WO2007073613A1 - Procede de preparation de nouveau biscuit sante - Google Patents

Procede de preparation de nouveau biscuit sante Download PDF

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Publication number
WO2007073613A1
WO2007073613A1 PCT/CN2005/002318 CN2005002318W WO2007073613A1 WO 2007073613 A1 WO2007073613 A1 WO 2007073613A1 CN 2005002318 W CN2005002318 W CN 2005002318W WO 2007073613 A1 WO2007073613 A1 WO 2007073613A1
Authority
WO
WIPO (PCT)
Prior art keywords
biscuits
water
biscuit
dried
potato
Prior art date
Application number
PCT/CN2005/002318
Other languages
English (en)
Chinese (zh)
Inventor
Yi Chen
Original Assignee
Yi Chen
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 Yi Chen filed Critical Yi Chen
Priority to PCT/CN2005/002318 priority Critical patent/WO2007073613A1/fr
Publication of WO2007073613A1 publication Critical patent/WO2007073613A1/fr

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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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • 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
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • 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
    • A21D2/366—Tubers, roots
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products

Definitions

  • the invention relates to a preparation process of a brand new healthy biscuit
  • the biscuits on the market have relatively simple raw materials, most of which are made of flour, and also add yeast powder, leavening agent, stabilizer, improver, etc., and are fried, puffed, and baked at a high temperature. Baked biscuit foods. However, when the cooking temperature exceeds 120 °C, the above-mentioned processed cakes, cereals, and starchy foods produce a large amount of chemical substances harmful to human body such as Acrylamide.
  • the object of the present invention is to provide a process for preparing a new healthy biscuit, which can not only better preserve the nutrients of raw materials such as potato, taro, sweet potato, pumpkin, carrot, wheat flour, etc. in the production of biscuits, in production No harmful substances are produced in the process, and it is crisp and taste good, and it is convenient to carry and eat.
  • the first type biscuits made directly from potato and taro.
  • the second type biscuits made of a mixture of potato, taro, flour, sweet potato, pumpkin, carrot, and egg, boiled, steamed, and dried to make biscuits of various shapes such as round, rectangular, and square.
  • the potato, taro, sweet potato, pumpkin, carrots are cut into small pieces into the pot to add 100% by weight of water, rice vinegar 1-2%, lemon 2-3% cooked; 3, by percentage: 20% potato, 30% steamed bread, 30% flour, 8% sweet potato, 6% pumpkin, 6% carrot, 28-32 eggs, moderate amount of water, stir into a mud with a blender (bubble (If you make sweet biscuits, you should add the right amount of white sugar and other sweeteners. If you make other flavors of biscuits, you should add biscuits such as MSG or chicken, salt, spices, and spicy ingredients. );
  • the steamed biscuit body is blown with cold air and finally dried to make biscuit food.
  • Dried and cooked biscuits can be prepared into finished products according to one of the following procedures: a) using sweeteners such as sucrose, milk and cold water to dissolve into sugar water, soak the dried biscuits for 5-10 minutes, then pick up and dry, ie Become a sweet biscuit or milk biscuit.
  • sweeteners such as sucrose, milk and cold water to dissolve into sugar water, soak the dried biscuits for 5-10 minutes, then pick up and dry, ie Become a sweet biscuit or milk biscuit.
  • the juice extracted from the fruits such as green leafy vegetables, alfalfa, cherry, bayberry, strawberry, hazelnut fruit, wild purple lotus fruit, etc.
  • the biscuits of various flavors are dyed in the colored juice and picked up. Dry, that is, can be made into a variety of biscuits with natural colors. It is also possible to use artificial artificial coloring to prepare biscuits of various colors.
  • the product of the invention is boiled with water, and compared with the existing biscuits processed by the frying, puffing and high-temperature baking process, the sweet potato, the potato, the taro pumpkin and the like which are used for the raw materials of the product of the invention are not only maintained.
  • the various nutrients of the raw materials, and no harmful substances are produced during the production process, and the biscuits can be naturally bulky and crispy without the need to add yeast powder or leavening agent.
  • a variety of flavors and a variety of edible flowers, vegetable juices, and fruit juices are used as natural pigments to prepare biscuits of various flavors and natural colors.
  • the product of the present invention does not use harmful substances such as leavening agents, preservatives, bleaching agents, stabilizers, and improvers.
  • the biscuit body after blowing the cold air is prepared into the finished cake according to the following process: 1) The sweetener such as sucrose or fructose is dissolved with milk or cold water to form syrup, which will be cooked. Put the biscuits in, soak them for 5-10 minutes and pick up the dried sweet biscuits or milk biscuits.
  • the sweetener such as sucrose or fructose

