KR900005939B1 - 소성(燒成)과자의 제조방법 - Google Patents
소성(燒成)과자의 제조방법 Download PDFInfo
- Publication number
- KR900005939B1 KR900005939B1 KR1019850005223A KR850005223A KR900005939B1 KR 900005939 B1 KR900005939 B1 KR 900005939B1 KR 1019850005223 A KR1019850005223 A KR 1019850005223A KR 850005223 A KR850005223 A KR 850005223A KR 900005939 B1 KR900005939 B1 KR 900005939B1
- Authority
- KR
- South Korea
- Prior art keywords
- parts
- starch
- water
- wheat flour
- sugar
- 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
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 229920002472 Starch Polymers 0.000 claims description 37
- 235000019698 starch Nutrition 0.000 claims description 35
- 239000008107 starch Substances 0.000 claims description 35
- 235000000346 sugar Nutrition 0.000 claims description 32
- 241000209140 Triticum Species 0.000 claims description 29
- 235000021307 Triticum Nutrition 0.000 claims description 29
- 235000013312 flour Nutrition 0.000 claims description 28
- 108010068370 Glutens Proteins 0.000 claims description 15
- 235000013601 eggs Nutrition 0.000 claims description 15
- 235000021312 gluten Nutrition 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 244000005700 microbiome Species 0.000 claims description 10
- 150000008163 sugars Chemical class 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000003925 fat Substances 0.000 claims description 4
- 235000019197 fats Nutrition 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 230000000813 microbial effect Effects 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 230000000694 effects Effects 0.000 description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 10
- 230000032683 aging Effects 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 235000013310 margarine Nutrition 0.000 description 6
- 239000003264 margarine Substances 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000010304 firing Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008380 degradant Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60026502A JPS61187740A (ja) | 1985-02-15 | 1985-02-15 | 焼成菓子の製造方法 |
| JP60-26502 | 1985-02-15 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR860006212A KR860006212A (ko) | 1986-09-09 |
| KR900005939B1 true KR900005939B1 (ko) | 1990-08-18 |
Family
ID=12195259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019850005223A Expired KR900005939B1 (ko) | 1985-02-15 | 1985-07-22 | 소성(燒成)과자의 제조방법 |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS61187740A (enrdf_load_stackoverflow) |
| KR (1) | KR900005939B1 (enrdf_load_stackoverflow) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03266930A (ja) * | 1990-03-19 | 1991-11-27 | Fuji Sangyo Kk | 小麦粉醗酵物の製造方法 |
| JP2894946B2 (ja) * | 1994-04-01 | 1999-05-24 | 株式会社ロッテ | プレッツェルおよびその製造方法 |
| JP4799578B2 (ja) * | 2007-07-13 | 2011-10-26 | 日清フーズ株式会社 | クレープミックス、クレープバッターおよびクレープ |
| JP6898408B2 (ja) * | 2019-10-03 | 2021-07-07 | 物産フードサイエンス株式会社 | パン類のドウ伸展性向上剤、パン類の食感向上剤、パン類のドウの製造方法及びパン類の製造方法 |
| JP7706873B2 (ja) * | 2020-08-19 | 2025-07-14 | 昭和産業株式会社 | バッター生地焼成食品の焼成時の生地剥がれを良化する方法、及びバッター生地焼成食品の製造方法 |
| JP2022152967A (ja) * | 2021-03-29 | 2022-10-12 | 株式会社Adeka | チェッキング抑制剤 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5029026B2 (enrdf_load_stackoverflow) * | 1971-11-09 | 1975-09-19 | ||
| JPS5718936A (en) * | 1980-07-09 | 1982-01-30 | Katokichi Kk | Sponge like food mixed with rice flour |
-
1985
- 1985-02-15 JP JP60026502A patent/JPS61187740A/ja active Granted
- 1985-07-22 KR KR1019850005223A patent/KR900005939B1/ko not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0529413B2 (enrdf_load_stackoverflow) | 1993-04-30 |
| JPS61187740A (ja) | 1986-08-21 |
| KR860006212A (ko) | 1986-09-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 19850722 |
|
| PG1501 | Laying open of application | ||
| A201 | Request for examination | ||
| PA0201 | Request for examination |
Patent event code: PA02012R01D Patent event date: 19871218 Comment text: Request for Examination of Application Patent event code: PA02011R01I Patent event date: 19850722 Comment text: Patent Application |
|
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 19900420 Patent event code: PE09021S01D |
|
| G160 | Decision to publish patent application | ||
| PG1605 | Publication of application before grant of patent |
Comment text: Decision on Publication of Application Patent event code: PG16051S01I Patent event date: 19900719 |
|
| E701 | Decision to grant or registration of patent right | ||
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 19901029 |
|
| GRNT | Written decision to grant | ||
| PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 19901120 Patent event code: PR07011E01D |
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| PR1002 | Payment of registration fee |
Payment date: 19901120 End annual number: 3 Start annual number: 1 |
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| PR1001 | Payment of annual fee |
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| PR1001 | Payment of annual fee |
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| FPAY | Annual fee payment |
Payment date: 20040625 Year of fee payment: 15 |
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| PR1001 | Payment of annual fee |
Payment date: 20040625 Start annual number: 15 End annual number: 15 |
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| EXPY | Expiration of term | ||
| PC1801 | Expiration of term |