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Cereal composition and preparation method of cereal
专利权人:
发明人:
김정훈,김미정,김동희,이진희
申请号:
KR1020100020038
公开号:
KR1011801920000B1
申请日:
2010.03.05
申请国别(地区):
KR
年份:
2012
代理人:
摘要:
The present invention is based on the total weight of the cereal composition, brown rice 35-45% by weight, corn 10-15% by weight, barley 1-3%, white soybean 0.3-1.0% by weight, germinated brown rice 0.5-1.0% by weight, indigestible maltodextrin A core layer comprising 6 to 8% by weight, 2 to 4% by weight of cacao powder, 0.5 to 1.5% by weight of calcium, and 1 to 3% by weight of white sugar; And coated on the surface of the core layer, based on the total weight of the cereal composition, 3 to 6% by weight of whole milk powder, 2 to 4% by weight of cacao powder, 11 to 33% by weight of sugar, 1-3% by weight of fructo oligosaccharide, and It relates to a cereal composition comprising a surface layer containing 0.3 to 1% by weight of salt.본 발명은 시리얼 조성물 총 중량에 대하여, 현미 35~45중량%, 옥수수 10~15중량%, 보리 1~3중량%, 백태 0.3~1.0중량%, 발아현미 0.5~1.0중량%, 난소화성말토덱스트린 6~8중량%, 카카오 분말 2~4중량%, 칼슘 0.5~1.5중량%, 및 백설탕 1~3중량%을 포함하는 코어층; 및 상기 코어층의 표면에 코팅되고, 시리얼 조성물 총 중량에 대하여, 전지분유 3~6중량%, 카카오 분말 2~4중량%, 당류 11~33중량%, 프락토 올리고당 1~3중량%, 및 소금 0.3~1중량%을 포함하는 표면층을 포함하는 것을 특징으로 하는 시리얼 조성물에 관한 것이다.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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