THE NUTS TOPPING BISCUIT PROCESS WHICH IS STABLE IN OXIDATION

THE NUTS TOPPING BISCUIT PROCESS WHICH IS STABLE IN OXIDATION

A method for preparing a biscuit topped with a flaky nut is provided to inhibit the generation of offensive smell due to oxidation by suppressing the oxidation of a nut and to improve the taste and crunching feeling of biscuit. A method for preparing a biscuit topped with a flaky nut comprises the s...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: LEE, CHOON YEUL, PARK, KEE BUM, JEUN, YOUNG SOK
Format: Patent
Sprache: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:A method for preparing a biscuit topped with a flaky nut is provided to inhibit the generation of offensive smell due to oxidation by suppressing the oxidation of a nut and to improve the taste and crunching feeling of biscuit. A method for preparing a biscuit topped with a flaky nut comprises the steps of cutting nut by a flaky shape; topping the flaky nut on biscuit; and spray coating a sugar solution on the surface of the nut and the biscuit to form a coating layer. Preferably the nut is at least one selected from a peanut, an almond, a makadamia, a pican, a hazelnut and a cashew nut and has a thickness of 0.2-2 mm. Preferably the amount of the sugar solution sprayed on the surface of biscuit is 5-30 wt% of the paste of biscuit.