METHOD FOR MANUFACTURING COOKIE AND THE COOKIE OBTAINED THEREBY
A method of manufacturing bread or cookies by adding sugar to a plum, aging three times and then adding the fermented plum juice to raw material for bread or cookies during manufacture is provided. The food products have medicinal value of plums. A plum is added with 20 to 40 parts by weight of suga...
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| creator | KANG, JOON KU |
| description | A method of manufacturing bread or cookies by adding sugar to a plum, aging three times and then adding the fermented plum juice to raw material for bread or cookies during manufacture is provided. The food products have medicinal value of plums. A plum is added with 20 to 40 parts by weight of sugar and additionally 3 to 8 parts by weight of salt and aged for 3 to 7hr in the first step. The aged plum is added with 20 to 40 parts by weight of sugar and fermented under aerobic conditions for 6 to 20hr in the second step. The fermented plum is added with 20 to 40 parts by weight of sugar and fermented at 10 to 20deg.C under aerobic conditions for 3 to 8 months in the third step. Finally, the fermented plum is ground. During the manufacture of bread or cookies, the fermented plum juice is added. |
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The food products have medicinal value of plums. A plum is added with 20 to 40 parts by weight of sugar and additionally 3 to 8 parts by weight of salt and aged for 3 to 7hr in the first step. The aged plum is added with 20 to 40 parts by weight of sugar and fermented under aerobic conditions for 6 to 20hr in the second step. The fermented plum is added with 20 to 40 parts by weight of sugar and fermented at 10 to 20deg.C under aerobic conditions for 3 to 8 months in the third step. Finally, the fermented plum is ground. During the manufacture of bread or cookies, the fermented plum juice is added.</description><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2007</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070718&DB=EPODOC&CC=KR&NR=100742174B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070718&DB=EPODOC&CC=KR&NR=100742174B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KANG, JOON KU</creatorcontrib><title>METHOD FOR MANUFACTURING COOKIE AND THE COOKIE OBTAINED THEREBY</title><description>A method of manufacturing bread or cookies by adding sugar to a plum, aging three times and then adding the fermented plum juice to raw material for bread or cookies during manufacture is provided. The food products have medicinal value of plums. A plum is added with 20 to 40 parts by weight of sugar and additionally 3 to 8 parts by weight of salt and aged for 3 to 7hr in the first step. The aged plum is added with 20 to 40 parts by weight of sugar and fermented under aerobic conditions for 6 to 20hr in the second step. The fermented plum is added with 20 to 40 parts by weight of sugar and fermented at 10 to 20deg.C under aerobic conditions for 3 to 8 months in the third step. Finally, the fermented plum is ground. During the manufacture of bread or cookies, the fermented plum juice is added.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2007</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD3dQ3x8HdRcPMPUvB19At1c3QOCQ3y9HNXcPb39_Z0VXD0c1EI8XCFcf2dQhw9_VzBYkGuTpE8DKxpiTnFqbxQmptB2c01xNlDN7UgPz61uCAxOTUvtSTeO8jQwMDcxMjQ3MTJydCYOFUAEFsrGw</recordid><startdate>20070718</startdate><enddate>20070718</enddate><creator>KANG, JOON KU</creator><scope>EVB</scope></search><sort><creationdate>20070718</creationdate><title>METHOD FOR MANUFACTURING COOKIE AND THE COOKIE OBTAINED THEREBY</title><author>KANG, JOON KU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR100742174BB13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2007</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KANG, JOON KU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KANG, JOON KU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR MANUFACTURING COOKIE AND THE COOKIE OBTAINED THEREBY</title><date>2007-07-18</date><risdate>2007</risdate><abstract>A method of manufacturing bread or cookies by adding sugar to a plum, aging three times and then adding the fermented plum juice to raw material for bread or cookies during manufacture is provided. The food products have medicinal value of plums. A plum is added with 20 to 40 parts by weight of sugar and additionally 3 to 8 parts by weight of salt and aged for 3 to 7hr in the first step. The aged plum is added with 20 to 40 parts by weight of sugar and fermented under aerobic conditions for 6 to 20hr in the second step. The fermented plum is added with 20 to 40 parts by weight of sugar and fermented at 10 to 20deg.C under aerobic conditions for 3 to 8 months in the third step. Finally, the fermented plum is ground. During the manufacture of bread or cookies, the fermented plum juice is added.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR MANUFACTURING COOKIE AND THE COOKIE OBTAINED THEREBY |
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