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...
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| creator | LEE, CHOON YEUL PARK, KEE BUM JEUN, YOUNG SOK |
| description | 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. |
| format | Patent |
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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. 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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. 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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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | THE NUTS TOPPING BISCUIT PROCESS WHICH IS STABLE IN OXIDATION |
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