KR100914003B1 - Pre-mix for glutinous barley walnut cake and method of manufacturing glutinous walnut caked - Google Patents

Pre-mix for glutinous barley walnut cake and method of manufacturing glutinous walnut caked Download PDF

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KR100914003B1
KR100914003B1 KR1020090025844A KR20090025844A KR100914003B1 KR 100914003 B1 KR100914003 B1 KR 100914003B1 KR 1020090025844 A KR1020090025844 A KR 1020090025844A KR 20090025844 A KR20090025844 A KR 20090025844A KR 100914003 B1 KR100914003 B1 KR 100914003B1
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weight
barley
mixture
dough
mixed
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KR1020090025844A
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Korean (ko)
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정문성
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주식회사 유어초이스머천트
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A pre-mix for a glutinous barley pancake and a method of making a glutinous barley pancake are provided to form a retention layer on an external surface of glutinous barley powder to prevent moisture contact with external moisture, thereby reducing loss of nutrients during a grinding process. Glutinous barley is grinded at 50 to 80 mesh. Glutinous barley powder 57-60 weight%, sugar 35-36 weight%, maltodextrine 3.5-4 weight%, refined salt 0.7-1.4 weight%, baking powder 0.7-1.4 weight%, and vanillin 0.1-0.2 weight% are mixed. A retention layer is formed on an external surface of a mixture. The mixture is heated at 33 to 37‹C for 8 to 12 minutes. A produced premix 62-66 weight%, egg 26-27.5 weight%, rum 1-1.5 weight%, and purified water 7-9 weight% are mixed. The generated dough is matured at 10 to 20‹C for 3 to 5 hours. Bean jam and walnut are mixed with the matured dough. The dough in which a supplementary material is mixed is molded. The molded dough is burnt at 190 to 220‹C for 3 to 4 minutes.

Description

찰보리호도과자용 프리믹스 및 찰보리호도과자의 제조방법{Pre-Mix for Glutinous Barley Walnut Cake and Method of Manufacturing Glutinous Walnut Caked}Pre-Mix for Glutinous Barley Walnut Cake and Method of Manufacturing Glutinous Walnut Caked}

도1은 본 발명의 실시예에 따른 찰보리호도과자의 제조방법을 설명하기 위한 흐름도이다.1 is a flow chart for explaining a method for manufacturing a chal barri pastry according to an embodiment of the present invention.

본 발명은 찰보리호도과자용 프리믹스 및 찰보리호도과자의 제조방법에 관한 것으로서, 보다 상세하게는 찰보리를 재료로 하는 프리믹스(Pre-Mix : 반죽에 필요한 재료들을 제품특성에 맞게 일정 비율로 배합해 놓은 반제품) 및 그 프리믹스를 사용하여 찰보리호도과자를 제조하는 방법에 관한 것이다.The present invention relates to a pre-mix for the barley walnut confectionery and a method for producing a walnut barley confectionery, and more specifically, pre-mixed with the barley (Pre-Mix: semi-finished product in which the ingredients required for the dough are blended in a certain ratio according to product characteristics And a pre-mixed method using the premix.

최근 단백질과 탄수화물에서 다른 곡류에 뒤지지 아니할 뿐만 아니라 수용성 섬유질, 비타민 및 무기질이 풍부하고 암 예방효과를 나타내는 성분, 면역증강효과를 나타내는 성분, 항알레르기 작용을 하는 성분, 콜레스테롤의 합성을 억제하는 성분 등을 포함하여 건강에 대단히 유익한 식품으로 입증되고 있는 찰보리를 재료로 하여 식품을 제조하는 방법이 안출되어 사용되고 있다.In addition to the other grains in proteins and carbohydrates, it is rich in water-soluble fiber, vitamins and minerals, and it has anti-cancer effects, immune-boosting effects, anti-allergic ingredients, and ingredients that inhibit cholesterol synthesis. Including a method for producing food using the barley barley which has been proved to be a very beneficial food for health, including, has been devised and used.

종래 찰보리를 사용하여 식품을 제조하는 방법은 2006년 특허출원 제90246호(발명의 명칭 : 상황버섯을 이용한 찰보리빵 제조방법), 2007년 특허출원 제55134호(발명의 명칭 : 마를 혼합한 찰보리빵 제조방법) 등에 개시되어 있다.Conventionally, the method of manufacturing food using the waxy barley is the patent application No. 90246 in 2006 (name of invention: the method of manufacturing the barley bread using the situation mushroom), 2007 patent application No. 55134 (name of invention: waxy bread mixed with hemp Manufacturing method) and the like.

