KR940013344A - 완두콩분말과 식이섬유를 첨가한 비스켓 제조방법 - Google Patents

완두콩분말과 식이섬유를 첨가한 비스켓 제조방법 Download PDF

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Publication number
KR940013344A
KR940013344A KR1019920024350A KR920024350A KR940013344A KR 940013344 A KR940013344 A KR 940013344A KR 1019920024350 A KR1019920024350 A KR 1019920024350A KR 920024350 A KR920024350 A KR 920024350A KR 940013344 A KR940013344 A KR 940013344A
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KR
South Korea
Prior art keywords
dietary fiber
pea powder
biscuit
making biscuits
powder
Prior art date
Application number
KR1019920024350A
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English (en)
Other versions
KR950006612B1 (ko
Inventor
윤형완
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윤형완
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Publication date
Application filed by 윤형완 filed Critical 윤형완
Priority to KR1019920024350A priority Critical patent/KR950006612B1/ko
Publication of KR940013344A publication Critical patent/KR940013344A/ko
Application granted granted Critical
Publication of KR950006612B1 publication Critical patent/KR950006612B1/ko

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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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/001—Mixing, kneading processes
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23V2300/26—Homogenisation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

종래 밀가루를 주원료로 하는 비스켓 조성물에 질이 좋은 단백질과 영향을 공급하는 완두콩분말과 생체내에 여러가지 대사에 유익한 영향을 미치고 건강유지에 중요한 역할을 하는 식이섬유를 최대한으로 첨가하고 이들의 첨가로 발생되는 문제점을 해소시킨 비스켓의 제조방법에 관한 것이다.

Description

완두콩분말과 식이섬유를 첨가한 비스켓 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 완두콩분말로부터 전환한 α화 완두콩분말 22.5%와 식이섬유 5%을 50-60℃의 보온상태를 유지 균질배합시킨 균질배합물에 70°-80℃의 온도에서 경화유 2.5%와 글리세린지방산에스테르 0.01%을 용해시킨 유성액을 균일하게 분무침지시킨 혼합물을 밀가루를 포함한 공지의 비스켓 조성물에 첨가하여 반죽 성형하고 쿠킹함을 특징으호 하는 α화 완두콩분말과 식이섬유를 첨가한 비스켓의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019920024350A 1992-12-15 1992-12-15 완두콩분말과 식이섬유를 첨가한 비스켓 제조방법 KR950006612B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920024350A KR950006612B1 (ko) 1992-12-15 1992-12-15 완두콩분말과 식이섬유를 첨가한 비스켓 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920024350A KR950006612B1 (ko) 1992-12-15 1992-12-15 완두콩분말과 식이섬유를 첨가한 비스켓 제조방법

Publications (2)

Publication Number Publication Date
KR940013344A true KR940013344A (ko) 1994-07-15
KR950006612B1 KR950006612B1 (ko) 1995-06-19

Family

ID=19345647

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920024350A KR950006612B1 (ko) 1992-12-15 1992-12-15 완두콩분말과 식이섬유를 첨가한 비스켓 제조방법

Country Status (1)

Country Link
KR (1) KR950006612B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100237974B1 (ko) * 1997-03-05 2000-01-15 윤영달 상백피를 주성분으로 함유하는 당뇨환자용 과자류 조성물
KR20240022888A (ko) 2022-08-12 2024-02-20 한국전력공사 배전케이블 접지용 어댑터

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100237974B1 (ko) * 1997-03-05 2000-01-15 윤영달 상백피를 주성분으로 함유하는 당뇨환자용 과자류 조성물
KR20240022888A (ko) 2022-08-12 2024-02-20 한국전력공사 배전케이블 접지용 어댑터

Also Published As

Publication number Publication date
KR950006612B1 (ko) 1995-06-19

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