| 摘要 |
PURPOSE: A manufacturing method of pancakes using brown seaweed and laminaria japonica is provided to offer hysiologically effective contents to a human body. CONSTITUTION: Egg 20 or 30 weight%, sugar 20 or 25 weight%, sorbitol 1 or 3 weight% and starch syrup or seaweed oligosaccharide 1 or 3 weight% are mixed, cooked in a double boiler till 70°C, bubbles are created. Wheat flour 10 or 25 weight%, almond powder 3 or 5 weight%, dried milk powder 1 or 3 weight% are mixed, and a compound powder is created. Milk 5 or 10 weight% are refined rice wine 1.5 or 5 weight% are cooked in a double boiler until 55 or 70°C. The milk cooked in the double boiler is mixed with the bubbles and the compound powder. The mixture is poured into a mold, in which a plurality of grooves is formed, and is dried at a temperature of 100 or 150°C for 5 to 50 minutes. An extract extracted from brown seaweed and Laminaria japonica 1 or 30 weight% is mixed with bubble materials and cooked in a double boiler, and bubbles are created. The wheat flour, the sugar, and eggs and milk are organic farm product. |