이들 종래 찰보리를 사용하여 식품을 제조하는 방법에 따르면 찰보리분말의 입도를 150 내지 250 메시(Mesh) 정도로 하고 있다.According to these conventional methods for preparing food using the barley, the particle size of the barley powder is about 150 to 250 mesh.

이와 같이 찰보리분말의 입도를 150 내지 250 메시(Mesh) 정도로 하여 식품을 제조하게 되면 단위부피에 포함된 찰보리분말 전체에 대한 표면적이 커져 수분흡수속도가 증가하기 때문에 찰보리분말을 재료로 하는 프리믹스의 보관기간이 짧아진다는 문제점이 있었다.When the food is manufactured with the particle size of the barley powder as described above, the surface area of the whole barley powder contained in the unit volume increases, so that the water absorption rate is increased. There was a problem that the period is shortened.

그리고 찰보리분말의 상대적으로 작아 찰보리의 분쇄공정 중 영양분 손실이 커진다는 문제점이 있었다.In addition, there is a problem that the loss of nutrients during the grinding process of the barley is relatively small of the barley powder.

따라서 본 발명의 목적은, 프리믹스의 보존기간을 증가시킬 수 있고 찰보리의 분쇄공정 중 영양분 손실을 감소시킬 수 있도록 한 찰보리호도과자용 프리믹스 및 찰보리호도과자의 제조방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for preparing premixes for Waxy Barley Confectionery and Waxy Barley Confectionery, which can increase the shelf life of the premix and reduce the loss of nutrients during the grinding process of the barley.

상기 목적은, 본 발명에 따라, 찰보리호도과자용 프리믹스의 제조방법에 있어서, 찰보리를 분쇄하여 50 내지 80메시 사이의 입도를 갖는 찰보리분말을 생성하는 찰보리분말제조단계와; 상기 찰보리분말 57-60중량%, 설탕35-36중량%, 말토덱스트린3.5-4중량%, 정제염0.7-1.4중량%, 베이킹파우더0.7-1.4중량%, 바닐린 0.1-0.2 중량%를 혼합하여 믹스혼합물을 생성하는 믹스혼합물생성단계와; 상기 믹스혼합물생성단계에서 생성된 믹스혼합물의 외표면에 유지층을 형성하는 유지층형성단계와; 상기 유지층이 형성된 믹스혼합물을 섭씨 33도 내지 37도에서 8분 내지 12분동안 가열하는 믹스혼합물가열단계를 포함하는 것을 특징으로 하는 찰보리호도과자용 프리믹스의 제조방법에 의해 달성된다.The above object, according to the present invention, in the method of producing a pre-mixed barley barley confectionery, the step of producing a barley powder having a particle size between 50 to 80 mesh by grinding the barley; 57-60% by weight of the barley powder, sugar 35-36% by weight, maltodextrin 3.5-4% by weight, refined salt 0.7-1.4% by weight, baking powder 0.7-1.4% by weight, vanillin 0.1-0.2% by weight of the mixture mixture Generating a mix mixture step of producing a mixture; A retention layer forming step of forming a retention layer on an outer surface of the mix mixture generated in the mix mixture generation step; It is achieved by the method of producing a pre-mixed barley for the chalcolido sweets, characterized in that it comprises a step of heating the mixed mixture formed with the holding layer for 8 to 12 minutes at 33 to 37 degrees Celsius.

그리고 상기 목적은 청구항1에 기재된 제조방법에 의해 제조된 찰보리호도과자용 프리믹스 62-66중량%, 계란26-27.5중량%, 럼주1-1.5중량%, 정제수7-9중량%를 교반하여 찰보리호도과자반죽물을 생성하는 반죽단계와; 상기 반죽단계에서 생성된 찰보리호도과자반죽물을 섭씨 10 내지 20도에서 3 내지 5시간 동안 숙성시키는 숙성단계와; 상기 숙성단계에서 생성된 찰보리호도과반죽물에 팥앙금과 호도를 혼합하는 부재료혼합단계와; 상기 부재료가 혼합된 찰보리호도과자반죽물을 성형하는 성형단계와; 상기 성형된 찰보리호도과자반죽물을 190도 내지 220도에서 3분 내지 4분 동안 굽는 굽기단계를 포함하는 것을 특징으로 하는 찰보리호도과자 제조방법에 의해 달성된다.And the above object was prepared by the preparation method according to claim 1 of Chal barley Hokkawa premix 62-66% by weight, egg 26-27.5% by weight, rum 1-1.5% by weight, purified water 7-9% by weight A dough step of producing pastry dough; A maturing step of aging the waxy barley confectionery dough produced in the kneading step at 10 to 20 degrees Celsius for 3 to 5 hours; A subsidiary material mixing step of mixing red bean sediment and hodo in the waxy barley and dough produced in the aging step; A molding step of molding the barley fodder dough dough mixed with the submaterial; It is achieved by the method for producing a chalbaryeo confectionery, characterized in that it comprises a baking step of burning the molded chalborido confectionery dough at 190 degrees to 220 degrees for 3 minutes to 4 minutes.

