KR20000018903A - 솔잎추출물을 함유하는 빵 및 그 제조방법 - Google Patents
솔잎추출물을 함유하는 빵 및 그 제조방법 Download PDFInfo
- Publication number
- KR20000018903A KR20000018903A KR1019980036743A KR19980036743A KR20000018903A KR 20000018903 A KR20000018903 A KR 20000018903A KR 1019980036743 A KR1019980036743 A KR 1019980036743A KR 19980036743 A KR19980036743 A KR 19980036743A KR 20000018903 A KR20000018903 A KR 20000018903A
- Authority
- KR
- South Korea
- Prior art keywords
- pine needle
- dough
- bread
- extract
- baking
- Prior art date
Links
Classifications
-
- 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
- A21D2/36—Vegetable material
-
- 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
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- 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
- A21D2/34—Animal material
-
- 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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
혼 합 재 료 | 혼 합 비 율(%)1) |
압 축 이스트 | 6 |
설 탕 | 8 |
소 금 | 1.8 |
마 가 린 | 8 |
이 스 트 식 품 | 0.1 |
전 분 우 유 | 4 |
물2) | 62 |
1) 모든 혼합재료의 백분율은 밀가루에 기 초하였다.2) 추출물 백분율은 급수에 기초하여 반죽 에 혼합하였다. |
샘 플1) | 저 장 기 간(Day) | ||||
0 | 1 | 3 | 5 | 7 | |
C O N | 0.155e | 0.167d | 0.209c | 0.254b | 0.279a |
HPNP20% CPNPFPN | 0.153a0.141a0.150a | 0.164a0.148a0.160a | 0.203a0.165a0.187a | 0.251a0.228a0.248a | 0.279a0.250a0.275a |
HPNP50% CPNPFPN | 0.154a0.168a0.188a | 0.205a0.180a0.211a | 0.225a0.195a0.233a | 0.262a0.235a0.270a | 0.307a0.298a0.325a |
HPNP70% CPNPFPN | 0.178l0.156n0.199j | 0.182k0.166m0.204l | 0.267g0.204l0.282e | 0.271f0.261h0.298d | 0.324b0.303c0.338a |
HPNP100% CPNPFPN | 0.168m0.162n0.179l | 0.194j0.179l0.199i | 0.251g0.193k0.284e | 0.286d0.227h0.195c | 0.319b0.279f0.343a |
[주] 1) CON:대조군, HPNP; 열풍건조 솔잎분말 추출물 첨가구, CPNP;시판솔잎분말 추출물 첨가구, FPN; 생솔잎 추출 물첨가구a ~ n; 같은 횡내에서 차이가 나는 윗첨자는 측정한 경도값 의 통계적인 차이를 나타낸다.단위: × 105dyne |
Claims (2)
- 생솔잎 또는 솔잎분말을 열수추출하여 얻은 솔잎추출물을 제빵용 반죽물에 혼합한 후 이 반죽물을 베이킹(baking)하여 된 빵.
- 생솔잎 또는 솔잎분말을 열수추출하여 얻은 솔잎추출물을 제빵용 반죽물에 혼합한 후 이 반죽물을 베이킹(baking)함을 특징으로 하는 솔잎추출물을 함유하는 빵의 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-1998-0036743A KR100350188B1 (ko) | 1998-09-07 | 1998-09-07 | 솔잎추출물을첨가하여빵을제조하는방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-1998-0036743A KR100350188B1 (ko) | 1998-09-07 | 1998-09-07 | 솔잎추출물을첨가하여빵을제조하는방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20000018903A true KR20000018903A (ko) | 2000-04-06 |
KR100350188B1 KR100350188B1 (ko) | 2003-01-06 |
Family
ID=19549767
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-1998-0036743A KR100350188B1 (ko) | 1998-09-07 | 1998-09-07 | 솔잎추출물을첨가하여빵을제조하는방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100350188B1 (ko) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100403479B1 (ko) * | 2001-07-10 | 2003-10-30 | 최대규 | 솔잎추출유를 이용한 맛김의 제조방법 및 그에 의해제조된 맛김 |
KR20190021554A (ko) * | 2017-08-23 | 2019-03-06 | 박상규 | 솔잎 빵 제조 방법 및 이를 이용하여 제조된 솔잎 빵 |
-
1998
- 1998-09-07 KR KR10-1998-0036743A patent/KR100350188B1/ko not_active IP Right Cessation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100403479B1 (ko) * | 2001-07-10 | 2003-10-30 | 최대규 | 솔잎추출유를 이용한 맛김의 제조방법 및 그에 의해제조된 맛김 |
KR20190021554A (ko) * | 2017-08-23 | 2019-03-06 | 박상규 | 솔잎 빵 제조 방법 및 이를 이용하여 제조된 솔잎 빵 |
Also Published As
Publication number | Publication date |
---|---|
KR100350188B1 (ko) | 2003-01-06 |
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