METHOD FOR MANUFACTURING COOKIE USING GLUTINOUS BARLEY AND THE COOKIE OBTAINED THEREBY

A method of manufacturing confectionery products by mixing glutinous barley flour, eggs, edible salt, refined sugar, glucose, wheat flour and glutinous corn powder and baking is provided to obtain the confectionery products having improved palatability and functionality. First, 29 to 41% by weight o...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	KANG, JOON KU
Format:	Patent
Sprache:	eng
Schlagworte:	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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A method of manufacturing confectionery products by mixing glutinous barley flour, eggs, edible salt, refined sugar, glucose, wheat flour and glutinous corn powder and baking is provided to obtain the confectionery products having improved palatability and functionality. First, 29 to 41% by weight of glutinous barley flour is mixed with 20 to 24% by weight of eggs, 0.3 to 0.5% by weight of edible salt, 15.0 to 24.8% by weight of refined sugar, 5 to 7% by weight of glucose, 0.5 to 2.0% by weight of wheat flour, 0 to 6% by weight of glutinous corn powder and the remainder of water. Then, the mixture is agitated repeatedly more than 3 times, kneaded and baked at 180deg.C for 3min.