이하에서, 첨부도면을 참조하여 본 발명을 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

도1은 본 발명의 실시예에 따른 찰보리호도과자의 제조방법을 설명하기 위한 흐름도이다.1 is a flow chart for explaining a method for manufacturing a chal barri pastry according to an embodiment of the present invention.

본 발명의 실시예에 따른 찰보리호도과자의 제조방법을 도1을 참조하여 설명하면 다음과 같다.Referring to Figure 1, the method of manufacturing a chalbaryeo confectionery according to an embodiment of the present invention.

찰보리분말의 제조공정Manufacturing Process of Waxy Powder

엄선된 찰보리를 분쇄기에 투입 분쇄하여 50 내지 80메시 사이의 입도를 갖는 찰보리분말을 생성한다. 여기서 찰보리분말의 입도가 50메시미만이 되면 식감이 떨어지고(조직감이 거칠어짐) 80메시를 넘어가면 찰보리맛과 향을 제대로 느낄 수 없게 된다.Selected barley is pulverized into a grinder to produce a barley powder having a particle size of between 50 and 80 mesh. If the grain size of the barley powder is less than 50 mesh, the texture will be reduced (roughness of texture), and if it exceeds 80 mesh, the barley taste and aroma will not be felt properly.

믹스혼합물의 생성공정Formation process of mix mixture

찰보리분말 57-60중량%, 설탕35-36중량%, 말토덱스트린3.5-4중량%, 정제염0.7-1.4중량%, 베이킹파우더0.7-1.4중량%, 바닐린(Vaniline) 0.1-0.2중량%를 혼합하여 믹스혼합물을 생성한다.Charcoal powder 57-60% by weight, sugar 35-36% by weight, maltodextrin 3.5-4% by weight, refined salt 0.7-1.4% by weight, baking powder 0.7-1.4% by weight, vanillin (Vaniline) 0.1-0.2% by weight Produce a mix mixture.

유지층의 형성공정Formation process of holding layer

먼저 마가린, 쇼트닝 등의 유지를 중탕(重湯)하여 녹인다. 여기서 녹이는 유지의 양은 믹스혼합물의 8-10중량%(믹스혼합물의 중량을 100이라고 할 때)에 해당하는 양이 적당하다. First, melt fats and oils such as margarine and shortening. The amount of the fats and oils which melt | dissolves here is suitable for the quantity corresponding to 8-10 weight% (when the weight of a mix mixture is 100).

다음에 녹인 유지를 진공혼합기의 에어분사노즐을 사용하여 20분 동안 분사하여 믹스혼합물의 외표면에 유지층을 형성한다.The melted fat or oil is then sprayed for 20 minutes using an air spray nozzle of a vacuum mixer to form a fat or oil layer on the outer surface of the mix mixture.

믹스혼합물의 외표면에 형성된 유지층은 호도과자제조과정에 진입하기 전에 수분이 찰보리분말 등의 믹스혼합물재료에 접촉하는 것을 방지하는 작용을 한다.The holding layer formed on the outer surface of the mix mixture serves to prevent moisture from coming into contact with the mixture mixture material, such as the barley powder, before entering the process of making a douche.

믹스혼합물의 가열공정Mixing process heating

진공혼합기의 히팅시스템을 사용하여 섭씨 33도 내지 37도에서 8분 내지 12분 동안 믹스혼합물을 가열한다. 여기서 가열온도 37도에서 12분 이상 가열하면 수분이 없는 상태에서 가열되어 타게 되고, 가열온도 33도에서 8분 미만으로 가열하 면 잔존수분량에 의해 보관 중에 부패할 염려가 있다.The mix mixture is heated for 8 to 12 minutes at 33 to 37 degrees Celsius using a heating system of a vacuum mixer. If heated at 37 ° C for more than 12 minutes, it is heated and burned in the absence of moisture, and if it is heated to less than 8 minutes at 33 ° C of heating temperature, there is a risk of corruption during storage due to the remaining water content.

