| 摘要 |
PURPOSE: A method for preparing dry biscuits by using corn flour as a main ingredient with herb extract and wine made of Japanese apricot is provided to serve unique flavor and color of biscuit products containing nutritious elements. CONSTITUTION: The method includes the following steps of: (i) mixing 60-70wt% of corn flour with 29-37wt% of wheat flour and 1-3wt% of sesame; (ii) adding 30-100g of corn silk and 10-80g of insam, ginger, cinnamon and dried orange peel into 100l of drinking water and heating the mixed water at 80-100deg.C for 2-4hr; (iii) adding 3-10l of aged apricot wine of 20-30deg.C to 90-97l of the herb extract and kneading the mixed materials with the herb extract; and then (iv) forming the resulting dough into a shape of biscuit and heating the formed biscuit.
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