公开(公告)号：KR1020130074450A

公开(公告)日：2013-07-04

申请号：KR1020110142516

申请日：2011-12-26

Applicant: 대한민국(농촌진흥청장) ,  주식회사 강동오케익

Inventor： 하기용 ,  신문식 ,  강현중 ,  고재권 ,  임상종 ,  강동오

IPC: A21D10/00 ,  A21D13/04 ,  A21D8/06

CPC classification number: A21D10/04 ,  A21D2/34 ,  A21D2/362 ,  A21D8/042 ,  A21D13/04 ,  A21D13/80 ,  A23L11/05

Abstract: PURPOSE: A manufacturing method walnut cookies is provided to use rice flour as main material and make walnut cookies having similar texture of walnut cookies which are made with wheat flour. CONSTITUTION: 20-60 parts by weight of sugar, 5-50 parts by weight of milky powder, 1-50 parts by weight of bean flour, 1-20 parts by weight of egg powder, 0.7-2.5 parts by weight of transglutaminase and 100-180 parts by weight of water based on 100 parts by weight of rice flour are mixed, and dough for walnut cookies are manufactured. The dough for walnut cookies is inserted into a mold frame and baked with walnut and filling. The dough for walnut cookies includes baking powder, soda, salt and flavoring. [Reference numerals] (AA) Walnut cookie (Round shape); (BB) Cut in half (Except for a connected part); (CC) After cutting (3cm of diameter); (DD) Cut the corner parts of the half part (1cm of interval); (EE) After cut (2.5cm of rear diameter); (FF) Transversally arrange and measure TPA

Abstract translation: 目的：制作方法核桃饼干以米粉为主要原料，并制成与小麦面粉相似的核桃饼干质地的核桃饼干。 构成：20-60重量份糖，5-50重量份乳白粉，1-50重量份豆粉，1-20重量份蛋粉，0.7-2.5重量份转谷氨酰胺酶和 将100-180重量份的基于100重量份的米粉的水混合，制造用于核桃饼干的面团。 将核桃饼干的面团插入模具框架中，并用核桃和馅料进行烘烤。 核桃饼干的面团包括烘焙粉，苏打水，盐和调味料。 （标号）（AA）核桃饼干（圆形）; （BB）切割一半（除连接部分外）; （CC）切割后（3cm直径）; （DD）切割半部分的角部（间隔1cm）; （EE）切割后（后直径2.5cm）; （FF）横向排列和测量TPA

公开(公告)号：KR1020120077728A

公开(公告)日：2012-07-10

申请号：KR1020100139796

申请日：2010-12-31

Applicant: 대한민국(농촌진흥청장) ,  주식회사 강동오케익

Inventor： 이나영 ,  하기용 ,  신문식 ,  고재권 ,  김정곤 ,  강동오

IPC: A23G3/34 ,  A23G3/48 ,  A23G3/36

CPC classification number: A23G3/48 ,  A23G2200/14 ,  A23L7/10 ,  A23L29/256

Abstract: PURPOSE: Sweetened rice jelly and a producing method thereof are provided to offer excellent taste and texture of the jelly, and to secure the proper hardness and gel-strength of the jelly. CONSTITUTION: A producing method of sweetened rice jelly comprises the following steps: mixing 100 parts of rice sediment by weight, 1.5-4 parts of agar by weight, and 30-70 parts of sugar by weight; adding less than 0.5 parts of transglutaminase by weight for 100 parts of rice sediment by weight into the mixture for obtaining the rice jelly. The rice sediment contains white rice powder, colored rice powder, or their mixture.

Abstract translation: 目的：提供甜米糊及其制备方法，以提供优异的果冻味道和质地，并确保果冻的合适的硬度和凝胶强度。 构成：甜味果冻的制备方法包括以下步骤：将100份重量的水稻沉淀物，重量为1.5-4份的重量的糖和30-70重量份的糖混合; 向混合物中加入少于0.5份重量的转谷氨酰胺酶，将100份重量的稻米沉淀物加入到混合物中以获得水果果冻。 稻米沉淀物含有白米粉，有色米粉或其混合物。