KR970025403A - How to make Gam Castella - Google Patents

How to make Gam Castella Download PDF

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Publication number
KR970025403A
KR970025403A KR1019960027761A KR19960027761A KR970025403A KR 970025403 A KR970025403 A KR 970025403A KR 1019960027761 A KR1019960027761 A KR 1019960027761A KR 19960027761 A KR19960027761 A KR 19960027761A KR 970025403 A KR970025403 A KR 970025403A
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KR
South Korea
Prior art keywords
powder
sieve
pulverized
persimmon
flour
Prior art date
Application number
KR1019960027761A
Other languages
Korean (ko)
Other versions
KR100199791B1 (en
Inventor
권정애
Original Assignee
김상순
청도군수
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 김상순, 청도군수 filed Critical 김상순
Priority to KR1019960027761A priority Critical patent/KR100199791B1/en
Publication of KR970025403A publication Critical patent/KR970025403A/en
Application granted granted Critical
Publication of KR100199791B1 publication Critical patent/KR100199791B1/en

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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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • 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
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

본 발명은 완숙한 감을 수확하여 씨와 표피를 제거하고 육질부분을 세절하여 건조 및 냉동시켜 분쇄하여 감가루를 만들고 감가루와 밀가루를 주성분으로 하여 감카스테라를 생산할 수 있도록 한 것으로 완숙된 감을 수확하어 껌질과 꼭지 및 씨를 제거하고, 세절하여 수분 16%까지 건조한 후 잔여 수분을 동결하여 분쇄하고 분쇄시에 해동된 감가루를 다시 건조하고 분쇄하여 115매쉬 체에 넣어서 가루를 내린다. 115매쉬 체를 통과하지 못한 감가루는 다시 분쇄하여 115매쉬 체를 내려 감가루를 만들어 진공포장 한 것과 밀가루와 떼이킹 파우더, 설탕, 식용유를 넣고 반죽한 후 감가루를 밀가루 함량의 20∼30% 되게 하여 다시 반죽하여 감카스테라를 만드는 것을 감가구 함유량이 약 30%일 때 색깔, 냄새, 맛, 농도에서 우수하다.The present invention relates to a method of harvesting a mature sensation to remove seeds and epidermis, to break down a meat part, to dry and freeze to grind the powder, to make persimmon powder, and to produce persimmon cake with wheat flour as a main ingredient. After removing the gum, faeces and seeds and drying to 16% moisture content, the remaining water is crushed by freezing and dried, pulverized and ground into 115-mm sieve. The powder, which has not passed through the 115-mesh sieve, is pulverized again to reduce the 115-sieve sieve. The powder is vacuum-packed, and the powdered flour, sugar, and cooking oil are kneaded. The pulverized flour is pulverized to 20 to 30% It is excellent in color, smell, taste and concentration when the content of the persimmon furniture is about 30%.

Description

감카스테라 제조 방법How to make Gam Castella

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

제1도는 감가루 제조 공정 블럭도,FIG. 1 is a block diagram of a dust-

제2도는 감카스테라 제조 공정 블럭도.FIG. 2 is a block diagram of a gauze castella manufacturing process.

Claims (1)

완숙된 감을 수확하여 껍질과 꼭지 및 씨를 제거하고, 세절하여 수분 16%까지 건조한 후 잔여 수분을 동결하여 분쇄하고 분쇄시에 해동된 감가루를 다시 건조하고 분쇄하여 115매쉬 체에 넣어서 가루를 내린다.115매쉬 체를 통과하지 못한 감가루는 다시 분쇄하여 115매쉬 체를 내려 감가루를 만들어 진공포장 한 것과 밀가루와 베이킹 파우더, 설탕, 식용유를 넣고 반죽한 후 감가루를 밀가루 함량의 20∼30% 되게 하고 다시 반죽한 것을 특징으로 하는 감카스테라 제조방법.After harvesting the ripe persimmon, remove the shells, nipples and seeds, dry to 16% moisture content, freeze the residual moisture and grind. Thaw the ground powder again, grind it and put it in a 115-mesh sieve. The powder that has not passed through the 115-mesh sieve is pulverized again and the 115-sieve sieve is made. The powder is made by vacuum packing, and the flour, baking powder, sugar, and cooking oil are kneaded and then the pulverized powder is made 20 to 30% And then kneaded again. ※ 참고사항:최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960027761A 1996-07-03 1996-07-03 Preparation of persimmons-containing castella KR100199791B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960027761A KR100199791B1 (en) 1996-07-03 1996-07-03 Preparation of persimmons-containing castella

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960027761A KR100199791B1 (en) 1996-07-03 1996-07-03 Preparation of persimmons-containing castella

Publications (2)

Publication Number Publication Date
KR970025403A true KR970025403A (en) 1997-06-24
KR100199791B1 KR100199791B1 (en) 1999-06-15

Family

ID=19465866

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960027761A KR100199791B1 (en) 1996-07-03 1996-07-03 Preparation of persimmons-containing castella

Country Status (1)

Country Link
KR (1) KR100199791B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100429003B1 (en) * 2002-01-18 2004-04-29 완주군 A Process for Preparing Persimmon Sunsik Comprising a Major Ingredient of Persimmon Powder

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020066903A (en) * 2001-02-14 2002-08-21 정외숙 Manufacturing method of gamduk by using persimmon flesh and it's peel
CN103609984A (en) * 2013-10-10 2014-03-05 郑耀文 Persimmon cake preparation method without sulfuring during processing

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100429003B1 (en) * 2002-01-18 2004-04-29 완주군 A Process for Preparing Persimmon Sunsik Comprising a Major Ingredient of Persimmon Powder

Also Published As

Publication number Publication date
KR100199791B1 (en) 1999-06-15

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