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne un procédé de préparation de nouveau biscuit santé, caractérisé en ce que de la pomme de terre, du taro, de la farine, de la citrouille, de la patate, ou du radis rouge en tant que matières premières sont cuits à l'eau, à la vapeur et séchés pour produire un biscuit de forme ronde, rectangulaire ou carrée. Le procédé de la présente invention n'inclut pas de produits chimiques nuisibles à l'organisme humain tels que l'acrylamide, et préserve une variété d'ingrédients nutritifs dans le biscuit. Le biscuit présente une couleur naturelle, un caractère croustillant, et un goût délicieux, et il convient également au transport et à la consommation.
PCT/CN2005/002318 2005-12-26 2005-12-26 Procede de preparation de nouveau biscuit sante WO2007073613A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2005/002318 WO2007073613A1 (fr) 2005-12-26 2005-12-26 Procede de preparation de nouveau biscuit sante

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2005/002318 WO2007073613A1 (fr) 2005-12-26 2005-12-26 Procede de preparation de nouveau biscuit sante

Publications (1)

Publication Number Publication Date
WO2007073613A1 true WO2007073613A1 (fr) 2007-07-05

Family

ID=38217659

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2005/002318 WO2007073613A1 (fr) 2005-12-26 2005-12-26 Procede de preparation de nouveau biscuit sante

Country Status (1)

Country Link
WO (1) WO2007073613A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104106610A (zh) * 2014-06-19 2014-10-22 安徽卢氏生态农业科技有限责任公司 一种香酥莲子瓜蒌籽饼及其制备方法
CN104286868A (zh) * 2014-09-24 2015-01-21 陈守卫 一种营养黑麦紫薯丸及其制备方法
CN108029721A (zh) * 2017-11-24 2018-05-15 武威霖沐科技发展有限公司 一种南瓜饼干的制备方法
CN109673703A (zh) * 2019-03-05 2019-04-26 华中农业大学 一种含枸杞酒渣的酥性饼干及其制备方法
CN110679635A (zh) * 2019-11-20 2020-01-14 常伟 一种马铃薯酥脆饼干的制作方法
CN111802428A (zh) * 2020-08-04 2020-10-23 湖南艾伦食品有限公司 一种辣椒饼的制作方法

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6070044A (ja) * 1983-09-26 1985-04-20 Tatsugorou Matsuura 即席可食可能な馬鈴薯の加工・保存方法
JPS6248352A (ja) * 1985-08-28 1987-03-03 Ezaki Glyco Kk ポテトスナツクの製造法
JPS6261540A (ja) * 1985-09-11 1987-03-18 House Food Ind Co Ltd 成型ポテトチツプの製造法
CN1096922A (zh) * 1993-07-02 1995-01-04 阎广才 蔬菜彩色面团及其用途
US6197358B1 (en) * 1999-03-29 2001-03-06 Miles Willard Technologies, L.L.P. Waterless process and system for making dehydrated potato products
US20040058045A1 (en) * 2002-09-19 2004-03-25 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
EP1419703A1 (fr) * 2002-11-15 2004-05-19 Vico S.A. Procédé permettant de prevenir la formation d'acrylamide pendant le traitement thermique des denrées alimentaires
CN1568837A (zh) * 2003-07-18 2005-01-26 渡边育子 快餐点心及其制造方法
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20050079254A1 (en) * 2003-10-10 2005-04-14 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6070044A (ja) * 1983-09-26 1985-04-20 Tatsugorou Matsuura 即席可食可能な馬鈴薯の加工・保存方法
JPS6248352A (ja) * 1985-08-28 1987-03-03 Ezaki Glyco Kk ポテトスナツクの製造法
JPS6261540A (ja) * 1985-09-11 1987-03-18 House Food Ind Co Ltd 成型ポテトチツプの製造法
CN1096922A (zh) * 1993-07-02 1995-01-04 阎广才 蔬菜彩色面团及其用途
US6197358B1 (en) * 1999-03-29 2001-03-06 Miles Willard Technologies, L.L.P. Waterless process and system for making dehydrated potato products
US20040058045A1 (en) * 2002-09-19 2004-03-25 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
EP1419703A1 (fr) * 2002-11-15 2004-05-19 Vico S.A. Procédé permettant de prevenir la formation d'acrylamide pendant le traitement thermique des denrées alimentaires
CN1568837A (zh) * 2003-07-18 2005-01-26 渡边育子 快餐点心及其制造方法
US20050079254A1 (en) * 2003-10-10 2005-04-14 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104106610A (zh) * 2014-06-19 2014-10-22 安徽卢氏生态农业科技有限责任公司 一种香酥莲子瓜蒌籽饼及其制备方法
CN104286868A (zh) * 2014-09-24 2015-01-21 陈守卫 一种营养黑麦紫薯丸及其制备方法
CN104286868B (zh) * 2014-09-24 2016-04-06 陈守卫 一种营养黑麦紫薯丸及其制备方法
CN108029721A (zh) * 2017-11-24 2018-05-15 武威霖沐科技发展有限公司 一种南瓜饼干的制备方法
CN109673703A (zh) * 2019-03-05 2019-04-26 华中农业大学 一种含枸杞酒渣的酥性饼干及其制备方法
CN110679635A (zh) * 2019-11-20 2020-01-14 常伟 一种马铃薯酥脆饼干的制作方法
CN111802428A (zh) * 2020-08-04 2020-10-23 湖南艾伦食品有限公司 一种辣椒饼的制作方法

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