Title:
METHOD FOR PRODUCING FOOD USING PRICKLY PEAR CACTUS FRUIT
Document Type and Number:
WIPO Patent Application WO/2013/094897
Kind Code:
A1
Abstract:
The present invention relates to a method for producing food using prickly pear cactus fruit, comprising: a step (S100) of making acidic dough by using ingredients contained in prickly pear cactus fruit; a step (S200) of making a liquid starter dough by mixing flour into the acidic dough formed in the acidic dough step (S100); a step (S300) of producing a main dough by adding grain powder and flour and salt to the liquid starter dough made in the liquid starter dough step (S200); a fermenting step (S400) of introducing the main dough made in the main dough step (S300) into a fermenter to perform fermenting; and a step (S500) of producing food by using the main dough fermented in the fermenting step (S400). The acidic dough step (S100) comprises: a mixing step (S110) of mixing ingredients; a stirring step (S120) of introducing the mixture formed in the mixing step into a stirrer and stirring; and an aging step (S130) of introducing the acidic dough stirred in the stirring step (S120) into an incubator and aging for a certain duration. A sweetener and water is included in the ingredients mixed in the mixing step (S110), and the present invention as configured above can quickly and efficiently produce food by using prickly pear cactus fruit which is especially effective for diabetics and the like.
Inventors:
MOON JIYOON (KR)
Application Number:
PCT/KR2012/010457
Publication Date:
June 27, 2013
Filing Date:
December 05, 2012
Export Citation:
Assignee:
MOON JIYOON (KR)
International Classes:
A21D8/02; A21D2/36; A21D8/06
Foreign References:
| KR20100071125A | 2010-06-29 | |||
| KR100951455B1 | 2010-04-07 | |||
| KR100573020B1 | 2006-04-24 |
Other References:
MUN, GYEONG OK., QUALITY CHARACTERISTICS OF BREAD ADDED WITH OPUNTIA FICUS -INDICA FRUITS AND ANTIOXIDANT ACTIVITY ON STREPTOZOTOCIN-INDUCED DIABETIC RATS, December 2010 (2010-12-01), KYUNGSUNG UNIVERSITY.
DOO HO, SHIN ET AL.: "Quality Characteristics of Bread Added with Prickly Pear (Opuntia ficus-indica) Powder", THE KOREAN NUTRITION SOCIETY., vol. 18, no. 4, 2005, pages 341 - 348
DOO HO, SHIN ET AL.: "Quality Characteristics of Bread Added with Prickly Pear (Opuntia ficus-indica) Powder", THE KOREAN NUTRITION SOCIETY., vol. 18, no. 4, 2005, pages 341 - 348
Attorney, Agent or Firm:
LEE, Moonwook (KR)
이문욱 (KR)
이문욱 (KR)
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