가열공정이 끝나면 찰보리호도과자용 프리믹스가 제조된다. 제조된 찰보리호도과자용 프리믹스는 그대로 호도과자제조과정으로 넘겨지거나 포장 등의 방법으로 장기간 보관할 수 있다.At the end of the heating process, a premix for the barley fodder is prepared. The prepared pre-mixed barley confectionery can be passed on to the manufacturing process of the confectionery as it is or can be stored for a long time by a method such as packaging.

반죽공정Kneading Process

찰보리호도과자용 프리믹스 62-66중량%, 계란26-27.5중량%, 럼주1-1.5중량%, 정제수7-9중량%를 반죽기(혼합기능, 교반기능 및 반죽기능을 갖고 있는 반죽기가 시판되고 있음)에서 교반하여 찰보리호도과자반죽물을 생성한다.Kal barley premix 62-66% by weight, egg 26-27.5% by weight, rum 1-1.5% by weight, purified water 7-9% by weight Kneader (mixing function, stirring function and kneading function is available on the market Stir at) to produce a waxy fodder dough.

숙성단계Ripening step

찰보리호도과자반죽물을 섭씨 10 내지 20도에서 3 내지 5시간 동안 숙성시킨다.Kal barley confectionery dough is aged at 10 to 20 degrees Celsius for 3 to 5 hours.

부재료혼합공정 및 성형공정Subsidiary Material Mixing Process and Forming Process

숙성된 찰보리호도과반죽물, 팥앙금 및 호도를 자동호도과자기계(굽기기능을 갖는 자동호도과자기계가 시판되고 있음)의 충진기에 충진한다. 충진기에서의 충진동작에 의해 부재료 혼합과 성형이 동시에 이루어진다. 여기서 팥앙금과 호도는 각각 찰보리호도과자용 프리믹스 37-40중량%에 대하여 28-30중량%(팥앙금)과 8-10중량%(호도)을 혼합하는 것이 바람직하다. Aged waxy barley pastry, red bean paste and hodo are filled in the filling machine of the automatic hosu confectionery machine (commercially available automatic baking confectionery machine with baking function). By the filling operation in the filling machine, material mixing and molding are simultaneously performed. Here, it is preferable to mix the red bean paste and hodo with 28-30% by weight (red bean paste) and 8-10% by weight (hodo) with respect to 37-40% by weight of the pre-mixed waxy barley confectionery.

굽기공정Baking process

자동호도과자기계를 통해 성형된 찰보리호도과자반죽물을 190도 내지 220도에서 3분 내지 4분 동안 굽는다.The barley walnut pastry dough formed through the automatic walnut pastry machine is baked at 190 to 220 degrees for 3 to 4 minutes.

포장공정Packaging process

찰보리호도과자를 실온에서 냉각시킨 후 비닐포장지에 넣는다.Cool the barley confectionery at room temperature and place in a plastic bag.

상술한 바와 같이 본 발명의 실시예에 따르면, 찰보리분말의 입도를 50 내지 80 메시로 하고 찰보리분말의 외표면에 유지층을 형성함으로써, 외부습기와의 수분접촉을 차단시킬 수 있게 된다. 이에 따라 찰보리분말을 재료로 하는 찰보리호도과자용 프리믹스의 보관기간을 증가시킬 수 있다.According to the embodiment of the present invention as described above, by setting the particle size of the barley powder to 50 to 80 mesh and forming a holding layer on the outer surface of the barley powder, it is possible to block the moisture contact with the external moisture. As a result, the shelf life of the pre-mixed barley confectionery made from the barley powder can be increased.

그리고 찰보리분말이 커져 찰보리의 분쇄공정 중 영양분 손실을 감소시킬 수 있게 된다.In addition, the barley powder is increased, it is possible to reduce the loss of nutrients during the grinding process of the barley.

따라서 본 발명에 따르면, 찰보리분말의 입도를 50 내지 80 메시로 하고 찰보리분말의 외표면에 유지층을 형성하여 외부습기와의 수분접촉을 차단시킴으로써, 찰보리호도과자용 프리믹스의 보관기간을 증가시킬 수 있고, 영양분 손실을 감소시킬 수 있다.Therefore, according to the present invention, the particle size of the barley powder to 50 to 80 mesh and by forming a holding layer on the outer surface of the barley powder to block moisture contact with the external moisture, it is possible to increase the storage period of the pre-barley confectionery And reduce nutrient loss.

