KR20000025318A - Preparation method of non-baked bread and cookie - Google Patents

Preparation method of non-baked bread and cookie Download PDF

Info

Publication number
KR20000025318A
KR20000025318A KR1019980042347A KR19980042347A KR20000025318A KR 20000025318 A KR20000025318 A KR 20000025318A KR 1019980042347 A KR1019980042347 A KR 1019980042347A KR 19980042347 A KR19980042347 A KR 19980042347A KR 20000025318 A KR20000025318 A KR 20000025318A
Authority
KR
South Korea
Prior art keywords
bread
cookie
baked
baked bread
preparation
Prior art date
Application number
KR1019980042347A
Other languages
Korean (ko)
Inventor
윤한걸
Original Assignee
윤한걸
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 윤한걸 filed Critical 윤한걸
Priority to KR1019980042347A priority Critical patent/KR20000025318A/en
Publication of KR20000025318A publication Critical patent/KR20000025318A/en

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/005—Irradiation
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/294—Inorganic additives, e.g. silica
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: A method for preparing non-baked bread and cookie is provided, to maintain the freshness and taste of bread or cookie without a chemical additive. CONSTITUTION: Bread or cookie are prepared by mixing raw materials such as flour, yeast, dry milk, and eggs; kneading and maturing the mixture; molding and lightly drying it; and packing and pasteurizing it at 120°C and for 10 minutes. The non-baked bread or cookie is baked or fried immediately before eating it. The bread or cookie can contain optionally 0.8 ppm of fluorine to prevent tooth decay.

Description

굽지않은 빵, 과자의 제조방법How to make unbaked bread or sweets

빵이나 과자를 집에서 만들어 먹는것 보다는 쉽게 상품을 구입해서 먹는다.It is easier to buy and eat goods than to make bread or sweets at home.

그것은 편리하나 만들어진 후 시일이 경과 되기 쉽고 백설탕을 포함해서 화학적 첨가물이 다량 함유된다.It is convenient but easy to seal after it is made and contains large amounts of chemical additives, including white sugar.

집에서 만들어서 바로 먹는 것처럼 맛이 신선하고 화학적 첨가물을 넣지 안은 자연식품인 과자, 빵을 제품화 시킨다.Just like home-made and eaten right away, it makes products such as sweets and bread, natural foods with fresh taste and no chemical additive.

화학적 산물로된 원료는 전혀 넣지 않고 순수한 생물적, 물리적 원료만을No raw materials made of chemical products, only pure biological and physical raw materials

사용하여 먹기 전단계 빵, 비스켓, 스낵을 만들어 포장과 살균을 하여 제품화시킨다.Pre-Eat Bread, Biscuits and Snacks are prepared, packaged and sterilized before being eaten.

빵의 경우 밀가루, 분유, 이스트, 계란 등의 빵의 천연원료를 섞어 반죽하고 숙성시켜 성형하고 외부를 약간 건조시켜 포장과 살균을 해서 제품화 시킨다.In the case of bread, flour, powdered milk, yeast, eggs and other natural ingredients of bread are mixed, kneaded, aged, molded, slightly dried, packaged and sterilized to be commercialized.

스낵과 과자도 그와 같이 천연원료를 섞어 반죽하고, 성형하고 건조시켜 포장과 살균한다.Snacks and sweets are likewise mixed with natural ingredients, kneaded, molded and dried to be packed and sterilized.

이때 스낵의 경우 이용시에 기름에 익힐수 있도록 제조함. 이때 선택적으로 F(불소) 0.8PPm 을 가한다.In this case, the snacks are made so that they can be cooked in oil. At this time, F (fluorine) 0.8PPm is optionally added.

튀기거나 구워서 바로 먹는 신선한 맛과 식품에서의 환경호르몬으로 인식될 수 있는 화학적 산물과의 단절과 충치예방을 꾀한다.It aims to prevent tooth decay and cavities from fresh flavors that are eaten by frying or baking and chemical products that can be recognized as environmental hormones in food.

Claims (1)

빵과 과자의 굽기전 또는 튀기기전 단계에서 포장과 살균을 하여 제품화 시키고 소비자가 이용시에 굽고 튀겨서 먹는 과정을 특징으로 하는 빵, 과자의 제조방법이며, 사용원료는 백설탕을 포함한 화학적 산물을 전혀 사용하지 않고 F(불소) 0.8PPm을 선택적으로 사용하는 굽지 않은 빵, 과자의 제조방법.It is a manufacturing method of bread and confectionery which is characterized by the process of packaging and sterilizing before baking or frying of bread and confectionery, and by baking and frying it at the time of use by consumers. Method for producing unbaked bread and sweets, optionally using 0.8 ppm of F (fluorine).
KR1019980042347A 1998-10-10 1998-10-10 Preparation method of non-baked bread and cookie KR20000025318A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019980042347A KR20000025318A (en) 1998-10-10 1998-10-10 Preparation method of non-baked bread and cookie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019980042347A KR20000025318A (en) 1998-10-10 1998-10-10 Preparation method of non-baked bread and cookie

Publications (1)

Publication Number Publication Date
KR20000025318A true KR20000025318A (en) 2000-05-06

Family

ID=19553565

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019980042347A KR20000025318A (en) 1998-10-10 1998-10-10 Preparation method of non-baked bread and cookie

Country Status (1)

Country Link
KR (1) KR20000025318A (en)

Similar Documents

Publication Publication Date Title
CN102630719B (en) Preserved vegetable flaky pastry and production method thereof
EP1256280B9 (en) Process for making a range of long shelf life, filled bread snacks
KR20130137406A (en) Manufacturing method of frozen dough for confectionery
JPH0838028A (en) Premix for baked cake, baked cake using the same premix and its production
KR20000025318A (en) Preparation method of non-baked bread and cookie
KR101098450B1 (en) The method of manufacturing non-fermented chinese pancake
US3537863A (en) Method of making garlic bread
KR20000012204A (en) Method of manufacturing a powdered food
RU2341087C2 (en) Method of sugar pastry manufacturing
KR20050060050A (en) How to make crucian carp bread made from fish meat
RU2438363C1 (en) Method for production of dry small-sized moulded food product with medium moisture content based on binding protein mass made of farm animals blood plasma
US20220225623A1 (en) Dry sweet dough mix for home baked and cooked goods
JPS61247332A (en) Production of pie foods
KR100665036B1 (en) Mixing technology for made crepe pie
RU2341088C2 (en) Method of sugar pastry manufacturing
RU2619307C1 (en) Method to make spice cake "rural"
JPH0651A (en) Production of confectionery raw material
RU94034278A (en) Composition for butter biscuits "osenni etud"
JP3839026B2 (en) Frozen cake seeds
JP2000300160A (en) Bread and its production
JPH04287669A (en) Food for microwave oven
US20160278393A1 (en) Dry sweet dough mix for home baked and cooked goods
KR20150111138A (en) The curry inclusive manufacturing method of ricesnack
HU193145B (en) Method for producing bread or cake powder processible into dietetic preparation
KR20010068693A (en) Method of Making Kimchi Biscuits (Kimchi Crackers)

Legal Events

Date Code Title Description
WITN Withdrawal due to no request for examination