| 摘要 |
The present invention relates to a production method of Korean traditional cookies containing coffee, more specifically a production method of Korean traditional cookies containing coffee in which the chewing texture and taste do not change after storing for a long time by improving the chewing texture, taste, and storage properties through the production method of Korean traditional cookies of the present invention without frying in oil. [Reference numerals] (AA) Start; (BB) End; (S10) Sink two kinds of selected materials in the water at 0-50°C for four-seven days; (S20) Dough the mixture mixed with the powder by mixing the same; (S30) Generate a coffee rice cake by steaming the mixture for a predetermined time; (S40) Mold a bar rice cake by putting the coffee rice cake and semi-drying the same at 1-30°C for 1-20 hours; (S50) Completely dry the semi-dried coffee rice cake less than 30% of water content by cutting the same at a predetermined size; (S60) Heat the completely dried coffee rice cake in an expansion heater and expanding the same; (S70) Generate coffee grain syrup by mixing 10-50 wt% of coffee extract and 50-90 wt% of starch syrup; (S80) Spread the coffee grain syrup on the coffee rice cake by putting the expanded coffee rice cake; (S90) Spread one or more materials selected among grains, grain powder, dried fruit dice, and chocolate chips |
