KR960036918A - 건강빵 및 그의 제조방법 - Google Patents

건강빵 및 그의 제조방법 Download PDF

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Publication number
KR960036918A
KR960036918A KR1019950008269A KR19950008269A KR960036918A KR 960036918 A KR960036918 A KR 960036918A KR 1019950008269 A KR1019950008269 A KR 1019950008269A KR 19950008269 A KR19950008269 A KR 19950008269A KR 960036918 A KR960036918 A KR 960036918A
Authority
KR
South Korea
Prior art keywords
manufacturing
bread
healthy
healthy bread
moldings
Prior art date
Application number
KR1019950008269A
Other languages
English (en)
Other versions
KR970011774B1 (ko
Inventor
한호숙
Original Assignee
한호숙
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 한호숙 filed Critical 한호숙
Priority to KR1019950008269A priority Critical patent/KR970011774B1/ko
Publication of KR960036918A publication Critical patent/KR960036918A/ko
Application granted granted Critical
Publication of KR970011774B1 publication Critical patent/KR970011774B1/ko

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D2/186—Starches; Derivatives 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
    • A21D2/34—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
    • 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
    • A21D2/362—Leguminous plants
    • 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
    • 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
    • A21D8/06—Baking processes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

본 발명은 증기로 찐 콩을 분말화한 콩분말과 꿀을 함께 반죽하여 일정한 모양으로 성형한 후, 이 성형물을 빵 반죽에 다수 삽입하여 제조되는 건강빵 및 그의 제조방법에 관한 것이다.

Description

건강빵 및 그의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (2)

  1. 콩을 90~110℃에서 증기로 찐 다음 건조, 분쇄하여 콩분말을 얻고, 이 콩분말 대 꿀의 중량비를 1:05~1:1.0으로 하여 소량의 소금 및 녹말가루와 함께 혼합, 반죽한 후 일정모양으로 성형하여, 이 성형물을 빵 반죽내에 다수개 삽입한 다음 200~240℃에서 굽는 것을 특징으로 하는 건강빵의 제조방법.
  2. 제1항에 따른 방법에 의해 제조되는 것을 특징으로 하는 건강빵.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019950008269A 1995-04-10 1995-04-10 건강빵 및 그의 제조방법 KR970011774B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950008269A KR970011774B1 (ko) 1995-04-10 1995-04-10 건강빵 및 그의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950008269A KR970011774B1 (ko) 1995-04-10 1995-04-10 건강빵 및 그의 제조방법

Publications (2)

Publication Number Publication Date
KR960036918A true KR960036918A (ko) 1996-11-19
KR970011774B1 KR970011774B1 (ko) 1997-07-16

Family

ID=19411837

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950008269A KR970011774B1 (ko) 1995-04-10 1995-04-10 건강빵 및 그의 제조방법

Country Status (1)

Country Link
KR (1) KR970011774B1 (ko)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006014412A1 (en) * 2004-07-02 2006-02-09 Archer-Daniels-Midland Company Dehydrated edible beans in bread

Also Published As

Publication number Publication date
KR970011774B1 (ko) 1997-07-16

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