METHOD FOR MANUFACTURING COOKIE AND THE COOKIE OBTAINED THEREBY

A method of manufacturing confectionery products by adding fermented mulberry fruit to conventional confectionery material is provided to obtain the confectionery products having improved palatability and the efficacy of mulberry fruit. One hundred parts by weight of mulberry fruit is added with 25...

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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 fermented mulberry fruit to conventional confectionery material is provided to obtain the confectionery products having improved palatability and the efficacy of mulberry fruit. One hundred parts by weight of mulberry fruit is added with 25 parts by weight of sugar, 8 parts by weight of glucose and 2 parts by weight of lemon juice as an antibacterial agent and is fermented at 15 to 18deg.C for 72 to 96 hours under a well-ventilated condition. During the fermentation, agitation is performed one or two times for uniform fermentation. To make the titled confectionery products, the fermented mulberry fruit is added to conventional confectionery material.