ROYAL FAMILY FOOD CO., LTD.;주식회사크라운제과; LTD.;로얄 패밀리 푸드 주식회사;CROWN CONFECTIONERY CO., LTD.;CROWN CONFECTIONERY CO.
发明人:
YOON, YOUNG DAL,윤영달
申请号：
KR1020120007960
公开号：
KR1020130086881A
申请日:
2012.01.26
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of rice cake cookies, and a composition thereof are provided to position rice cake inside of a cookie, and to form a double structure surrounding the rice cake, thereby providing not sticky cookies. CONSTITUTION: A manufacturing method of rice cake cookies comprises the steps of: manufacturing cookie dough by mixing ingredients； manufacturing rice cake dough having 45-55% of solid content by 50-62 wt% of tapioca starch, 35-45wt% of glutinous rice flour, 1-2 wt% of refined salt, 1-2 wt% of glycerin fatty acid ester, and 0.1-1 wt% of sugar fatty acid ester； putting the cookie dough and rice cake dough in molders respectively, then extruding them with a double-extrusion molder to position the rice cake dough inside of the cookie dough； cutting and molding the extruded dough in a form among a hemispherical type, a square type, or a rectangular bar type； controlling the thickness of the molded dough by pressing with a silicon roller； and baking the cookies at 150-200 deg. C in an oven and packing them. The ingredients comprise: 15-18 wt% of wheat flour； 9-12wt% of glutinous rice flour； 9-12 wt% of starch, 20-28 wt% of maltose； 13.17-16.5 wt% of sugar； 9-12 wt% of vegetable oil； 0.02-0.06 wt% of milk spice； 4-6 wt% of egg； 2-3 wt% of dried milk powder； 0.1-0.33 wt% of baking powder； 0.1-0.33wt% of salt； 0.03-0.08 wt% of carotene； 2-3 wt% of sorbitol； 0.06-0.1 wt% of sodium hydrogen carbonate； and 0.04-0.08 wt% of vitamin. [Reference numerals] (AA) Step of producing cookie dough； (BB) Step of producing rice cake dough； (CC) Step of double pressing； (DD) Step of roller-pressing； (EE) Step of baking cookies； (FF) Packing본 발명은 쿠키과자의 내부에 떡을 충진한 내부체와 외부체로 이루어진 2중구조의 쿠키과자 제조방법에 관한 것으로서, 쿠키과자(1)는 떡으로 이루어진 내부체(3)와 쿠키로 이루어진 외부체(3)로 형성한 쿠키과자로 구성된다.이와 같이 구성된 본 발명은 떡을 쿠키 내부에 주입시켜 떡의 보존성 을 향상시키고, 떡 외면에 쿠키룰 구성함으로서 떡과 쿠키의 순수한 맛을 제공하는 동시에 보관 및 유통기간을 연장하고, 지방함량과 열량을 낮출 수 있도록 하는 떡 쿠키과자 제조방법 및 그 조성물에 관한 것이다.
