METHOD FOR MANUFACTURING COOKIE AND THE COOKIE OBTAINED THEREBY

METHOD FOR MANUFACTURING COOKIE AND THE COOKIE OBTAINED THEREBY

A method of manufacturing confectionery products by adding a fermented plum(Prunus mume) to conventional confectionery material is provided to obtain the confectionery products having improved palatability and the efficacy of plums. The confectionery products are prepared by addition of a fermented...

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Bibliographische Detailangaben
1. Verfasser: KANG, JOON KU
Format: Patent
Sprache:eng
Schlagworte:
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:A method of manufacturing confectionery products by adding a fermented plum(Prunus mume) to conventional confectionery material is provided to obtain the confectionery products having improved palatability and the efficacy of plums. The confectionery products are prepared by addition of a fermented plum to conventional confectionery material. The fermented plum is prepared by adding 35 parts by weight of sugar and 3 parts by weight of glucose based on 100 parts by weight of a plum and fermenting at 18 to 24deg.C for 3 to 4hours under a well-ventilated condition. During the fermentation, agitation is performed one or two times for uniform fermentation and fermented Rubus seed can be added.