KR910014064A - 제빵 제병용 팥 분말의 제조방법 - Google Patents

제빵 제병용 팥 분말의 제조방법 Download PDF

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Publication number
KR910014064A
KR910014064A KR1019900000324A KR900000324A KR910014064A KR 910014064 A KR910014064 A KR 910014064A KR 1019900000324 A KR1019900000324 A KR 1019900000324A KR 900000324 A KR900000324 A KR 900000324A KR 910014064 A KR910014064 A KR 910014064A
Authority
KR
South Korea
Prior art keywords
baking
bean powder
red bean
manufacturing
red beans
Prior art date
Application number
KR1019900000324A
Other languages
English (en)
Other versions
KR920004888B1 (ko
Inventor
나창환
양해순
Original Assignee
나창환
양해순
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 나창환, 양해순 filed Critical 나창환
Priority to KR1019900000324A priority Critical patent/KR920004888B1/ko
Publication of KR910014064A publication Critical patent/KR910014064A/ko
Application granted granted Critical
Publication of KR920004888B1 publication Critical patent/KR920004888B1/ko

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Classifications

    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

내용 없음.

Description

제빵 제병용 팥 분말의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 정선된 팥을 200∼250℃의 열로 3∼4시간 정도, 증숙시켜 팥의 표피가 파괴되게 한 다음 물기를 빼고 30℃ 이하로 냉각시켜 제병기에 넣고 반죽상태로 고무 교반하여 50∼60℃의 건조기에서 수분함량이 50% 정도가 되게 건조시켜 가마솥에 넣고 수분함량이 10% 정도가 될 때까지 볶은 다음, 이를 다시 미립자상태가 되도록 제분기에서 2∼3회 정도 파쇄시키는 것을 특징으로 하는 제빵 제병용 팥 분말의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019900000324A 1990-01-12 1990-01-12 제빵 제병용 팥 분말의 제조방법 KR920004888B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900000324A KR920004888B1 (ko) 1990-01-12 1990-01-12 제빵 제병용 팥 분말의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900000324A KR920004888B1 (ko) 1990-01-12 1990-01-12 제빵 제병용 팥 분말의 제조방법

Publications (2)

Publication Number Publication Date
KR910014064A true KR910014064A (ko) 1991-08-31
KR920004888B1 KR920004888B1 (ko) 1992-06-22

Family

ID=19295254

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900000324A KR920004888B1 (ko) 1990-01-12 1990-01-12 제빵 제병용 팥 분말의 제조방법

Country Status (1)

Country Link
KR (1) KR920004888B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100313227B1 (ko) * 1999-03-10 2001-11-05 정수복 호도과자 제조방법
KR101297305B1 (ko) * 2012-04-12 2013-08-16 (주)청은에프엔비 정제염이 첨가된 증기를 이용한 팥가루제조방법

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100313227B1 (ko) * 1999-03-10 2001-11-05 정수복 호도과자 제조방법
KR101297305B1 (ko) * 2012-04-12 2013-08-16 (주)청은에프엔비 정제염이 첨가된 증기를 이용한 팥가루제조방법

Also Published As

Publication number Publication date
KR920004888B1 (ko) 1992-06-22

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