The nuts topping biscuit manufacturing process which is stable in oxidation

The invention provides a method for producing confectionary topped with flaky nuts, which is capable of suppressing development of rancidity by suppressing oxidation of nuts, and of improving the crispness, as well as, the sweetness of the confectionary. The method includes the processes wherein for...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LEE CHOON YEUL, JEUN YOUNG SOK, PARK KEE BUM
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention provides a method for producing confectionary topped with flaky nuts, which is capable of suppressing development of rancidity by suppressing oxidation of nuts, and of improving the crispness, as well as, the sweetness of the confectionary. The method includes the processes wherein formed confectionary is topped with nuts chopped in flaky fashion, followed by spraying the resulting confectionary with a concentration-adjusted syrup to form syrup coating film on the surfaces of the nuts and the confectionary.