PROCESS FOR MANUFACTURING TRADITIONAL KOREAN CRACKER HAVING ENHANCED PRESERVATIVE CAPACITY USING MUGWORT POWDER, FRUIT OF JAPANESE FLOWERING CHERRY POWDER, BETA VULGARIS L. POWDER OR MIXTURE THEREOF
THE INDUSTRY & ACADEMIC COOPERATION IN CHUNGNAM NATIONAL UNIVERSITY (IAC)
发明人:
YOOK, HONG SUN,KIM, KYOUNG HEE
申请号：
KR20080130209
公开号：
KR20100071477(A)
申请日:
2008.12.19
申请国别(地区):
韩国
年份:
2010
代理人:
摘要：
PURPOSE: A process for manufacturing Korean traditional cookie having enhanced storage properties is provided to increase a shelf life of the Korean traditional cookie by restricting growth of microorganism by mixing mugwort, cherry, beet or mixed powder etc. CONSTITUTION: A process for manufacturing Korean traditional cookie includes the following steps: kneading wheat flour with mixed powder including mugwort, cherry, or beet etc with salt in water; pressing the made dough and making cuts on the dough; turning one side of cuts inside out; frying the dough at oil of 145~155°C; and coating the dough with honey, sugar syrup, or oligosaccharide. Cherry powder is manufactured by freeze-drying cherry.
