, shopping 20g, egg 50g, water 500-600 g, 45 g yeast. Bata 40g Mixing process 2kg Soy flour 1kg 2/8 Ratio 15g, starch 500g, salt 30g, skim milk powder 40g, shopping 20g, egg 50g, water 500 ~ 600g, yeast 45g. Bata 40g Mixing 3rd Process Soybean 1kg 2/8 Anchovy Powder Ratio Emulsifier 15g, Starch 500g, Salt 30g, Skim Powder 40g, Shopping 20g, Egg 50g, Water 500 ~ 600g, Yeast 45g. 20g of sugar and 40g of butter 40g mixed manufacturing process In the above, the flour production is different from the flour production as in the 4th fermentation time compared with the 4th ½ times compared to the 4th soybean flour manufacturing process is extended from 25 minutes to 30 minutes 5 steps In the above, the fermentation time 5 to 10 minutes in the fifth step 6 step The mixing ratio of soy flour material is higher than the flour production in the above. On average there is a 3/5 ratio difference.

이상과 같이 본 발명에 의해 콩식빵 제조된 식물성 영양소가 풍부한 맛과 색다르고 독특하여 짐으로써 적선한 가격을 통해 성인이나 청소년 그리고 직장인, 어린 소녀소년에서 간식이나 영양식을 좋으며 초등·중·고등학교에 우유왕 두유 그리고 콩식빵과 함께 식사대용으로 당뇨한자 아이어트에 좋은 식사 대용으로 등등 활용할 수 있어 국민건강증진에 이바지 할 수 있는 등의 유용한 효과가 있다고 본다. 그리고 본 발명의 콩식빵은 혹은 콩가루+다시마 가루 혹은 콩가루+멸치가루 혹은 콩가루+쑥가루 혼합 하기도 하므로 소비자의 취향에 따라 자신있게 권할 수 있는 식품성이 있으리라 믿음.As described above, the vegetable nutrients produced by the soybean bread are rich in taste and are different and unique, so that snacks or nutritional foods are good for adults, adolescents, office workers, young girls, boys and girls at a reasonable price. Along with Wang soy milk and soy bread, diabetic kanji can be used as a substitute for a good meal for diabetics, which can contribute to the improvement of national health. And soybean bread of the present invention or soybean powder + kombu powder or soybean powder + anchovy powder or soybean powder + mugwort powder because it can be confidently recommended according to the consumer's taste.

Claims (6)

콩가루 1kg 5~20g 2가지의 혼합 다시마 가루, 멸치가루, 쑥가루 함유하는 것을 특징으로 하는 빵Soy flour 1kg 5 ~ 20g Two kinds of mixed kelp powder, anchovy powder, mugwort powder 1항 공정에 있어서 콩가루, 전분, 멸치가루, 쑥가루 구성된 구릅으로 선택하여 1종 이상의 특징으로 하는 빵Bread characterized by at least one selected from the group consisting of soy flour, starch, anchovy powder, mugwort powder in step 1 process 2항 공정에 있어서 콩가루 1kg, 전분 500g, 소금 30g, 쇼팅 20g, 계란 50g, 물 500~600g, 이스트 45g, 버터 40g, 설탕 20g, 혼합하여 반죽하는 공정In step 2, 1kg soybean powder, starch 500g, salt 30g, shortening 20g, egg 50g, water 500 ~ 600g, yeast 45g, butter 40g, sugar 20g, mixing and kneading 제조방법 : 3항 1차 공정에 있어서 혼합한 반죽을 1차 발효시키고 성형하여 빵틀에 넣고 2차 발효시킨 다음 구워낸 공정 포함하는 빵 특징으로 제조방법Manufacturing method: Paragraph 3 The first method of fermenting the mixed dough in the first step, and then molded into a bread mold, the second fermentation process and then baked to include a process comprising a baked feature 제조방법 : 4항 공정에 있어서 1차 발효실 20℃~25℃에서 1시간 발효를 하고 2차 발효실 20℃~25℃에서 35분 발효실시 하는 것을 특징으로 하는 빵 제조방법Method of manufacture: Bread production method characterized in that the fermentation in the first fermentation chamber 20 ℃ ~ 25 ℃ 1 hour in step 4 and 35 minutes fermentation at 20 ℃ ~ 25 ℃ secondary fermentation chamber. 5항 공정에 있어서 180℃~200℃ 오븐에 넣어 35분동안 구워낸 것을 특징으로 하는 빵의 제조방법The method for producing bread, characterized in that the baking in 35 minutes at 180 ℃ ~ 200 ℃ in step 5
KR1019990037760A 1999-09-06 1999-09-06 Bean bakery produce method KR20010026443A (en)

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Cited By (5)

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KR100803333B1 (en) * 2006-12-12 2008-02-13 주식회사 파리크라상 Method for manufacturing bread using cereal flour
KR100889880B1 (en) * 2007-04-27 2009-03-24 강준구 Breads using grain powder and method of manufacturing thereof
KR101715214B1 (en) 2016-09-12 2017-03-10 이선구 Bread including Bean and Manufacturing Method thereof
KR101715216B1 (en) 2016-09-12 2017-03-10 이선구 Cake including Bean and Manufacturing Method thereof
KR20210015117A (en) * 2019-07-31 2021-02-10 권영경 Coffee Bread having heart shape, and Method for Manufacturing the Same

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100803333B1 (en) * 2006-12-12 2008-02-13 주식회사 파리크라상 Method for manufacturing bread using cereal flour
KR100889880B1 (en) * 2007-04-27 2009-03-24 강준구 Breads using grain powder and method of manufacturing thereof
KR101715214B1 (en) 2016-09-12 2017-03-10 이선구 Bread including Bean and Manufacturing Method thereof
KR101715216B1 (en) 2016-09-12 2017-03-10 이선구 Cake including Bean and Manufacturing Method thereof
KR20210015117A (en) * 2019-07-31 2021-02-10 권영경 Coffee Bread having heart shape, and Method for Manufacturing the Same

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