Claims (2)

찰보리호도과자용 프리믹스의 제조방법에 있어서,In the method for producing a pre-mixed barley for confectionery, 찰보리를 분쇄하여 50 내지 80메시 사이의 입도를 갖는 찰보리분말을 생성하는 찰보리분말제조단계와;A step of preparing a barley powder by grinding the barley to produce a barley powder having a particle size of between 50 and 80 mesh; 상기 찰보리분말 57-60중량%, 설탕35-36중량%, 말토덱스트린3.5-4중량%, 정제염0.7-1.4중량%, 베이킹파우더0.7-1.4중량%, 바닐린 0.1-0.2중량%를 혼합하여 믹스혼합물을 생성하는 믹스혼합물생성단계와;57-60% by weight of the barley powder, sugar 35-36% by weight, maltodextrin 3.5-4% by weight, refined salt 0.7-1.4% by weight, baking powder 0.7-1.4% by weight, vanillin 0.1-0.2% by weight of the mixture mixture Generating a mix mixture step of producing a mixture; 상기 믹스혼합물생성단계에서 생성된 믹스혼합물의 외표면에 유지층을 형성하는 유지층형성단계와;A retention layer forming step of forming a retention layer on an outer surface of the mix mixture generated in the mix mixture generation step; 상기 유지층이 형성된 믹스혼합물을 섭씨 33도 내지 37도에서 8분 내지 12분동안 가열하는 믹스혼합물가열단계를 포함하는 것을 특징으로 하는 찰보리호도과자용 프리믹스의 제조방법.Method for producing a pre-mixed barley barley confectionery characterized in that it comprises a step of heating the mixture mixture is formed for 8 minutes to 12 minutes at 33 degrees to 37 degrees Celsius. 청구항1에 기재된 제조방법에 의해 제조된 찰보리호도과자용 프리믹스 62-66중량%, 계란26-27.5중량%, 럼주1-1.5중량%, 정제수7-9중량%를 교반하여 찰보리호도과자반죽물을 생성하는 반죽단계와;Prepared by the method according to claim 1 stirred 62-66% by weight of pre-mixed for the barley barley confectionery, egg 26-27.5% by weight, rum 1-1.5% by weight, purified water 7-9% by weight A dough step of producing; 상기 반죽단계에서 생성된 찰보리호도과자반죽물을 섭씨 10 내지 20도에서 3 내지 5시간 동안 숙성시키는 숙성단계와;A maturing step of aging the waxy barley confectionery dough produced in the kneading step at 10 to 20 degrees Celsius for 3 to 5 hours; 상기 숙성단계에서 생성된 찰보리호도과반죽물에 팥앙금과 호도를 혼합하는 부재료혼합단계와;A subsidiary material mixing step of mixing red bean sediment and hodo in the waxy barley and dough produced in the aging step; 상기 부재료가 혼합된 찰보리호도과자반죽물을 성형하는 성형단계와;A molding step of molding the barley fodder dough dough mixed with the submaterial; 상기 성형된 찰보리호도과자반죽물을 190도 내지 220도에서 3분 내지 4분 동안 굽는 굽기단계를 포함하는 것을 특징으로 하는 찰보리호도과자 제조방법.The method of claim 1, characterized in that it comprises a baking step of baking for 3 minutes to 4 minutes at 190 degrees to 220 degrees.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101176372B1 (en) 2010-03-03 2012-08-23 충주시 Premix of Walnut Cookies Using Rice Powder and Preparation Method Thereof
KR101505737B1 (en) 2013-08-20 2015-03-25 장창충 Dow composition for walnut cake, walnut cake using the same, and method for preparing the walnut cake

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Publication number Priority date Publication date Assignee Title
KR930005284B1 (en) * 1990-09-04 1993-06-17 대한제분 주식회사 Method for making dough
KR100451057B1 (en) 2004-07-08 2004-10-06 서영석 Glutinous barley bread, and the processing method
KR20080107164A (en) * 2007-06-05 2008-12-10 안동농업협동조합 Method and apparatus for manufacturing barley bread

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR930005284B1 (en) * 1990-09-04 1993-06-17 대한제분 주식회사 Method for making dough
KR100451057B1 (en) 2004-07-08 2004-10-06 서영석 Glutinous barley bread, and the processing method
KR20080107164A (en) * 2007-06-05 2008-12-10 안동농업협동조합 Method and apparatus for manufacturing barley bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101176372B1 (en) 2010-03-03 2012-08-23 충주시 Premix of Walnut Cookies Using Rice Powder and Preparation Method Thereof
KR101505737B1 (en) 2013-08-20 2015-03-25 장창충 Dow composition for walnut cake, walnut cake using the same, and method for preparing the walnut cake

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